259 results about "Fermented tea" patented technology

The application discloses an Aspergillus niger strain and a culture method and application thereof, the Aspergillus niger strain is preserved in China Center for Type Culture Collection, and the preservation number is CCTCC NO: M 20241727. The fermented tea product obtained by fermenting tea leaves or tea leaf extracts by using the Aspergillus niger strain CCTCC NO: M 20241727 has prominent sweet and floral fragrance, and the astringency is obviously reduced; the contents of tea polyphenols, free amino acids and flavones are higher than those of a fermented tea product of an existing Aspergillus niger strain; the antioxidant activity is enhanced; the tea soup color is orange red and bright; and the color, fragrance and taste qualities are all superior to those of the fermented tea product of the existing Aspergillus niger strain.

The invention relates to the technical field of tea leaf fermentation, in particular to a tea leaf fermentation device and method. The central supporting cylinder is coaxially arranged in the fermentation tank; the fan-shaped units are used for bearing to-be-fermented tea leaves; a plurality of groups of fan-shaped units are uniformly distributed in the circumferential direction of the central supporting cylinder and are encircled to form a tray assembly; the driving assembly comprises a driving main shaft arranged in the center supporting cylinder in a penetrating mode, a driving bevel gear fixedly arranged on the driving main shaft, and a driven shaft with one end connected with the fan-shaped units and the other end extending into the center supporting cylinder. By arranging the fan-shaped units which are uniformly distributed in the circumferential direction of the central supporting cylinder, the fan-shaped units are matched with the driving assembly to realize self-axis autorotation of the fan-shaped units, so that tea leaves are turned over in the autorotation process, efficient replacement of the tea leaves on the surface layer and the inner layer as well as the upper layer and the lower layer is realized, the fermentation difference is fundamentally eliminated, and the uniformity of the tea leaf quality is improved.

The invention belongs to the field of fermentation, and particularly relates to kluyveromyces marxianus, a complex microbial inoculant, fermented tea primary pulp as well as a preparation method and application of the kluyveromyces marxianus. Wherein the Kluyveromyces marxianus is Kluyveromyces marxianus Linzhi.KM-D3, the Kluyveromyces marxianus Linzhi.KM-D3 is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number of the Kluyveromyces marxianus Linzhi.KM-D3 is CCTCC NO: M 20231575. The DPPH free radical scavenging capacity of the fermented tea raw stock obtained through fermentation of the kluyveromyces marxianus is larger than or equal to 140%, the hydroxyl free radical scavenging capacity is larger than 130%, the ABTS free radical scavenging capacity is larger than 80%, and the SOD enzyme activity of each L of the fermented tea raw stock is larger than 1300U. Meanwhile, the pH value of the fermented tea puree provided by the invention is less than or equal to 4.0, the total acid content (in terms of lactic acid) is greater than or equal to 6g / 100g, the ethanol content is less than or equal to 0.5 g / 100g, the sucrose content is less than or equal to 0.5 g / 100g, and the fermented tea puree has no fermentation peculiar smell and light bitter taste in the aspect of sensory evaluation.

The invention relates to a bergamot fermented tea beverage, a flavored tea beverage and a preparation method thereof. The preparation method comprises the following steps: S1, brewing shredded bergamot with hot sugar water, and filtering to obtain bergamot tea sugar water; s2, inoculating a kombucha mother solution and a kombucha pellicle into the bergamot tea sugar water obtained in the S1, and then performing primary fermentation to obtain a bergamot fermented tea mother solution and a bergamot fermented tea pellicle; s3, inoculating the bergamot fermented tea mother liquor obtained in the step S2 and bergamot fermented tea mycoderm into the bergamot tea sugar water obtained in the step S1, and then performing secondary fermentation; and S4, centrifuging to remove thallus precipitate, so as to obtain the bergamot fermented tea beverage. Compared with the prior art, the bergamot fermented tea beverage has the advantages that the bergamot tea sugar water is used as the fermentation base solution, the bergamot fermented tea mother solution is formed through the fermentation of the kombucha liquid, and then the secondary fermentation is performed, so that the bergamot fermented tea beverage with the flavor of the bergamot fermented tea and excellent oxidation resistance can be obtained.

