Unique fermentation process of rose tender shoot green tea

Abstract

The invention relates to the technical field of rose green tea production, and discloses a unique fermentation process of rose tender shoot green tea. The unique fermentation technology of the novel rose tender shoot green tea comprises the following steps of raw material selection and treatment, core fermentation and post-treatment, green tea tender shoots are subjected to low-temperature pulse ultrasonic cleaning and vacuum gradient freeze-drying and matched with a tea polyphenol protective agent, and loss of core active ingredients is greatly reduced; rose axillary buds are subjected to photoperiod domestication and composite enzymolysis to break cell walls, conditions are created for release and fusion of flavor substances, and the problem of component fusion is solved; by matching with staged regulation and control of a double-bacterium symbiotic bacterium agent, infectious microbes are inhibited, theanine is improved, and characteristic fragrance is generated; multispectral irradiation promotes generation of rose characteristic aroma and slows down degradation of chlorophyll, and aroma-producing yeast is matched to enrich ester aroma, so that aroma coordination of rose and green tea is realized; the bamboo charcoal coating of the ceramic pot adsorbs foreign flavor, and flavor purity is improved.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of rose green tea production, and particularly relates to a unique fermentation process of rose tender bud green tea. BACKGROUND

[0002] The current rose green tea product processing technology has obvious bottlenecks, and it is difficult to balance the flavor, active ingredient retention and product stability. During the processing of raw materials, the traditional cleaning method is easy to cause the oxidation loss of core active ingredients such as theanine and EGCG in green tea tender buds, and the flavor substances are difficult to release due to the compact cell wall structure of rose axillary buds, resulting in poor blending effect with green tea ingredients in the subsequent fermentation.

[0003] In the fermentation link, single strain or conventional mixed fermentation cannot accurately control the metabolic pathway, and the problems of single type of aroma substances and limited theanine improvement effect often occur; meanwhile, there is a lack of targeted environmental regulation, the generation amount of rose characteristic aroma substances is small, the degradation speed of green tea chlorophyll is fast, and the coordination of product color and flavor is affected.

[0004] In the post-processing stage, the high-temperature drying and sterilization process will damage the active ingredients such as tea polyphenols and flavonoids, the oxygen transmission rate of traditional packaging materials is high, and the light shielding property is poor, so that the product is easy to oxidize and deteriorate during storage, the flavor is lost, and the stable transformation of ingredients during the aging process is difficult to achieve, and finally the product generally has the problems of weak taste, uncoordinated aroma and short shelf life; therefore, the current situation needs to be improved. SUMMARY

[0005] In view of the above problems, the unique fermentation process of rose tender bud green tea is provided to overcome the defects of the prior art, and the problems of weak taste, uncoordinated aroma and short shelf life of the existing rose green tea fermentation process are effectively solved.

[0006] To achieve the above purpose, the technical scheme provided by the application is as follows: a unique fermentation process of rose tender bud green tea, comprising the following steps: Step 1: raw material selection and treatment Green tea tender bud treatment: select high mountain Mingqian green tea tender buds with an altitude of 800-1200 meters, the green tea tender buds are in a one-bud one-leaf initial expansion state and the bud length is less than or equal to 2.5 cm; the green tea tender buds are treated by using a "low-temperature pulse ultrasonic cleaning" technology, specifically: 0.01% natural tea polyphenol protective agent is added to 4 DEG C sterile water, and the green tea tender buds are placed in the water and subjected to 28 kHz low-frequency ultrasonic oscillation for 120 seconds; immediately after cleaning, the green tea tender buds are transferred to a-5 DEG C vacuum freeze-drying bin, and the temperature is increased to 15 DEG C at a rate of 3 DEG C per hour in a 1.33 Pa vacuum environment.

[0007] Rose axillary bud treatment: select the axillary buds of heavy petal red rose, the length of the axillary buds is 1.2-1.5 cm and in the non-color state; the axillary buds are placed in a phytotron for 72 hours of "photoperiod acclimation", the environmental parameters of the phytotron are temperature 22℃, humidity 65%, light 12h / d; after acclimation, a "composite enzymatic softening" process is used for treatment, specifically: according to the mass ratio of axillary buds to buffer 1:20, 0.3% cellulase and 0.15% pectinase are added to the axillary buds in pH4.8 buffer, and enzymolysis is carried out in a constant temperature water bath at 35℃ for 90 minutes; Step two: core fermentation Inoculant preparation: prepare a "double-bacterial symbiotic inoculant", mix Lactobacillus plantarum with a viable count of ≥10 9 CFU / g and Aspergillus oryzae with a spore count of ≥10 8 CFU / g in a mass ratio of 3:1, add sterile medium containing 5% rose petal extract for 24 hours to obtain the double-bacterial symbiotic inoculant.

