Method for producing fruit wine-flavor tea by utilizing microbial strain fermentation

A technology for microbial strains and fruit wine aroma is applied in the field of using microbial strains to ferment and produce fruit wine fragrant tea leaves, which can solve the problems of inability to obtain alcohol-free products, and achieve the effect of golden soup color and pleasant wine aroma.

Inactive Publication Date: 2018-08-24
李泽华 +2
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Therefore, in view of the above content, the present invention provides a method for producing fruit wine-flavored tea leaves by fermentation of microbial strains, which solves the problem that non-alcoholic products cannot be obtained after matching tea leaves and fruit wine in the prior art

Method used

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Embodiment 1

[0014] A method for producing fruit wine-flavored tea leaves by fermentation of microbial strains, comprising the following processing steps: (1) selecting tea leaves as raw materials, inoculating bacterial strains and compound enzyme mixtures, and the bacterial strains and compound enzyme mixtures in the following parts by weight Composite components: 10 parts of lactic acid bacteria, 20 parts of fruit wine sp., 65 parts of yeast, 5 parts of digestive enzymes;

[0015] (2) Microbial solid-state fermentation process: tea leaves are mixed with bacterial strains and complex enzyme mixtures, and sterile water is added to ferment in a clean and closed container. The container is cleaned and sterilized before use, and the fermentation material is highly controlled during fermentation At 35cm, the fermentation temperature is controlled at 30°C, and the fermentation time is controlled at 200h. The weight ratio of the tea leaves: bacterial strain and compound enzyme mixture: water is 1...

Embodiment 2

[0017] A method for producing fruit wine-flavored tea leaves by fermentation of microbial strains, comprising the following processing steps: (1) selecting tea leaves as raw materials, inoculating bacterial strains and compound enzyme mixtures, and the bacterial strains and compound enzyme mixtures in the following parts by weight Composite components: 15 parts of lactic acid bacteria, 25 parts of fruit wine bacteria, 52 parts of yeast, 8 parts of digestive enzymes;

[0018] (2) Microbial solid-state fermentation process: tea leaves are mixed with bacterial strains and complex enzyme mixtures, and sterile water is added to ferment in a clean and closed container. The container is cleaned and sterilized before use, and the fermentation material is highly controlled during fermentation At 38 cm, the fermentation temperature is controlled at 30° C., and the fermentation time is controlled at 190 hours. The weight ratio of the tea leaves: bacterial strain and compound enzyme mixtur...

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Abstract

The invention relates to the field of tea processing, provides a method for producing fruit wine-flavor tea by utilizing microbial strain fermentation, and solves the problem that in the prior art, anon-alcoholic product cannot be obtained through matching of tea and fruit wine. The method comprises the following steps: (1) selecting tea as a raw material, and inoculating the tea with a mixture of strains and compound enzymes, wherein the mixture of strains and compound enzymes is obtained by compounding the following components in parts by weight: 10 to 20 parts of lactic acid bacteria, 10 to 30 parts of fruit wine spore bacteria, 50 to 70 parts of microzyme and 5 to 10 parts of a digestive enzyme; and (2) a microbial solid fermentation process: mixing the tea with the mixture of strainsand compound enzymes, adding sterile water, and carrying out fermentation in a clean closed container, wherein the height of fermentation materials is controlled at 40cm or below during the fermentation, the fermentation temperature is controlled at 20 to 37 DEG C, and the fermentation time is controlled at 148 to 216 hours.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a method for producing fruit wine-flavored tea leaves by fermenting microbial strains. Background technique [0002] Since tea came out, with the development of society, it has formed many kinds of products with different aromas. Only there is no variety with wine aroma and tea rhyme. Fruit wine and tea are two different states and production methods. From ancient times to the present, they have never had "intimate contact", that is, tea and wine are prepared separately, and the two have never been fused into one. Fruit wine has appeared in the prior art, but this fruit wine all contains alcohol. For example, Chinese Patent Application No. 201510803651.9 discloses a processing method for flavored green tea wine, which includes the following processing steps: (1) tea juice extraction: West Lake Longjing tea was ultrafinely pulverized, the extraction time was 80s, the amount of wate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10A23F3/06
CPCA23F3/06A23F3/10
Inventor 李泽华陈志丹李艺良
Owner 李泽华
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