The invention discloses lactobacillus mucus with a hypoglycemic effect and an application of the lactobacillus mucus in a fermented tea beverage, the lactobacillus mucus is preserved in China Center for Type Culture Collection on December 3, 2024, and the preservation number is CCTCC NO: M20242692. The lactobacillus mucilaginosus disclosed by the invention not only has a remarkable hypoglycemic effect, but also shows a good hypoglycemic effect in a product obtained by co-fermenting the lactobacillus mucilaginosus and the Kangpu tea. The innovative combination not only enriches the nutritional value of the Kangpu tea, but also significantly improves the health benefits of the Kangpu tea, so that the Kangpu tea becomes a preferred beverage for diabetics and people pursuing healthy life, and opens up a new possibility for the functional beverage market.

The invention discloses a precise temperature control fermentation device for tea production, and belongs to the field of tea production equipment.The precise temperature control fermentation device for tea production comprises a device body, an electric control box is fixedly installed on the side edge of the device body, and a plurality of supporting frames are arranged in an inner cavity of the device body at equal intervals; by means of the structure provided with the lifting rod, when the tea leaves are fermented for a certain time or the temperature in the middle is too high in the tea leaf fermentation process, the tea leaves in the middle can be pushed upwards, and then the tea leaves in the middle are dispersed to the periphery from the upper side through expansion of the lifting rod; by arranging a stacking plate and a rubber film, after the fermented tea leaves are subjected to heat dissipation, a linkage rod can drive the stacking plate to move towards the middle until the tea leaves are gathered to the middle, and then the fermented tea leaves can be stacked towards the middle by turning over a rotating motor.

The invention discloses a method for improving fermentation quality of fermented Pu'er tea, which is characterized in that two longitudinal baffles and two transverse baffles are arranged to divide the Pu'er tea into a middle area and a peripheral area surrounding the middle area, and tea leaves with different fermentation degrees in the peripheral area are easily taken out and placed in the middle area where fermentation is easy to perform for fermentation; through the method that the baffles are arranged in the fermentation tank to divide the fermented tea leaves into the middle and the periphery, the cooked tea leaves with different qualities are not connected, the loss of separation is reduced, meanwhile, the surrounding tea leaves can be manually adjusted to be placed in the middle to be fermented, and therefore the overall fermentation quality is improved.

The invention relates to the technical field of tea processing, and particularly discloses tea fermentation equipment capable of uniformly overturning tea, which comprises a fermentation barrel, a top cover is arranged at the top end of the fermentation barrel, a first motor is arranged on the outer surface of the top cover, a floating disc is slidably connected to an inner cavity of the fermentation barrel, and a stirring assembly is arranged in the inner cavity of the fermentation barrel. Fermented tea leaves can be uniformly stirred through the stirring assembly, the tea leaves settled at the bottom can be shaken, the tea leaves at the bottom can be turned over, it is ensured that all parts of the tea leaves make full contact with oxygen, fermentation stagnation or over-oxidation caused by local oxygen deficit is avoided, flexible stirring is adopted in the stirring process, and the stirring efficiency is improved. The caked tea leaves are prevented from being damaged, the completeness of the tea leaves is protected, the taste of the tea leaves is improved, the ventilation degree can be adjusted according to requirements through the ventilation assembly, it is guaranteed that the needed ventilation quantity meets the fermentation requirement, and dust can be prevented from entering the fermentation equipment.

The invention relates to the technical field of tea leaf fermentation, and discloses a tea leaf fermentation machine, which comprises a fermentation cylinder, and also comprises two bin doors respectively mounted on the front side of the fermentation cylinder; the plurality of supporting legs are fixedly connected to the bottom of the fermentation cylinder in an equal circumference manner; the rotating mechanism is arranged in the fermentation cylinder and is used for rotatably fermenting the tea leaves; the stirring mechanism is arranged on one side of the rotating mechanism and is used for stirring the rotating tea leaves; the two groups of heating plates are symmetrically connected to the two sides of the inner wall of the fermentation cylinder respectively, the rotating mechanism comprises a rotating shaft, and the two ends of the rotating shaft are rotationally connected to the two sides of the inner wall of the fermentation cylinder through bearings; the motor is mounted at the top of the fermentation cylinder and is fixedly connected with the top of the rotating shaft. By arranging the rotating mechanism, uniform heating fermentation of tea leaves is realized through the tea leaf tray in the rotating mechanism, and the tea leaves in the cylinder are continuously turned over through rotation of the tea leaf tray, so that the fermentation uniformity of the tea leaves is ensured, and the fermentation quality is improved.

