Eurotium cristatum Liupao tea standardization production process

A technology of Jinhua Liubao tea and production process, applied in the field of microorganisms and food biology, can solve the problems of limited promotion and application, lack of quantitative indicators of inoculation quantity, lack of standardized control of process, etc., and achieves stable increase of flower quantity and stable product quality. , the effect of improving stability

Active Publication Date: 2016-03-16
中国土产畜产进出口有限责任公司
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

However, there are two deficiencies in this technology, which limit its popularization and application: first, the lack of a detailed description of the spore suspension of S. coronis, and the lack of identification and analysis of the strains
Studies have pointed out that some Liubao tea produced by traditional techniques contain other types of cystic bacteria, but there is a lack of assessment of the safety of these fungal bacteria, so this method has potential safety risks; and the content of S. coronoidis in the product has achieved "Jinhua Liubao" mass production, but the process lacks standardized control, the number of inoculations and other aspects lack quantitative indicators, and the number of S. coronis in the final product lacks standards for key product indicators.

Method used

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  • Eurotium cristatum Liupao tea standardization production process

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preparation example Construction

[0057] The preparation method of solid seeds: take the activated strain and inoculate it into a non-liquid medium by streaking, and culture it at 25-30°C in the dark for 6-8 days, and add water to elute the medium under sterile conditions. And collect the eluate and centrifuge to collect the bacterial cells. The non-liquid medium includes PDA solid medium [potato 200g, glucose 20g, agar 20g, chloramphenicol 0.1g, distilled water 1000ml] and other conventional fungal culture medium and solid culture using tea, tea powder and tea extract as biomass base. The seeding density of described solid seed is (2-10) * 10 6 pcs / kg tea leaves.

[0058] The preparation method of liquid seeds: take the activated strains and wash them with sterile water to obtain a suspension of spores, inoculate them into a liquid medium, culture them with shaking at 25-30°C for 6-8 days, and collect the seed liquid. Instantly. The liquid medium includes PDA liquid medium [potato 200g, glucose 20g, chlor...

Embodiment 1

[0060] The standardized production process of "Jinhua Liubao tea" of the present embodiment comprises the following steps:

[0061] S1, for the preparation of Fahua Liubao tea

[0062] S11. Raw material screening

[0063] Take the Liubao tea raw materials processed according to the traditional technology for initial processing, check and accept the initially processed Liubao tea raw materials, classify and pile them up according to the Liubao tea standard samples, and complete the blending according to product requirements;

[0064] S12, fermentation, conventional drying

[0065] The above-mentioned Liubao tea was subjected to pile fermentation, during which the temperature of the pile of tea leaves was fermented at 50° C. for 80 days. Conventional drying keeps the tea moisture below 20%.

[0066] S13, conventional autoclaving, cellar aging

[0067] The fermented and dried tea leaves are autoclaved and aged in a cellar. The aging temperature in the cellar is 25° C., the re...

Embodiment 2

[0082] The standardized production process of "Jinhua Liubao tea" of the present embodiment comprises the following steps:

[0083] S1, for the preparation of Fahua Liubao tea

[0084] S11. Raw material screening

[0085] Take the Liubao tea raw materials processed according to the traditional technology for initial processing, check and accept the initially processed Liubao tea raw materials, classify and pile them up according to the Liubao tea standard samples, and complete the blending according to product requirements;

[0086] S12, fermentation, conventional drying

[0087] The above-mentioned Liubao tea is subjected to pile fermentation. During the fermentation process, the temperature of the pile of tea leaves is 40-60° C. and the fermentation time is 30 days. Conventional drying keeps the tea moisture below 20%.

[0088] S13, autoclave, cellar aging

[0089] The fermented and dried tea leaves are autoclaved and aged in a cellar at a temperature of 30°C and a relat...

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Abstract

The present invention belongs to the technical field of microorganisms and food biology, and particularly relates to a Eurotium cristatum Liupao tea standardization production process, which comprises a Eurotium cristatum fermentation step, wherein the key step of the Eurotium cristatum fermentation step is carrying out single strain fermentation on Eurotium cristatum having a preservation number of CGMCC NO.11040. According to the present invention, the prepared Zhongchajiaocang Liupao tea product can achieve the stable Eurotium cristatum fermentation so as to achieve the controlled number of the Eurotium cristatum in the Liupao tea product, the quality is stable, and the feature is distinctive.

Description

technical field [0001] The invention belongs to the field of microbiology and food biotechnology, and in particular relates to a standardized production process of "Jinhua Liubao tea" using the strain of Saccharomyces coronoides. Background technique [0002] Liubao tea belongs to the black tea among the six traditional teas (green tea, black tea, white tea, green tea, black tea and yellow tea). It was one of the 24 famous teas in the Qing Dynasty; The named historical famous tea was originally produced in Liubao Township, Cangwu County, Wuzhou City, Guangxi. It has a history of more than one thousand years. It has long enjoyed a good reputation among overseas Chinese in Hong Kong, Macao and Southeast Asia. [0003] Similar to other dark teas, the production of Liubao tea includes primary and refined processes, among which fermentation is the most critical process for forming "Liubao fragrance" and its quality. The essence of the fermentation process of Liubao tea is to use...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/10A23F3/06
Inventor 田海霞郝彬秀陈然李颂马跃王春玲
Owner 中国土产畜产进出口有限责任公司
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