Method for fermenting miniature golden camellia by using eurotium cristatum

Abstract

The invention belongs to the technical field of tea processing, discloses a method for fermenting miniature golden camellia by eurotium cristatum, and aims to remarkably improve the distribution uniformity of golden camellia bacteria. By optimizing the inoculation method and the culture environment, the eurotium cristatum can be uniformly propagated on the surface and inside the tea leaves to form a compact hypha network and a stable closed capsule, so that the consistency and the fermentation quality of the product are remarkably improved. The risk of infectious microbe pollution in the fermentation process is remarkably reduced through high-temperature sterilization and sterile operation, the dominant growth status of eurotium cristatum is ensured, and the fermentation success rate and the product stability are improved. By means of the manual shaping technology, the shape of the tea leaves is more compact, the adhesiveness of the eurotium cristatum cleistothecium is enhanced, the phenomenon that the cleistothecium falls off is reduced, the appearance quality of the product is improved, and the releasing effect of fungus fragrance during brewing is enhanced.

Description

Technical Field

[0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for fermenting micro golden camellia with Eurotium cristatum. Background Art

[0002] In the prior art, it is difficult for golden flower fungi to be evenly distributed on the surface of tea leaves during tea fermentation, resulting in uneven mycelium reproduction, affecting the overall quality and stability of the product. Traditional fermentation processes lack strict sterilization measures and are easily contaminated by miscellaneous bacteria, resulting in the inhibition of golden flower fungi growth and a high fermentation failure rate. During drying and subsequent processing, the closed capsules of golden flower fungi are easily detached from the surface of tea leaves, affecting the quality and aroma characteristics of the finished product.

[0003] Through the above analysis, the problems and defects of the prior art are as follows:

[0004] (1) The problem of uneven distribution of bacterial strains during tea fermentation.

[0005] (2) Problems of bacterial contamination and low fermentation efficiency.

[0006] (3) The problem of the closed capsule of golden flower mushroom being easy to fall off. Summary of the invention

[0007] In view of the problems existing in the prior art, the present invention provides a method for fermenting micro-Camellia chrysantha with Eurotium cristatum.

[0008] The present invention is achieved in that a method for fermenting micro golden camellia with Eurotium cristatum comprises:

[0009] Step 1, raw material pretreatment and moisture adjustment;

[0010] The fermentation process of Camellia chrysantha uses summer and autumn black tea, green tea and white tea as raw materials. First, the raw materials need to be weighed and the moisture content is adjusted to make the tea reach the appropriate moisture content.

[0011] Step 2, steaming and pile fermentation;

[0012] After adjusting the moisture content, the tea leaves are steamed to soften their cuticles, and the hydrothermal effect is used to induce a certain degree of oxidation and polymerization of the internal components of the tea leaves. The tea leaves are piled to further control the wet and hot environment.

[0013] Step 3, sterilization and aseptic inoculation;

[0014] The tea leaves after steaming and piling are sterilized; after sterilization, they are artificially inoculated in a sterile environment using a solid fermentation agent made in the laboratory;

[0015] Step 4, constant temperature cultivation;

[0016] The inoculated tea leaves are placed in a constant temperature environment for cultivation. By controlling the temperature and humidity, the optimal conditions for the growth and reproduction of the golden flower fungus are provided. The golden flower fungus forms hyphae on the surface and inside of the tea leaves, and gradually produces closed thecae.

[0017] Step 5, artificial shaping;

[0018] After the cultivation, the tea leaves are artificially shaped;

[0019] Step 6, drying and finished product processing;

[0020] After being shaped, the tea leaves enter the drying stage, where the moisture content in the tea leaves is reduced through appropriate temperature and drying methods, so that it reaches the stable humidity required for storage.

[0021] Further, the raw material pretreatment and moisture adjustment:

[0022] Raw material selection: Select summer and autumn black tea, green tea and white tea as raw materials to ensure their good quality and free of impurities;

[0023] Weighing samples: Weigh tea samples, preferably 80-100 kg per batch;

[0024] Moisture adjustment: adjust the moisture content of tea to 40%-45% by spraying pure water or using a mist humidification device; after humidity adjustment, let it stand for 30 minutes to ensure that the moisture is evenly distributed.

[0025] Further, the steaming and fermentation:

[0026] Steaming: Place the humidified tea leaves in a steam device and treat them with 90-100°C steam for 15-20 minutes to soften the cuticle on the surface of the tea leaves and promote oxidation and polymerization of the internal components. After treatment, the temperature needs to be quickly lowered to around 40°C to avoid over-steaming.

[0027] Pile fermentation: Pile the steamed tea leaves into a pile with a height of 30-50 cm, cover with wet cloth to maintain a hot and humid environment, and control the pile temperature at 40℃-45℃ for 12-16 hours; turn the pile every 4 hours to ensure even distribution of heat and humidity.

