Method for fermenting tea leaves by applying tea-eating insect source biological enzyme

A biological enzyme and tea fermentation technology, applied in the field of life sciences, can solve the problems of unstable tea quality, low controllability, complicated operation, etc., and achieve the effect of improving tea quality, improving bitterness and astringency, and simple conditions

Pending Publication Date: 2021-07-30
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the existing problems in the processing of fermented tea, most of which are artificially designed and added exogenous enzymes, low controllability, complicated operation, low yield and unstable tea quality, the inventors applied the biological enzymes derived from tea-eating insects to the fermented tea production process Among them, it has the advantages of simple conditions, convenience, controllable conditions, stable quality, and easy industrial mass production

Method used

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  • Method for fermenting tea leaves by applying tea-eating insect source biological enzyme
  • Method for fermenting tea leaves by applying tea-eating insect source biological enzyme
  • Method for fermenting tea leaves by applying tea-eating insect source biological enzyme

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Experimental program
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Effect test

Embodiment 1

[0023] (1) Preparation of tea-eating insect-derived biological enzymes. Take 200 tea inchworm larvae of the 4th instar in the container every day, and gently stimulate the mouth of the tea inchworm with one end of the capillary to make it naturally secrete saliva. Due to the capillary action of the capillary, the tension of the saliva liquid The saliva will be sucked into the capillary, and then the saliva will be injected into the centrifuge tube from the other end of the capillary with a needle tube, and then stored at low temperature. Finally, the saliva obtained was centrifuged to filter its debris, and the saliva was taken in a 20ml centrifuge tube, mixed and then centrifuged. The supernatant was obtained as the tea-eating insect-derived enzyme mother solution, and a total of nearly 100ml of the original enzyme solution was obtained.

[0024] (2) Dilute 20 ml of the tea-eating insect-derived biological enzyme mother solution taken in the step (1) to 40 ml, and store at low...

Embodiment 2

[0049] (1) Preparation of tea-eating insect-derived biological enzymes: Take 200 4-instar tea inchworm larvae in a container every day, gently stimulate the mouth of the tea inchworm with one end of the capillary to make it naturally secrete saliva, due to the capillary action of the capillary, the cohesion of the saliva liquid The saliva will be sucked into the capillary, and then the saliva will be injected into the centrifuge tube from the other end of the capillary with a needle tube, extracted continuously for 10-15 days, and stored at low temperature. Finally, the saliva obtained was centrifuged to filter its debris, and the saliva was collected in a 20ml centrifuge tube, mixed and centrifuged, and the supernatant was taken as the tea-eating insect-derived enzyme mother solution, and a total of nearly 100ml of the mother enzyme solution was obtained.

[0050] (2) Dilute 20 ml of the tea-eating insect-derived biological enzyme mother solution taken in the step (1) to 40 ml...

Embodiment 3

[0064] 1. Add exogenous food-grade tannase to process black tea

[0065] (1) Dilute 0.5 g mother liquor of tannase (500 U / g) to 40 ml with pure water, and store it at low temperature for later use.

[0066] (2) Specific steps of tea processing with tannase diluted enzyme solution

[0067] ①Fresh leaves: Fresh leaves in summer and autumn with 1-2 first buds or full leaves on the day of picking

[0068] ② Withering: Spread the fresh leaves evenly in the withering trough, and wither naturally for 21 hours to obtain withered leaves suitable for rolling.

[0069] ③ Kneading: Take 2kg of withered leaves and knead them, gently kneading for 20 minutes, and heavy kneading for 60 minutes;

[0070] ④ Spray tannase dilution: number the rolled leaves as group E, spray 40ml of diluted tannase enzyme solution (containing 0.5g of tannase stock solution) evenly on the rolled leaves with a watering can, and then ferment.

[0071] ⑤Fermentation: The conditions in the fermentation room are amb...

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Abstract

The invention discloses a method for fermenting tea leaves by applying a tea-eating insect source biological enzyme, and belongs to the technical field of life science. According to the method disclosed by the invention, the biological enzyme from tea-eating insects is applied to the fermentation process of the tea leaves, so that the fermentation is facilitated, the sensory evaluation and aroma substances of the tea leaves are improved, the content of catechin substances is reduced, and the taste of the tea leaves is improved. The method is simple and convenient to operate, strong in controllability, capable of stably controlling the tea quality at a relatively high level, and suitable for industrial production of tea.

Description

technical field [0001] The invention relates to a method for fermenting tea leaves with a tea-eating insect-derived biological enzyme, in particular to the preparation of a tea-eating insect-derived biological enzyme and its application in fermented tea processing, which belongs to the technical field of life sciences. Background technique [0002] The essence of the formation of tea quality is the process of artificially creating certain external conditions, using or inhibiting endogenous enzymes to cause a series of physical and chemical changes in the internal components of tea to form the unique quality of a certain tea. In recent years, there have been reports on adding exogenous enzymes during tea processing to improve the aroma and taste of tea (Li Yongfu et al. Research on improving the quality of Ashitaba fermented tea with exogenous enzymes. Food Industry, 2015,36(09): 65-69.) (Luo Jingjing et al. Effects of different exogenous enzymes on the quality of summer tea ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10
CPCA23F3/10
Inventor 杨云秋王一君温家强高天周晓敏龙雁华柳翠
Owner ANHUI AGRICULTURAL UNIVERSITY
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