A kind of micrococcus and its application and method in the preparation of post-fermented tea of ​​Xupu Yao tea

A technology of micrococcus and fermented tea, applied in bacteria, tea substitutes, etc., can solve problems such as failure of hairy tea, achieve the effects of convenient brewing, unique flavor, and avoid gastrointestinal irritation

Active Publication Date: 2021-09-07
HUAIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In order to solve the problem of the failure of fermented tea from the growth of miscellaneous bacteria

Method used

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  • A kind of micrococcus and its application and method in the preparation of post-fermented tea of ​​Xupu Yao tea
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  • A kind of micrococcus and its application and method in the preparation of post-fermented tea of ​​Xupu Yao tea

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Experimental program
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Effect test

Embodiment 1

[0034] The isolation and screening of embodiment 1 micrococcus

[0035] (1) Processing of raw materials (naturally fermented tea): Weigh 5g of Xupu Yao tea naturally fermented tea into a 100mL sterile triangular flask, add 50mL of sterile water, shake for 30min, and obtain 10 -1 diluent; then use a 1 mL pipette to draw 10 -1 Dilute 1 mL, transfer it into a test tube filled with 9 mL of sterile water, oscillate, let the bacteria liquid mix evenly, and serve as 10 -2 Diluent; and so on, serially diluted to make 10 -3 、10 -4 、10 -5 Wait for a series of dilutions.

[0036] (2) Isolate and cultivate micrococci in naturally fermented tea: number the medium plate, and then divide the above-mentioned diluted bacterial solution by 10 -3 、10 -4 、10 -5 Dilute plated. Apply 0.2mL of diluted bacterial solution to each plate, 5 plates for each concentration, and inoculate in the potato agar medium with different dilution numbers, and then spread the bacterial solution evenly on the ...

Embodiment 2

[0059] Embodiment 2 detection method

[0060] 1) Determination of tea moisture content

[0061] The 105°C ± 2°C constant weight method (the first method) in GB / T 8304-2013 "Determination of Tea Moisture" was adopted.

[0062] 2) Determination of theaflavin and thearubigin content, solvent extraction method

[0063] Preparation of reagents: Ethyl acetate: in order to remove free acid and other water-soluble substances, wash with equal volume of distilled water 2-3 times before use; 2.5% sodium bicarbonate: dissolve 2.5g sodium bicarbonate in 100mL water, prepare and use immediately ; Saturated oxalic acid solution: 10.2g oxalic acid solid can be dissolved in 100mL water at 20°C.

[0064] Sample treatment: Accurately weigh 3.00g of tea leaves, add 125mL of boiling water to a 250mL Erlenmeyer flask, extract in a boiling water bath for 10min, stir 2-3 times with a glass rod during this period, after extraction is complete, filter while hot, and cool to room temperature stand-by...

Embodiment 3

[0086] Micrococcus fermented Xupu Yao tea:

[0087] 1. Weigh 100g of Xupu Yao tea, adjust the water content to 40-50%, and put it into a sealed tank;

[0088] 2. Connect the strain QB08 to the liquid culture medium, shake and culture at 37°C for 24 to 48 hours, then transfer 0.4ml of the bacteria liquid to 60ml of new liquid medium again, and cultivate it for 13 hours under the same conditions. The total number of colonies contained in 10 6 -10 7 cfu / ml, centrifuge at 3000rpm for 15 minutes, take the precipitate, add sterile water and insert micrococcus: sterile water into Xupu Yao tea at a material-to-liquid ratio of 1:1.

[0089] 3. The inoculated Xupu Yao tea is sealed with gauze and fermented until the fermentation is complete and then dried.

[0090] Micrococcus fermented tea for 8 days (W): In the above steps, the number of days of fermentation is 8 days.

[0091] Micrococcus fermented tea for 16 days (Q): In the above steps, the number of days of fermentation is 16 ...

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Abstract

The invention relates to a strain of micrococcus and its application and application method. The micrococcus is micrococcus QB08, which was preserved in the China Center for Type Culture Collection on July 16, 2018, with a preservation number of CCTCC M2018489. Micrococcus QB08 of the present invention can be used for the production of post-fermented tea of ​​Xupu Yao tea. The content of theaflavins, thearubigins and flavonoids in the obtained Xupu Yao tea post-fermented tea is high, and the content of tea polyphenols in tea leaves after fermentation is high. There is a certain degree of reduction, avoiding the stimulation of the stomach and intestines by excessively high concentrations of tea polyphenols, and retaining a certain amount of tea polyphenols to give the body proper nutrients.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a micrococcus and its application and method in preparing post-fermented tea of ​​Xupu Yao tea. Background technique [0002] Xupu Yao tea is produced from the leaves or twigs (buds) of Lithocarpus litseifolius (Hance) Chun in the Xuefeng Mountains of Hunan Province. Lilhocarpus Polystachys Rehd, also known as Lilhocarpus Polystachys Rehd, is an evergreen tree of the Fagaceae family. It is mainly distributed in the mountain forests of the provinces and regions south of the Yangtze River in my country. Among them, the Xuefeng Mountain area in the central and western parts of Hunan Province produces more. The sweetness of Xupu Yao tea comes from natural, low-calorie, flavonoids that are 300 times sweeter than sucrose. It has the unique effects of "three anti-oxidants" (anti-oxidation, anti-cancer, anti-allergic) and "three lowering" (lowering blood pressure, lowering blo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23F3/34
CPCA23F3/34
Inventor 邱小燕伍贤进王丽王朝清姚东旺彭龙鹏
Owner HUAIHUA UNIV
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