Preparation process of pickled tea leaf seasoning

Abstract

The invention discloses a preparation process of a sour tea seasoning, which comprises the following steps: step (1), preparing a sour tea base material by an ancient method; the process comprises the steps of fresh leaf withering, infrared fixation, three-dimensional fermentation tank fermentation and geothermal drying, wherein the three-dimensional fermentation tank fermentation is double-bacterium synergistic staged fermentation; step (2), seasoning processing; the method comprises the following steps: enzymatic hydrolysis and fresh extraction, composite blending and granulation molding, and the enzymatic hydrolysis and fresh extraction process comprises the following steps: crushing fermented sour tea, adding neutral protease for enzymatic hydrolysis, and increasing the content of umami peptide to 12mg / g or above; the compounded materials comprise sour tea powder, konjac glucomannan, resistant dextrin, Yunnan wild mushroom powder and low-sodium salt; granulating and forming to enable the particle size of the seasoning to be 0.5-1mm; and (3) packaging and sterilization, nitrogen-filled packaging and irradiation sterilization. The sour tea fermentation product is converted into the seasoning product with high delicate flavor and rich probiotics, and the problems that the traditional sour tea application scene is single, the industrial production of the seasoning lacks cultural characteristics and the like are solved.

Description

Technical Field

[0001] The present invention relates to the technical field of food seasoning processing, and specifically relates to a production process of pickled tea vegetable seasoning. Background Art

[0002] Pickled tea is made from fresh leaves of Yunnan large-leaf tea varieties by specific processing techniques such as fixation, rolling, and anaerobic fermentation, and has unique quality characteristics such as sour and fragrant taste; the earliest production method was the earth pit method, and later it developed into the bagging method and the canning method. However, traditional pickled tea has limitations: pickled tea is mostly used for brewing and drinking, and has not been developed into a seasoning; bulk pickled tea is easy to absorb moisture and agglomerate, and cannot be directly used for cooking. At the same time, there are the following deficiencies in the industrialization of seasonings: commercially available seasonings (such as chicken essence, soy sauce) rely on chemical additives to enhance freshness and lack natural fermentation flavor; the existing fermented seasonings (such as fermented soybeans) have a single strain of bacteria and insufficient umami substances. Therefore, in order to avoid the disadvantages in 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 deficiencies in the prior art and provide a production process of pickled tea vegetable seasoning.

[0004] The present invention is realized by the following technical solutions:

[0005] A production process of pickled tea vegetable seasoning includes the following steps,

[0006] Step (1): Preparation of ancient method pickled tea base material; the process includes fresh leaf withering, infrared fixation, fermentation in a three-dimensional fermentation tank, and geothermal drying. The fermentation in the three-dimensional fermentation tank is a two-strain collaborative segmented fermentation, and the fermentation strains include Lactobacillus deangensis and Aspergillus oryzae;

[0007] Step (2): Seasoning processing; the process includes enzymatic umami enhancement, compound blending, and granulation. The process of enzymatic umami enhancement is to crush the fermented pickled tea and then add neutral protease for enzymatic hydrolysis until the umami peptide content is increased to more than 12 mg / g; the materials for compound blending include pickled tea powder, konjac gum, resistant dextrin, Yunnan wild mushroom powder, and low-sodium salt; granulation makes the particle size of the seasoning become 0.5 mm - 1 mm, and the moisture content ≤ 5%;

[0008] Step (3): Packaging and sterilization, nitrogen filling packaging, and irradiation sterilization.

[0009] Further, in the above step (1), the fermentation in the three-dimensional fermentation tank includes segmented fermentation. In the first stage, Lactobacillus deangensis dominates the fermentation, the fermentation temperature is 32 °C, and the fermentation time is 5 days. In the second stage, Aspergillus oryzae producing enzymes dominates the fermentation, the fermentation temperature is 28 °C, and the fermentation time is 3 days.

[0010] Further, in the above step (1), the content of umami substances glutamate and inosine monophosphate is ≥ 8.5 mg / g.

[0011] Further, in the step (1), the moisture content after geothermal drying is ≤ 8%.

[0012] Further, in the step (2), after the fermented sour tea is crushed, 0.2% neutral protease is added, and enzymolysis is carried out at 45 °C for 2 hours, and the content of umami peptides is increased to more than 12 mg / g.

[0013] Further, in the step (2), the materials for compound blending include 60% sour tea powder, 2% konjac gum, 5% resistant dextrin, 10% wild mushroom powder from Yunnan, and 23% low-sodium salt.

[0014] Further, in the step (2), 2% konjac gum and 5% resistant dextrin are used as solid carrier to adsorb the fermentation broth and form.

