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Yeast strain and method for processing fermented pu'er tea by yeast strain

A strain and yeast technology, applied in the field of Pu-erh tea production technology and product quality improvement, can solve the problems of little research, achieve the effects of mellow and sweet taste, inhibit harmful mold, and shorten fermentation time

Pending Publication Date: 2018-12-21
CHINA TEA YUNAN CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Blastobotrys adeninivorans is also reported as Arxula adeninivorans, which is a fungus belonging to the Ascomycota family Saccharomycetes. It has been reported at home and abroad, and it mostly exists in Pu-erh tea in China, but there are few related studies

Method used

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  • Yeast strain and method for processing fermented pu'er tea by yeast strain
  • Yeast strain and method for processing fermented pu'er tea by yeast strain

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Effect test

Embodiment 1

[0042] Embodiment 1 strengthens fermented Pu'er tea

[0043] According to the method of the invention, the ripe Pu'er tea is prepared by adopting a single-strain standardized intensified fermentation process. Proceed as follows:

[0044] 1. After blending and mixing the raw materials of Yunnan big-leaf sun-dried green tea from 3 different production areas according to the requirements, it is required that the tea leaves have no flowers after mixing;

[0045] 2. Take the activated Blastobotrys adeninivorans (CGMCC No.15960) strain and inoculate it into PDB liquid medium.

[0046] 3. The liquid culture is based on 28°C, and cultured in a shaker under sterile conditions. The density of the liquid seed is 5*10 6 cfu / mL.

[0047] 4. Put the blended tea raw materials on a clean production line, inoculate the prepared liquid seeds into the tea leaves, and use a small sprayer to evenly spray the bacteria liquid on the tea leaves, while stirring and turning continuously, the liquid...

Embodiment 2

[0052] Embodiment 2 strengthens fermented Pu'er tea

[0053] According to the method of the invention, the ripe Pu'er tea is prepared by adopting a single-strain standardized intensified fermentation process. Proceed as follows:

[0054] 1. After blending and mixing the raw materials of two kinds of Yunnan big-leaf sun-dried green tea from different production areas according to the requirements, it is required that the tea leaves have no flowers after mixing;

[0055] 2. Take the activated Blastobotrys adeninivorans (CGMCC No.15960) strain and inoculate it into PDB liquid medium.

[0056] 3. The liquid culture is based on 28°C, and cultured in a shaker under sterile conditions. The density of the liquid seed is 1*10 6 cfu / mL.

[0057] 4. Put the blended tea raw materials on a clean production line, inoculate the prepared liquid seeds into the tea leaves, and use a small sprayer to evenly spray the bacteria liquid on the tea leaves, while stirring and turning continuously,...

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Abstract

The invention belongs to the field of pu'er tea production technology and product quality improvement, and relates to a yeast stain and a method for processing pu'er tea by the yeast strain. Blastobotrys adeninivorans yeast has been preserved in the Common Microbiological Center of China Committee for Culture Collection of Microorganisms with a preservation number of CGMCC No.15960. The blastobotrys adeninivorans strain is applied to a pu'er tea processing process to perform strengthened fermentation, enables pu'er tea to have unique mellow and fat essence, inhibits harmful mould, and greatlyshortens the fermentation time.

Description

technical field [0001] The invention belongs to the field of Pu'er tea production technology and product quality improvement, and relates to a yeast Blastobotrysadeninivorans strain 0071-BA and a method for processing cooked Pu'er tea. Background technique [0002] Ripe Pu'er tea is a post-fermented tea, which is made from sun-dried green tea after more than one month of heap fermentation. It is generally believed that Pu'er tea has the effects of lowering blood fat and promoting digestion. The most important feature of Pu-erh tea is that with the prolongation of storage time, the taste, aroma and other characteristics of the tea will change, and the taste will become better and better. With the prolongation of Pu'er tea storage time, the value and price of Pu'er tea will increase significantly. [0003] Saccharomyces is widely distributed in nature and has many applications in food fields such as brewing fermentation and flour fermentation. Studies have found that yeast ce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16A23F3/10C12R1/645
CPCA23F3/06A23F3/10A23F3/14C12N1/02C12N1/14C12N1/20C12R2001/125C12N1/205C12R2001/66C12N1/145C12R2001/685C12R2001/645
Inventor 魏珍珍邹广田郝彬秀盛玉泊田海霞官云平李颂孙婷婷周方勇顾红惠
Owner CHINA TEA YUNAN CO LTD
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