[0028] Further, the sterilization and aseptic inoculation:

[0029] Sterilization: Place the steamed and piled tea leaves in an autoclave and sterilize them with 121°C high-pressure steam for 30 minutes to completely eliminate possible bacterial contamination; after sterilization, cool them naturally to room temperature;

[0030] Inoculation: In a sterile environment, add the laboratory-made solid fermentation agent at a ratio of 0.8-1 gram of fermentation agent per kilogram of tea, and spray or stir the inoculation evenly.

[0031] Further, the constant temperature culture:

[0032] Cultivation conditions: The inoculated tea leaves are placed in an incubator at a set temperature of 28°C for 8-10 days;

[0033] Culture management: During the culture process, check every 12 hours to observe the growth of golden flower bacteria, and adjust the humidity or temperature if necessary to ensure the stability of the culture environment.

[0034] Further, the artificial shaping:

[0035] Shaping method: After the cultivation is completed, the tea leaves are pressed into a compact and regular shape by artificial shaping, while preventing the closed capsule from falling off; the shaping tool can be a mold or manual shaping to ensure that the tea leaves have a beautiful appearance and a stable structure;

[0036] Drying and finished product processing:

[0037] Drying conditions: Place the shaped tea leaves in the drying equipment and dry them with hot air at 50℃-60℃ for 24-48 hours to control the moisture content of the tea leaves at 8%-10%. During the drying process, the tea leaves need to be turned over regularly to ensure uniform drying.

[0038] Finished product inspection: After drying, check the dryness and appearance quality of the tea leaves, confirm the integrity and distribution of the cleistothecia of the golden flower mushroom, and remove tea leaves that do not meet the requirements;

[0039] Packaging and storage: Qualified Camellia chrysantha products are vacuum packed or sealed in bags and stored in a dry, cool environment to prevent moisture or bacterial inactivation.

[0040] Another object of the present invention is to provide a system for fermenting micro golden camellia with Eurotium cristatum, comprising:

[0041] The raw material pretreatment module is used in the fermentation process of Camellia chrysantha. Summer and autumn black tea, green tea and white tea are used as raw materials. First, the raw materials need to be weighed and the moisture content is adjusted to make the tea reach the appropriate moisture content;

[0042] The steaming module is used to steam the tea leaves after adjusting the moisture content to soften their cuticles, and at the same time use the hydrothermal effect to cause a certain degree of oxidation and polymerization reaction of the internal components of the tea leaves; the tea leaves are further controlled by the pile fermentation operation;

[0043] The inoculation module is used to sterilize the tea leaves after steaming and piling. After sterilization, artificial inoculation is carried out in a sterile environment using a solid fermentation agent made in the laboratory.

[0044] The constant temperature culture module is used to place the inoculated tea leaves in a constant temperature environment for cultivation. By controlling the temperature and humidity, the module provides optimal conditions for the growth and reproduction of the golden flower fungus. The golden flower fungus forms hyphae on the surface and inside of the tea leaves and gradually produces closed thecae.

[0045] The shaping module is used to manually shape the tea leaves after the cultivation is completed;

[0046] The processing module is used for the tea leaves after shaping to enter the drying stage, and the moisture content in the tea leaves is reduced through appropriate temperature and drying methods to achieve the stable humidity required for storage.

[0047] Another object of the present invention is to provide a computer device, which includes a memory and a processor, wherein the memory stores a computer program, and when the computer program is executed by the processor, the processor executes the steps of the method for fermenting micro-Camellia chrysantha with Eurotium cristatum.

[0048] Another object of the present invention is to provide a computer-readable storage medium storing a computer program, which, when executed by a processor, enables the processor to execute the steps of the method for fermenting micro-Camellia chrysantha with Eurotium cristatum.

[0049] Another object of the present invention is to provide an information data processing terminal, which is used to implement the system for fermenting micro-Camellia chrysantha with Eurotium cristatum.

[0050] In combination with the above technical solutions and the technical problems solved, the advantages and positive effects of the technical solutions to be protected by the present invention are as follows:

[0051] First, by optimizing the inoculation method and the culture environment, the present invention enables the golden flower fungus to evenly reproduce on the surface and inside of the tea leaves, forming a dense mycelial network and stable closed capsules, thereby significantly improving the consistency and fermentation quality of the product.

[0052] The high-temperature sterilization and aseptic operation of the present invention significantly reduce the risk of contamination by foreign bacteria during the fermentation process, ensure the dominant growth position of golden flower bacteria, and improve the fermentation success rate and product stability.

[0053] The invention uses an artificial shaping process to make the shape of tea leaves more compact, enhance the adhesion of the cleistothecia of the golden flower mushroom, and reduce the shedding phenomenon of the cleistothecia, which not only improves the appearance quality of the product, but also enhances the release effect of the mushroom aroma during brewing.

