Liupao tea automatic pile fermentation technique and fermentation strain composition

Abstract

The invention discloses a Liupao tea automatic pile fermentation strain composition which comprises a base bacterium solution, a consolidation bacterium solution and an aging bacterium solution. The bacterium solutions contain Aspergillus awamori, Aspergillus niger, Aspergillus tubingensis, penicillium citrinum, Aspergillus fumigatus, Eurotium rubrum, Aspergillus versicolor, Eurotium amstelodami, Paecilomyces variotii, Eurotium niveoglaucum, saccharomycetes and other beneficial microorganisms. On such basis, the inventor establishes the corresponding fermentation technique and equipment; and on the premise of not changing the upstream and downstream main production techniques of the original pile fermentation, the beneficial microorganism florae are added to control the growth of harmful infectious microbes, thereby enhancing the fermentation efficiency, shortening the pile fermentation period, and keeping the special thick flavor of the traditional Liupao tea. The pile fermentation automatic control system is utilized to dynamically monitor and control the changes on temperature, humidity and florae in the whole fermentation process, thereby implementing automation, continuity and high efficiency of the production technique, and ensuring the Liupao tea product to have safe and reliable quality and high and stable quality.

Description

technical field [0001] The invention belongs to the technical field of Liubao tea fermentation, and in particular relates to an automatic stacking fermentation process of Liubao tea and a fermentation strain composition. Background technique [0002] Guangxi Wuzhou Liubao tea has obtained the protection of national geographical indication products in 2010, and enjoys a high reputation in Guangdong, Guangxi, Hong Kong, Macao and Southeast Asia. There are two kinds of Liubao tea produced by the enterprise. The tea leaves obtained from raw fresh leaves after greening, kneading, stacking and drying are called Liubao tea hair tea, and its soup color is yellow and reddish. Only after the raw materials of raw tea are sieved, winnowed, blended, fermented, and aged can it be called refined Liubao tea. Its soup color has the characteristics of red, thick, stale, and mellow. [0003] Liubao tea belongs to the dark tea category, and the traditional craft features are fermenting, autoc...

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Problems solved by technology

Artificially adding "Penicillium + Aspergillus coronoid + Aspergillus niger + Mucor + yeast" microbial flora, compared with adding 2 to 4 kinds of microorganisms, "can obtain better stacking effect", but, because the 5 kinds of bacteria are not It cannot truly reflect the dominant flora of fermented heap fermentation, so Yang Hongyuan also believes that "whether its quality components and sensory evaluation results can reach the quality of traditional craft finished Liubao tea needs further research."

Zhu Jifeng and others designed the Liubao tea fermentation automatic control device, humidification automatic control device, automatic fermentation process and automatic humidification process, but the design did not consider the need to add dominant bacteria in the automatic stacking fermentation process, and did not consider the dynamic monitoring of microbial indicators and The need for physical and chemical indicators does not consider the influence of drying and other conditions on the quality of fermented tea

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