[0008] Mixed fermentation: mix green tea sprouts and rose axillary buds in a mass ratio of 7:3 to form a mixture; according to 5% of the total mass of the mixture, evenly spray the double-bacterial symbiotic inoculant onto the mixture, and load it into a ceramic fermentation tank with a breathable valve, the tank wall is pre-coated with a 0.2mm thick bamboo charcoal coating; the fermentation process is divided into three stages: First stage (0-24 hours): introduce 99.99% high-purity nitrogen into the tank, maintain the tank pressure at 0.02MPa and the temperature at 28℃, so that Lactobacillus plantarum decomposes sugars to produce lactic acid, and the material pH is adjusted to 4.2-4.5; Second stage (25-72 hours): switch the aeration mode every 6 hours, first introduce mixed gas with 8% oxygen for 3 hours, then seal for 3 hours, maintain the tank temperature at 28℃, so that Aspergillus oryzae secretes protease and saccharifying enzyme; Third stage (73-120 hours): reduce the tank temperature to 18℃ and maintain a sealed environment for 67 hours; then spread the fermented material on a transparent quartz tray, the material is spread to a thickness of ≤3cm, and placed in a multi-spectrum fermentation box, treated with a "red, blue and green three-color light alternating irradiation" mode, the irradiation mode is red light 660nm for 8 hours, blue light 450nm for 4 hours, and green light 520nm for 2 hours, for 4 cycles; during light control, introduce sterile air with 15% oxygen and 70% humidity into the fermentation box every 12 hours, while inoculating aroma-producing yeast at a proportion of 0.1% of the material mass, the aroma-producing yeast is a mixed strain of Saccharomyces cerevisiae and Candida. Step three: post-processing Gradient drying: immediately transfer the fermented material into a vacuum drying room with a vacuum degree of ≤5 Pa at -10 ℃, and use the "gradient temperature rising drying method": first dry at -5 ℃ for 12 hours, then raise the temperature to 10 ℃ for 8 hours, and finally dry at 5 ℃ for 4 hours, so that the moisture content of the material is reduced to 8%-10%.

[0009] Sterilization packaging: after drying, the material is subjected to ultrahigh pressure cold sterilization treatment at room temperature, with a treatment pressure of 600 MPa and a treatment time of 300 seconds, so that the total number of colonies of the material is ≤100 CFU / g; after sterilization, the material is packaged in a double-layer aluminum foil vacuum bag with a 0.01 mm thick silicon dioxide nano coating on the inner layer; the packaged product is placed in an environment with a temperature of 25 ℃ and a humidity of 50% for aging for 30 days.

[0010] Preferably, the natural tea polyphenol protective agent mentioned in step one is obtained by purifying tea leaf extract, with a tea polyphenol purity of ≥90%, which is used to inhibit the oxidative degradation of theanine and EGCG in green tea sprouts, and ensure that the retention rate of theanine and EGCG after drying is ≥92%.

[0011] Preferably, the composite enzymatic softening process mentioned in step one degrades cellulose in the cell wall of rose axillary buds by cellulase and degrades pectin by pectinase, so that the porosity of the cell wall of rose axillary buds is increased by 40%, promoting the intermingling of flavor substances in the subsequent fermentation process.

[0012] Preferably, the Aspergillus oryzae secreted protease mentioned in step two can decompose proteins in green tea sprouts into amino acids, so that the content of theanine is increased by 15% compared with the initial value; at the same time, the amylase secreted by Aspergillus oryzae converts polysaccharides in rose axillary buds into soluble sugars, and produces characteristic aroma substances such as phenethyl alcohol and geraniol.

[0013] Preferably, the "red-blue-green three-color light alternating irradiation" mode mentioned in step two activates the activity of phenylalanine ammonia lyase (PAL) in rose axillary buds by irradiating with red, blue and green light of specific wavelengths, so that the content of characteristic aroma substances such as citronellol and geraniol in rose is increased by 30% compared with before light control, and the degradation rate of chlorophyll in green tea is slowed down.