[0054] The present invention utilizes biomass resources and optimized process flow (such as steaming, composting, constant temperature cultivation, etc.), significantly reduces the complexity of the production process, shortens the fermentation time, reduces production costs, and achieves the goals of environmental friendliness and efficient resource utilization.

[0055] Second, in the first year after the transformation of the technical solution of the present invention, it is expected to gain a certain share in the regional market by virtue of the novel design of the product and the convenient consumer experience. With a price of 60 yuan per serving of miniature golden camellia (each serving contains 20 tea cakes), the sales volume is expected to reach 50,000 servings, with sales of approximately 3 million yuan. With the improvement of market promotion and brand awareness, it is expected that product sales will increase year by year from the second to the fourth year, with an annual growth rate of 15%, thus forming a stable and gradually expanding revenue growth trend.

[0056] The novel portable micro-golden camellia series products prepared by the present invention realize the unique flavor and convenience of the products by using summer and autumn tea raw materials and independently developed golden flower fungus fermentation technology. The products not only meet consumers' demand for healthy, convenient and personalized tea drinks, but also open up new tea consumption places such as coffee shops and bars through innovative product design, and promote the transformation of the traditional tea drink market towards diversification and fashion.

[0057] As a new carrier for the dissemination of tea culture, miniature golden camellia is expected to attract more attention from young consumers with its unique flavor and modern portable form. The marketing of the product not only helps to enhance the brand influence, but also promotes the inheritance and innovation of traditional tea culture, making tea culture reborn in modern society and further promoting the integrated development of cultural industry and consumer market.

[0058] The large-scale transformation and application of the technical solution of the present invention will drive the development of upstream and downstream industries such as tea picking, planting, processing, packaging, and distribution, and help tea farmers increase their income and upgrade the industry. At the same time, various methods such as technology licensing, value-added services (such as training, maintenance, and upgrades), and cooperative development of derivative products can bring additional benefits to the company. The relevant benefits are expected to be between 2 million and 5 million yuan, which will create more employment opportunities and economic benefits as a whole, forming a significant industry driving effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0059] Figure 1 The present invention provides a flowchart of a method for fermenting micro-Camellia chrysantha with Eurotium cristatum provided in an embodiment of the present invention.

[0060] Figure 2 It is a system structure block diagram of fermenting micro-Camellia chrysantha by Eurotium cristatum provided in an embodiment of the present invention.

[0061] Figure 3 The present invention provides a production flow chart of golden camellia.

[0062] Figure 4 This is a finalized camellia chrysantha picture provided by an embodiment of the present invention. DETAILED DESCRIPTION

[0063] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0064] According to the search, relevant content about "Cornia cristatum" has been disclosed in the "Science and Technology of Food Industry" Volume 46, Issue 1 (January 2025 issue). The journal was published in January 2025, with volume number 46 and issue number 1. The English journal name is Science and Technology of Food Industry, which is a professional journal in the field of food industry science and technology.

[0065] like Figure 1 As shown, a method for fermenting micro-Camellia chrysantha with Eurotium cristatum provided in an embodiment of the present invention comprises the following steps:

[0066] S101, raw material pretreatment and moisture adjustment;

[0067] The fermentation process of Camellia chrysantha uses summer and autumn black tea, green tea and white tea as raw materials. First, the raw materials need to be weighed and the moisture content is adjusted to make the tea reach the appropriate moisture content.

[0068] S102, steaming and fermentation;

[0069] After adjusting the moisture content, the tea leaves are steamed to soften their cuticles, and the hydrothermal effect is used to induce a certain degree of oxidation and polymerization of the internal components of the tea leaves. The tea leaves are piled to further control the wet and hot environment.

[0070] S103, sterilization and aseptic inoculation;

[0071] The tea leaves after steaming and piling are sterilized; after sterilization, they are artificially inoculated in a sterile environment using a solid fermentation agent made in the laboratory;

[0072] S104, constant temperature culture;

[0073] The inoculated tea leaves are placed in a constant temperature environment for cultivation. By controlling the temperature and humidity, the optimal conditions for the growth and reproduction of the golden flower fungus are provided. The golden flower fungus forms hyphae on the surface and inside of the tea leaves, and gradually produces closed thecae.

[0074] S105, artificial shaping;

[0075] After the cultivation, the tea leaves are artificially shaped;

[0076] S106, drying and finished product processing;

[0077] After being shaped, the tea leaves enter the drying stage, where the moisture content in the tea leaves is reduced through appropriate temperature and drying methods, so that it reaches the stable humidity required for storage.

[0078] Raw material pretreatment and moisture adjustment provided by the embodiment of the present invention:

[0079] Raw material selection: Select summer and autumn black tea, green tea and white tea as raw materials to ensure their good quality and free of impurities;

[0080] Weighing samples: Weigh tea samples, preferably 80-100 kg per batch;

[0081] Moisture adjustment: adjust the moisture content of tea to 40%-45% by spraying pure water or using a mist humidification device; after humidity adjustment, let it stand for 30 minutes to ensure that the moisture is evenly distributed.

