Preparation method and application of tea fermentation bacterium yeast

Abstract

The invention discloses a preparation method of tea fermentation bacterium yeast. The preparation method comprises the following steps: weighing tea, adjusting the moisture content, after sterilizing, cooling to the room temperature, inoculating the tea with eurotium, and placing in an incubator for first post-fermentation culture, so as to obtain triangular flask bacterium yeast; weighing tea, adjusting the water activity to be 0.86-0.95, after sterilizing, cooling to the room temperature, and uniformly mixing the primarily treated tea with the triangular flask bacterium yeast for secondary post-fermentation culture according to the ratio of the primarily treated tea to the triangular flask bacterium yeast in parts by weight being 100: (0.5-3); fermenting for 5-7 days to obtain the tea fermentation bacterium yeast. The invention also provides a method for carrying out post-fermentation on tea by using the tea fermentation bacterium yeast. The tea fermentation bacterium yeast disclosed by the invention belongs to a solid leavening agent, and compared with the eurotium spore suspension, the tea fermentation bacterium yeast has the following advantages: the change of tea water activity and the temperature and humidity of the environment is avoided, the product is enabled to be closer to the original quality of tea, and the quantity of eurotium is increased.

Description

technical field [0001] The invention relates to a preparation method and application of tea fermented koji, and relates to the related fields of microbiology and food processing. Background technique [0002] Tea is a traditional agricultural product in my country with a long history. According to the degree of oxidation during tea processing, it can be divided into non-fermented tea, semi-fermented tea and fully fermented tea. Semi-fermented tea includes oolong tea, and fully fermented tea includes black tea and black tea. The formation of the quality characteristics of fermented tea is inseparable from the function of the tea's own enzyme system and microbial secretion enzyme system. The post-fermentation of tea leaves is generally the result of the action of enzymes secreted by microorganisms, such as the aging of Fuzhuan tea and Liubao tea in black tea, and the cultivation of kombucha. [0003] The post-fermentation stages of tea products are different. Taking dark te...

AI Technical Summary

Problems solved by technology

[0005] In the traditional tea-making process that has lasted for thousands of years, only black tea in the world has adopted the process of natural bacterial contamination and fermentation by the fungus, and only black tea is post-fermented tea, and green tea, black tea and other teas have not been post-fermented. Fermentation process, detrimental to beneficial phacocysts

At the same time, in the field of black tea processing, although black tea from golden flowers can be produced, it is still difficult to achieve stable flowering throughout the year because of the solid-state fermentation in the natural environment. The product is not ideal and lacks stability

Although some patents and literatures have reported on the process of black tea fermenting "Golden Flower", including the inoculation of pure-bred fungi, adjusting the moisture content of tea leaves, and controlling the fermentation temperature, etc., how to control the open solid-state fermentation process? Miscellaneous bacteria, promoting the growth of Phytocystis and forming a fermentation advantage is still a problem that needs to be solved

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