Method for producing Pu'er tea through fermentation with specially-made exogenous biological enzymes and application of method

A bio-enzyme and Pu-erh tea technology, applied in tea treatment before extraction, climate change adaptation, etc., can solve the problems of single variety and unstable quality, and achieve the effects of wide practicability, easy clean production, and simple operation of fermentation process

Inactive Publication Date: 2017-10-10
KUNMING INST OF BOTANY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Aiming at the status quo of single variety and unstable quality in the existing Pu-erh tea post-fermentation production technology, t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Treat 100 kg of Lancang ancient tea (C.sinensis var.assamica) with hot air at 80°C for 1 hour, and spread it evenly in the sample mixing tank after cooling. ) + Aspergillus japonica (A. japonicus Saito var. japonicus. KZ1634) + Aspergillus heyangensis (A. heyangensis Qi et al. KZ1639) three single strains were suspended cultured in tea polyphenol-containing In the modified potato glucose tea polyphenol liquid medium, when the mycelium grows to a concentration of 80% V / V (mycelium / bacterial liquid), the bacterial suspension is homogenized, and then the phosphoric acid with pH7.2 The buffer solution was shaken and extracted at room temperature for 1 h (the volume ratio of the buffer solution to the cell homogenate was 2:1), centrifuged at 8000 r / min for 10 min, and the supernatant was the crude enzyme solution. Prepare the crude enzyme liquid with 0.1% glucose aqueous solution, so that the cellulase activity is 3-4U / mL, the protease activity is 4-5U / mL, and the polyphenol...

Embodiment 2

[0033] Treat 1000 kg of Lancang ecological tea (C.sinensis var.assamica) with hot air at 80°C for 1 hour, spread it evenly in the fermentation tank after cooling, and put Aspergillus stinkii (A.foetidus Thom&Raper.KZ1633)+Japan Four single strains of Aspergillus (A.japonicus Saito var.japonicus.KZ1634) + Aspergillus heyangensis (A.heyangensis Qiet al.KZ 1639) + Aspergillus proliferans (A.proliferans Smith.KZ1637) according to the ratio of 2:2:1 : 1 suspension culture in the improved potato glucose tea polyphenols liquid medium containing tea polyphenols, when the mycelium grows to a concentration of 80% V / V (mycelia / bacteria liquid), the bacterial suspension Homogenize the solution, then shake and extract with pH 7.2 phosphate buffer solution at room temperature for 1 hour (the volume ratio of the buffer solution to the cell homogenate solution is 2:1), centrifuge at 8000r / min for 10 minutes, and the supernatant is the crude enzyme liquid. Prepare the crude enzyme liquid with...

Embodiment 3

[0037] Treat 200 kg of sun-dried green hair tea made from C.makuanica with hot air at 80°C for 1 hour, and spread it evenly in the sample mixing tank after cooling. (A.foetidusThom&Raper.KZ 1633); Aspergillus japonica (A.japonicus Saito var.japonicus.KZ1634); Aspergillus grayus (A.restrictus Smith.KZ1636); Aspergillus proliferans (A.proliferans Smith.KZ1637); Seven single strains of Aspergillus (A.parasiticus Speare.KZ1638) and Aspergillus heyangensis (A.heyangensis Qi et al.KZ 1639) were inoculated according to the inoculum size of 1:1:1:1:1:1:1, and the suspension culture was in In the improved potato glucose tea polyphenol liquid medium containing tea polyphenols, when the mycelium grows to a concentration of 80% V / V (mycelium / bacterial liquid), the bacterial suspension is homogenized, and then pH7 The phosphate buffer solution of .2 was shaken and extracted at room temperature for 1 h (the volume ratio of the buffer solution to the cell homogenate was 2:1), centrifuged at ...

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Abstract

The invention provides a method for producing Pu'er tea through fermentation with specially-made exogenous biological enzymes. Sunned semi-finished tea is subjected to enzyme catalysis fermentation by using advantages in the afterfermentation process of Pu'er tea and crude enzymes of special aspergillus flavus under the specific condition of 35-40 DEG C by using a lift-off manner fermentation technology, and through appropriate treatment of air drying and the like, Pu'er tea products having the characteristics of raw tea and matured tea are obtained. The fermentation technology is simple to operate; crude enzymes of special main aspergillus flavus in 20 pile fermentation afterfermentation processes of Yunnan Pu'er tea are used for fermentation on the sunned semi-finished tea, so that the crude enzymes of special aspergillus flavus are in direct contact with the sunned semi-finished tea and the transformation of internal substances in the sunned semi-finished tea is facilitated; and the obtained products maintain the qualitative characteristics of the Pu'er tea, the influence of mycelium on characteristics of the shape, the integrity, the color, the cleanliness and the like of the Pu'er tea during traditional fermentation is avoided, and the production safety and the production stability of the Pu'er tea are guaranteed. The factory clean production of the Pu'er tea is easy to realize, and the production and the making of the Pu'er tea from wild or semi-wild old trees, being low in yield, are facilitated.

Description

Technical field: [0001] The invention belongs to the field of food technology, and specifically relates to a fermentation process in the fields of food engineering and food fermentation engineering, and more specifically, relates to a method for fermenting and producing Pu'er tea by using a special exogenous biological enzyme and its application Background technique: [0002] Pu-erh tea is a special type of post-fermented tea formed by natural or artificial assisted fermentation process under the action of microorganisms. Due to its unique flavor, soup color and significant anti-oxidation, blood lipid lowering, cardiovascular protection, antibacterial and anti-tumor and other biological activities and health effects, it has attracted much attention and has a good market prospect. At present, the artificial post-fermentation production of Puer tea mostly adopts the traditional stacking method, relying on the natural infection of environmental microorganisms. Based on the fer...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/10A23F3/06A23F3/12
CPCA23F3/06A23F3/10A23F3/12A23F3/14Y02A40/90
Inventor 朱宏涛张颖君王东陈可可杨崇仁
Owner KUNMING INST OF BOTANY - CHINESE ACAD OF SCI
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