A stable and controllable high-quality Pu'er tea and its fermentation production method

A production method and Pu-erh tea technology, applied in the field of high-quality Pu-erh tea and its fermentation production, can solve the problems of lack of control of tea pile temperature and humidity, inability to guide Pu-erh tea parameters, and inability to control air flow, etc., to achieve a complete fermentation process. Controllable, shorten production time and reduce labor cost

Active Publication Date: 2021-04-20
HUAZHONG UNIV OF SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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 species, tide water, temperature, fermentation time, inoculation amount, oxygen, carbon dioxide content, etc. Factors), also considered the pretreatment of Puer tea raw materials, but this patent uses steam treatment for 5-20min before Puer tea fermentation, although high temperature can sterilize Puer tea raw materials, but high temperature may also make Puer tea The rapid oxidation of polyphenols changes the quality of Pu-erh tea, and this method is mainly aimed at the pH value changes related to yeast fermentation to guide and control the entire fermentation parameters, and cannot effectively guide the process parameters related to the addition of non-acid-producing microorganisms to ferment Pu-erh tea. Therefore, how to further establish key parameter indicators that can comprehensively guide and regulate the fermentation of Pu-erh tea, and realize the clean, stable and controllable fermentation process of Pu-erh tea is a difficult problem that needs to be solved urgently.

Method used

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  • A stable and controllable high-quality Pu'er tea and its fermentation production method

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Embodiment 1

[0030] In this embodiment, a stable and controllable high-quality Pu'er tea and its fermentation production method comprise the following steps:

[0031] (1) Strain preparation:

[0032] The microorganisms used for the fermentation of Pu’er tea that can be used in food production refer to Aspergillus niger (Aspergillus niger3.350), Aspergillus oryzae (Aspergillus oryzae AS3.042), Bacillus subtilis (Bacillus subtilis1389), Saccharomyces cerevisiae, Candida rubenosa and lactic acid bacteria, A small amount of preserved microorganisms can be picked under aseptic conditions and cultured on the corresponding agar medium. Among them, Aspergillus niger, Aspergillus oryzae, Saccharomyces cerevisiae, and Candida ruberens can be inserted into PDA solid medium and cultured at 28°C Cultivate under certain conditions; Bacillus subtilis can be inserted into LB solid medium and cultured at 37°C; lactic acid bacteria can be inserted into MRS solid medium and cultured at 37°C. After culturing...

Embodiment 2

[0053] In this embodiment, a stable and controllable high-quality Pu'er tea and its fermentation production method comprise the following steps:

[0054] (1) Strain preparation:

[0055] The microorganisms used for the fermentation of Pu’er tea that can be used in food production refer to Aspergillus niger (Aspergillus niger3.350), Aspergillus oryzae (Aspergillus oryzae AS3.042), Bacillus subtilis (Bacillus subtilis1389), Saccharomyces cerevisiae, Candida rubenosa and lactic acid bacteria, A small amount of preserved microorganisms can be picked under aseptic conditions and cultured on the corresponding agar medium. Among them, Aspergillus niger, Aspergillus oryzae, Saccharomyces cerevisiae, and Candida ruberens can be inserted into PDA solid medium and cultured at 28°C Cultivate under certain conditions; Bacillus subtilis can be inserted into LB solid medium and cultured at 37°C; lactic acid bacteria can be inserted into MRS solid medium and cultured at 37°C. After culturing...

Embodiment 3

[0073] In this embodiment, a stable and controllable high-quality Pu'er tea and its fermentation production method comprise the following steps:

[0074] (1) Strain preparation:

[0075] The microorganisms used for the fermentation of Pu’er tea that can be used in food production refer to Aspergillus niger (Aspergillus niger3.350), Aspergillus oryzae (Aspergillus oryzae AS3.042), Bacillus subtilis (Bacillus subtilis1389), Saccharomyces cerevisiae, Candida rubenosa and lactic acid bacteria, A small amount of preserved microorganisms can be picked under aseptic conditions and cultured on the corresponding agar medium. Among them, Aspergillus niger, Aspergillus oryzae, Saccharomyces cerevisiae, and Candida ruberens can be inserted into PDA solid medium and cultured at 28°C Cultivate under certain conditions; Bacillus subtilis can be inserted into LB solid medium and cultured at 37°C; lactic acid bacteria can be inserted into MRS solid medium and cultured at 37°C. After culturing...

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Abstract

The invention discloses a stable and controllable high-quality Pu'er tea and a fermentation production method thereof. The Pu'er tea is a fermented Pu'er tea, the content of tea polyphenols in the dry basis weight is 10.0-15.0 wt%, and the content of theabrownin is 8.0 ‑16.0wt%, the water extract content is 30.0‑45.0wt%; the content of aflatoxin B1 in the Puer tea is lower than 0.03 μg / kg, the content of fumonisin B1 is lower than 7 μg / kg, and the content of fumonisin B2 The content is less than 3 μg / kg, the content of fumonisin B3 is less than 3 μg / kg, the content of ochratoxin is less than 0.3 μg / kg, and the content of deoxynivalenol is less than 5 μg / kg. The invention establishes a brand-new fermented production method of Pu'er tea, which not only has high production efficiency, but also obtains fermented Pu'er tea with high quality, good taste, bright soup color, brown-red leaf bottom, controllable content of important components, and no aflatoxin detected toxins, fumonisins, ochratoxin, deoxynivalenol, etc.

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...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23F3/10
CPCA23F3/10
Inventor余龙江朱圆敏余潘潘付春华余天意吴元喜王朝清
OwnerHUAZHONG UNIV OF SCI & TECH