Stable controllable high-quality Pu'er tea and fermentation production method thereof

Abstract

The invention discloses stable controllable high-quality Pu'er tea and a fermentation production method thereof. The Pu'er tea is fermented Pu'er tea. In dry base mass, the content of tea polyphenol is 10.0 to 15.0 weight percent, the content of theabrownin is 8.0 to 16.0 weight percent, and the content of a water extract is 30.0 to 45.0 weight percent; in the Pu'er tea, the content of aflatoxin B1 is lower than 0.03mu g/kg, the content of fumonisins B1 is lower than 7mu g/kg, the content of fumonisins B2 is lower than 3mu g/kg, the content of fumonisins B3 is lower than 3mu g/kg, the contentof ochratoxin is lower than 0.3mu g/kg, and the content of vomitoxin is lower than 5mu g/kg. According to the fermentation production method disclosed by the invention, a brand-new fermentation production method of the Pu'er tea is established; the production efficiency is high and the obtained fermentation Pu'er tea has the advantages of high quality, good mouth feel, bright soup color, red-brownleaf bottom and controllable content of important components of materials; in addition, the aflatoxin, the fumonisins, the ochratoxin, the vomitoxin and the like are not detected from the Pu'er tea.

Description

technical field [0001] The invention belongs to the technical field of Pu'er tea processing and manufacturing, and more specifically relates to a stable and controllable high-quality Pu'er tea and a fermentation production method thereof. Background technique [0002] Pu'er tea is a unique geographical landmark product in Yunnan. According to the processing technology and quality characteristics of Pu'er tea, Pu'er tea is divided into two types: Pu'er tea (raw tea) and Pu'er tea (cooked tea). Traditional Pu'er cooked tea is made from the unique large-leaf sun-dried green tea in Yunnan, which is artificially fermented. Artificial stacking fermentation has problems such as long cycle, low production efficiency, uneven fermentation, unstable quality, heavy pile smell, uneven products, and difficulty in meeting food hygiene standards. Most of these problems are due to the complex types of open fermentation microorganisms in the artificial pile, and the fermentation process is a...

AI Technical Summary

Problems solved by technology

However, the entire fermentation process is prone to contamination of bacteria, the fermentation process is not uniform, and there is also a lack of control over the temperature and humidity of the tea pile.

Chinese patent application 201310281320.4 discloses the automatic fermentation process of Pu-erh tea, which can realize the humidification of tea leaves, control the fermentation temperature, humidity, and turning and unblocking, and realize the automatic production of tea leaves without landing, but the air flow cannot be controlled in the entire fermentation process, the key is air Without aseptic treatment, there is a possibility of bacterial contamination in the entire fermentation process, and safe and controllable fermentation cannot be achieved

China's patent application 201520203678.X has greatly improved the fermentation technology of Pu'er cooked tea, taking into account various fermentation conditions that affect the fermentation of Pu'er tea (microbial spe...

Images