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Application of solid microbe fermentation technology in processing Puer tea

A solid-state fermentation and microbial technology, applied in the biological field, can solve problems that have not yet been seen, and achieve the effect of improving the quality of Pu-erh tea, shortening the processing time, and increasing the benefits of the enterprise

Inactive Publication Date: 2007-03-21
秘鸣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the field of Pu-erh tea research, there is a lack of research on Pu-erh tea from the professional perspective of "microbial solid-state fermentation"
And there is not yet the public literature report that adopts processing (process) method identical with the present invention in Yunnan Pu'er tea processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Embodiment 1: (inoculation of single beneficial bacteria)

[0009] According to the traditional method, the raw tea is evenly stacked with tidal water, and at the same time, the raw tea raw materials are inoculated with 0.01%, 0.03%, 0.05% of Aspergillus oryzae, Aspergillus niger or Saccharomyces cerevisiae for fermentation. When the water content of the tea pile More than 15%, when the pile temperature rises to 35±2°C, normal growth, metabolism and reproduction begin, and as the pile temperature rises further, a large amount of glucoamylase, cellulase and pectinase are secreted enzyme system. After 30-40 days of microbial solid-state fermentation of the ingredients in the tea leaves at a pile temperature of 37°C, the tea leaves undergo biochemical reactions such as oxidation, hydrolysis, and synthesis under the catalysis of these enzymes, making the reducing sugars and soluble sugars in the tea leaves Carbohydrates and pectin show an increasing trend, so the content o...

Embodiment 2

[0011] Embodiment 2: (inoculation mixed beneficial bacteria)

[0012] Basically with embodiment 1. The difference is that the strains added to the raw tea raw materials are mixed beneficial strains, which are obtained by mixing Aspergillus niger, Aspergillus oryzae and Saccharomyces cerevisiae in a ratio of 1:1:1 or 1:2:1 respectively. Beneficial strains are added to the large-scale production and processing technology of Pu'er tea according to the weight ratio of 0.01%, 0.03%, and 0.05% respectively.

[0013] The quality of Pu'er tea produced after inoculation with mixed beneficial bacteria is significantly improved. The content of tea polyphenols in Pu'er tea is 12-15%, the content of theabrownin is 10%-12%, and the content of tea polysaccharides is 3%. , the processed Pu'er tea has a bright red soup, a sweet and mellow taste, and a unique aroma.

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Abstract

The present invention is application of solid microbe fermentation technology in processing Puer tea, and belongs to the field of biotechnology. The application method is to add beneficial strain of aspergillus oryzae, aspergillus niger or Saccharomyces cerevisiae or their mixture in the ratio of 1 to 1 to 1 or 1 to 2 to 1 into Puer tea producing process, with the added amount being 0.01-0.05 wt% of the Puer tea. The present invention has the advantages of controllability of the contents of tea polyphenol, tea brown pigment, tea polysaccharide and other functional matters, shortened processing period of Puer tea, lowered production cost and raised quality of Puer tea.

Description

Technical field: [0001] The invention relates to the application of microbial solid-state fermentation technology in Pu'er tea processing, which belongs to the field of biological technology. Background technique: [0002] Microbes are an important part of the biological world and are invisible to the naked eye. They play an extremely important key role in the ecological environment and human life. "Microbiological solid-state fermentation" refers to the process in which microorganisms grow on the substrate in the absence of free water. The solid-state fermentation process requires the presence of water, but this water mainly exists in the interior of the substrate in the form of compounding or adsorption. Moisture cannot be lower than 12%. After the sun-dried green hair tea reaches the necessary water content (greater than 15%) through tide water, the solid-state fermentation can be carried out by inoculating dominant strains. In this fermentation environment, tea leaves...

Claims

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Application Information

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IPC IPC(8): A23F3/10A23F3/14
Inventor 周红杰龚加顺秘鸣赵龙飞安文杰
Owner 秘鸣
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