Modern production method of Dehead-family sour tea
Through intelligent fermentation equipment and modern processes, the problems of uncontrollable fermentation and safety hazards in the production of De'ang acid tea have been solved, the standardization and industrialization of products have been realized, and the quality and safety of products have been improved.
Patent Information
- Application Number
- CN202510697926.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-28
- Publication Date
- 2025-07-18
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
The traditional De'ang acid tea production method has problems such as long fermentation cycle, large product acidity fluctuations, high contamination rate of miscellaneous bacteria, excessive aflatoxin and nitrite, decreased lactic acid bacteria activity and loss of traditional flavor substances, making it difficult to achieve industrialization and safety.
It adopts intelligent fermentation equipment, including a three-dimensional composite fermentation container, a dynamic pressure temperature control system and a bacterial metabolic thermal spectrum feedback module, to simulate the temperature and humidity conditions of the underground buried environment, and combines infrared-microwave collaborative finishing, rolling and inoculation, geothermal drying and nano-locking fresh packaging to achieve precise control.
The standardized and industrialized production of De'ang Sour Tea has been achieved, the product failure rate and safety risks have been reduced, the traditional flavor has been maintained, and the product quality and safety have been improved.
Smart Images
Figure CN120323532A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to a production method of De'ang sour tea, and in particular to a modern production method of De'ang sour tea. Background Art
[0002] It is an ancient tea after the seven famous teas of green tea, black tea, white tea, yellow tea, oolong tea, dark tea and Pu'er tea. The tea is made from ancient large-leaf tea trees, with unique flavor, sour and sweet aftertaste, golden and translucent soup color, without any additives and chemical raw materials, and is a pure natural treasure. The brewing method is the same as that of Pu'er tea. When drinking, if you can drink it alternately with Pu'er tea, its taste will be even sweeter. However, the production method of traditional De'ang sour tea has the following shortcomings: 1. Process defects: The traditional bamboo tube burial method depends on the natural environment, the fermentation cycle is long (6-12 months), the product acidity fluctuates greatly (3.5-4.8g / kg), and the qualified rate is only 62%; bamboo fiber dissolution interferes with the balance of the flora, resulting in a contamination rate of miscellaneous bacteria ≥15%. 2. Safety defects: open-air burial leads to aflatoxin B1 detection rate of 12.3% (national standard limit ≤5μg / kg), and nitrite exceeds the standard rate of 8.7%. 3. Industrialization barriers: Directly using metal containers for fermentation will reduce the activity of lactic acid bacteria by 40% and lose traditional flavor substances (such as 2-acetylpyrroline). Therefore, in order to avoid the shortcomings of the prior art, it is necessary to improve the prior art. Summary of the invention
[0003] The purpose of the present invention is to overcome the shortcomings and deficiencies in the prior art and provide a modern production method for Deang acid tea.
[0004] The present invention is achieved through the following technical solutions:
[0005] A modern production method of Deang sour tea comprises the following steps:
[0006] Step (1): pre-treatment of fresh leaves, selection of tea raw materials, and withering treatment;
[0007] Step (2): infrared-microwave synergistic killing;
[0008] Step (3): rolling and inoculation;
[0009] Step (4): Intelligent fermentation, using intelligent fermentation equipment, the intelligent fermentation equipment comprising a three-dimensional composite fermentation container, a dynamic pressure and temperature control system, and a bacterial community metabolic thermal spectrum feedback module, the three-dimensional composite fermentation container comprising, from inside to outside, a stainless steel layer, a bamboo fiber volcanic clay composite liner, and a nano-SiO2 aerogel layer;
[0010] Step (5): geothermal drying;
[0011] Step (6): Nano fresh-keeping packaging.
[0012] Further, in the step (1), Mengku big-leaf tea variety with one bud and two leaves is selected as the tea raw material, with polyphenol content ≥ 25% and water content ≤ 78%.
[0013] Further, in the step (1), an intelligent withering trough is used for withering treatment, the temperature is controlled at 25°C, the withering treatment time is 18 h, and the water loss rate is controlled at 22 ± 2%.
[0014] Further, in the step (2), infrared-microwave synergistic fixation is carried out by alternating infrared radiation with a wavelength of 3.5 μm to 5 μm and 2450 MHz microwave, controlling the leaf temperature at 72°C, polyphenol oxidase activity ≤ 5%, and chlorophyll a retention rate ≥ 85%.
[0015] Further, in the step (3), a rolling machine is used, the pressure is controlled at 1.5 MPa, the rolling time is 15 min, the strip-forming rate ≥ 90%, spraying inoculation is adopted for inoculation, the proportion of the bacterial liquid is 1.5%, and the mixing degree ≥ 95%.
[0016] Further, in the step (3), a composite microbial agent is used for inoculation, which is compounded by Lactobacillus deangensis and Bacillus vulcanius in a ratio of 7:3 and activated by bamboo juice extract.
