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Camellia sinensis var.assamica and preparation process thereof

A preparation process, Pu-erh tea technology, applied in the field of tea, can solve problems such as long fermentation time, loss of tea leaves, and unguaranteed quality of prepared products, and achieve good fermentation effect, improve quality, and maintain moisture balance

Inactive Publication Date: 2020-09-11
内蒙古晒能生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] At present, the traditional Pu-erh tea production process mainly includes adding water, stacking, fermenting, and turning the raw green tea. The fermentation time is generally about 40 to 60 days, and then air-dried and aged to obtain Pu-erh tea; The tea production process has a long fermentation time, and the quality of the prepared product cannot be guaranteed, resulting in the loss of tea

Method used

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  • Camellia sinensis var.assamica and preparation process thereof
  • Camellia sinensis var.assamica and preparation process thereof

Examples

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Effect test

Embodiment 1

[0034] Present embodiment is a kind of preparation technology of Pu'er tea, comprises the following steps:

[0035] (a) According to the quantitative ratio of 5:6:3:3:2, Aspergillus niger, Aspergillus foetidus, Aspergillus japonicus, Penicillium and saccharomyces were prepared into a bacterial suspension, wherein the concentration of the bacterial suspension was 1× 10 8 cfu / ml;

[0036] (b) Put the compound amino acid, glucose, mannitol, and inulin in the bacterial suspension according to the mass ratio of 1:3:0.5:1:100 to obtain a mixed solution, wherein the compound amino acid consists of an equal amount of serine, glycine, alanine amino acid, isoleucine, leucine and histidine composition;

[0037] (c) Mix the mixed solution with Yunnan big-leaf sun-dried green tea according to the mass ratio of 1:8, and then carry out heap fermentation for 18 days, and control the water content of Yunnan big-leaf sun-dried green tea to 35-35 40%, the fermentation temperature is 45-60°C, ...

Embodiment 2

[0039] Present embodiment is a kind of preparation technology of Pu'er tea, comprises the following steps:

[0040] (a) According to the quantitative ratio of 5:6:3:3:2, Aspergillus niger, Aspergillus foetidus, Aspergillus japonicus, Penicillium and saccharomyces were prepared into a bacterial suspension, wherein the concentration of the bacterial suspension was 5× 10 8 cfu / ml;

[0041] (b) According to the mass ratio of 2:2:1:0.5:150, the compound amino acid, glucose, mannitol, and inulin are placed in the bacterial suspension to obtain a mixed solution, wherein the compound amino acid consists of an equal amount of serine, glycine, alanine amino acid, isoleucine, leucine and histidine composition;

[0042] (c) Mix the mixed solution with Yunnan big-leaf sun-dried green tea according to the mass ratio of 1:10, then carry out heap fermentation for 20 days, and control the water content of Yunnan big-leaf sun-dried green tea to 35-35 40%, the fermentation temperature is 45-6...

Embodiment 3

[0044] Present embodiment is a kind of preparation technology of Pu'er tea, comprises the following steps:

[0045] (a) According to the quantitative ratio of 5:6:3:3:2, Aspergillus niger, Aspergillus foetidus, Aspergillus japonicus, Penicillium and yeast were prepared into a bacterial suspension, wherein the concentration of the bacterial suspension was 4× 10 8 cfu / ml;

[0046] (b) According to the mass ratio of 1.5: 2: 0.8: 0.8: 120, the compound amino acid, glucose, mannitol, and inulin are placed in the bacterial suspension to obtain a mixed solution, wherein the compound amino acid consists of an equal amount of serine, glycine, alanine amino acid, isoleucine, leucine and histidine composition;

[0047] (c) Mix the mixed solution with Yunnan big-leaf sun-dried green tea according to the mass ratio of 1:9, and then carry out heap fermentation for 19 days, and control the moisture content of Yunnan big-leaf sun-dried green tea to 35-35 40%, the fermentation temperature i...

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Abstract

The invention discloses camellia sinensis var.assamica and a preparation process thereof. The preparation process comprises the following steps: preparing aspergillus niger, aspergillus foetidus, aspergillus japonicus var. japonicas, penicillium and saccharomycetes into a bacterial suspension; placing compound amino acid, glucose, mannitol and inulin into the bacterial suspension to obtain a mixedsolution; mixing the mixed solution with Yunnan large-leaf sun-dried green raw tea proportionally; and then carrying out pile fermentation and air drying to obtain the camellia sinensis var.assamica.According to the process disclosed by the invention, the sun-dried green raw tea is inoculated with a specific strain so that growth and development of a fermentation dominant strain can be rapidly improved and a whole fermentation process is accelerated; furthermore, the compound amino acid, the glucose, the mannitol and the inulin are added into the bacterial suspension so that nutrient substances can be provided for the strain and proliferation of a dominant bacterial flora is promoted; meanwhile, water balance can be maintained and the activity of fermenting and producing enzymes of the strain is improved; and a better fermentation effect is achieved and the quality of the prepared camellia sinensis var.assamica is improved.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a Pu'er tea and a preparation process thereof. Background technique [0002] Pu'er tea (scientific name: Camellia sinensis var.assamica) is mainly produced in Xishuangbanna, Lincang, Pu'er and other areas in Yunnan Province; Pu'er tea pays attention to brewing skills and drinking art, and its drinking methods are rich. Mixed drink; Pu'er tea soup has strong orange-yellow color, sharp and long-lasting aroma, unique fragrance type, rich and mellow taste, and is durable for brewing. [0003] At present, the traditional Pu-erh tea production process mainly includes adding water, stacking, fermenting, and turning the raw green tea. The fermentation time is generally about 40 to 60 days, and then air-dried and aged to obtain Pu-erh tea; The production process of tea has a long fermentation time, and the quality of the prepared product cannot be guaranteed, resulting in the loss of tea lea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/10
CPCA23F3/06A23F3/10
Inventor 孟克
Owner 内蒙古晒能生物科技有限公司
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