[0082] Steaming and stacking provided by the embodiment of the present invention:

[0083] Steaming: Place the humidified tea leaves in a steam device and treat them with 90-100°C steam for 15-20 minutes to soften the cuticle on the surface of the tea leaves and promote oxidation and polymerization of the internal components. After treatment, the temperature needs to be quickly lowered to around 40°C to avoid over-steaming.

[0084] Pile fermentation: Pile the steamed tea leaves into a pile with a height of 30-50 cm, cover with wet cloth to maintain a hot and humid environment, and control the pile temperature at 40℃-45℃ for 12-16 hours; turn the pile every 4 hours to ensure even distribution of heat and humidity.

[0085] Sterilization and aseptic inoculation provided by the embodiments of the present invention:

[0086] Sterilization: Place the steamed and piled tea leaves in an autoclave and sterilize them with 121°C high-pressure steam for 30 minutes to completely eliminate possible bacterial contamination; after sterilization, cool them naturally to room temperature;

[0087] Inoculation: In a sterile environment, add the homemade solid fermentation agent in the laboratory at a ratio of 0.8-1 gram of fermentation agent per kilogram of tea, and spray or stir the inoculation evenly.

[0088] The constant temperature culture provided by the embodiment of the present invention:

[0089] Cultivation conditions: The inoculated tea leaves are placed in an incubator at a set temperature of 28°C for 8-10 days;

[0090] Culture management: During the culture process, check every 12 hours to observe the growth of golden flower bacteria, and adjust the humidity or temperature if necessary to ensure the stability of the culture environment.

[0091] The artificial shaping provided by the embodiment of the present invention:

[0092] Shaping method: After the cultivation is completed, the tea leaves are pressed into a compact and regular shape by artificial shaping, while preventing the closed capsule from falling off; the shaping tool can be a mold or manual shaping to ensure that the tea leaves have a beautiful appearance and a stable structure;

[0093] Drying and finished product processing:

[0094] Drying conditions: Place the shaped tea leaves in the drying equipment and dry them with hot air at 50℃-60℃ for 24-48 hours to control the moisture content of the tea leaves at 8%-10%. During the drying process, the tea leaves need to be turned over regularly to ensure uniform drying.

[0095] Finished product inspection: After drying, check the dryness and appearance quality of the tea leaves, confirm the integrity and distribution of the cleistothecia of the golden flower mushroom, and remove tea leaves that do not meet the requirements;

[0096] Packaging and storage: Qualified Camellia chrysantha products are vacuum packed or sealed in bags and stored in a dry, cool environment to prevent moisture or bacterial inactivation.

[0097] like Figure 2 As shown, a system for fermenting micro-chrysanthemi chrysanthemi by using Eurotium cristatum provided by an embodiment of the present invention includes:

[0098] The raw material pretreatment module is used in the fermentation process of Camellia chrysantha. Summer and autumn black tea, green tea and white tea are used as raw materials. First, the raw materials need to be weighed and the moisture content is adjusted to make the tea reach the appropriate moisture content;

[0099] The steaming module is used to steam the tea leaves after adjusting the moisture content to soften their cuticles, and at the same time use the hydrothermal effect to cause a certain degree of oxidation and polymerization reaction of the internal components of the tea leaves; the tea leaves are further controlled by the pile fermentation operation;

[0100] The inoculation module is used to sterilize the tea leaves after steaming and piling. After sterilization, artificial inoculation is carried out in a sterile environment using a solid fermentation agent made in the laboratory.

[0101] The constant temperature culture module is used to place the inoculated tea leaves in a constant temperature environment for cultivation. By controlling the temperature and humidity, the module provides optimal conditions for the growth and reproduction of the golden flower fungus. The golden flower fungus forms hyphae on the surface and inside of the tea leaves and gradually produces closed thecae.

[0102] The shaping module is used to manually shape the tea leaves after the cultivation is completed;

[0103] The processing module is used for the tea leaves after shaping to enter the drying stage, and the moisture content in the tea leaves is reduced through appropriate temperature and drying methods to achieve the stable humidity required for storage.

[0104] This product uses fresh summer and autumn tea leaves as raw materials, and uses different processing methods to make summer and autumn black tea, summer and autumn green tea and summer and autumn white tea, and then uses these as raw materials to ferment to make golden camellia series products. The fermentation process is as follows: Figure 3 As shown, the research and development of the product is divided into eight basic steps, namely, regulating moisture, steaming, pile fermentation, sterilization, inoculation, constant temperature culture, shaping and drying. Steaming and pile fermentation are to soften the cuticle through hydrothermal action, so that the components inside the tea leaves are oxidized and polymerized to a certain extent, providing certain conditions for the reproduction of golden flower fungi, and on the other hand, it is also conducive to the later shaping. Artificial inoculation is to use a solid fermentation agent made in the laboratory, and inoculate and ferment in equal proportions. The amount of the fermentation agent is based on the previous research, and the inoculation is carried out in a sterile environment to ensure that there is no contamination from foreign bacteria. Finally, the golden flower tea is produced by artificial shaping. This step can not only reduce the shedding of the golden flower fungus capsule when the tea leaves are drying, but also facilitate the brewing of tea leaves.