[0014] Preferably, the inoculation of aroma-producing yeast mentioned in step two can produce ethanol by using lactic acid and soluble sugar in the material in an aerobic environment, and the esterification reaction between ethanol and organic acids in the material generates phenethyl acetate and lactic acid geranyl ester, so that the total amount of ester substances in the material reaches 120 mg / kg.

[0015] Preferably, the "gradient temperature rising drying method" mentioned in step three avoids the destruction of tea polyphenols and flavonoids active ingredients in the material by high temperature through staged low-temperature drying, so that the retention rate of tea polyphenols is ≥85% and the retention rate of flavonoids is ≥90%.

[0016] Preferably, the ultra-high pressure cold sterilization treatment proposed in step three kills the residual microorganisms in the material while not destroying the flavor substances and active ingredients in the material, ensuring that the product has a rose fragrance and a fresh green tea fragrance after being opened, and the tea soup is light yellow-green in color, fresh and mellow in taste after brewing.

[0017] Preferably, the bamboo charcoal coating of the ceramic fermentation tank proposed in step two is used to adsorb the peculiar smell generated during the fermentation process; and the silicon dioxide nano coating of the double-layer aluminum foil vacuum bag proposed in step three cooperates with the aluminum foil to achieve an oxygen transmission rate ≤0.1 cm³ / (m²·24h·0.1MPa) and a light shielding rate ≥99%, preventing the product from being oxidized and deteriorated and the flavor from being lost during storage.

[0018] Compared with the prior art, the present application has the following beneficial effects: By using "low-temperature pulse ultrasonic cleaning and vacuum gradient freeze-drying" on green tea buds and adding tea polyphenol protective agents, the loss of core active ingredients is greatly reduced; by using "photoperiod acclimation and compound enzymolysis" on rose axillary buds, the cell wall is broken, creating conditions for the release and fusion of flavor substances, and solving the problem of ingredient fusion.

[0019] By using the two-bacterium symbiotic inoculant to regulate in stages, both the growth of miscellaneous bacteria and the generation of characteristic aroma of tea amino acid are promoted; by using multi-spectrum irradiation, the generation of rose characteristic aroma is promoted and the degradation of chlorophyll is slowed down, and by using aroma-producing yeast, ester aroma is enriched, so that the aroma of rose and green tea is coordinated; by using the bamboo charcoal coating of the ceramic tank to adsorb peculiar smell, the flavor purity is improved.

[0020] By using gradient low-temperature drying, the active ingredients are fully preserved, and the storage and brewing properties are taken into account; by using ultra-high pressure cold sterilization, the flavor is preserved while ensuring hygiene, so that the taste and color of the tea soup are ensured; by using nano coating packaging, oxygen is effectively prevented, and the flavor is preserved, and the product quality stability is further improved by aging. BRIEF DESCRIPTION OF DRAWINGS

[0021] The accompanying drawings are included to provide a further understanding of the present application, and constitute a part of the specification, illustrate the present application and are used to explain the present application, and do not constitute a limitation on the present application.

[0022] In the drawings: Figure 1 The flowchart of the unique fermentation process of the rose bud green tea of the present application. DETAILED DESCRIPTION

[0023] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments of the present application. Based on the embodiments in the present application, all other embodiments obtained by a person of ordinary skill in the art without creative work fall within the protection scope of the present application.

[0024] Please refer to Figure 1 The unique fermentation process of the rose bud green tea of the present application comprises the following steps: Step one: raw material selection and treatment Green tea bud treatment: Select high mountain Mingqian green tea buds at an altitude of 800-1200 meters, the green tea buds are in a one-bud-one-leaf unfolded state and the bud length is ≤2.5 cm; use the "low-temperature pulse ultrasonic cleaning" technology to treat the green tea buds, specifically: add 0.01% natural tea polyphenol protective agent to 4℃ sterile water, and place the green tea buds in it to oscillate at 28 kHz low frequency for 120 seconds; immediately after cleaning, transfer the green tea buds to a -5℃ vacuum freeze-drying bin, and increase the temperature to 15℃ at a gradient of 3℃ per hour under a vacuum environment of 1.33 Pa.

