Method for separating bacilli and method for manufacturing fermented tea by aid of bacilli

Abstract

The invention discloses a method for separating bacilli. The method includes primarily screening and selecting bacteria capable of producing gemmae; secondarily screening strains capable of producing cellulase and secondarily screening strains capable of producing acetoin. A method for manufacturing fermented tea by the aid of the bacilli includes spreading and cooling tea leaves, deactivating enzymes, rolling the tea leaves, separating strains and inoculating bacillus seed liquid; fermenting the inoculated tea leaves in a constant-temperature incubator for adaptive accumulation phases of 1-2 days, fermentation phases of 2-3 days, ageing phases of 2-3 days and aroma producing drying phases of 2-3 days; packaging fermented tea finished products. The cultivation temperatures rise at the fermentation phases, the ageing phases and the aroma producing drying phases in a gradient manner, and the temperature on the first day at each fermentation phase is identical to the temperature at each adaptive accumulation phase. The methods have the advantages that the tea leaves are subjected to gradient heating solid fermentation by the bacilli in aerobic environments, aerobic solid fermentation can be carried out by the aid of carbon sources and nitrogen sources of the tea leaves to produce aroma, accordingly, water in the tea leaves can be gradually reduced in fermentation procedures, and drying can be omitted after the tea leaves are fermented.

Description

technical field [0001] The invention relates to a method for isolating bacillus and a method for making fermented tea with the bacillus. technical background [0002] At present, tea leaves can be divided into six categories according to different processing methods: green tea, yellow tea, dark tea, white tea, green tea, and black tea. Among them, except for green tea, the other five types of tea are all involved in the fermentation process. Among the five types of fermented tea drinks, green, white, red, and yellow are mainly involved in their own enzyme fermentation, and only black tea is mainly produced through microbial fermentation. At present, the fermentation of dark tea is mainly formed by the fermentation of naturally inoculated fungi. [0003] Chinese patent 200980147120.1 discloses a method for preparing fermented tea, including preparing a Bacillus strain, stabilizing the Bacillus strain and fermenting tea leaves with the stabilized Bacillus strain. The Bacill...

AI Technical Summary

Problems solved by technology

[0008] In order to overcome the existing method of using Bacillus to make fermented tea, there is a lot of water before fermentation, and the fermentation process is sealed so that the tea must be dried after the fermentation is completed, and the added exogenous sugar and soybean powder are absorbed by the Bacillus. Fermentation in an oxygen environment produces fragrance, which is not a shortcoming of the natural fragrance of tea leaves. The present invention provides a kind of solid fermented tea with bacillus in an aerobic environment, and uses the carbon source and nitrogen source of the tea itself to carry out aerobic solid fermentation to produce fragrance. Tea moisture gradually decreases during fermentation, method for making fermented tea without drying after fermentation and method for isolating bacillus