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A kind of method for the comprehensive utilization of whole biomass of tea

A technology of whole biomass and tea, applied in the field of comprehensive utilization of whole biomass of tea, can solve the problems of single low-value product, short industrial chain and low-end technology.

Active Publication Date: 2021-07-20
INST OF PROCESS ENG CHINESE ACAD OF SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In view of the fact that with the rapid development of tea deep-processing technology and enterprises, my country’s tea production is facing the problem of greater production than sales, the present invention aims to provide a method that can realize the comprehensive utilization of the whole biomass of tea, and achieve multiple The development of specialized products will not only help to solve the problems of low-end tea-related industries, low-value products, and short industrial chains, but also improve the economic benefits of the tea industry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] According to the concentration of 0.25g / L, green tea is brewed with boiling water to prepare tea juice, and the tea juice and tea dregs are separated by filtration. Add white sugar at 12.5g / L to the tea juice, mix well, sterilize under high pressure steam at 115°C for 20 minutes, inoculate the Kombucha bacteria liquid prepared in advance, and cultivate it statically at 25°C until the pH value of the culture liquid reaches about 3. The fermentation can be stopped, and the obtained fermented liquid is a healthy tea drink; the obtained bacterial film is washed 3 times with distilled water, then immersed in 1% (w / w) NaOH solution, and bathed in 80°C for 120 minutes to remove the remaining bacteria and The culture medium was repeatedly washed with deionized water until neutral to obtain bacterial cellulose; tea leaves were crushed to 60 mesh, and potato juice was added at a ratio of 1:3 (w / v) to prepare a solid-state fermentation medium. After sterilization, According to 10%...

Embodiment 2

[0035] According to the concentration of 5g / L, brew black tea with boiling water to prepare tea juice, filter and separate the tea juice and tea dregs. Add brown sugar at 75g / L to the tea juice, mix well, sterilize at 115°C for 20 minutes, inoculate the Kombucha bacteria liquid prepared in advance, and culture at 30°C until the pH value of the culture solution reaches about 3. Stop the fermentation, and the obtained fermented liquid is a healthy tea drink; the obtained bacterial film is washed 3 times with distilled water, then immersed in a 1% (w / w) NaOH solution, and bathed in 80°C water for 120 minutes to remove the remaining bacteria and cultivate After repeated washing with deionized water until neutral, bacterial cellulose is obtained; tea leaves are crushed to 60 mesh, and distilled water is added at a ratio of 1:10 (w / v). After sterilization, laccase-producing bacteria are inoculated according to 10%. After culturing at 28° C. with shaking at 180 rpm for 7 days, the la...

Embodiment 3

[0037]Brew black tea with boiling water to prepare tea juice according to the concentration of 15g / L, filter and separate the tea juice and tea dregs. Add rock sugar at 125g / L to the tea juice, mix evenly, sterilize at 115°C for 20 minutes, inoculate the Kombucha bacteria liquid prepared in advance, and culture at 30°C until the pH value of the culture solution reaches about 3. Stop the fermentation, and the obtained fermented liquid is a healthy tea drink; the obtained bacterial film is washed 3 times with distilled water, then immersed in a 1% (w / w) NaOH solution, and bathed in 80°C water for 120 minutes to remove the remaining bacteria and cultivate After repeated washing with deionized water until neutral, bacterial cellulose is obtained; tea leaves are crushed to 60 mesh, and mixed with potato juice at a ratio of 1:5 (w / v) to prepare a solid-state fermentation medium. 10% was inoculated with laccase-producing strains, and after static culture at 30°C for 5 days, distilled...

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Abstract

The invention aims to provide a coupling integration technology for realizing the comprehensive utilization of the whole biomass of tea leaves. The technical solution of the invention includes the preparation of tea juice healthy fermented drink, tea juice fermented bacterial cellulose and tea dregs fermented laccase. By adopting the technical solution provided by the invention, high-quality and safe healthy tea drinks, bacterial cellulose and laccase can be obtained. In this way, the full biomass utilization of tea is realized, and the product chain is extended through technical coupling, which improves the economic benefits of the tea industry chain and provides technical reference for the deep processing industry of tea resources in my country.

Description

【Technical field】 [0001] The invention belongs to the field of tea resource development, in particular to a method for comprehensively utilizing the whole biomass of tea. 【Background technique】 [0002] my country is the world's largest tea producer. Tea has been used as a health drink in my country for thousands of years. Today tea has become a worldwide beverage, with more than 4 billion tea drinkers. The reason why tea is widely accepted by people is not only because tea has the effect of quenching thirst, but more importantly, tea has multiple health care functions. In the known research, it is found that tea contains more than 500 kinds of nutritional components and functional components. These components include primary metabolites such as protein, sugar, fat, etc.; secondary metabolites such as tea polyphenols, theanine, alkaloids, aromatic substances, etc. It has been proven that these substances are the main components of tea with a series of special health func...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N9/02C12P19/04A23F3/16
CPCA23F3/163A23F3/166C12N9/0061C12P19/04C12Y110/03002
Inventor 韩业君邱卫华王维胜
Owner INST OF PROCESS ENG CHINESE ACAD OF SCI
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