[0025] Rose axillary bud treatment: Select axillary buds of heavy-petaled red roses, the length of the axillary buds is 1.2-1.5 cm and they are in the uncolored state; place the axillary buds in an artificial climate chamber for 72 hours of "photoperiod acclimation", the environmental parameters of the artificial climate chamber are temperature 22℃, humidity 65%, and light 12h / d; after acclimation, use the "composite enzymatic softening" process for treatment, specifically: add 0.3% cellulase and 0.15% pectinase in pH4.8 buffer solution to the axillary buds at a mass ratio of 1:20, and enzymatically hydrolyze in a 35℃ constant temperature water bath for 90 minutes; Step two: core fermentation Preparation of the bacterial agent: prepare a "dual-bacterial symbiotic bacterial agent", mix Lactobacillus with a viable count of ≥10 9 CFU / g and Aspergillus oryzae with a spore count of ≥10 8 CFU / g at a mass ratio of 3:1, add 5% rose petal extract-free sterile culture medium, and activate for 24 hours to obtain the dual-bacterial symbiotic bacterial agent.

[0026] Mixed fermentation: mix the green tea buds and the rose axillary buds at a mass ratio of 7:3 to form a mixture; evenly spray the dual-bacterial symbiotic bacterial agent into the mixture at a proportion of 5% of the total mass of the mixture, and load it into a ceramic fermentation tank with a breathable valve, and the tank wall is pre-coated with a 0.2mm thick bamboo charcoal coating; the fermentation process is divided into three stages: First stage (0-24 hours): 99.99% high-purity nitrogen is introduced into the tank to maintain the pressure at 0.02 MPa and the temperature at 28℃, so that the Lactobacillus plantarum decomposes the sugar to produce lactic acid, and the pH of the material is adjusted to 4.2-4.5; Second stage (25-72 hours): The aeration mode is switched every 6 hours, i.e., first introducing mixed gas containing 8% oxygen for 3 hours, and then sealing for 3 hours, maintaining the temperature in the tank at 28℃, so that Aspergillus oryzae secretes protease and saccharifying enzyme; Third stage (73-120 hours): The temperature in the tank is reduced to 18℃, and the environment is kept sealed for 67 hours; then the fermented material is spread on a transparent quartz tray with a thickness of ≤3 cm, and placed in a multi-spectrum fermentation box, which is treated with a "red-blue-green three-color light alternating irradiation" mode, with a red light 660nm irradiation for 8 hours, a blue light 450nm irradiation for 4 hours, and a green light 520nm irradiation for 2 hours, and the cycle is repeated 4 times; during the light control process, sterile air containing 15% oxygen and 70% humidity is introduced into the fermentation box every 12 hours, and the yeast strain is inoculated at a proportion of 0.1% of the material mass, and the yeast strain is a mixture of Saccharomyces cerevisiae and Candida. Step three: post-processing Gradient drying: The fermented material is immediately transferred to a vacuum drying room at -10℃, and the vacuum drying room has a vacuum degree of ≤5 Pa; "gradient temperature rising drying method" is used: first dried at -5℃ for 12 hours, then dried at 10℃ for 8 hours, and finally dried at 5℃ for 4 hours, so that the moisture content of the material is reduced to 8%-10%.

[0027] Sterilization packaging: The dried material is subjected to ultra-high pressure cold sterilization treatment at room temperature, with a treatment pressure of 600 MPa and a treatment time of 300 seconds, so that the total number of colonies of the material is ≤100 CFU / g; after sterilization, it is packed in a double-layer aluminum foil vacuum bag, and the inner layer of the double-layer aluminum foil vacuum bag is coated with a 0.01 mm thick silicon dioxide nano coating; the packaged product is placed in an environment with a temperature of 25℃ and a humidity of 50% for aging for 30 days.

