Food fermentation process

A food fermentation and process technology, applied in the direction of tea treatment before extraction, can solve the problems of affecting the effect of tea kneading, poor tea quality and difficult to clean, affecting the fermentation effect, etc., to achieve convenience, improve vibration stability, improve The effect of fermentation

Pending Publication Date: 2021-03-26
王亭梦
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Tea is one of the three famous beverages in the world, known as the "emperor of oriental beverages"; black tea is a kind of fully fermented tea, and fermentation is very important in the production process; in the traditional black tea fermentation process, the tea leaves need to be Carry out kneading treatment; in order to improve the production efficiency, mechanical kneading is used for kneading. Although this kneading method improves the kneading efficiency; but mechanical kneading will spill a lot of tea leaves that have not been kneaded during the kneading process. The quality of the tea leaves is poor and difficult to clean; therefore, it will affect the effect of the next tea kneading; at the same time, due to mechanical kneading, it is difficult to add starch during the kneading process, resulting in a lower kneading effect and further affecting the overall fermentation effect

Method used

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Experimental program
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Embodiment 1

[0037] Such as Figure 1-12 Shown, a kind of food fermentation process comprises the following steps:

[0038] a. Pretreatment: tile the fresh tea leaves, put them into Aspergillus oryzae, and then irradiate them with infrared light for 2 hours;

[0039] b. Kneading: Add 2 parts of starch by weight to the tea leaves, rub and knead the tea leaves for 0.2 hours, then add 2 parts of starch by weight to the tea leaves, and continue to knead for 0.6 hours; knead the tea leaves every Knead for 3 minutes, stop for 1.5 minutes;

[0040] c. Steaming: the tea leaves after kneading are steamed with steam at 100°C for 8 minutes;

[0041] d. Fermentation: Add 8 parts of lactic acid bacteria, 4 parts of acetic acid bacteria, and 10 parts of yeast to the steamed tea leaves respectively; then place the tea leaves in an environment of 240MPa, control the temperature of the tea leaves at 29°C, and keep for 0.6h; Finally, put the tea leaves in a fermentation room with a temperature of 25°C an...

Embodiment 2

[0049] A food fermentation process, comprising the following steps:

[0050] a. Pretreatment: tile the fresh tea leaves, put them into Aspergillus oryzae, and then irradiate them with infrared light for 3 hours;

[0051] b. Kneading: add 3 parts of starch by weight to the tea leaves, rub and knead the tea leaves for 0.3 hours, then add 3 parts of starch by weight of tea leaves, and continue to knead for 0.9 hours; knead the tea leaves every Knead for 5 minutes, stop for 2 minutes;

[0052] c. Steaming: steam the tea leaves after kneading with steam at 108°C for 10 minutes;

[0053] d. Fermentation: Add 8-10 parts of lactic acid bacteria, 4-6 parts of acetic acid bacteria, and 10-15 parts of yeast to the steamed tea leaves; then place the tea leaves in an environment of 240-300 MPa to control the temperature of the tea leaves Keep at 29-32°C for 0.6-1h; finally put the tea leaves in a fermentation room with a temperature of 25-28°C and a relative humidity of 92-96°C to fermen...

Embodiment 3

[0055] A food fermentation process, comprising the following steps:

[0056] a. Pretreatment: flatten the fresh tea leaves, put them into Aspergillus oryzae, and then irradiate them with infrared light for 2.5 hours;

[0057] b. Kneading: add 2.5 parts of starch by weight to the tea leaves, rub and knead the tea leaves for 0.25 hours, then add 2.5 parts of starch by weight to the tea leaves, and continue to knead for 0.7 hours; knead the tea leaves every Knead for 4 minutes and stop for 1.7 minutes;

[0058]c. Steaming: the tea leaves after kneading are steamed with steam at 1.4°C for 9 minutes;

[0059] d. Fermentation: Add 9 parts of lactic acid bacteria, 5 parts of acetic acid bacteria and 12 parts of yeast to the steamed tea leaves respectively; then place the tea leaves in an environment of 270MPa, control the temperature of the tea leaves at 30°C and keep for 0.8h; Finally, put the tea leaves in a fermentation room with a temperature of 27° C. and a relative humidity o...

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Abstract

The invention discloses a food fermentation process, which comprises the following steps: a, performing pretreatment: putting aspergillus oryzae into fresh tea leaves, and then performing irradiationwith infrared light; b, kneading: adding starch into the tea leaves, and kneading the tea leaves in a kneading machine; c, steaming: steaming the kneaded tea leaves; and d, performing fermentation: adding lactic acid bacteria, acetic acid bacteria and saccharomycetes respectively into the steamed tea leaves, pressurizing and fermenting; wherein the kneading machine in the step b comprises a main body, a kneading disc, a cleaning device, a connecting rod mechanism, a motor, a kneading cylinder, a discharging device, a kneading strip, a movable ring, a movable spring, an inclined plane ring, a bracket, a fixed cylinder, a universal ball, a kneading torsional spring and a movable mechanism. According to the invention, the aspergillus oryzae improves the water solubility of the tea leaves andimproves the aroma of the tea leaves; then, bitterness in the tea leaves is reduced through fermentation, which is beneficial to body health; residual tea leaves can be quickly cleaned after the tea leaves are kneaded through the cleaning device, so that the efficiency of the tea leaves fermentation process is improved, and the quality of the tea leaves is guaranteed.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, and in particular relates to a food fermentation process. Background technique [0002] Tea is one of the three famous beverages in the world, known as the "emperor of oriental beverages"; black tea is a kind of fully fermented tea, and fermentation is very important in the production process; in the traditional black tea fermentation process, the tea leaves need to be Carry out kneading treatment; in order to improve the production efficiency, mechanical kneading is used for kneading. Although this kneading method improves the kneading efficiency; but mechanical kneading will spill a lot of tea leaves that have not been kneaded during the kneading process. The quality of the tea leaves is poor and difficult to clean; therefore, it will affect the effect of the next tea kneading; at the same time, due to mechanical kneading, it is difficult to add starch during the kneading process, res...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10A23F3/12
CPCA23F3/10A23F3/12
Inventor 王亭梦
Owner 王亭梦
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