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Small-leaf lactobacillus latifolius fermented tea and preparation method thereof

A technology of Lactobacillus microphyllus and Lactobacillus bitteringus, which is applied in the field of tea preparation, can solve the problem of not involving the construction content of the probiotic bacteria microphylla Kudinga microphylla, the feasibility of the technical process cannot be mentioned, and it is difficult to control the judgment of the fermentation end point and other issues, to avoid product safety issues, enhance drinkability, and simple methods

Pending Publication Date: 2022-06-24
贵州泰和现代生态农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method uses three kinds of fungi with relatively different biological characteristics to carry out the mixed bacterial fermentation of kuding xiaoye. On the one hand, it is difficult to realize the control of the fermentation process and the judgment of the fermentation end point, resulting in unstable process and inconsistent product quality of each batch; On the one hand, the specific seed state (liquid seed or solid seed, spore, mycelium segment or mycelium ball, etc.) and specific fermentation process for inoculating the fermented leaves of Ku Ding Ye are not stated in this patented technology, so The technology is not actually established, let alone the implementability of the technical process
In addition, the above-mentioned relevant patents do not involve the construction content of bacterial probiotics applied to the fermentation technology and process of xiaoyekuding

Method used

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  • Small-leaf lactobacillus latifolius fermented tea and preparation method thereof
  • Small-leaf lactobacillus latifolius fermented tea and preparation method thereof
  • Small-leaf lactobacillus latifolius fermented tea and preparation method thereof

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preparation example Construction

[0025] The preparation method of the fermented tea of ​​Lactobacillus microphylla provided by the embodiment of the present invention comprises:

[0026] Inoculate Lactobacillus to fermented on the green-finished Kuding leaves, and inoculate greater than or equal to 5 × 10 per gram of the green-fixed Kuding leaves. 7 The Lactobacillus of cfu, the Lactobacillus inoculated is the Lactobacillus after domestication with Kuding extract in the culture medium;

[0027] Drying the fenugreek leaves obtained after the fermentation.

[0028] In the present application, Lactobacillus is used to ferment Kuding leaves, and after fermentation, the material composition of Kuding tea is changed. The Lactobacillus metabolites and the active ingredients of Kuding leaves are superimposed to produce a superimposed effect on human physiological functions; the most important thing is to use After Lactobacillus fermented Kuding tea, the bitterness and astringency of Kuding tea can be significantly i...

Embodiment

[0072] Pick the leaves or branches with leaves from April to September, take the leaves and discard the branches mechanically, wash the leaves through the cleaning equipment, filter dry, transfer to the steam-killing axe, and steam at 100 ℃ for 20min. Transfer to the conveyor belt and cool to 30-45℃ for later use.

[0073] The bacterial suspension was prepared by using the patented strain of ZL201610278215.9, and the prepared bacterial suspension was inoculated with 1 × 10 per 100 mL of medium. 9 The amount of Lactobacillus cfu was inoculated into the liquid medium, the culture temperature was 28-32°C, the initial pH of the culture was 5.8-6.3, and the speed of the shaker was 0, and the Lactobacillus seed liquid was obtained by culturing for 18 hours. The components of the liquid medium involved in the steps are 1.5wt% glucose, 0.8wt% peptone, 1.2wt% beef extract, 0.35wt% yeast extract, 0.55wt% sodium acetate, and 20ml of the extract liquid and 980ml of water.

[0074] Inocu...

experiment example 1

[0078] The purpose of this experimental example is to verify whether the extract of Kuding leaves has an effect on the cultivation of Lactobacillus seed liquid, and the effect of the Lactobacillus domestication on the number of viable bacteria after inoculation.

[0079] According to the growth kinetic curve data of Lactobacillus plantarum, with the number of viable bacteria as the index, cultured at 33±2 °C, to discuss the number of viable bacteria and the 16-h culture of the seed liquid when the seed medium was supplemented with the leaf extract of Kudzu chinensis. The effect of the seed liquid inoculated with Kuding fermentum substrate and cultured at 33±2℃ for 4h on the number of viable bacteria. The results are shown in Table 5.

[0080] Table 5 The viable count of Lactobacillus in different seed medium

[0081]

[0082] Note: 1#: Seed liquid was cultured at 33±2℃ for 16h without adding Kuding leaf extract in the seed liquid medium; 2#: The leaf extract of Kudingbuxia...

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Abstract

The invention discloses leaflet Lactobacillus lavandulatum fermented tea and a preparation method thereof, and relates to the technical field of tea preparation. The preparation method of the leaflet lactuca latifolia fermented tea comprises the following steps: leaflet lactuca latifolia leaves after fixation are inoculated with lactuca latifolia leaves for fermentation, each gram of the leaflet lactuca latifolia leaves after fixation is inoculated with more than or equal to 5 * 10 < 7 > cfu of the lactuca latifolia leaves, and the inoculated lactuca latifolia is domesticated by adding a leaflet lactuca latifolia extract into a culture medium during culture; and drying the leaflet broadleaf holly leaves obtained after fermentation. The leaflet Lactobacillus lavandulatum fermented tea is prepared by the above preparation method. According to the method provided by the invention, the fermented tea with clear liquor color, tea fragrance, slight fresh fragrance and good taste can be prepared, the method is convenient and simple, the operation is convenient, no organic solvent is introduced in the preparation process, and the safety problem does not exist.

Description

technical field [0001] The invention relates to the technical field of tea preparation, in particular, to Lactobacillus phyllostachys fermented tea and a preparation method thereof. Background technique [0002] At present, many patents have disclosed the preparation methods of Kuding tea, including the method of treating Kuding leaves by fermentation to prepare fermented tea, but these methods still have some deficiencies. For example, the production method of a fermented Kudingcha of Application No. 201911067434.2, which discloses a production method of fermented Kudingcha; comprising the following steps: picking and cleaning, fixing green, primary fermentation, tea cleaning, secondary fermentation and screening and drying , so that the processed fermented Kuding tea not only retains the traditional characteristics of bitterness, small amount and strong taste, and resistance to brewing, but also has the mellowness and warmth of black tea, which helps gastrointestinal diges...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 周礼红白雪谢文利吴雨烔
Owner 贵州泰和现代生态农业科技有限公司
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