[0028] The natural tea polyphenol protective agent in step one is obtained by purifying tea extract, and the purity of tea polyphenols is greater than or equal to 90%. It is used to inhibit the oxidative degradation of theanine and EGCG in green tea sprouts, and ensure that the retention rate of theanine and EGCG after drying is greater than or equal to 92%. The composite enzymatic softening process in step one degrades cellulose in the cell wall of rose axillary buds by cellulase and degrades pectin by pectinase, so that the porosity of the cell wall of rose axillary buds is increased by 40%, which promotes the blending of flavor substances in the subsequent fermentation process. The aspergillus oryzae secreted protease in step two can decompose proteins in green tea sprouts into amino acids, so that the content of theanine is increased by 15% compared with the initial value. At the same time, the aspergillus oryzae secreted amylase converts polysaccharides in rose axillary buds into soluble sugars, and produces characteristic aroma substances such as phenethyl alcohol and geraniol. The "red, blue and green light alternating irradiation" mode in step two activates the activity of phenylalanine ammonia lyase (PAL) in rose axillary buds by irradiating with red, blue and green light of specific wavelength, so that the content of characteristic aroma substances such as citronellol and nerol is increased by 30% compared with that before light control. At the same time, the degradation rate of green tea chlorophyll is slowed down. The inoculation of aroma-producing yeast in step two can produce ethanol by using lactic acid and soluble sugar in the material in an aerobic environment. Ethanol reacts with organic acids in the material to generate phenethyl acetate and lactic acid geranyl ester, so that the total amount of ester substances in the material reaches 120 mg / kg. The "gradient temperature drying method" in step three avoids the damage of high temperature to tea polyphenols and flavonoids in the material by low-temperature drying in stages, so that the retention rate of tea polyphenols is greater than or equal to 85%, and the retention rate of flavonoids is greater than or equal to 90%. The ultrahigh pressure cold sterilization treatment in step three kills the residual microorganisms in the material without damaging the flavor substances and active ingredients in the material, so that the product has the aroma of rose and green tea after opening the bag. The tea soup is light yellow green, fresh and mellow in taste after brewing. The bamboo charcoal coating of the ceramic fermentation tank in step two is used to adsorb the peculiar smell generated in the fermentation process. The silicon nano coating of the double-layer aluminum foil vacuum bag in step three cooperates with the aluminum foil to realize the oxygen transmission rate of less than or equal to 0.1 cm³ / (m²·24h·0.1MPa) and the light shielding rate of greater than or equal to 99%, so as to prevent the product from being oxidized and deteriorated and the flavor from being lost during storage.

[0029] The green tea sprouts adopt the "low-temperature pulse ultrasonic cleaning + vacuum gradient freeze-drying" combined process, combined with 0.01% natural tea polyphenol protective agent (purity ≥ 90%), which can increase the retention rate of theanine and EGCG to ≥92%, far exceeding the traditional process (usually <80%), and maximize the retention of green tea core active ingredients. The rose axillary buds are treated by "photoperiod acclimation + composite enzymatic softening", and the cellulase and pectinase cooperate to increase the porosity of the cell wall by 40%, laying a foundation for the release and blending of flavor substances in the subsequent fermentation, and solving the problem that the rose components are difficult to blend with green tea in the traditional process.

[0030] Directional regulation of double bacterial symbiotic agent: Lactobacillus plantarum and Aspergillus oryzae are activated at a ratio of 3:1. In the first stage, high-purity nitrogen environment is used to promote the production of lactic acid by Lactobacillus plantarum, quickly stabilizing the pH at 4.2-4.5, and inhibiting the growth of miscellaneous bacteria. In the second stage, the protease secreted by Aspergillus oryzae can increase the content of theanine by 15% compared to the initial value, and the glucoamylase can convert rose polysaccharide into soluble sugar and generate characteristic aroma, achieving the triple effect of "reducing off-flavor, enhancing umami, and increasing aroma". Through "red, blue and green light alternately irradiation", the PAL enzyme activity in the axillary buds of roses is activated, which can increase the content of citronellol and nerol by 30%, and slow down the degradation of chlorophyll. In combination with the inoculation of Saccharomyces cerevisiae and Candida mixed strains, ethanol is generated by using lactic acid and soluble sugar, and then phenethyl acetate and lactic acid geraniol are produced through esterification reaction, so that the total amount of ester substances reaches 120mg / kg, enriching the aroma levels and achieving the coordination and unity of rose flower fragrance and green tea fresh and refreshing aroma.

[0031] By pre-coating the tank wall with 0.2mm bamboo charcoal coating, the off-flavor generated during fermentation (such as the sour and astringent taste generated by over-fermentation) can be adsorbed, further improving the flavor purity of the product.