The invention relates to a method for increasing the content of ceramide in fermented tea-seed oil and application of the ceramide in skin care products, and the method comprises the following steps: taking a mixture containing tea-seed oil and a culture medium, and carrying out sterilization treatment to obtain an initial fermentation system; inoculating bumblebee candida into the initial fermentation system, carrying out fermentation culture until first culture time is reached, and adding a carbon source; continuously carrying out fermentation culture until the final culture time is reached, so as to obtain fermentation liquor; the fermentation broth is subjected to layering, centrifugation, dehydration and deodorization treatment after being inactivated so as to obtain the fermented tea seed oil, and the preservation number of the candida bumblebee is CGMCC No.25797. The fermented tea seed oil prepared by the technical scheme provided by the invention has more excellent barrier repairing and skin stability maintaining functions on human skin cells, and also has more remarkable effects in the aspects of relieving, anti-inflammation, moisturizing, anti-oxidation and the like.

The present invention belongs to the technical field of microbial fermented tea, and particularly relates to the application of Eurotium cristatum NCPS2018015 in the fermentation for preparing tea drinks. The present invention uses the specially preserved Eurotium cristatum NCPS2018015 to ferment Acer truncatum seeds, and then dries and shapes the fermented material to make Acer truncatum seed tea drinks. Specifically, the application of the present invention includes the following steps: (1) Pretreatment of Acer truncatum seeds; (2) Preparation of Eurotium cristatum NCPS2018015 spore suspension; (3) Fermentation of Acer truncatum seeds; (4) Drying and shaping of Acer truncatum seed tea. Different from the traditional use of Acer truncatum seeds to process oil products, the present invention develops a new use of Acer truncatum seeds as tea products for daily drinking. After fermentation with Eurotium cristatum NCPS2018015, the bioactive components in Acer truncatum seed tea, such as plant soluble sugars and flavonoids, are significantly higher than those in the unfermented Acer truncatum seed raw materials. The obtained fermented tea drink has a bright appearance color after brewing, showing a yellowish-brown color, with a mellow taste and no bitter or astringent taste.

The invention discloses a composition based on lactic acid bacteria fermented tea and application of the composition in preparation of skin care and beauty cosmetics, and belongs to the technical field of cosmetics. The lactic acid bacteria fermented tea is a fermentation liquid which is obtained by taking lactobacillus plantarum ZJU2303-RH17 with the preservation number of CGMCC (China General Microbiological Culture Collection Center) 1.60149 as a fermentation strain and fresh tea leaves as a fermentation substrate and carrying out fermentation culture; separating the exosome from the fermentation liquor as a component I, removing the exosome from the fermentation liquor, and performing vacuum drying and superfine grinding to obtain a component II; the composition comprises a component I and a component II, and the mass ratio of the component I to the component II is 1: (10-20). The fermentation composition provided by the invention comprises exosome, polyphenol, a lactic acid bacteria fermentation product and lactic acid bacteria and tea leaf cell components, can give full play to the synergistic effect between the exosome and other active substances, and better gives play to the skin care and beauty efficacy.

The invention discloses a black tea making technology and making equipment thereof, and relates to the technical field of black tea making, the black tea making technology comprises the following steps: S1, withering: withering freshly picked tea leaves, and controlling the withering degree at 30%-40%; s2, performing rolling: putting the withered tea leaves into a rolling machine, and performing rolling; s3, performing fermentation: performing fermentation on the rolled tea leaves in an environment of 15-28 DEG C for 5-7 hours, and controlling the fermentation degree to be 60-80%; and S4, stir-frying: putting the fermented tea leaves into a stir-frying pan, continuously stir-frying for 1-2 hours, and controlling the water content of the stir-fried tea leaves within 6%. The black tea making equipment is used for a black tea making process, can be used for rolling tea leaves, and comprises a rolling disc device and a rolling barrel device. Black tea with brand new taste can be obtained, and the quality of the black tea is effectively improved.