[0015] Further, in the step (2), the seasoning is crushed by a jet mill and dried by a fluidized bed.

[0016] Further, in the step (3), it is packaged with an aluminum-plastic composite film, and the oxygen transmission rate is ≤ 0.3 cm 3 / m 2 ·day.

[0017] Further, in the step (3), cobalt-60 irradiation sterilization is adopted, and the activity of ≥ 95% probiotics is retained.

[0018] Compared with the prior art, through the synergistic and segmented fermentation of Lactobacillus deangensis and Aspergillus oryzae, the content of umami peptides is increased to more than 12 mg / g, granulation and forming make the particle size of the seasoning become 0.5 mm - 1 mm, improving solubility and flavor release. The materials for compound blending are used as solid carriers to adsorb the fermentation broth and form, nitrogen filling packaging, irradiation sterilization, and the activity of ≥ 95% probiotics is retained. The shelf life reaches 24 months. The innovative process converts the fermented product of sour tea into a high-umami and probiotic-rich seasoning product, solving the problems of single application scenario of traditional sour tea and lack of cultural characteristics in the industrial production of seasonings. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order 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 to be used in the description of the embodiments or the prior art. Obviously, the following drawings are only some embodiments of the present invention. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative efforts.

[0020] Figure 1 It is a flow chart of the production process of the sour tea vegetable seasoning of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0021] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0022] As Figure 1 shown, a production process of an acid tea vegetable seasoning of the present invention includes the following steps.

[0023] Step (1): Preparation of ancient method acid tea base material; the process includes fresh leaf withering, infrared fixation, fermentation in a three-dimensional fermentation tank and geothermal drying. The fermentation in the three-dimensional fermentation tank is a two-strain collaborative segmented fermentation, and the fermentation strains include Lactobacillus deangensis and Aspergillus oryzae.

[0024] Step (2): Seasoning processing; the process includes enzymatic hydrolysis for umami enhancement, compound blending and granulation molding. In the process of enzymatic hydrolysis for umami enhancement, after the fermented acid tea is crushed, neutral protease is added for enzymatic hydrolysis, and the content of umami peptides is increased to more than 12 mg / g. The materials for compound blending include acid tea powder, konjac gum, resistant dextrin, wild mushroom powder from Yunnan and low-sodium salt. Granulation molding makes the particle size of the seasoning become 0.5 mm - 1 mm, and the moisture content ≤ 5%.

[0025] Step (3): Packaging and sterilization, nitrogen filling packaging, irradiation sterilization.

[0026] Through the two-strain collaborative segmented fermentation of Lactobacillus deangensis and Aspergillus oryzae, the content of umami peptides is increased to more than 12 mg / g. Granulation molding makes the particle size of the seasoning become 0.5 mm - 1 mm, improving solubility and flavor release. The materials for compound blending are solid carrier substances, adsorbing the fermentation broth and forming. Nitrogen filling packaging and irradiation sterilization are carried out, retaining ≥ 95% of the probiotic activity, and the shelf life reaches 24 months. The innovative process converts the acid tea fermentation product into a high-umami and probiotic-rich seasoning product, solving the problems of the single application scenario of traditional acid tea and the lack of cultural characteristics in the industrial production of seasonings.

[0027] In step (1), the fermentation in the three-dimensional fermentation tank includes segmented fermentation. In the first stage, Lactobacillus deangensis dominates the fermentation, with a fermentation temperature of 32 °C and a fermentation time of 5 days. In the second stage, Aspergillus oryzae producing enzymes dominates the fermentation, with a fermentation temperature of 28 °C and a fermentation time of 3 days.

[0028] In step (1), the contents of umami substances glutamate and inosine monophosphate are ≥ 8.5 mg / g, which is 120% higher than that of a single strain.

[0029] In step (1), the moisture content after geothermal drying is ≤ 8%.

[0030] In step (2), after the fermented sour tea is crushed, 0.2% neutral protease is added, and enzymatic hydrolysis is carried out at 45°C for 2 hours, and the umami peptide content is increased to more than 12 mg / g.

[0031] In step (2), the materials for compound blending include 60% sour tea powder, 2% konjac gum, 5% resistant dextrin, 10% wild mushroom powder from Yunnan, and 23% low-sodium salt.

[0032] In step (2), 2% konjac gum and 5% resistant dextrin are used as solid carriers to adsorb the fermentation broth and form it.

[0033] In step (2), an air-flow crusher is used to crush the seasonings to improve solubility and flavor release, and fluidized bed drying is adopted to solve the problem of poor solubility of the sour tea powder.

[0034] In step (2), a centrifugal granulator is used to crush the seasonings, and the centrifugal granulator is Freund, CF-360 from Japan.