[0032] Gradient temperature drying protection ingredients: -5°C→10°C→5°C low-temperature drying in stages to avoid high-temperature damage to active ingredients, with tea polyphenol retention rate ≥85%, flavonoid retention rate ≥90%, and water content precisely controlled at 8%-10% to balance product storage stability and brewing solubility; ultra-high pressure cold sterilization to preserve flavor: 600MPa, 300 seconds of ultra-high pressure treatment to make the total number of colonies ≤100CFU / g while not destroying flavor substances, ensuring the product's pure aroma after opening, with light yellow-green tea soup and fresh and mellow taste; double-layer aluminum foil vacuum bag coated with 0.01mm silicon nano coating, cooperated with aluminum foil to achieve oxygen transmission rate ≤0.1cm³ / (m²·24h·0.1MPa), light shielding rate ≥99%, effectively preventing oxidation and flavor loss during storage; 25°C, 50% humidity for 30 days aging, further promoting ingredient fusion and improving overall product quality stability.

Claims

1. A unique fermentation process of rose bud green tea characterized by: Comprising the following steps: Step one: raw material selection and treatment Green tea bud treatment: select altitude 800-1200 meters high mountain Mingqian green tea bud, the green tea bud is one bud one leaf initial state and bud length ≤2.5 cm; the green tea bud is treated by "low temperature pulse ultrasonic cleaning" technology, specifically: add 0.01% natural tea polyphenol protective agent to 4℃ sterile water, put the green tea bud in it and oscillate for 120 seconds at 28 kHz low frequency ultrasonic; immediately after washing, transfer the green tea bud to-5℃ vacuum freeze-drying bin, and increase the temperature to 15℃ at a rate of 3℃ per hour in a 1.33Pa vacuum environment to complete the drying treatment; Rose axillary bud treatment: select the axillary bud of heavy petal red rose, the length of the axillary bud is 1.2-1.5 cm and is in the uncolored state; the axillary bud is placed in an artificial climate chamber for 72 hours of "photoperiod acclimation", the environmental parameters of the artificial climate chamber are temperature 22℃, humidity 65%, light 12h / d; after acclimation, the "composite enzymatic softening" process is used for treatment, specifically: add 0.3% cellulase and 0.15% pectinase in pH4.8 buffer solution to the axillary bud at a mass ratio of 1:20, and enzymolysis in a 35℃ constant temperature water bath for 90 minutes; Step two: core fermentation Preparation of the bacterial agent: a "dual bacterial symbiotic agent" is prepared by mixing Lactobacillus plantarum with a viable bacterial count of ≥ 10 9 CFU / g and Aspergillus oryzae with a spore count of ≥ 10 8 CFU / g in a mass ratio of 3:1, adding 5% rose petal extract-containing sterile culture medium, and activating for 24 hours to obtain the dual bacterial symbiotic agent; Mixed fermentation: mix the green tea bud and the rose axillary bud at a mass ratio of 7:3 to form a mixture; evenly spray the double bacteria symbiotic agent into the mixture at a proportion of 5% of the total mass of the mixture, and load it into a ceramic fermentation tank with a breathable valve, the tank wall is pre-coated with a 0.2mm thick bamboo charcoal coating; the fermentation process is divided into three stages: First stage (0-24 hours): introduce 99.99% high-purity nitrogen into the tank, maintain the tank pressure at 0.02MPa and the temperature at 28℃, so that lactobacillus plantarum decomposes sugars to produce lactic acid, and the pH of the material is adjusted to 4.2-4.5; Second stage (25-72 hours): switch the aeration mode every 6 hours, first introduce mixed gas with 8% oxygen for 3 hours, then seal for 3 hours, maintain the tank temperature at 28℃, so that aspergillus oryzae secretes protease and saccharifying enzyme; Third stage (73-120 hours): reduce the tank temperature to 18℃ and maintain a sealed environment for 67 hours; then spread the fermented material on a transparent quartz tray, the material is spread to a thickness of ≤3cm, and put it into a multi-spectrum fermentation box, and use "red, blue and green three-color light alternating irradiation" mode, the irradiation mode is red light 660nm irradiation for 8 hours, blue light 450nm irradiation for 4 hours, green light 520nm irradiation for 2 hours, and the cycle is 4 times; during light control, introduce sterile air with 15% oxygen and 70% humidity into the fermentation box every 12 hours, and inoculate the aroma-producing yeast at a proportion of 0.1% of the material mass, the aroma-producing yeast is a mixed strain of saccharomyces cerevisiae and candida; Step three: post-treatment Gradient drying: immediately transfer the fermented material into a vacuum drying room with a vacuum degree of ≤5 Pa at -10 ℃, and use the "gradient temperature rising drying method": first dry at -5 ℃ for 12 hours, then raise the temperature to 10 ℃ for 8 hours, and finally dry at 5 ℃ for 4 hours, so that the moisture content of the material is reduced to 8%-10%; Sterilization packaging: after drying, the material is subjected to ultrahigh pressure cold sterilization treatment at room temperature, the treatment pressure is 600 MPa, and the treatment time is 300 seconds, so that the total number of colonies of the material is ≤100 CFU / g; after sterilization, the material is packaged in a double-layer aluminum foil vacuum bag, the inner layer of the double-layer aluminum foil vacuum bag is coated with a 0.01 mm thick silicon dioxide nano coating; the packaged product is placed in an environment with a temperature of 25 ℃ and a humidity of 50% for aging for 30 days.

