Method of preparing instant dark green tea through combination of artificial inoculation and liquid state fermentation

A liquid fermentation and combination technology, which is applied in the field of instant dark tea preparation, can solve the problems of inability to automatically control the fermentation process, long fermentation period, and uncertain bacterial species.

Inactive Publication Date: 2018-02-23
申国庆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional black tea production process has disadvantages such as uncertain strains, long fermentation cycle, high labor intensity, unautomatic control of the fermentation process, and unstable product quality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take fresh tea leaves from Yunnan large-leaf species or sun-dried green tea, remove non-tea impurities, use homogenate and crush, add 7.5 times the weight of pure water for extraction, and filter to obtain water extracts; take Penicillium, Aspergillus niger, and Aspergillus fumigatus , Aspergillus oryzae, Saccharomyces coronoides, mixed strains of saccharomyces, the dry weight ratio between the mixed strains is: Penicillium: Aspergillus niger: Aspergillus fumigatus: Aspergillus oryzae: Saccharomyces coronoides: Saccharomyces=1.5 : 2: 0.5: 1: 3: 1.5, the total amount of strains is 1.2% of the dry weight of tea leaves, added to the water extract obtained in step (1) for liquid fermentation, the fermentation temperature is 45 ° C, and the fermentation time is 6.5 days; the fermentation is over Finally, the fermented liquid is inactivated, centrifuged or filtered to obtain fermented tea juice; the fermented tea juice is concentrated and dried to obtain instant tea powder.

Embodiment 2

[0027] Take fresh tea leaves from Yunnan big-leaf species or sun-dried green tea, remove non-tea impurities, use homogenate and crush, add 5 times the weight of pure water for extraction, and filter to obtain water extracts; take Penicillium, Aspergillus niger, and Aspergillus fumigatus , Aspergillus oryzae, Saccharomyces coronoides, mixed strains of saccharomyces, the dry weight ratio between the mixed strains is: Penicillium: Aspergillus niger: Aspergillus fumigatus: Aspergillus oryzae: Saccharomyces coronoides: saccharomyces=2 : 1.5: 1: 0.5: 5: 1, the total amount of strains is 0.5% of the dry weight of tea leaves, added to the water extract obtained in step (1) for liquid fermentation, the fermentation temperature is 35 ° C, and the fermentation time is 10 days; the fermentation is over Finally, the fermented liquid is inactivated, centrifuged or filtered to obtain fermented tea juice; the fermented tea juice is concentrated and dried to obtain instant tea powder.

Embodiment 3

[0029] Take fresh tea leaves or sun-dried green hair tea from Yunnan big-leaf species, remove non-tea impurities, use homogenate and crush, add 10 times the weight of pure water for extraction, and filter to obtain the water extract; take Penicillium, Aspergillus niger, and Aspergillus fumigatus , Aspergillus oryzae, Saccharomyces coronoides, mixed strains of saccharomyces, the dry weight ratio between the mixed strains is: Penicillium: Aspergillus niger: Aspergillus fumigatus: Aspergillus oryzae: Saccharomyces coronoides: saccharomyces=1 : 2.5: 0.5: 1: 2: 2, the total amount of strains is 2% of the dry weight of the tea leaves, added to the water extract obtained in step (1) for liquid fermentation, the fermentation temperature is 55 ° C, and the fermentation time is 5 days; the fermentation is over Finally, the fermented liquid is inactivated, centrifuged or filtered to obtain fermented tea juice; the fermented tea juice is concentrated and dried to obtain instant tea powder....

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PUM

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Abstract

The invention discloses a method of preparing an instant dark green tea through combination of artificial inoculation and liquid state fermentation. According to the method, fresh Yunnan big leaf teaor sun-dried tea are grinded, water is added to obtain a water extract, mixed bacteria (blue mould, aspergillus niger, aspergillus fumigatus, aspergillus oryzae, eurotium cristatum, and yeast) are added into the water extract to carry out liquid state fermentation; the fermentation broth is subjected to inactivation, centrifugation or filtration to obtain fermented tea juice, and finally the tea juice is concentrated and dried to obtain instant tea powder. The disadvantages of a conventional solid state fermentation technology are overcome, composite dominant bacteria are inoculated artificially to carry out directed fermentation, at the same time, a liquid state fermentation technology is adopted, the bacteria and the fermentation process are controllable, and the fermentation period is largely shortened.

Description

technical field [0001] The invention belongs to the technical field of food and biological processing, and in particular relates to a method for preparing instant black tea by combining artificial inoculation and liquid fermentation. Background technique [0002] Instant tea is made from finished tea or fresh tea leaves, extracted with water or fresh tea leaves, filtered, concentrated, and dried. Food additives, food processing aids, and appropriate food accessories can be added during the production process. A convenient solid instant tea product in the form of powder or flakes or granules similar to instant coffee. In addition to the nutrients and flavor substances that can enter the tea soup in traditional tea, instant tea also has the advantages of being convenient to drink, easy to store and transport, and free of harmful substances such as pesticide residues and heavy metals. Therefore, it is currently a very promising drink in the world. [0003] Black tea belongs t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/30A23F3/16
CPCA23F3/166A23F3/30
Inventor 申国庆
Owner 申国庆
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