[0105] Figure 4 The diameter of the shaped and dried Camellia chrysantha product is about 1.3cm, the height is about 0.5cm, and the weight is about 3g.

[0106] Detailed working principle of Camellia chrysantha fermentation

[0107] 1. Raw material pretreatment and moisture adjustment

[0108] The fermentation process of Camellia chrysantha uses summer and autumn black tea, green tea and white tea as raw materials. First, the raw materials need to be weighed and the moisture content is adjusted to make the tea reach the appropriate moisture content. This step is the key basis for the reproduction of microorganisms in the subsequent fermentation process, ensuring that the tea can provide an appropriate amount of moisture environment to promote the growth of Camellia chrysantha, while preventing excessive moisture from causing the growth of mold and other bacteria.

[0109] 2. Steaming and pile fermentation

[0110] After adjusting the moisture content, the tea leaves are steamed to soften their cuticles, and the hydrothermal effect is used to promote a certain degree of oxidation and polymerization of the internal components of the tea leaves. Subsequently, the tea leaves are piled to further control the wet and hot environment, which provides the necessary physical and chemical conditions for the growth of golden flower fungi. This process not only improves the texture of the tea leaves, but also creates an ideal environment for microbial activity in the subsequent fermentation stage.

[0111] 3. Sterilization and aseptic inoculation

[0112] After steaming and piling, tea leaves need to be sterilized to eliminate possible bacteria on the surface and inside, so as to ensure the purity of the microbial environment for subsequent inoculation. After sterilization, artificial inoculation is carried out in a sterile environment using a solid fermentation agent made in the laboratory. The proportion and amount of fermentation agent are precisely controlled based on the results of previous experiments to ensure that the golden flower fungus can reproduce rapidly under suitable conditions and occupy a dominant ecological niche, avoiding contamination by other bacteria.

[0113] 4. Constant temperature culture

[0114] The inoculated tea leaves are placed in a constant temperature environment for cultivation. This step provides optimal conditions for the growth and reproduction of the golden flower fungus by controlling the temperature and humidity. The golden flower fungus forms hyphae on the surface and inside the tea leaves, and gradually produces closed capsules, which significantly improves the fermentation quality and flavor characteristics of the tea leaves. During the cultivation process, the cultivation time and environmental parameters are strictly controlled to ensure the stability and consistency of the fermentation.

[0115] 5. Artificial shaping

[0116] After the cultivation, the tea leaves are artificially shaped. This process ensures that the closed capsule of the golden flower fungus is not easy to fall off while maintaining the appearance of the tea leaves, thus improving the integrity and brewing performance of the finished product. The shaping operation can also further stabilize the structure of the fermented tea leaves, making the product more stable during later drying and storage.

[0117] 6. Drying and finished product processing

[0118] After the tea leaves are shaped, they enter the drying stage. The appropriate temperature and drying method are used to reduce the moisture content in the tea leaves, so that they reach the stable humidity required for storage. During the drying process, attention is paid to protecting the activity and integrity of the golden flower fungus, ensuring that the product has a strong fungus aroma and excellent tea soup quality. Finally, a series of golden flower tea products with the characteristics of golden flower fungus are formed, which have both unique flavor and functional value.

[0119] Detailed working principle of Camellia chrysantha fermentation (including process parameters)

[0120] Raw material pretreatment and moisture adjustment

[0121] Raw material selection: Summer and autumn black tea, green tea and white tea are selected as raw materials to ensure their good quality and free of impurities.

[0122] Weighing samples: Weigh tea samples, preferably 80-100 kg per batch.

[0123] Moisture adjustment: Adjust the moisture content of the tea leaves to 40%-45% by spraying pure water or using an atomizing humidifier. After humidity adjustment, let it stand for 30 minutes to ensure that the moisture is evenly distributed.

[0124] Note: Insufficient humidity will affect the growth of golden flower fungi, and excessive humidity will cause the growth of miscellaneous bacteria, so the moisture content needs to be strictly controlled.

[0125] Steaming and pile fermentation

[0126] Steaming: Place the humidified tea leaves in a steaming device and treat them with 90℃-100℃ steam for 15-20 minutes to soften the cuticle on the surface of the tea leaves and promote oxidation and polymerization of the internal components. After treatment, the temperature needs to be quickly lowered to around 40℃ to avoid over-steaming.

[0127] Pile fermentation: Pile the steamed tea leaves to a height of 30-50 cm, cover with wet cloth to maintain a hot and humid environment, and control the temperature of the pile at 40℃-45℃ for 12-16 hours. Turn the pile every 4 hours to ensure even distribution of heat and humidity.

