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Liupao tea fermentation seed koji and Liupao tea fermentation seed koji product preparation method

A technology of Liubao tea and its production method, which is applied in the field of preparation of Liubao tea fermented koji and koji products, can solve the problem of inability to guarantee the stability of product quality, the inability to guarantee the consistency of the growth state of various strains, and the growth of tea fermentation strains. Unpredictable status and other issues

Inactive Publication Date: 2018-10-23
云南大益微生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the inability to guarantee the consistency of the growth state of various strains in the bacterial liquid, the time of inoculation cannot be determined, which will also lead to unpredictable tea fermentation and the growth state of the strains, and the stability of product quality cannot be guaranteed.

Method used

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  • Liupao tea fermentation seed koji and Liupao tea fermentation seed koji product preparation method

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preparation example Construction

[0033] The fermented koji of Liubao tea of ​​the present invention is isolated from Liubao tea, and the specific preparation method comprises the following steps:

[0034] (1) Pulverize the Liubao tea in the late stage of natural fermentation to 40 mesh with a pulverizer to obtain pulverized tea powder;

[0035] (2) Weigh 1 g of the pulverized tea powder in step (1), place it in 10 mL of sterile water and vortex for 1 min to obtain the tea powder stock solution, the concentration of which is 1, and make 3 parallel copies;

[0036] (3) Dilute the powdered tea stock solution of step (2) to a concentration of 10 -1 、10 -2 、10 -3 、10 -4 、10 -5 10mL each of the tea powder gradient solution, a total of 5 gradients, and 3 parallels;

[0037] (4) The concentration of 0.1mL step (3) is 10 -5 The tea powder gradient solution was spread on the PDA medium plate, and placed in a 28°C incubator for static culture for one week;

[0038] (5) After one week, carry out colony counting on...

Embodiment 1、 6

[0056] Embodiment 1, preparation of Liubao tea fermented koji seed liquid product

[0057] Prepare Liubao tea fermented seed koji of the present invention according to the following preparation method:

[0058] (1) Pulverize the Liubao tea in the late stage of natural fermentation to 40 mesh with a pulverizer to obtain pulverized tea powder;

[0059] (2) Weigh 1 g of the pulverized tea powder in step (1), place it in 10 mL of sterile water and vortex for 1 min to obtain the tea powder stock solution, and the concentration is calculated as 1;

[0060] (3) Dilute the powdered tea stock solution of step (2) to a concentration of 10 -5 , to obtain the gradient liquid of tea powder;

[0061] (4) Take 0.1 mL of the tea powder gradient solution in step (3) and spread it on the PDA medium plate, and place it in a 28° C. incubator for static culture for one week;

[0062] (5) After one week, the PDA culture medium plate is carried out to count the colonies, and the bacterial strains...

Embodiment 2、 6

[0069] Embodiment 2, preparation of Liubao tea fermented koji seed liquid product

[0070] Prepare Liubao tea fermented seed koji of the present invention according to the following preparation method:

[0071] (1)-(5) are the same as embodiment 1;

[0072] (6) The obtained Liubao tea fermented seed koji is made into a seed liquid product:

[0073] 1) The Liubao tea fermented koji obtained in the step (5) is placed on a PDA medium plate for cultivation, the cultivation temperature is 50° C., and the cultivation time is 3 days;

[0074] 2) When the colonies on the PDA medium plate grow vigorously, the thalline is crushed and inserted into the YPD medium liquid shake flask;

[0075] 3) Put the PDA medium liquid shake flask into a shaker at 50° C. and a rotation speed of 80 r / min for dynamic culture for 1 day to obtain a seed liquid product, which is stored at 4° C. for later use.

[0076] In the early stage of the heap fermentation of the refined processing of Liubao tea, the...

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Abstract

The invention discloses a Liupao tea fermentation seed koji product preparation method, which comprises: separating Aspergillus tubingensis as Liupao tea fermentation seed koji from Liupao tea, and preparing the Liupao tea fermentation seed koji product from the Aspergillus tubingensis. According to the present invention, with the application of the Aspergillus tubingensis as the Liupao tea fermentation seed koji in the fermenting, the only one main strain Aspergillus tubingensis and the one determined inoculation time are used, such that the final product has characteristics of red tea soup,infusion resistance, old fragrance and mellow taste of the Liupao tea, and the stability of the product quality after each fermentation can be ensured.

Description

technical field [0001] The invention relates to the technical field of microbes and food processing, in particular to a method for preparing Liubao tea fermented seed koji and seed koji products. Background technique [0002] Liubao tea (Liupao tea) is within the current administrative area of ​​Wuzhou City, Guangxi Zhuang Autonomous Region. The fresh leaves of Cangwu County, Guangxi Dazhongleaf and its separation and breeding varieties and strains are selected as raw materials. Black tea with unique quality characteristics is processed by a specific process. [0003] Liubao tea is well-known at home and abroad for its quality characteristics of "red, thick, old, and mellow". The key to the formation of these quality characteristics in the production process depends on the microorganisms in the fermentation process of "wort pile". These microorganisms include Aspergillus niger, Aspergillus tubingensis, Aspergillus gray aeruginosa, Penicillium and so on. Among them, Aspergi...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12N3/00A23F3/10C12R1/66
CPCA23F3/10C12N1/14C12N3/00
Inventor 谢吉林贾鳗高林瑞
Owner 云南大益微生物技术有限公司
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