Processing technology of black tea by utilizing bacterial strain fermentation

Abstract

The invention provides a processing technology of black tea by utilizing bacterial strain fermentation, and relates to the technical field of tea processing. The processing technology of the black tea by utilizing bacterial strain fermentation comprises the following steps of withering fresh tea leaves until the water content reaches 55-65% so as to obtain withered tea leaves; freezing the withered tea leaves at 50-30 DEG C below zero for 2.5-4 hours, taking the frozen tea leaves out, sprinkling a mixed enzyme solution onto the tea leaves, carrying out standing for 20-40 minutes, and carrying out rolling until 75-85% of cells are broken so as to obtain rolled tea leaves; and then, sprinkling a fermentation solution onto the rolled tea leaves, carrying out fermentation at 30-55 DEG C for 6-12 hours so as to obtain fermented tea leaves, wherein the fermentation solution is a mixture of aspergillus oryzae fermentation broth and bacillus subtilis fermentation broth, and drying the fermented tea leaves. By performing bacterial strain fermentation treatment on the tea leaves by utilizing the aspergillus oryzae and the bacillus subtilis, nutrients in the tea leaves can be effectively decomposed by fermentation; moreover, the prepared black tea has a unique flavor.

Description

technical field [0001] The invention relates to the technical field of tea processing, and in particular to a processing technology for fermenting black tea with strains. Background technique [0002] Black tea is a traditional tea in my country. It is a fully fermented tea. It is made from suitable new tea leaves as raw materials and refined through a series of processes such as withering, rolling (cutting), fermentation, and drying. During the fermentation process of black tea, the chemical reaction of polyphenols makes the chemical components in the fresh leaves change greatly, producing theaflavins, thearubigins and other components, and its aroma is significantly increased compared with fresh leaves, forming the unique color and aroma of black tea. ,taste. [0003] The inventor found that, at present, the processing technology of traditional black tea is simple, and the quality of black tea will be affected due to factors such as the place of origin, raw materials, pro...

AI Technical Summary

Problems solved by technology

[0003] The inventor found that, at present, the processing technology of traditional black tea is simple, and the quality of black tea will be affected due to factors such as the place of origin, raw materials, processing technology, etc., especially, the fermentation process of black tea is carried out under the condition of natural environment. only the oxidation process

Nutritional factors such as theanine and tea polysaccharides in tea are often not effectively utilized