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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  • 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 disease

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

Examples

Experimental program
Comparison scheme
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Example Embodiment

[0027] Example 1 Cultivation of Polypolyaspergillus powder

[0028] A seed culture medium containing 5.0kg rice, 1.5kg glucose and 5.5L distilled water was sterilized at 121°C for 15 minutes and then inoculated with 1000mL10 8 CFU / mL polyaspergillus suspension. Place the culture in a constant temperature and humidity test box at 27°C and 85% humidity. After the colony matures, it is dried at a constant temperature of 55°C and ground into powder under aseptic conditions. Take 1g of bacterial powder and add 9mL of sterile saline to 10 -1 , 10 -2 , 10 -3 , 10 -4 , 10 -5 , 10 -6 , 10 -7 , 10 -8 , 10 -9 Wait for different dilution multiples, use a pipette to suck 0.2 mL of bacterial liquid and evenly spread it on the PDA medium. After incubating in a constant temperature and humidity test box for 3 days, observe the growth of the colony.

[0029] Coat PDA medium and Chashi medium with polyaspergillus liquid, and cultivate for seven days at 27°C under constant temperature and humidity c...

Example Embodiment

[0032] Example 2 Determination of the number of polyaspergillus species

[0033] According to the sampling method, 3 samples of polyaspergillus powder were taken, which were divided into No. 1, No. 2 and No. 3 samples. Each sample was tested twice. Cultivate for 3 days under constant temperature and humidity conditions to determine the number of colonies at each dilution, and 10 -6 , 10 -7 , 10 -8 , 10 -9 The number of polyaspergillus colonies and the number of miscellaneous colonies under dilution are recorded as shown in Table 1. The bacterial content of polyaspergillus powder is 2.38×10 9 ~4.30×10 10 , The average value is 1.25×10 10 , The colonies of miscellaneous bacteria accounted for 0.41%-7.69% of the colonies of polyaspergillus, with an average of 3.59%. The miscellaneous bacteria are preliminarily judged as Penicillium, Yeast, Aspergillus niger, etc. according to the "Fungus Identification Manual", "Chinese Fungi Chronicles", and "Microbial Experiment Manual".

[0034] Ta...

Example Embodiment

[0036] Example 3 Pile fermentation of Pu'er tea

[0037] Take 2000kg of dried green tea and 850kg of drinking water to make the tidal water volume 37%. Add 1.0kg, 2.0kg, 4.0kg, 6.0kg, 10.0kg of polyaspergillus powder in sequence (the inoculation amount is 0.05%, 0.1%, 0.2%, 0.3%, 0.5%). After mixing uniformly, the number is 1-5. Samples are sampled every five days. Measure the pile temperature before turning the pile. And add an appropriate amount of drinking water.

[0038] As shown in Table 2, the temperature during the fermentation of sun-dried green tea leaves first increases and then decreases. Temperature and tidal volume are related to the degree of fermentation. In the early stage of fermentation, the temperature is relatively high, mostly maintained between 40~50℃, and in the middle and late stages of fermentation, the temperature is slightly lowered, mostly maintained between 35~45℃. In view of the fact that the optimum temperature for the test strain is around 40~4...

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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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