[0017] Further, in the step (4), the dynamic pressure and temperature regulation system regulates the pressure and temperature in real time until the lactic acid ≥ 4.5 g / kg and then terminates.
[0018] Further, in the step (5), geothermal drying is used with gradient drying, the temperature is controlled from 50°C to 60°C, and the final moisture content ≤ 7%.
[0019] Further, in the step (6), the coating is a 5-nm bamboo charcoal and silver layer, and the antibacterial rate ≥ 99.9%.
[0020] Further, in the step (6), pH-sensitive color-changing labels are used for packaging, which turn red when the pH of the deteriorated tea > 4.5.
[0021] Compared with the prior art, the present invention uses intelligent fermentation equipment through intelligent fermentation. The intelligent fermentation equipment includes a three-dimensional composite fermentation container, a dynamic pressure and temperature regulation system, and a microbial community metabolic heat spectrum feedback module. The three-dimensional composite fermentation container includes a stainless steel layer, a bamboo fiber volcanic clay composite liner, and a nano-SiO2 aerogel layer from the inside to the outside in sequence, accurately simulating the temperature and humidity of the underground burial environment (32 ± 0.5°C, humidity 80 ± 2%), solving problems such as uncontrollable fermentation, microbial community imbalance, potential safety hazards, and cultural inheritance breakage in the traditional process, and realizing the standardization, industrialization, and safety upgrade of intangible cultural heritage techniques. Description of the Drawings
[0022] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for the description of the embodiments or the prior art. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained based on these drawings.
[0023] Figure 1 This is a flowchart of the modern production method of De'ang ethnic group's sour tea of the present invention. Detailed implementation manners
[0024] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the drawings in the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.
[0025] As Figure 1 shown, a modern production method of De'ang ethnic group's sour tea of the present invention includes the following steps.
[0026] Step (1): Pretreatment of fresh leaves, selection of tea raw materials, and wilting treatment.
[0027] Step (2): Infrared-microwave synergistic fixation.
[0028] Step (3): Rolling and inoculation.
[0029] Step (4): Intelligent fermentation, using an intelligent fermentation device, the intelligent fermentation device includes a three-dimensional composite fermentation container, a dynamic pressure and temperature control system, and a microbial community metabolic heat spectrum feedback module. The three-dimensional composite fermentation container includes a stainless steel layer, a bamboo fiber volcanic clay composite liner, and a nano-SiO2 aerogel layer from the inside to the outside in sequence.
[0030] Step (5): Geothermal drying.
[0031] Step (6): Nano freshness-locking packaging.
[0032] By using an intelligent fermentation device for intelligent fermentation, the intelligent fermentation device includes a three-dimensional composite fermentation container, a dynamic pressure and temperature control system, and a microbial community metabolic heat spectrum feedback module. The three-dimensional composite fermentation container includes a stainless steel layer, a bamboo fiber volcanic clay composite liner, and a nano-SiO2 aerogel layer from the inside to the outside in sequence, accurately simulating the temperature and humidity of the underground burial environment (32 ± 0.5 °C, humidity 80 ± 2%), solving problems such as uncontrollable fermentation, microbial community imbalance, safety hazards, and cultural inheritance breakage in the traditional process, and realizing the standardization, industrialization, and safety upgrade of intangible cultural heritage techniques.
[0033] As a specific implementation method, the inner layer of the three-dimensional composite fermentation container is made of 316L food-grade stainless steel (with a thickness of 2 mm and a surface finish of Ra ≤ 0.8 μm), which is corrosion-resistant and easy to clean; the middle layer is a bamboo fiber-volcanic clay composite liner (bamboo powder: clay = 1:3, porosity 15-20%), retaining the traditional bamboo tube microenvironment; the outer layer is a nano-SiO2 aerogel thermal insulation layer (thermal conductivity ≤ 0.03 W / m·K), saving 50% energy.
[0034] In step (1), Mengku big-leaf tea with one bud and two leaves is selected as the tea raw material, with a polyphenol content ≥ 25% and a water content ≤ 78%.
[0035] In step (1), an intelligent withering trough is used for withering treatment, the temperature is controlled at 25°C, the withering treatment time is 18 h, and the water loss rate is controlled at 22 ± 2%.
[0036] In step (2), infrared-microwave synergistic fixation is carried out by alternating infrared radiation with a wavelength of 3.5 μm to 5 μm and 2450 MHz microwave, controlling the leaf temperature at 72°C, with the polyphenol oxidase activity ≤ 5% and the retention rate of chlorophyll a ≥ 85%.
[0037] In step (3), a rolling machine is used, the pressure is controlled at 1.5 MPa, the rolling time is 15 min, the strip-forming rate ≥ 90%, spraying inoculation is adopted for inoculation, the proportion of the bacterial liquid is 1.5%, and the mixing degree ≥ 95%.
[0038] In step (3), a composite bacterium agent is used for inoculation, which is compounded by Lactobacillus deangensis and Bacillus volcanic in a ratio of 7:3 and activated by bamboo extract.
