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Processing method of ripe Puer tea with low caffeine content

A technology of low caffeine and processing method, which is applied in the direction of tea processing before extraction, etc., can solve the problems of paroxysmal convulsions, bone tremors, damage to internal organs, etc., and achieve the effect of easy operation and simple processing method

Pending Publication Date: 2016-02-03
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Under the current general trend of tea development, the general public is paying more and more attention to food safety, and the food safety barriers for tea import and export are also increasing. Excessive intake of caffeine can cause paroxysmal convulsions and bone tremors, and damage the liver, stomach, and kidneys. and other important internal organs can induce diseases such as respiratory inflammation and women's mammary gland tumors. Therefore, there are strict requirements on the content of caffeine in tea leaves in the world. Therefore, it is imminent to process low-caffeine Pu'er tea (cooked tea). Maocha is fermented with Pu-erh tea (cooked tea) and processed to produce low-caffeine Pu-erh tea (cooked tea). There is no relevant report yet

Method used

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  • Processing method of ripe Puer tea with low caffeine content
  • Processing method of ripe Puer tea with low caffeine content
  • Processing method of ripe Puer tea with low caffeine content

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The cultivation of embodiment 1 polypolymycetes powder

[0028] The seed culture medium of 5.0kg rice, 1.5kg glucose and 5.5L distilled water was sterilized at 121°C for 15min and then inoculated with 1000mL10 8 CFU / mL of Aspergillus polypolyps suspension. Place them in a constant temperature and humidity chamber at 27°C and 85% humidity. After the colonies are mature, dry them at a constant temperature of 55°C, and grind them into powder under aseptic conditions. Take 1g of bacterial powder and add 9mL sterile saline to 10 -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 、10 -7 , 10 -8 , 10 -9 Equal to different dilution multiples, use a pipette gun to draw 0.2mL of bacterial solution and spread it evenly on the PDA medium. After culturing in a constant temperature and humidity test box for 3 days, observe the growth of bacterial colonies.

[0029] Spread Aspergillus polypolyphaga solution on PDA medium and Chapei medium, and cultivate it under constant temperature and...

Embodiment 2

[0032] The determination of the quantity of embodiment 2 Polypolymycetes species

[0033] According to the sampling method, take 3 samples of Aspergillus polypolyphaga powder, divided into No. 1 sample, No. 2 sample, and No. 3 sample, and repeat the measurement twice for each sample. Cultivate under constant temperature and humidity conditions for 3 days to measure the number of colonies at each dilution, and 10 -6 , 10 -7 , 10 -8 , 10 -9 The records of the number of Aspergillus polypolymosa colonies and the number of miscellaneous colonies under the dilution are shown in Table 1. 9 ~4.30×10 10 , with an average value of 1.25×10 10 , Miscellaneous bacteria colonies accounted for 0.41% to 7.69% of Aspergillus polypolyphagium colonies, with an average of 3.59%. Miscellaneous bacteria were preliminarily judged as Penicillium, yeast, and Aspergillus niger according to the "Handbook of Fungal Identification", "History of Fungi of China", and "Handbook of Microbiological Exper...

Embodiment 3

[0036] Embodiment 3 Pu'er tea stack fermentation

[0037]Take 2000kg of sun-dried green hair tea and add 850kg of drinking water to make the tidal water volume 37%. Add polypolymycetes powder 1.0kg, 2.0kg, 4.0kg, 6.0kg, 10.0kg successively (inoculum size is 0.05%, 0.1%, 0.2%, 0.3%, 0.5%) successively. After mixing well, they are numbered 1-5. Turn over the pile and take samples every five days. Measure the pile temperature before turning over. And add the right amount of drinking water.

[0038] As shown in Table 2, during the stacking fermentation process of sun-dried green hair tea, the temperature showed a change law that first increased and then decreased. Temperature and tidal volume are related to the degree of fermentation. In the early stage of fermentation, the temperature is relatively high, usually maintained between 40-50°C, and in the middle and late stages of fermentation, the temperature is slightly lower, and mostly maintained between 35-45°C. In view of ...

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Abstract

The invention discloses a processing method of ripe Puer tea with low caffeine content. The processing method comprises the following steps: preparing aspergillus sydowi powder by grafting aspergillus sydowi suspension on a seed-culture medium; mixing sun-dried crude green tea with a certain amount of the aspergillus sydowi powder, then fermenting; and fermenting the mixture under certain conditions by pile-fermentation for about 50 days, so that the processed ripe Puer tea with low caffeine content is obtained. The processing method disclosed by the invention is simple and easy to operate; and the caffeine content in the obtained ripe Puer tea is reduced to no higher than 1.0%, so that the international standard of low-caffeine tea is thereby satisfied.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method of cooked low-caffeine Pu'er tea. Background technique [0002] Pu-erh tea is made from sun-dried green tea leaves processed from the fresh leaves of the big-leaf tea tree [Camelliasinensis (Linn) var. Characteristic of the tea. According to its processing technology and quality characteristics, Pu'er tea is divided into two types: Pu'er tea (raw tea) and Pu'er tea (cooked tea). Studies have shown that Pu'er tea can control lipid metabolism, resist oxidation, scavenge free radicals, reduce the chance of atherosclerosis, and has certain anti-cancer and anti-cancer effects. This is related to the chemical components in Pu'er tea, such as tea polyphenols, theabrownin, gallic acid, and caffeine. [0003] The processing process of Pu'er tea (cooked tea) is fresh leaves of Yunnan big-leaf species--killing--kneading--sun drying--grading and stac...

Claims

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Application Information

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IPC IPC(8): A23F3/10
Inventor 周斌星马存强
Owner YUNNAN AGRICULTURAL UNIVERSITY
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