Method for preparing fermented tea, fermented tea prepared by method and application of fermented tea

A fermented tea and fermented culture technology, which is applied in the fields of application, tea treatment before extraction, and the function of food ingredients, etc., can solve the problems of inability to describe fermented tea, less research on single-bacteria fermentation, and difficulty in controlling the fermentation environment. The effect of shortening cycle, short fermentation cycle and convenient processing

Pending Publication Date: 2018-06-05
MENGHAI TEA IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, Wodui relies on the natural fermentation of the tea's own microorganisms. There are many types of microorganisms involved in the fermentation. So far, it has not been possible to describe all the microorganisms that ferment tea. The fermentation process is cumbersome, and it is greatly disturbed by external temper...

Method used

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  • Method for preparing fermented tea, fermented tea prepared by method and application of fermented tea
  • Method for preparing fermented tea, fermented tea prepared by method and application of fermented tea

Examples

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Comparison scheme
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Embodiment 1

[0073] Example 1: Aspergillus niger fermented sun-dried green hair tea

[0074] A bacterial strain cultivation: the tea tide water to water content is based on the total weight of the tealeaves before the tide water is 15% by weight, then sterilized at 115 ℃ for 15 minutes, and Aspergillus niger (purchased from Beijing Institute of Microbiology, Chinese Academy of Sciences) single bacteria Seeds are inoculated in the sterilized tea leaves, and grown for 4 days until the spores completely cover the tea leaves for later use.

[0075] Preparation of B tea culture medium: the tea leaves were mixed until the moisture content was 55% by weight based on the total weight of the tea leaves before the tide, and then sterilized at 115° C. for 15 minutes.

[0076] C inoculation fermentation: the Aspergillus niger bacterial classification cultivated in step A is based on the total weight of the tea culture medium of step B, and the total weight of this bacterial classification and the step...

Embodiment 2

[0078] Embodiment 2: Aspergillus niger fermentation sun-dried green hair tea

[0079] A bacterial strain cultivation: the tea tide water to the water content is 20% by weight based on the total weight of the tea leaves before the tide water, then sterilized at 115° C. for 15 minutes, and Aspergillus niger (purchased from Beijing Institute of Microbiology, Chinese Academy of Sciences) single bacteria Seeds are inoculated in the sterilized tea leaves, and grown for 4 days until the spores completely cover the tea leaves for later use.

[0080] Production of B tea culture medium: the tea leaves were mixed until the moisture content was 50% by weight based on the total weight of the tea leaves before the tide, and then sterilized at 115° C. for 15 minutes.

[0081] C inoculation fermentation: the Aspergillus niger bacterial classification cultivated in step A is based on the total weight of the tea culture medium of step B, and the total weight of this bacterial classification and...

Embodiment 3

[0083] Example 3: Aspergillus niger fermented sun-dried green hair tea

[0084] A bacterial strain cultivation: the tea tide water to the water content is 20% by weight based on the total weight of the tea leaves before the tide water, then sterilized at 115° C. for 15 minutes, and Aspergillus niger (purchased from Beijing Institute of Microbiology, Chinese Academy of Sciences) single bacteria Seeds are inoculated in the sterilized tea leaves, and grown for 4 days until the spores completely cover the tea leaves for later use.

[0085] Production of B tea culture medium: the tea leaves were mixed until the moisture content was 60% by weight based on the total weight of the tea leaves before the tide, and then sterilized at 115° C. for 15 minutes.

[0086] C inoculation fermentation: the Aspergillus niger bacterial classification cultivated in step A is based on the total weight of the tea culture medium of step B, and the total weight of this bacterial classification and the s...

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Abstract

The invention provides a method for preparing fermented tea. The method comprises the following steps: 1) providing aspergillus niger strains; 2) moistening tea leaves until a water content is 40-65%or above by weight based on the dry weight of the tea leaves, and then conducting sterilization so as to provide a tea culture medium; and 3) inoculating the tea culture medium with the aspergillus niger strains, and carrying out fermentation culture so as to obtain the fermented tea. The method of the invention is simple to operate, short in fermentation period, convenient for processing and suitable for industrial production. Besides, the content of beneficial materials in the obtained fermented tea is significantly lifted, and the obtained fermented tea is stable in quality and good in appearance.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a method for preparing fermented tea, fermented tea prepared by the method and application thereof. Background technique [0002] Tea has been used as a beverage for thousands of years and is one of the three famous beverages in the world. After analysis, tea contains tea polyphenols, amino acids, flavonoids, trace elements and other beneficial ingredients, which have the characteristics of refreshing, anti-cancer, lowering blood pressure, anti-inflammatory and detoxification. [0003] Pu'er cooked tea, Hunan black tea, Guangxi Liubao tea and other fully fermented tea are basically made by killing, rolling, heaping and drying. Among them, Wodui relies on the natural fermentation of the tea’s own microorganisms. There are many types of microorganisms involved in the fermentation. So far, it has not been possible to describe all the types of microorganisms that ferment te...

Claims

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Application Information

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IPC IPC(8): A23F3/10A23L33/00A23L33/10
CPCA23F3/10A23V2002/00A23V2200/3262A23V2200/332
Inventor 刘佳金高林瑞丁章贵童一峰刘韬职晓阳唐蜀昆
Owner MENGHAI TEA IND
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