[0128] Effect: This step softens the tea fiber structure through hydrothermal action, creating ideal conditions for the growth of golden flower fungi and helping to improve the texture of the tea.

[0129] Sterilization and aseptic inoculation

[0130] Sterilization: Place the steamed and piled tea leaves in an autoclave and sterilize them with 121°C high-pressure steam for 30 minutes to completely eliminate possible bacterial contamination. After sterilization, the tea leaves need to be cooled naturally to room temperature.

[0131] Inoculation: In a sterile environment, add the laboratory-made solid fermentation agent (a mixture of golden flower fungus spore powder and starch) at a ratio of 0.8-1 gram of fermentation agent per kilogram of tea, and spray or stir the inoculation evenly.

[0132] Note: The inoculation operation must be carried out under sterile conditions to ensure that the fermentation agent is pure and uncontaminated, and to avoid interference of foreign bacteria with the growth of golden flower bacteria.

[0133] Constant temperature culture

[0134] Culture conditions: The inoculated tea leaves are placed in an incubator with the temperature set at 28°C for 8-10 days.

[0135] Culture management: During the culture process, check every 12 hours to observe the growth of golden flower bacteria, and adjust the humidity or temperature if necessary to ensure the stability of the culture environment.

[0136] Effect: Golden Flower Fungus reproduces on the surface of tea leaves, forming dense hyphae and closed thecae, and gradually penetrates into the interior of the tea leaves, giving the tea leaves a unique fungal aroma and quality.

[0137] Artificial shaping

[0138] Shaping method: After the cultivation is completed, the tea leaves are pressed into a compact and regular shape by artificial shaping, while preventing the closed capsule from falling off. The shaping tool can be a mold or manual shaping to ensure that the tea leaves have a beautiful appearance and a stable structure.

[0139] Note: The shaping operation needs to be gentle to avoid damaging the mycelium and the cleistothecia, while keeping the tea leaves breathable to avoid internal moisture accumulation or mildew.

[0140] Drying and finished product processing

[0141] Drying conditions: Place the shaped tea leaves in the drying equipment and dry them with hot air at 50℃-60℃ for 24-48 hours to control the moisture content of the tea leaves at 8%-10%. During the drying process, the tea leaves need to be turned over regularly to ensure uniform drying.

[0142] Finished product inspection: After drying, check the dryness and appearance quality of the tea leaves, confirm the integrity and distribution of the cleistothecia of the golden flower mushroom, and remove tea leaves that do not meet the requirements.

[0143] Packaging and storage: Qualified Camellia chrysantha products are vacuum packed or sealed in bags and stored in a dry, cool environment to prevent moisture or bacterial inactivation.

[0144] The golden camellia prepared through the above steps has evenly distributed golden flower fungi and complete closed capsules. The tea leaves have a strong fungus aroma and good brewing performance, and also have unique flavor and functional value.

[0145] Example 1: Preparation of Camellia chrysantha using summer and autumn black tea as raw material

[0146] Raw material preparation

[0147] Select summer and autumn black tea that has been preliminarily processed as raw material, weigh 100 kg of tea leaves, and adjust the water content of the tea leaves to about 45% to ensure that it has appropriate moisture to provide conditions for subsequent fermentation.

[0148] Steaming and pile fermentation

[0149] The tea leaves with adjusted moisture are placed in the steam equipment and treated with 100°C steam for 15 minutes to soften the cuticle of the tea leaves and initially oxidize them. Afterwards, the steamed tea leaves are piled up and covered with a wet cloth to keep the pile temperature at around 40°C for 12 hours to further polymerize the internal components of the tea leaves.

[0150] Sterilization and inoculation

[0151] The treated tea leaves were sterilized in an autoclave at 121°C for 30 minutes to ensure that there was no contamination from other bacteria. After sterilization and cooling, a homemade starter (a mixture of golden flower fungus spore powder and starch) was added in a sterile environment at a ratio of 1 gram of starter per kilogram of tea leaves and stirred evenly.

[0152] Constant temperature culture

[0153] The inoculated tea leaves are placed in a constant temperature incubator at 30°C and 80% relative humidity for 48 hours. During this process, the golden flower fungus multiplies on the surface and inside of the tea leaves, forming obvious hyphae and closed thecae.

[0154] Styling and drying

[0155] After the cultivation is completed, the tea leaves are artificially shaped to ensure that the tea leaves maintain a compact shape and protect the integrity of the cleistothecia of the golden flower fungus. Subsequently, the tea leaves are sent to a drying device and slowly dried at 50°C to a moisture content of 8%, thereby obtaining the finished golden flower tea.

[0156] Example 2: Preparation of Camellia chrysantha using summer and autumn green tea as raw material

[0157] Raw material preparation

[0158] 80 kg of summer and autumn green tea raw materials were selected, and the moisture content was adjusted to about 40% to make the tea leaves moist and non-sticky, which was suitable for subsequent fermentation treatment.