The invention discloses a fermented tea drink capable of protecting gastric mucosa and a preparation method thereof, and the preparation method comprises the following steps: S1, adding tea leaves into distilled water, heating to boiling, preserving heat, and cooling to room temperature to obtain tea soup; s2, uniformly mixing radix puerariae, poria cocos and lily bulbs, then performing freeze crushing, then adding the crushed materials into deionized water, then adding cellulase and pectinase, performing enzymolysis, and after enzymolysis is completed, performing enzyme deactivation, extraction, filtration and concentration so as to obtain a plant extracting solution; s3, adding a carbon source, a plant extract, pomegranate juice and polyglycerol fatty acid ester into the tea soup, uniformly stirring and mixing, and sterilizing to obtain a fermentation substrate; and S4, inoculating the mixed bacteria into a fermentation substrate, then performing fermentation, and after fermentation is completed, performing filtration and sterilization to obtain the fermented tea drink. The fermented tea drink has good stability, flavor and taste, also has the efficacy of assisting in protecting gastric mucosa, promotes intestinal health, and has a good application prospect.

The invention discloses monascus fermented strigose hydrangea juvenile tea and a preparation method thereof, and relates to the technical field of fermented tea and medicines. The monascus fermented sweet tea comprises the following raw materials: sweet tea and monascus. According to the method, the appearance quality of the lithocarpus polystachyus reld sweet tea can be improved, the biological activity of the sweet tea can be improved, and a health-care product with better functionality is obtained; the obtained fermented tea is lighted in bitterness and astringent taste, red in tea color, fresh, sweet and tasty in overall taste and bright in soup color; the monascus fermented strigose hydrangea juvenile tea produced by the method retains the fresh and sweet advantage of traditional strigose hydrangea juvenile tea, nutrients of the monascus are integrated, and the monascus and the strigose hydrangea juvenile tea are combined, so that the flavor quality of the strigose hydrangea juvenile tea is further improved, a good production process is formed, and the adjustable and controllable product quality is guaranteed.

To produce fermented tea in stable quality while grasping a state of processed tea leaves regardless of processing time in production of fermented tea such as black tea and oolong tea.SOLUTION: A numerical value measured by a device capable of measuring flavor of tea leaves is taken into a flavor measurement controller constituted of a display device connected to a CPU, an operation end and control output, and is comparison-operated with a previously set numerical value. Thus, the values are used for control of processes and appropriate period termination determination of the processes in withering, rolling, fermentation and drying processes in production of fermented tea.SELECTED DRAWING: None

The utility model relates to the field of aging storage of fermented tea, and discloses a device beneficial to aging storage of fermented tea, which comprises a shell, a sealing door is hinged to the front end of the shell, a rotating wheel is mounted on the front surface of the sealing door, a motor is mounted at the bottom end of the shell, an output shaft of the motor is fixedly connected with a rotating shaft, and the rotating shaft is connected with the rotating wheel. A plurality of rotating assemblies are arranged on the inner wall of the shell, each rotating assembly comprises a connecting sleeve, the connecting sleeves are rotationally connected to the inner wall of the shell, trays are slidably connected to the inner walls of the connecting sleeves, shaking assemblies are arranged on the outer walls of rotating shafts, and each shaking assembly comprises a top block. According to the utility model, by arranging the shaking assembly, the tea leaves can be shaken to be turned over in the fermentation and aging process, so that the fermentation of the tea leaves can be more uniform, and the tea leaves can be flattened through the brush after shaking, so that the tea leaves can be prevented from being stacked and the tea leaves can be prevented from being stuck.

1. The name of the design product: packaging box (rose fermentation tea). 2. The use of the design product: used for the outer packaging of commodities. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: design 1 planar development diagram. 5. The design for which protection is sought contains color. 6. Design 1 is designated as the basic design.

The invention relates to the technical field of tea fermentation, in particular to a fermentation method of high-quality cooked tea. The method comprises the following steps: spraying mountain spring water into a pretreated raw material in an atomized manner, and carrying out water spraying to obtain water-sprayed tea leaves; adding solid bacterial powder into the tiddy water tea leaves, uniformly stirring, putting into a fermentation box, and putting the fermentation box into a temperature-controlled and humidity-controlled fermentation chamber for fermentation, so as to obtain fermented tea leaves; taking out the fermented tea leaves, and spreading and airing to obtain a cooked tea semi-finished product; and carrying out two-stage low-temperature drying on the semi-finished product of the cooked tea until the water content reaches the standard, and carrying out mixing, uniform stacking, standing and moistening so as to obtain the cooked tea. According to the fermentation method, flora is introduced, the fermentation temperature is accurately controlled, the quality of the cooked tea is guaranteed, the cooked tea is clean and sanitary, the taste is excellent, the cooked tea is sweet after taste and engendering liquid, the quality of the cooked tea is guaranteed, standardized production can be achieved, and the problems of ton taste, foreign taste, hard taste, musty taste and uncleanness existing in traditional pile fermentation are solved.

