Preparation method for secondary-fermented ferment tea

A secondary fermentation and enzyme tea technology, applied in the field of enzyme tea, can solve the problems of shortening the natural fermentation time of dark tea, low content of beneficial ingredients, and uneven quality of finished products, and achieve the effect of inhibiting the production of angiotensin and good taste

Active Publication Date: 2015-11-25
全然之心(大连)商贸有限公司
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  • Abstract
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  • Application Information

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Problems solved by technology

Patent CN201310443574 discloses a secondary fermented dark tea and its production method and equipment...

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  • Preparation method for secondary-fermented ferment tea

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Effect test

Embodiment 1

[0018] A preparation method of secondary fermented enzyme tea, carried out according to the following steps:

[0019] (1) Using fully fermented yellow tea as a raw material, spray water to wet the surface of the tea by spraying, and let it stand for 5 minutes;

[0020] (2) put the sprayed tea on the bracket of the fermentation room, open the steam pipe, the steam of the steam pipe contains the golden flower fungus (Saccharomyces coronoidis), and the original solution of the steam pipe contains the golden flower fungus The concentration is 2X10 8 cfu / mL, the steam temperature was controlled at 25°C for 15 hours, and then the supply of steam was stopped, and the fermentation was carried out at 33°C for 4 days. After the fermentation was completed, ventilated, and naturally air-dried for 10 days to obtain secondary fermented enzyme tea.

Embodiment 2

[0022] A preparation method of secondary fermented enzyme tea, carried out according to the following steps:

[0023] (1) Adopt fully fermented black tea as raw material, adopt the method of spraying to spray water to spray the surface of tea, and let it stand for 30 minutes;

[0024] (2) Put the sprayed tea on the bracket of the fermentation room, open the steam pipe, the steam of the steam pipe contains Bacillus natto (Bacillusnatto), and the concentration of Bacillus natto contained in the original solution of the steam pipe is 2X10 8 cfu / mL, the steam temperature was controlled at 28°C for 13 hours, then the supply of steam was stopped, and the fermentation was carried out at 37°C for 3 days. After the fermentation was completed, ventilated and naturally air-dried for 8 days to obtain secondary fermented enzyme tea.

Embodiment 3

[0026] A preparation method of secondary fermented enzyme tea, carried out according to the following steps:

[0027] (1) Using fully fermented dark tea as a raw material, the surface of the tea is sprayed with water by spraying, and left to stand for 60 minutes;

[0028] (2) Put the wet tea on the bracket of the fermentation chamber, open the steam pipe, the steam of the steam pipe contains Bacillus natto (Bacillusnatto), and the concentration of Bacillus natto in the original solution of the steam pipe is 2×10 8 cfu / mL, the steam temperature was controlled at 32°C for 10 hours, and then the supply of steam was stopped, and fermentation was carried out at 40°C for 2 days. After the fermentation was completed, ventilated, and naturally air-dried for 4 days to obtain secondary fermented enzyme tea.

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Abstract

The invention discloses a preparation method for secondary-fermented ferment tea. The method takes semi-fermented or fully-fermented tea as a raw material and takes bacillus natto, eurotium cristatum or acetic bacteria as strains for secondary fermentation; and aerobic fermentation is carried out on the raw materials to prepare the ferment tea. When the ferment tea prepared by the invention is used, the tea can be brewed with water with relatively low temperature and relatively good taste is realized; active substances generated by fermenting the secondary fermentation strains are kept to be greatest extent, and the tea has the functions of refreshing and restoring consciousness, invigorating stomach and the like; and the ferment tea also has the effects of dissolving thrombus and inhibiting the growth of angiotensin when patients with microthrombus drink the ferment tea for a long period. According to the ferment tea prepared by the preparation method, the active substances are easy to dissolve out and contain active factors including low-molecular-weight peptides, oligosaccharides, saponin and the like.

Description

technical field [0001] The invention relates to an enzyme tea, in particular to a method for preparing secondary fermented enzyme tea. Background technique [0002] Fermented tea is a kind of tea making process. It refers to the tea that is made from tea tree buds and leaves through withering, kneading, fermenting, drying and other primary processes, and then refined. It is fermented tea. Fermented tea is divided into semi-fermented tea and fully fermented tea according to the degree of fermentation. Fermented tea has the characteristics of long storage time, lingering taste, throat moistening, etc., which is very different from non-fermented tea, which has a natural smell and refreshing fragrance. Non-fermented tea will lose its refreshing fragrance and natural taste when stored for a long time. The longer the fermented tea is stored, the purer the taste. [0003] Black tea, yellow tea and dark tea are generally fully fermented teas, and the degree of fermentation reaches...

Claims

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Application Information

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IPC IPC(8): A23F3/08
Inventor 张淑莲赵廷远陈旅平包选平
Owner 全然之心(大连)商贸有限公司
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