Microbial preservative for storage of green tea and application method thereof

A technology of microorganisms and preservatives, applied in the field of green tea preservatives, can solve problems such as deterioration of finished tea, and achieve the effects of preventing automatic oxidation, maintaining quality and low cost

Inactive Publication Date: 2018-03-13
镇江市五洲山茶场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the production and processing of famous green tea is concentrated in spring, and its storage and sales process needs to go through a long season of high temperature and high humidity, which makes the finished tea easy to deteriorate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A microbial antistaling agent for green tea storage, comprising the following components by weight ratio: 50% of bacillus subtilis BS-16, 50% of penicillium glucose oxidase. After the dry powder is prepared, it is added to green tea in an amount of 0.01% by mass fraction and mixed evenly.

[0016] Bacillus subtilis is inoculated into a shaker flask of beef extract peptone liquid medium under aseptic conditions, cultivated in a shaker at 37°C and 120r / min for 24 hours, and then the seed liquid in the shaker flask is centrifuged at a high speed to obtain the bacteria The precipitate was suspended in skim milk and dried at -20°C to become bacterial powder.

Embodiment 2

[0018] The difference from Example 1 is that the microbial preservative used for green tea storage comprises the following components by weight ratio: 30% of Bacillus subtilis BS-16, 30% of Bacillus subtilis EB1, 40% of green tea Mycoglucose oxidase. After the dry powder is prepared, it is added to green tea in an amount of 0.07% by mass fraction and mixed evenly.

Embodiment 3

[0020] The difference from Example 1 is that the microbial antistaling agent used for green tea storage comprises the following components by weight ratio: 55% Bacillus natto, 45% Aspergillus niger glucose oxidase. After the dry powder is prepared, it is added to green tea in an amount of 0.07% by mass fraction and mixed evenly.

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PUM

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Abstract

The invention discloses a microbial preservative for storage of green tea. The microbial preservative comprises, by weight, 50 to 70% of Bacillus spp and 30 to 50% of glucose oxidase. 0.01 to 0.1% bymass of the microbial preservative is uniformly blended with green tea. The invention has the advantages that a compound microbial preparation is added into green tea to maintain the freshness of green tea; the Bacillus spp allows a biomembrane to be formed on tea surfaces, so the oxidation deterioration of the green tea is controlled; the glucose oxidase has the characteristics of glucose removalperformance, deoxidation performance, sterilization performance and the like, so automatic oxidation of the green tea is prevented to a certain degree, and the storage life of the green tea is prolonged by half a year to one year; and compared with conventional methods employing refrigeration, drying and the like for preservation, the microbial preservative provided by the invention is more beneficial for maintaining the quality of the green tea, does not need any other equipment, facility and the like, and has low cost.

Description

technical field [0001] The invention relates to a green tea antistaling agent, in particular to a microbial antistaling agent. Background technique [0002] The quality of tea leaves, especially green tea, is easily aged and deteriorated during transportation and storage, which reduces the commodity value and economic value of green leaves. Most of the production and processing of famous green tea is concentrated in spring, and its storage and sales process needs to go through a long season of high temperature and high humidity, which makes the finished tea easy to deteriorate. [0003] The essence of tea aging is that the biochemical components in the tea have changed, and the quality components in the tea, such as polyphenols, fatty acids, Vc, chlorophyll, etc., have undergone reactions such as degradation and oxidation. [0004] In order to maintain the natural quality of famous green tea and give full play to its nutritional value and economic benefits, the research on ...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L3/3571
CPCA23L3/3571A23V2002/00A23V2200/10
Inventor戴德华
Owner镇江市五洲山茶场