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Processing method of dark tea aspergillus fermentation liquid tea drink

A processing method and technology of Aspergillus tea are applied in the field of processing liquid tea beverages fermented by Aspergillus black tea, which can solve the problems of low utilization rate of crude and old tea fresh leaves, unsalable medium and low-grade tea, etc., to improve the quality of tea soup, taste mellow, reduce The effect of production costs

Inactive Publication Date: 2016-06-22
SICHUAN AGRI UNIV
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Problems solved by technology

[0003] The purpose of the present invention is to provide a processing method for fermenting liquid tea beverages fermented by Aspergillus black tea, aiming at enriching the types of tea beverages, solving the problem of slow sales of medium and low-grade teas, and solving the problem of low utilization rate of fresh leaves of thicker old teas

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  • Processing method of dark tea aspergillus fermentation liquid tea drink

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Embodiment Construction

[0021] In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0022] The application principle of the present invention will be further described below in conjunction with the accompanying drawings and specific embodiments.

[0023] refer to figure 1 :

[0024] The present invention is achieved in this way, a kind of processing method of aspergillus black tea fermented liquid tea beverage comprises:

[0025] S101. Maozhuang tea is made from raw materials of one bud and five or six leaves in summer and autumn, which are dried and dried;

[0026] S102. Maozhuang tea is crushed and passed through a 40-mesh sieve and then extracted. After the extraction, it is suction-filtered, sub-pac...

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Abstract

The invention discloses a processing method of a dark tea aspergillus fermentation liquid tea drink. The method comprises the following steps: picking summer and autumn raw materials having one bud and five or six leaves and removing water and drying to prepare raw packed tea; crushing the raw packed tea and sieving with a 40-mesh screen and performing infusion, then carrying out suction filtration and sub-packaging, and performing moist heat sterilization at 121 DEG C for 25min for standby use; inoculating a fermentation agent in a fermentation tea soup culture medium and culturing in a constant-temperature oscillator; and filtering the fermented liquid, bottling and sterilizing. According to the method, tea leaves produced by relatively crude raw materials and unsalable and old tea leaves can be used for fermentation to increase the economic benefit, and no other assistant fermentation materials are used, so that the production cost can be reduced.

Description

technical field [0001] The invention belongs to the field of microbial fermentation, and in particular relates to a processing method of liquid tea beverage fermented by Aspergillus black tea. Background technique [0002] Tea is a traditional drink in my country and one of the three major drinks in the world. Studies have found that tea has various health effects such as lowering blood fat, anti-oxidation and weight loss, and is a natural drug resource. So far, more than 700 compounds have been isolated and identified in tea, which contain nutrients such as sugars, proteins, and amino acids. These nutrients can provide the necessary carbon source, nitrogen source and growth factors for the growth and reproduction of microorganisms. At present, the quality of middle and low-grade tea in our country is relatively low, and the sales volume is serious. Utilizing microorganisms to ferment liquid tea beverages has just become one of the important ways to solve the low-grade te...

Claims

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Application Information

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IPC IPC(8): A23F3/16
CPCA23F3/166
Inventor 齐桂年李伟陈盛相邹瑶
Owner SICHUAN AGRI UNIV
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