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Method for preparing Pu'er tea and serial product by microbe inoculation

A technology for Pu'er tea and microorganisms is applied in the field of preparing Pu'er tea and series products by microorganisms, which can solve the problems of low production efficiency, long fermentation period and unstable quality.

Inactive Publication Date: 2006-09-06
昆明市添宝科技开发有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the fermentation cycle is long, the production efficiency is low, and the quality is unstable
In the late stage of fermentation, mites breed, and food hygiene is difficult to meet standards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1. Raw material: choose sun-dried green tea from Yunnan big-leaf tea or sun-dried green tea from ancient tea trees;

[0019] 2. Wet water inoculation: first insert the slant strains 061618 and 06162 into the potato glucose fermentation medium, and ferment them in shake flasks at 28°C for 2 days to become a bacterial liquid; % Mix the two bacterial solutions; use 0.9% of the mixed bacterial solution of the tea raw material and 30% of the tea raw material water (6-7 grade tea) to spray on the tea pile at the same time to make the tea leaves, water and bacterial solution uniform mix;

[0020] 3. Pile up and turn over: After uniform mixing, the tea leaves are piled up, and the height of the pile is preferably 1m-1.3m. The fermentation pile is artificially divided into four temperature layers from top to bottom: the surface layer is 5-10cm, and the subsurface layer is 10cm. -30cm, the fermentation layer is 30-70cm, the bottom layer; due to the large temperature difference b...

Embodiment 2

[0023] 1. Raw materials: Use the sun-dried green tea of ​​Yunnan big-leaf tea species above grade 6 or the sun-dried green tea of ​​ancient tea trees as raw materials;

[0024] 2. Wet water inoculation: first insert the slant strains 061618 and 02290 into the potato glucose fermentation medium, and ferment in a shaker flask at 28°C for 2 days to become a bacterial liquid. The bacterial liquid 061618 is 50%-70% and the bacterial liquid 0229030%-50 After two kinds of bacterial liquids are mixed, mixed bacterial liquid is obtained, and the mixed bacterial liquid of 5% with tea raw material amount, the water (9-10 grade tea) of tea raw material amount are sprayed on tea heap simultaneously, make tealeaves, Mix water and bacterial liquid evenly;

[0025] 3. Stacking and turning: After uniform mixing, the tea leaves are stacked, and the height of the pile is 1m-1.3m. The fermentation pile is artificially divided into four temperature layers from top to bottom: the surface layer is 5...

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PUM

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Abstract

The invention relates to a method for preparing Pu'er tea and serial products by inoculating bacterial. The invention employs Yunnan bold leaf fresh primary tea or teabush fresh tea as raw material, sprays mixed bacterial and water onto tea stack, mixing uniformly tea, bacterial and water for fermentation to produce PUí»er tea. Puí»er tea capsule can be got by further process. The invention sifts out dominant bacterial from different Puí»er tea producing area and different fermentation phase, then proceeds artificial inoculation for single plant and combined bacterial fermentation, and studies the toxicology of chosen bacterial. It is studied that the chosen bacterial is safe with low toxicity; the fermentation temperature increase is fast for artificial inoculation, the growth of bacterial filament is fast, the color change of tea is earlier, and the periodic time is shortened by 2 / 3 than that of original fermentation tea, which reduces and avoids mite growth.

Description

technical field [0001] The invention relates to the preparation of Pu'er tea, in particular to a method for preparing Pu'er tea and series products by inoculating microorganisms. Background technique [0002] Pu-erh tea is loose tea or pressed tea made from the fresh leaves of Yunnan big-leaf tea as raw materials, which are processed by killing green → kneading → drying → fermenting in wet water and stacking → drying. A series of complex enzymatic and non-enzymatic oxidations occurred during the fermentation process of Pu’er tea. Tea polyphenols and other polyphenols with bitter taste in tea were oxidized and polymerized into tea pigments (thearubigin, Theaflavin, theabrownin, etc.) and thus the soup color turns reddish brown, the agarwood is exposed, and the taste is mellow, forming the unique quality of Pu'er tea. [0003] The fermentation of Pu'er tea is the enzyme contained in the tea itself, which converts the carbohydrates contained in the tea into a substrate that is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10
Inventor 金航李晚谊郭曜维吴丽华徐明王波
Owner 昆明市添宝科技开发有限公司
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