Integrated fungus growing equipment for loose tea fungus growing and fungus growing method for loose tea fungus growing

Abstract

The invention discloses integrated fungus growing equipment for loose tea fungus growing and a fungus growing method for loose tea fungus growing, and relates to the technical field of loose tea fungus growing. The integrated fungus growing equipment comprises an incubator for culturing strains, fermentation equipment for loose tea fungus growing, and a brick press for pressing tea bricks; The loose tea fungus growing method comprises the six steps of test tube strain making, secondary seed bottle expanding culture, tertiary seed making, fermentation, brick pressing and drying. According to the integrated fungus growing equipment and the fungus growing method, sundry fungi including aflatoxin B1 generated by aspergillus flavus metabolism, ochracin generated by aspergillus ochraceus generated in tea are reduced through artificial fermentation, so that the taste and quality of the tea are improved; and compared with brick tea on the market, the brick tea made by the invention has the characteristics of tasting good and being easy to brew, and improves the situation that traditional brick tea tastes good but is difficult to brew.

Description

technical field [0001] The present invention relates to the technical field of loose tea blooming, in particular to an integrated blooming equipment and method for loose tea blooming. Background technique [0002] The fermentation of traditional Fuzhuan tea is completely natural fermentation, which is restricted by environmental factors. The main disadvantages are as follows: 1. Natural inoculation is subject to regional restrictions. At present, the spores of S. coronis only exist in the natural environment in Jingyang, Shaanxi. Therefore, Fuzhuan brick tea can only be made with traditional techniques in Jingyang, Shaanxi. However, Jingyang is located in the north of the Qinling Mountains and does not produce tea, so it is not a tea producing area. This leads to an increase in the cost of raw materials in many links such as procurement, transportation and storage of tea raw materials, and ultimately leads to an increase in product prices. [0003] 2. Natural fermentation...

AI Technical Summary

Problems solved by technology

However, Jingyang is located in the north of the Qinling Mountains, and does not produce tea, so it is not a tea producing area. This leads to the increase of raw material costs in many links such as tea raw material procurement, transportation and storage, and ultimately leads to an increase in product prices.

[0003] 2. Natural fermentation cannot achieve pure culture. There are a lot of miscellaneous bacteria in the environment (air, water, raw hair tea), especially some microorganisms that can metabolize toxins (Aflatoxin B1 produced by A. factors, etc.) There is also a risk of growth

Therefore, there is a greater hidden danger to food

[0004] 3. The traditional natural fermentation fermentation cycle is as long as 45-60d or more

The longer the fermentation cycle, the higher the production cost, and the higher the risk of unsafe metabolites produced by the growth and metabolism of miscellaneous bacteria

[0005] 4. In order to provide a better growth environment for the target bacteria (mainly to maintain humidity) in the traditional Fuzhuan brick tea processing technology, the bricks are pressed more tightly before fermentation, and then after a long period of time for the growth and reproduction of fungal mycelia, resulting in bricks The bricks are too solid, which leads to the embarrassing situation that Fuzhuan tastes good but is difficult to brew.

But these reported methods all have the disadvantage of being difficult to industrialize

The main problem is: Although the scientific researchers have made tea with "golden flowers", as the loose tea is dried, packaged and transported, the sporangia of the coronoid will burst and cause the spores to scatter. The "golden flower" cannot be seen in the tea, so consumers cannot judge whether it has been fermented by S. coronoidis, so it cannot be industrialized

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