[0039] In step (4), the dynamic pressure and temperature regulation system regulates the pressure and temperature in real time until the lactic acid ≥ 4.5 g / kg and then terminates.
[0040] In step (5), geothermal drying is used with gradient drying, the temperature is controlled from 50°C to 60°C, and the final moisture content ≤ 7%.
[0041] In step (6), the coating is a 5-nm bamboo charcoal and silver layer, with an antibacterial rate ≥ 99.9%.
[0042] In step (6), pH-sensitive color-changing labels are used for packaging, which turn red when the pH of the deteriorated tea > 4.5.
[0043] Table 1 is the regulation parameter table of the intelligent fermentation equipment, Table 2 is the experimental data and effect verification table, and Table 3 is the sensory evaluation result table.
[0044] Table 1 Regulation Parameter Table of Intelligent Fermentation Equipment
[0045] Stage Pressure (kPa) Temperature (°C) Dissolved oxygen content (%) Functional objective Pre-fermentation 50-80 32±0.5 ≤0.5 Activate lactic acid bacteria and degrade pectin Main fermentation 120-150 38±0.5 0 Synthesize GABA (≥150 mg / 100 g) Post-ripening 200-220 28±0.5 ≤0.2 Ester conversion (ethyl acetate ≥12 mg / kg)
[0046] Table 2 Experimental Data and Effect Verification Table
[0047] Index Traditional process This invention Detection standard Fermentation cycle (days) 180 75 GB / T 31748-2015 Lactic acid (g / kg) 3.8±0.5 5.6±0.3 GB 5009.239-2016 GABA (mg / 100 g) 85±12 158±18 NY / T 3110-2017 Aflatoxin B1 (μg / kg) 8.7 ND GB 5009.22-2016
[0048] Table 3 Sensory Evaluation Result Table
[0049]
[0050] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.
Claims
1. A modern production method of De'ang ethnic group's sour tea, characterized in that: It includes the following steps: Step (1): Pretreatment of fresh leaves, selection of tea raw materials, and withering treatment. Step (2): Infrared-microwave synergistic fixation. Step (3): Rolling and inoculation. Step (4): Intelligent fermentation, using intelligent fermentation equipment, the intelligent fermentation equipment includes a three-dimensional composite fermentation container, a dynamic pressure and temperature control system, and a microbial community metabolic heat spectrum feedback module. The three-dimensional composite fermentation container includes a stainless steel layer, a bamboo fiber volcanic clay composite liner, and a nano-SiO2 aerogel layer from the inside to the outside in sequence. Step (5): Geothermal drying. Step (6): Nano fresh-keeping packaging.
2. The modern production method of De'ang ethnic group's sour tea according to claim 1, characterized in that: In the said step (1), the tea raw materials are selected as Mengku big-leaf tea with one bud and two leaves, the polyphenol content is ≥25%, and the water content is ≤78%.
3. The modern production method of De'ang ethnic group's sour tea according to claim 1, characterized in that: In the said step (1), the withering treatment uses an intelligent withering trough, the temperature is controlled at 25°C, the withering treatment time is 18h, and the water loss rate is controlled at 22±2%.
4. The modern production method of De'ang ethnic group's sour tea according to claim 1, characterized in that: In the said step (2), the infrared-microwave synergistic fixation uses infrared radiation with a wavelength of 3.5μm - 5μm and 2450MHz microwave alternately, controls the leaf temperature at 72°C, the polyphenol oxidase activity is ≤5%, and the retention rate of chlorophyll a is ≥85%.
5. The modern production method of De'ang ethnic group's sour tea according to claim 1, wherein: In the said step (3), a rolling machine is used, the pressure is controlled at 1.5MPa, the rolling time is 15min, the strip-forming rate is ≥90%, the inoculation adopts spray inoculation, the proportion of the bacterial liquid is 1.5%, and the mixing degree is ≥95%.
6. The modern production method of De'ang ethnic group's sour tea according to claim 1, characterized in that: In the said step (3), the inoculation uses a compound bacterium agent, which is compounded by Lactobacillus deangensis and Bacillus vulcani in a ratio of 7:3 and activated by bamboo juice extract.
7. The modern production method of De'ang ethnic group's sour tea according to claim 1, characterized in that: In the said step (4), the dynamic pressure and temperature control system adjusts the pressure and temperature in real time until the lactic acid ≥4.5g / kg and then terminates.
8. The modern production method of De'ang ethnic group's sour tea according to claim 1, characterized in that: In the said step (5), the geothermal drying uses gradient drying, the temperature is controlled from 50°C to 60°C, and the final moisture content is ≤7%.
9. The modern production method of De'ang ethnic group's sour tea according to claim 1, characterized in that: In the said step (6), the coating is a 5nm bamboo charcoal and silver layer, and the antibacterial rate is ≥99.9%.
10. The modern production method of De'ang ethnic group's sour tea according to claim 1, characterized in that: In the said step (6), the packaging uses a pH-sensitive color-changing label, which shows red when the pH of the deteriorated tea >4.5.