[0035] In step (2), fluidized bed drying is adopted, the drying temperature is 60°C, the drying time is 20 min, and the moisture content ≤ 5%.

[0036] In step (3), an aluminum-plastic composite film is used for packaging, and the aluminum-plastic composite film is PET / AL / PE composite, with an oxygen transmission rate ≤ 0.3 cm 3 / m 2 ·day.

[0037] In step (3), cobalt-60 irradiation sterilization is adopted, the dose is 6 kGy, the probiotic activity ≥ 95% is retained, and the viable lactic acid bacteria count ≥ 1×10 8 CFU / g, and the shelf life reaches 24 months.

[0038] This process creatively combines the intangible cultural heritage sour tea fermentation technique and the solid-state seasoning processing technology, fills the gap in the natural fermentation seasoning market, and has both cultural inheritance and commercial value.

[0039] Table 1 is the experimental data and effect verification table, and Table 2 is the sensory evaluation result table (China Condiment Association standard) Table 1 Experimental data and effect verification table

[0040]

[0041] Table 2 Sensory evaluation result table (China Condiment Association standard)

[0042] Index Score ( / 100) Summary of Comments Umami Intensity 96 Natural fermented umami, without the feeling of chemical additives Flavor Layers 93 Harmonious coordination of sour, umami and mushroom flavor Application Adaptability 92 Suitable for frying, stewing, dipping sauce, without caking

[0043] 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 production process for an acid tea vegetable seasoning, characterized in that: It includes the following steps: Step (1): Preparation of ancient method sour tea base material; the process includes fresh leaf withering, infrared fixation, three-dimensional fermenter fermentation and geothermal drying. The three-dimensional fermenter fermentation is a two-strain synergistic segmented fermentation, and the fermentation strains include Lactobacillus deangensis and Aspergillus oryzae; Step (2): Processing of seasonings; The process includes enzymatic umami enhancement, compound blending and granulation. In the process of enzymatic umami enhancement, after the fermented sour tea is crushed, neutral protease is added for enzymatic hydrolysis, and the umami peptide content is increased to more than 12 mg / g. The materials for compound blending include sour tea powder, konjac gum, resistant dextrin, Yunnan wild mushroom powder and low-sodium salt; granulation makes the particle size of the seasonings become 0.5 mm - 1 mm, and the moisture content ≤ 5%; Step (3): Packaging and sterilization, nitrogen filling packaging, irradiation sterilization.

2. The manufacturing process of the sour Rabdosia rubescens seasoning according to claim 1, characterized in that: In the said step (1), the three-dimensional fermenter fermentation includes segmented fermentation. In the first stage, Lactobacillus deangensis dominates the fermentation, the fermentation temperature is 32 °C, and the fermentation time is 5 days. In the second stage, Aspergillus oryzae enzyme production dominates the fermentation, the fermentation temperature is 28 °C, and the fermentation time is 3 days.

3. The manufacturing process of the sour tea vegetable seasoning according to claim 1, characterized in that: In the said step (1), the content of umami substances glutamic acid and inosine monophosphate ≥ 8.5 mg / g.

4. The manufacturing process of the sour tea vegetable seasoning according to claim 1, characterized in that: In the said step (1), the moisture content after geothermal drying ≤ 8%.

5. The production process of the sour tea vegetable seasoning according to claim 1, characterized in that: In the said step (2), after the fermented sour tea is crushed, 0.2% of neutral protease is added, and enzymatic hydrolysis is carried out at 45 °C for 2 hours, and the umami peptide content is increased to more than 12 mg / g.

6. The production process of the sour tea vegetable seasoning according to claim 1, characterized in that: In the said step (2), the materials for compound blending include 60% sour tea powder, 2% konjac gum, 5% resistant dextrin, 10% Yunnan wild mushroom powder, and 23% low-sodium salt.

7. The manufacturing process of the pickled Rabdosia rubescens seasoning according to claim 1, characterized in that: In the said step (2), 2% konjac gum and 5% resistant dextrin are used as solid carrier to adsorb the fermentation broth and form.

8. The production process of the sour Rabdosia rubescens seasoning according to claim 1, characterized in that: In the said step (2), an air flow pulverizer is used to crush the seasonings, and fluidized bed drying is adopted.

9. The production process of the sour Rabdosia rubescens seasoning according to claim 1, characterized in that: In the step (3), an aluminum-plastic composite film is used for packaging, and the oxygen transmission rate ≤ 0.3 cm 3 / m 2 ·day.

10. The manufacturing process of the sour tea vegetable seasoning according to claim 1, characterized in that: In the said step (3), cobalt-60 irradiation sterilization is adopted, and the probiotic activity ≥ 95% is retained.

Images