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Preparation method of fermented tea and fermented tea

A technology for fermented tea and the end of fermentation, applied in the field of fermented tea, can solve the problems of inability to meet traditional tea drinking habits and many storage conditions, and achieve the effects of satisfying tea brewing habits, simple process and easy operation.

Pending Publication Date: 2018-01-30
SHENZHEN SHENBAO HUACHENG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are also tea extracts used as raw materials for liquid fermentation and supplemented with other additives to make fermented tea beverages, such as kombucha fermented tea beverages. Chinese patent CN101869156A discloses a method for making a black tea composite bacteria beverage. Acetic acid bacteria and lactic acid bacteria are three kinds of probiotic compound strains fermented from sugar tea water, which requires four raw materials of black tea compound strains, glucose, tea leaves, and water for liquid fermentation to produce a pure natural health drink; but , this method cannot meet people's traditional tea drinking habits for making and tasting tea, and has more requirements for storage conditions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] In this example, 200g of black crushed tea is used as raw material, and Lactobacillus complex is used as probiotics for fermentation to prepare fermented tea. The specific preparation methods include:

[0045] Dissolve 10g of glucose and 10g of sucrose in 300g of water to make a sugar solution; sterilize the tea leaves and sugar solution with high-temperature steam at 120°C for 10 minutes; weigh 1g of Lactobacillus complex strains, and cool to Fully stir the sterilized sugar solution at room temperature to make a bacterial liquid; fully mix the bacterial liquid with the tea raw materials cooled to room temperature, then seal and pack it in a fermenter, place it in a dark place, and ferment at room temperature for 48 hours; after the fermentation, put Take out the tea leaves and spread them on the tray, the height of the pile should not exceed 10cm, and use the oven drying method to quickly remove the water from the tea leaves. The temperature should be controlled at 70-7...

Embodiment 2

[0047] In this example, 200g of crushed red tea is used as raw material, and wine dry yeast powder is used as probiotics for fermentation to prepare fermented tea. The specific preparation methods include:

[0048] Dissolve 10g of glucose and 10g of sucrose in 300g of water to make a sugar solution; sterilize the tea leaves and sugar solution with high-temperature steam at 100°C for 15 minutes; weigh 0.4g of wine dry yeast powder, and cool to The sterilized sugar solution at room temperature is fully stirred to make a mixed bacterial solution; the mixed bacterial solution is fully mixed with the tea raw materials cooled to room temperature, then sealed and packed in a fermenter, placed in a dark place, and fermented at room temperature for 48 hours; after the fermentation is completed , take out the tea leaves and lay them flat on the tray, the pile height should not exceed 10cm, use the oven drying method to make the tea leaves quickly dehydrated, the temperature is controlled a...

Embodiment 3

[0050] In this example, 200g of crushed red tea is used as raw material, and lactobacillus complex agent and wine dry yeast powder are used as probiotics for fermentation to prepare fermented tea. The specific preparation methods include:

[0051] Dissolve 10g of glucose and 10g of sucrose in 300g of water to make a sugar solution; sterilize the tea leaves and sugar solution by microwave at a frequency of 100,000MHz for 5min; weigh 1g of Lactobacillus complex strains, wine dry yeast powder 0.4g is fully stirred with sterilized sugar solution to make a mixed bacterial solution; the mixed bacterial solution is fully mixed with tea raw materials, then sealed and packed in a fermenter, placed in a dark place, and fermented at room temperature for 90 hours; after the fermentation is completed, put Take out the tea leaves and spread them on the tray, the height of the pile should not exceed 10cm, and the drying method of the drying box is used to quickly remove the water from the tea...

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PUM

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Abstract

The invention discloses a preparation method of fermented tea and the fermented tea. The preparation method of the fermented tea, disclosed by the invention, comprises the following steps: fermentingcrude tea or finished-product tea by adopting probiotic bacterium liquid; after fermenting, drying tea leaves to obtain the fermented tea, wherein the probiotic bacterium liquid contains at least oneof lactobacillus, lactococcus, saccharomyces cerevisiae, bifidobacterium and acetic acid bacteria. The preparation method disclosed by the invention has a simple technology and is easy to operate; theprepared fermented tea has original appearance characteristics of the tea leaves and also meets a traditional tea brewing habit; the fermented tea also has a health-care function and special mouthfeel and flavor of the tea leaves and a probiotic fermented product.

Description

technical field [0001] The present application relates to the field of fermented tea, in particular to a method for preparing fermented tea and fermented tea. Background technique [0002] From the perspective of microbiology or food science, fermented tea is essentially a kind of fermented food with tea as the substrate. After microbial fermentation, food not only changes in appearance, taste and flavor, but also has further improved nutritional value. It is widely used in human life, such as yogurt, fermented rice, kimchi, soy sauce, vinegar, tempeh, beer, wine, etc. [0003] Similarly, fermentation is also widely used in tea products, which are mainly processed by traditional techniques, such as Pu’er tea, Fuzhuan tea, etc. The fermented tea products produced by this technique have a variety of microorganisms and a wide range of sources. The other is to ferment tea leaves by selectively adding exogenous strains. For example, Chinese patent CN102217688A has invented a met...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10
Inventor 万晶琼刘晓辉龙丹吴函殷罗龙新
Owner SHENZHEN SHENBAO HUACHENG TECH
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