Preparation method and application of tea fermentation bacterium yeast

A technology of tea fermentation and tea, which is applied in the field of microbiology and food processing, and the preparation of tea fermentation koji. It can solve the problems of unfavorable saccharomyces, lack of stability, and unsatisfactory products, so as to achieve high work intensity and high production efficiency. The long-term effect

Pending Publication Date: 2015-12-02
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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 bec

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  • Preparation method and application of tea fermentation bacterium yeast
  • Preparation method and application of tea fermentation bacterium yeast
  • Preparation method and application of tea fermentation bacterium yeast

Examples

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Embodiment 1

[0031] A preparation method for tea fermented koji, comprising the steps of:

[0032] (1) After pulverizing the tealeaves containing the fungus, use the dilution coating method to separate and purify the colony of the fungus, weigh 15g of tea and put it into a 250ml triangular flask, and adjust the moisture content of the tea to 80% with nutrient solution , after stirring evenly, use a high-pressure steam sterilizer to sterilize the tea leaves in the triangular flask at 0.1MPa and 121°C for 20 minutes, wait for the tea leaves in the triangular flask to cool to room temperature, and use an inoculation loop to pick out the loose cysts in a sterile environment Colonize the tea into the tea in the triangular flask and shake it well, then put it in the incubator for the first post-fermentation culture. The temperature in the incubator is kept at 26°C. After 4 days of cultivation, shake the flask once to make the newly grown mycelium distribute evenly , and then place the triangular...

Embodiment 2

[0044] A method for post-fermenting tea leaves by using the above-mentioned tea fermentation koji, comprising the following steps:

[0045] (1) Weighing raw tea leaves and adding water to adjust their water activity to 0.85 to obtain pretreated tea leaves;

[0046] (2) Determining the initial quantity of the phalloides in the pretreated tealeaves, the measurement result of this embodiment is that the initial quantity is lower than 10 3 / g, so the operation of step (3) is required,

[0047] (3) Take by weighing the tealeaves fermented koji whose weight is 0.5% of the pretreated tea leaves described in step (1), then add in the pretreated tea leaves and mix evenly to obtain the retreated tea leaves;

[0048] (4) Transfer the reprocessed tea leaves to the fermentation room for post-fermentation. During the post-fermentation process, the central temperature of the tea leaves is kept at 22-28°C. Within this temperature range, when the water activity is 0.85-0.87, the The growth r...

Embodiment 3

[0059] A preparation method for tea fermented koji, comprising the steps of:

[0060] (1) After pulverizing the tealeaves containing the spore-forming bacteria, separate and purify the spore-forming bacteria colonies on the DG18 medium by the dilution coating method, weigh 20 g of the tea leaves after heaping and put them into a 250 ml triangular flask, and use the nutrient solution Adjust the moisture content of the tea leaves to 90%, stir evenly, and then use a high-pressure steam sterilizer to sterilize the tea leaves in the triangular flask at 0.1MPa and 121°C for 20 minutes. Use an inoculation loop to pick up the colony of the fungus in the tea in the triangular flask and shake it well, then put it in the incubator for the first post-fermentation culture, keep the temperature in the incubator at 28°C, and shake the flask once after 5 days of cultivation Make the newly grown mycelium distribute evenly, and then place the triangular flask obliquely so that the tea leaves in...

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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...

Claims

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Application Information

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IPC IPC(8): A23F3/08
Inventor 黄丽陈磊滕建文韦保耀夏宁
Owner GUANGXI UNIV
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