[0159] Steaming and pile fermentation

[0160] The green tea raw materials are placed in a steaming device and steamed at 90°C for 20 minutes to soften the tea fiber and release some soluble sugars. The tea leaves are then piled up, covered with a wet cloth to keep the pile temperature at 45°C, and the pile is turned regularly for 16 hours.

[0161] Sterilization and inoculation

[0162] After sterilizing at 120°C in an autoclave for 25 minutes, cool to room temperature, add Jinhua mushroom solid starter at a ratio of 0.8 g starter per kilogram of tea leaves in a sterile environment, and stir thoroughly.

[0163] Constant temperature culture

[0164] The inoculated green tea is placed in an incubator at 28°C and 85% humidity for 10 days. The golden flower fungus grows and reproduces rapidly, covering the surface of the tea leaves and forming closed thecae, which gives the tea leaves the golden flower characteristic.

[0165] Styling and drying

[0166] After the cultivation is completed, the tea leaves are manually shaped and adjusted in appearance, while ensuring that the chrysantheme shells are intact. The shaped tea leaves are placed in a dryer and dried at 40°C for 48 hours to reduce the moisture content of the tea leaves to 10%, thus obtaining a chrysantheme tea product with a good appearance.

[0167] 1. Specific application fields or related products of the present invention.

[0168] As an innovative tea product, Micro Golden Flower Tea is portable, easy to brew and has a unique flavor. It has broad application potential in many fields:

[0169] 1. Daily tea drinking:

[0170] It can be used as a convenient tea drink for personal consumption or family drinking anytime and anywhere, meeting people's daily tea drinking needs and providing a convenient and fast tea drink option for consumers in fast-paced lives.

[0171] Related products: Individually packaged miniature golden flower products, each serving is about 3g, light and easy to brew.

[0172] 2. Health and wellness:

[0173] Tea itself has certain health-care effects, such as regulating antioxidants, lowering blood lipids, etc. Micro-chrysanthemi can be promoted in the field of health care for people who pay attention to health care, and become an important choice for health-care tea.

[0174] Related products: Add wolfberry, tangerine peel and other ingredients to micro golden camellia to enhance the health benefits.

[0175] 3. Gift market:

[0176] Miniature Camellia chrysantha can be designed with exquisite packaging and used as special gifts in business dealings, holiday gifts and other occasions. It has cultural connotations and practical value and is suitable for the gift market.

[0177] Related products: The miniature golden camellia is beautifully packaged and combined with the long-standing tea culture to create a high-end gift with collection value.

[0178] 4. Catering industry:

[0179] Derivative products of miniature Camellia chrysantha can be developed and paired with various types of food. In restaurants, teahouses and other dining places, it can be used as a specialty tea with different cuisines and snacks to enhance the dining experience and bring consumers a unique taste enjoyment.

[0180] Related products: Based on the micro golden flower tea, natural spices or ingredients such as rose and osmanthus are added to develop tea drinks with various flavors (for example: golden flower milk tea) to meet the taste needs of different consumers.

[0181] The above description is only a specific implementation mode of the present invention, but the protection scope of the present invention is not limited thereto. Any modifications, equivalent substitutions and improvements made by any technician familiar with the technical field within the technical scope disclosed by the present invention and within the spirit and principle of the present invention should be covered by the protection scope of the present invention.

Claims

1. A method for fermenting micro-Camellia chrysantha with Eurotium cristatum, characterized in that: The following steps are involved: Step 1, raw material pretreatment and moisture adjustment; The fermentation process of Camellia chrysantha uses summer and autumn black tea, green tea and white tea as raw materials. First, the raw materials need to be weighed and the moisture content is adjusted to make the tea reach the appropriate moisture content. Step 2, steaming and pile fermentation; After adjusting the moisture content, the tea leaves are steamed to soften their cuticles, and the hydrothermal effect is used to induce a certain degree of oxidation and polymerization of the internal components of the tea leaves. The tea leaves are piled to further control the wet and hot environment. Step 3, sterilization and aseptic inoculation; The tea leaves after steaming and piling are sterilized; after sterilization, they are artificially inoculated in a sterile environment using a solid fermentation agent made in the laboratory; Step 4, constant temperature cultivation; The inoculated tea leaves are placed in a constant temperature environment for cultivation. By controlling the temperature and humidity, the optimal conditions for the growth and reproduction of the golden flower fungus are provided. The golden flower fungus forms hyphae on the surface and inside of the tea leaves, and gradually produces closed thecae. Step 5, artificial shaping; After the cultivation, the tea leaves are artificially shaped; Step 6, drying and finished product processing; After being shaped, the tea leaves enter the drying stage, where the moisture content in the tea leaves is reduced through appropriate temperature and drying methods, so that it reaches the stable humidity required for storage.

