Saccharomyces coronata and its application, black tea and its processing method

A technology of Rhizoctonia coronoidans and a processing method, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, fungi, etc., can solve problems such as inconvenience of drinking Fuzhuan tea, improve the color of tea soup, and promote the transformation of polyphenols. , The effect of the processing method is simple and easy to operate

Active Publication Date: 2020-08-04
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The third object of the present invention is to provide a processing method of dark tea, which is simple and easy to operate, low in cost, and of good quality, and can solve the problem of inconvenient drinking of Fuzhuan tea in existing dark teas

Method used

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  • Saccharomyces coronata and its application, black tea and its processing method
  • Saccharomyces coronata and its application, black tea and its processing method
  • Saccharomyces coronata and its application, black tea and its processing method

Examples

Experimental program
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Effect test

Embodiment 1

[0046] Mix sterilized water with the spores of P. coronoidis PW-1 to obtain a bacterial suspension. Each milliliter of the above bacterial suspension contains 1×10 6 The spores of P. coronoidis PW-1.

[0047] The Kangzhuan tea leaves were steamed at 95°C for 30 minutes, and then stacked at 45°C for 20 hours.

[0048] The surface of the Kangzhuan tea leaves in Yudui was inoculated at a ratio of 40 mL of the above bacterial suspension per kilogram of tea leaves. Then ferment for 22 days under the condition of 26°C to obtain the finished Kangzhuan tea.

Embodiment 2

[0050] Mix sterilized water with the spores of P. coronoidis PW-1 to obtain a bacterial suspension. Each milliliter of the above bacteria suspension contains 2×10 6 The spores of P. coronoidis PW-1.

[0051] The tea leaves of Jinjian tea were steamed at 100°C for 20 minutes, and then stacked at 55°C for 16 hours.

[0052] The surface of the Jinjian tea leaves in the pile is inoculated at a ratio of 80 mL of the above-mentioned bacterial suspension per kilogram of tea leaves. Then ferment for 20 days at 30°C to obtain the finished Jinjian tea.

Embodiment 3

[0054] Mix sterilized water with the spores of P. coronoidis PW-1 to obtain a bacterial suspension. Each milliliter of the above bacteria suspension contains 1.5×10 6 The spores of P. coronoidis PW-1.

[0055] The Liubao tea leaves were steamed at 98°C for 25 minutes, and then stacked at 50°C for 18 hours.

[0056] The surface of the Liubao tea leaves in Yuwodui was inoculated at a ratio of 60 mL of the above bacterial suspension per kilogram of tea leaves. Then ferment for 21 days at 28°C to obtain the finished Liubao tea.

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Abstract

The invention relates to a coronoid saccharomyces coronis and its application, black tea and its processing method, and belongs to the field of microorganism and food biotechnology. The biopreservation number of the Mycocystis coronis is: CCTCC NO: M 2017355. Applying the above-mentioned S. coronoidis to black tea processing can increase the flowering rate of dark tea and promote the transformation of polyphenols. The processing method of the black tea comprises the following steps: inoculating the spore suspension containing the spores of the coronoid fungus on the piled tea raw material, and fermenting. The processing method is simple and easy to operate, low in cost and good in finished product quality, and can solve the problem of inconvenient drinking of existing black tea, especially Fuzhuan tea. The dark tea processed thus has stable flowering, high conversion rate of polyphenols, and better color of tea soup.

Description

technical field [0001] The invention relates to the field of microorganisms and food biotechnology, and in particular to a coronoid saccharomyces coronis and its application, black tea and its processing method. Background technique [0002] Fuzhuan tea is a distinctive dark tea product of dark tea. It is a reprocessed tea formed after dark tea is compressed. It belongs to post-fermentation tea. Function and other health benefits, widely loved by consumers. [0003] The dominant strain of Fuzhuan brick tea, "S. coronoides" is produced in large quantities during the flowering process, which has a great impact on the quality of Fuzhuan brick tea, and its content is an important indicator for evaluating the quality of Fuzhuan brick tea. At present, the production of Fuzhuan brick tea is completed through natural flowering, but the natural flowering cycle is long and prone to uneven flowering, which has a great impact on the quality of Fuzhuan tea. Commercially available fuzhu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14A23F3/10C12R1/645
CPCA23F3/10C12N1/145C12R2001/645
Inventor 高鸿肖月钟凯
Owner SICHUAN UNIV
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