2. A unique fermentation process of rose bud green tea as claimed in claim 1 wherein: The natural tea polyphenol protective agent proposed in step one is obtained by purifying tea leaf extract, and the tea polyphenol purity is ≥90%, which is used to inhibit the oxidative degradation of theanine and EGCG in green tea sprouts, and ensure that the retention rate of theanine and EGCG after drying is ≥92%.

3. A unique fermentation process of rose bud green tea as claimed in claim 1 wherein: The composite enzymatic softening process proposed in step one degrades cellulose in the cell wall of rose axillary buds by cellulase and degrades pectin by pectinase, so that the porosity of the cell wall of the rose axillary buds is increased by 40%, which promotes the intermingling of flavor substances in the subsequent fermentation process.

4. A unique fermentation process of rose bud green tea as claimed in claim 1 wherein: The aspergillus oryzae secreted protease proposed in step two can decompose proteins in green tea sprouts into amino acids, so that the content of theanine is increased by 15% compared with the initial value; at the same time, the aspergillus oryzae secreted glucoamylase converts polysaccharides in rose axillary buds into soluble sugars, and generates characteristic aroma substances such as phenethyl alcohol and geraniol.

5. A unique fermentation process of rose bud green tea as claimed in claim 1 wherein: The "red, blue and green three-color light alternating irradiation" mode proposed in step two activates the activity of phenylalanine ammonia lyase (PAL) in rose axillary buds by irradiating with red, blue and green three-color light of specific wavelengths, so that the content of characteristic aroma substances such as citronellol and nerol is increased by 30% compared with before light control, and the degradation rate of green tea chlorophyll is slowed down.

6. A unique fermentation process of rose bud green tea as claimed in claim 1 wherein: The inoculation of aroma-producing yeast proposed in step two can produce ethanol by using lactic acid and soluble sugar in the material in an aerobic environment, and the esterification reaction between ethanol and organic acids in the material generates phenethyl acetate and lactic acid geranyl ester, so that the total amount of ester substances in the material reaches 120 mg / kg.

7. A unique fermentation process of rose bud green tea as claimed in claim 1, wherein the process is characterized by The "gradient temperature rising drying method" proposed in step three avoids the damage of high temperature to tea polyphenols and flavonoid active ingredients in the material by low-temperature drying in stages, so that the retention rate of tea polyphenols is ≥85% and the retention rate of flavonoid substances is ≥90%.

8. A unique fermentation process of rose bud green tea as claimed in claim 1, wherein the process is characterized by The ultrahigh pressure cold sterilization treatment proposed in step three kills residual microorganisms in the material without damaging flavor substances and active ingredients in the material, so that the product has rose flower fragrance and green tea fresh and refreshing aroma after being unpacked, and the tea soup is light yellow-green in color, fresh and mellow in taste after brewing.

9. A unique fermentation process of rose bud green tea as claimed in claim 1, wherein the process is characterized by The bamboo charcoal coating of the ceramic fermentation tank prepared in the second step is used for adsorbing peculiar smell generated in the fermentation process; and the silicon dioxide nano coating of the double-layer aluminum foil vacuum bag prepared in the third step cooperates with the aluminum foil to realize oxygen permeability ≤0.1 cm³ / (m²·24h·0.1MPa), light shielding rate ≥99%, and prevent oxidation deterioration and flavor loss during product storage.

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