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.
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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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