Mixed bacteria liquid-state fermented tea and preparation method thereof

A technology of liquid fermentation and mixed bacteria, which is applied in tea, tea extraction, food science, etc., can solve the problems of long fermentation process cycle, difficult control, and insufficient utilization of tea resources, etc., to adjust and enrich the aroma, improve the senses, and realize The effect of high-value utilization

Pending Publication Date: 2022-03-04
SHAANXI NORMAL UNIV
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  • Description
  • Claims
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Problems solved by technology

[0004] The purpose of the present invention is to overcome the shortcomings of the above-mentioned prior art, and to provide a liquid fermented tea with mixed bacteria and its preparation method. Aspergillus niger is mixed in a certain proportion to prepare a new type of mixed fermentation strain to solve the problems of insufficient utilization of existing tea resources, long traditional fermentation process cycle, difficult control, and only pure strains are used for fermentation

Method used

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  • Mixed bacteria liquid-state fermented tea and preparation method thereof
  • Mixed bacteria liquid-state fermented tea and preparation method thereof
  • Mixed bacteria liquid-state fermented tea and preparation method thereof

Examples

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preparation example Construction

[0046] A preparation method of Jinhua fungus and its mixed bacteria liquid-state fermented black tea resources (including Heimao tea, Xiaqiu tea and Fuzhuan brick tea), comprising the following steps:

[0047] (1) Black tea leaves are fully pulverized and passed through a 40-60 mesh standard inspection sieve, and fully stirred according to the ratio of tea powder to water 1:10-55 (g / mL) to obtain mixture A;

[0048] (2) ultrasonically assisted 30-40mins to extract the mixture A obtained in step (1) (extraction conditions: extraction temperature 24°C, ultrasonic power 900W), to obtain mixture B;

[0049] (3) The mixture B obtained in the step (2) was boiled in water for 30 to 40 minutes, and the mixture B was folded in four layers of gauze and coarsely filtered, and the filtrate was taken to obtain the filtrate C;

[0050] (4) The filtrate C obtained in the suction filtration step (3) was repeated 1-2 times, and the combined filtrates were divided into 250 mL Erlenmeyer flasks to...

Embodiment 1

[0062] A preparation method of liquid fermented Hei Mao tea with mixed bacteria of Jinhua fungus, the preparation method comprising the following steps:

[0063] Select golden particles from Fuzhuan tea and place them in sterile water, then dilute the solution to an appropriate gradient and inoculate it on a PDA (potato dextrose agar) plate. After incubation at 28°C for 4 days, well-growing colonies were selected, purified, and preserved on petri dishes, and then observed by optical microscopy and scanning electron microscopy to further compare the spores and their morphological comparisons for confirmation. Such as figure 1 As shown, the bacterial state of S. coronis extends to the surroundings as it grows, initially it becomes white, and gradually becomes light yellow and taupe. The center is darker than the edges. After scanning electron microscopy, intact asthecospores can be observed, rupture and release spores with later growth. DNA sequencing, after obtaining the seq...

Embodiment 3

[0072] The invention discloses a method for preparing Fuzhuan brick tea fermented in liquid state by Jinhua fungus. Fuzhuan brick tea leaves are fully pulverized and passed through a 60-mesh standard inspection sieve, and fully stirred according to the ratio of tea powder to water 1:10 (g / mL) to obtain a mixture, and the rest is the same as in Example 1.

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Abstract

According to the mixed bacterium liquid-state fermented tea and the preparation method thereof, liquid-state fermentation is adopted, a fermentation substrate is obtained, mixed bacteria are added into the liquid-state fermentation substrate, the production efficiency and economic benefits are greatly improved, the fermentation substrate is suitable for various tea water extracts such as raw dark green tea, summer and autumn tea and Fuzhuan tea, and the mixed bacterium liquid-state fermented tea can be prepared. The liquid fermentation process can effectively improve bitter taste and astringent taste of summer and autumn tea and raw dark green tea, realizes high-valued utilization of Fu tea, adjusts and enriches fragrance, effectively improves sense organs, realizes prevention and protection of alcoholic liver injury, and can perform deep control, metabolic component control and microenvironment control on the fermentation process. The optimal process parameters suitable for the summer and autumn tea water extract, the black tea water extract and the Fuzhuan tea water extract are provided.

Description

technical field [0001] The invention belongs to the technical field of tea products and food engineering, and in particular relates to a liquid fermented tea with mixed bacteria and a preparation method thereof. Background technique [0002] Tea is one of the three major traditional beverages in the world and one of the important economic crops. Dark tea has attracted more and more attention in recent years because of its unique nutritional efficacy and mellow taste. However, it is currently facing industry problems such as the development of black raw tea resources, such as the improvement of the quality of black mao tea, the utilization of summer and autumn tea resources, and the high-value utilization of Fu tea. The tea garden basically only collects one season of spring tea for commercial use, while summer and autumn tea, which accounts for more than 60% of the year, contains high content of bitter and astringent catechins, epicatechin and other substances, and low conte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/26
CPCA23F3/166A23F3/26
Inventor 杨兴斌杜瑶杨成成赵燕
Owner SHAANXI NORMAL UNIV
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