2. The method for fermenting micro-Camellia chrysantha with Eurotium cristatum as claimed in claim 1, characterized in that: The raw material pretreatment and moisture adjustment: Raw material selection: Select summer and autumn black tea, green tea and white tea as raw materials to ensure their good quality and free of impurities; Weighing samples: Weigh tea samples, preferably 80-100 kg per batch; Moisture adjustment: adjust the moisture content of tea to 40%-45% by spraying pure water or using a mist humidification device; after humidity adjustment, let it stand for 30 minutes to ensure that the moisture is evenly distributed.

3. The method for fermenting micro-Camellia chrysantha with Eurotium cristatum as claimed in claim 1, characterized in that: The steaming and pile fermentation: Steaming: Place the humidified tea leaves in a steam device and treat them with 90-100°C steam for 15-20 minutes to soften the cuticle on the surface of the tea leaves and promote oxidation and polymerization of the internal components. After treatment, the temperature needs to be quickly lowered to around 40°C to avoid over-steaming. Pile fermentation: Pile the steamed tea leaves into a pile with a height of 30-50 cm, cover with wet cloth to maintain a hot and humid environment, and control the pile temperature at 40℃-45℃ for 12-16 hours; turn the pile every 4 hours to ensure even distribution of heat and humidity.

4. The method for fermenting micro-Camellia chrysantha with Eurotium cristatum as claimed in claim 1, characterized in that: The sterilization and aseptic inoculation: Sterilization: Place the steamed and piled tea leaves in an autoclave and sterilize them with 121°C high-pressure steam for 30 minutes to completely eliminate possible bacterial contamination; after sterilization, cool them naturally to room temperature; Inoculation: In a sterile environment, add the laboratory-made solid fermentation agent at a ratio of 0.8-1 gram of fermentation agent per kilogram of tea, and spray or stir the inoculation evenly.

5. The method for fermenting micro-Camellia chrysantha with Eurotium cristatum as claimed in claim 1, characterized in that: The constant temperature culture: Cultivation conditions: The inoculated tea leaves are placed in an incubator with a set temperature of 28°C-30°C, a relative humidity of 80%-85%, and a cultivation time of 48-60 hours; Culture management: During the culture process, check every 12 hours to observe the growth of golden flower bacteria, and adjust the humidity or temperature if necessary to ensure the stability of the culture environment.

6. The method for fermenting micro-Camellia chrysantha with Eurotium cristatum as claimed in claim 1, characterized in that: The artificial shaping: Shaping method: After the cultivation is completed, the tea leaves are pressed into a compact and regular shape by artificial shaping, while preventing the closed capsule from falling off; the shaping tool can be a mold or manual shaping to ensure that the tea leaves have a beautiful appearance and a stable structure; Drying and finished product processing: Drying conditions: Place the shaped tea leaves in the drying equipment and dry them with hot air at 50℃-60℃ for 24-48 hours to control the moisture content of the tea leaves at 8%-10%. During the drying process, the tea leaves need to be turned over regularly to ensure uniform drying. Finished product inspection: After drying, check the dryness and appearance quality of the tea leaves, confirm the integrity and distribution of the cleistothecia of the golden flower mushroom, and remove tea leaves that do not meet the requirements; Packaging and storage: Qualified Camellia chrysantha products are vacuum packed or sealed in bags and stored in a dry, cool environment to prevent moisture or bacterial inactivation.

7. A system for fermenting micro-Camellia chrysantha with Eurotium cristatum for implementing the method for fermenting micro-Camellia chrysantha with Eurotium cristatum as claimed in any one of claims 1 to 6, characterized in that: The system for fermenting micro-Camellia chrysantha with Eurotium cristatum comprises: The raw material pretreatment module is used in the fermentation process of Camellia chrysantha. Summer and autumn black tea, green tea and white tea are used as raw materials. First, the raw materials need to be weighed and the moisture content is adjusted to make the tea reach the appropriate moisture content; The steaming module is used to steam the tea leaves after adjusting the moisture content to soften their cuticles, and at the same time use the hydrothermal effect to cause a certain degree of oxidation and polymerization reaction of the internal components of the tea leaves; the tea leaves are further controlled by the pile fermentation operation; The inoculation module is used to sterilize the tea leaves after steaming and piling. After sterilization, artificial inoculation is carried out in a sterile environment using a solid fermentation agent made in the laboratory. The constant temperature culture module is used to place the inoculated tea leaves in a constant temperature environment for cultivation. By controlling the temperature and humidity, the module provides optimal conditions for the growth and reproduction of the golden flower fungus. The golden flower fungus forms hyphae on the surface and inside of the tea leaves and gradually produces closed thecae. The shaping module is used to manually shape the tea leaves after the cultivation is completed; The processing module is used for the tea leaves after shaping to enter the drying stage, and the moisture content in the tea leaves is reduced through appropriate temperature and drying methods to achieve the stable humidity required for storage.

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