Functional-microbe-optimized-fermented spiral black tea and preparation method therefor

A technology of functional microorganisms and screw-shaped black tea, applied in the direction of bacteria used in food preparation, food science, tea treatment before extraction, etc., can solve the problems of dark brown color, insufficient and excessive flavor of theabrownin accumulation, and achieve rich aroma Long-lasting, prevent overproduction, mellow and sweet taste effect

Pending Publication Date: 2021-04-27
黄山王光熙松萝茶业股份公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The microbial composition of black tea fermentation is rich. If the microecology is out of balance during the fermentation process, it may lead to under-fermentation or over-ferm

Method used

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  • Functional-microbe-optimized-fermented spiral black tea and preparation method therefor
  • Functional-microbe-optimized-fermented spiral black tea and preparation method therefor
  • Functional-microbe-optimized-fermented spiral black tea and preparation method therefor

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Embodiment 1

[0041] A method for preparing screw-shaped black tea with optimized fermentation of functional microorganisms. The method adds three functional microorganisms in stages, Monascus purpureus CGMCC 3.884, Saccharomyces cerevisiae CGMCC 2.1543 and Lactobacillus plantarum CGMCC 1.2469.

[0042] The specific technical scheme is as follows:

[0043] 1) Picking of fresh leaves: the standard of special first-class red usnea, one bud and one leaf. One bud, one leaf, and two leaves of extra-grade red usnea. First-class red pine tree, mainly with one bud, two leaves and three leaves;

[0044] 2) Natural withering: put the picked fresh leaves on the indoor bamboo mat to wither, spread the fresh leaves to a thickness of 3-5cm, and wither for 7-10 hours at a room temperature of 18-25°C;

[0045] 3) Hot air withering: Send the tea leaves to the hot air withering tank for hot air withering, set the temperature of the air inlet of the withering tank to 40-45°C, the temperature of the tank bo...

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Abstract

The invention provides functional-microbe-optimized-fermented spiral black tea and a preparation method therefor. According to the method, 3 kinds of functional microbes, i.e., monascus purpureus CGMCC 3.884, saccharomyces cerevisiae CGMCC 2.1543 and lactobacillus plantarum CGMCC 1.2469 are added in stages, the generation of theaflavin and thearubigin is proper in amount and proper in proportion during conversion of tea pigments from tea polyphenols, excessive generation of theabrown is prevented, and the black tea can be rich in healthy effect ingredients, i.e., lovastatin and gamma-aminobutyric acid, thus, the taste and quality of tea leaves are improved, and the method can be extensively applied to the technical field of tea processing.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a spiral-shaped black tea fermented by functional microorganisms and a preparation method thereof. Background technique [0002] During the production of black tea, fermentation promotes a series of biochemical reactions centered on the enzymatic oxidation of polyphenols. During the process, the cell tissue of fresh tea leaves is damaged to varying degrees due to the rolling process, polyphenol oxidase (polyphenol oxidase, PPO), peroxidase (Peroxidase, POD), β-glucosidase (β-D-Glucosidase, BG) and other enzymes are released from the leaf epidermal cells and contact with tea polyphenols such as flavonoids, flavanols, phenolic acids and anthocyanins to undergo enzymatic oxidation reactions to generate theaflavins (Theaflavins, TFs), Water-soluble tea pigments such as Thearubigins (TRs) and Theabrowine (TB) and volatile aromatic compounds, the leaves turn from green to red w...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08A23F3/10A23F3/12
CPCA23F3/06A23F3/08A23F3/10A23F3/12A23V2400/169Y02A40/90
Inventor 阮晖刘松柏王海燕丁丽娜刘甜甜王光熙
Owner 黄山王光熙松萝茶业股份公司
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