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Bacterial strain from Pu'er tea and prepared Pu'er tea ferment

A Pu-erh tea and tea enzyme technology, applied in the direction of microbe-based methods, bacteria, tea treatment before extraction, etc., can solve the problems of low tea polyphenol content, unobvious characteristics, unstable fermentation, etc., to improve the quality of tea products, The operation is simple and convenient, and the effect of tea flavor is full

Inactive Publication Date: 2019-04-05
玉溪市康提商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current existing green tea enzymes all use green tea to extract tea water to prepare tea ferment liquid, or ferment in two steps, or directly add alcohol to carry out acetic acid fermentation, which generally has unstable fermentation, poor taste, and low tea polyphenol content. and features are not obvious

Method used

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  • Bacterial strain from Pu'er tea and prepared Pu'er tea ferment
  • Bacterial strain from Pu'er tea and prepared Pu'er tea ferment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A kind of Pu'er tea ferment, is prepared by following method:

[0049] A. Select 2000kg of sun-dried Pu’er Mao tea, pile it into a pile of tea with a height of 65cm, and then sprinkle 800kg of water evenly on the pile of tea. The water is selected from mountain spring water, and then covered with a fermentation cloth for 45 days of fermentation. The temperature of the pile of tea during fermentation It will rise, generally between 50 and 65°C. Turn the pile for the first time in about two weeks. After turning the pile every time, gradually reduce the height of the pile of tea, and use the thermometer inserted on the pile of tea to detect the pile temperature to control the temperature. Do not exceed 65°C. Turn the pile once a week. If the temperature is high, turn it more often. During each turn, in order to balance the temperature and humidity of the tea pile and increase the air permeability, it is necessary to dissolve the "clumps" In the tea sticks, during the ferme...

Embodiment 2

[0059] A kind of Pu'er tea ferment, is prepared by following method:

[0060] A. Select 1000kg of sun-dried Pu’er Mao tea, pile it into a 70cm high tea pile, and then sprinkle 500kg of water evenly on the tea pile. The water uses mountain spring water, and then cover it with a fermentation cloth for 60 days of fermentation. The temperature of the tea pile during fermentation It will rise, generally between 50 and 65°C. Turn the pile for the first time in about two weeks. After turning the pile every time, gradually reduce the height of the pile of tea, and use the thermometer inserted on the pile of tea to detect the pile temperature to control the temperature. Do not exceed 65°C. Turn the pile once a week. If the temperature is high, turn it more often. During each turn, in order to balance the temperature and humidity of the tea pile and increase the air permeability, it is necessary to dissolve the "clumps" Tea sticks, during the fermentation process, extract the white fung...

Embodiment 3

[0070] A kind of Pu'er tea ferment, is prepared by following method:

[0071] A. Select 1000kg of sun-dried green Pu-erh hair tea and pile them into a 60cm-high tea pile, then sprinkle 300kg of water evenly on the tea pile. The water is selected from mountain spring water, and then covered with a fermentation cloth for 30 days of fermentation. The temperature of the tea pile during fermentation It will rise, generally between 50 and 65°C. Turn the pile for the first time in about two weeks. After turning the pile every time, gradually reduce the height of the pile of tea, and use the thermometer inserted on the pile of tea to detect the pile temperature to control the temperature. Do not exceed 65°C. Turn the pile once a week. If the temperature is high, turn it more often. During each turn, in order to balance the temperature and humidity of the tea pile and increase the air permeability, it is necessary to dissolve the "clumps" Tea sticks, during the fermentation process, ex...

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Abstract

The invention belongs to the technical field of Pu'er tea deep processing, and particularly relates to a bacterial strain from Pu'er tea and prepared Pu'er tea ferment. The bacterial strain from Pu'ertea is called as No.1 Pu'er tea fungus Nikang; the taxonomy name is Bacillus sp; the bacterial strain is preserved in Guangdong Microbial Culture Collection Center, Floor 5, building 59, No.100 yard,Xianlie middle road, Guangzhou on November 2, 2018; the preservation number is GDMCC NO:60474. The preparation process of the Pu'er tea ferment comprises the processes of pile fermentation for fermentation, baking, alcoholization, tea boiling, acetic acid bacterium inoculation, mixed fermentation with specific No.1 Pu'er tea fungus Nikang and the like; the operation is simple and convenient; thefermentation is stable; impurities such as tannic acid, caffeine, Shengqingershui, pile fermentation Cangwei and harmful bacteria in the Pu'er tea can be removed; the content of tea polyphenol in thePu'er tea ferment is greatly maintained; the addition of additives is not needed; the intense vinegar flavor, golden transparent and bright soup color and sufficient tea flavor of the Pu'er tea ferment can be ensured.

Description

technical field [0001] The invention relates to the technical field of deep processing of Pu'er tea, in particular to a bacterial strain derived from Pu'er tea and Pu'er tea enzyme prepared therefrom. Background technique [0002] In recent years, under the fashion guidance of people advocating nature and pursuing green and healthy consumption, fruit and vegetable enzyme drinks have been favored by more and more high-end people for their functions such as decomposition, refreshing and appetizing, detoxification and beauty, and anti-aging. In particular, some fruit enzymes and vegetable enzymes claim to have beauty, anti-tumor, and anti-oxidation effects, which greatly increase the market share and bring rich profit returns to the merchants. However, some unscrupulous merchants use poor-quality, rotten fruits and vegetables to make them taste similar, but have no nutritional value, and even seriously damage the physical and mental health of consumers and wrong views on enzyme...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23F3/14A23F3/10C12N1/20C12R1/07
CPCA23F3/10A23F3/14A23L33/00C12N1/205C12R2001/07
Inventor 师爱英
Owner 玉溪市康提商贸有限公司
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