The invention relates to the technical field of biological fermentation, in particular to a fermented tea beverage and a production method thereof. The fermented tea beverage comprises the following components in percentage by mass: 1-10% of white granulated sugar, 0.1-1% of black tea leaves, 0.001-0.01% of lactobacillus plantarum, 1-10% of SCOBY strains and 80-98% of deionized water. Compared with the prior art, the method provided by the invention aims at the defects that fresh SCOBY is weak in fermenting power, unstable, easy to infect infectious microbes and the like; the SCOBY leavening agent which is stable in fermentation capacity, rich in flavor and resistant to infectious microbe infection is obtained by continuously enlarging culture at proper temperature and tea soup concentration. The prepared mixed flora fermented tea beverage has the advantages that the intestinal tract is balanced; the antioxidant, the acid, the enzyme, the living bacteria and the saccharomycetes are beneficial to the supporting effect of the fermented tea on ulcers, candida and various digestion problems;

The utility model is suitable for the technical field of tea leaf processing, and provides a fermented tea processing withering humidity monitoring device which comprises a mounting plate arranged on a tea leaf withering machine; the shell is fixedly mounted on the mounting plate; the control box is fixedly arranged on the shell; the limiting grooves are formed in the mounting plate; and the two adjusting mechanisms are arranged on the mounting plate, and the two adjusting mechanisms are used for adjusting the distance between the multiple displacement mechanisms. The fermented tea processing withering humidity monitoring device provided by the scheme not only can move on the tea withering machine, but also can control the transverse displacement of the humidity monitoring probe, so that the humidity of tea at any position in the tea withering machine can be monitored, and meanwhile, the distance between a plurality of grooved wheels can be conveniently adjusted; and the device is suitable for tea withering machines with different widths.

The invention relates to the technical field of food microorganisms, in particular to a Lactobacillus paracasei K34 strain and application of the Lactobacillus paracasei K34 strain to fermentation of dark green tea. The preservation number of the K34 strain is CGMCC (China General Microbiological Culture Collection Center) No.36233. According to the fermented dark tea prepared by fermenting dark tea with the K34 strain and the preparation method of the fermented dark tea, K34 fermentation liquor is inoculated into the dark tea for fermentation, and a fermented dark tea product with the function of improving intestinal tracts is obtained. Animal experiment results show that the K34 fermented dark tea can improve the water content of excrement, shorten the first-grain black excrement discharge time, enhance the gastrointestinal motility function, regulate the intestinal flora structure, inhibit the expression of proinflammatory factors and improve the expression of anti-inflammatory factors, so that the K34 fermented dark tea has the effect of relaxing bowel. The invention provides a new technical scheme for developing functional fermented tea and probiotic health-care food which are safe and can be eaten for a long time.

1. The name of the design product: rose fermentation tea packaging kit. 2. The use of the design product: for packaging rose fermentation tea products. 3. The design points of the design product: in the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: kit 2 perspective view. 5. The design for which protection is sought includes color. 6. The design product is a thin product, omitting the left view, right view, top view, bottom view of kit 1; no design points, omitting the top view of kit 3. 7. Other circumstances that need to be explained: the design product is a complete product, among which kit 1 is the inner packaging bag of rose fermentation tea, kit 2 is the packaging box, and kit 3 is the handbag; in use, kit 1 packs rose fermentation tea leaves, kit 1 is packed in kit 2, and kit 2 is packed in kit 3.

The invention provides compound raspberry and polygonatum sibiricum tea and a preparation method thereof, and belongs to the technical field of polygonatum sibiricum tea. The tea is prepared from the following raw materials in percentage by mass: 67% of fully-fermented tea, 18% of fully-fermented raspberry leaves and 15% of rhizoma polygonati. Comprising the following steps: (1) green raw tea processing; (2) fermenting green raw tea; (3) processing the rhizoma polygonati for nine times; (4) fermenting the raspberry leaves; (5) tea mixing; and (6) processing the raspberry and polygonatum kingianum tea. According to the theory of traditional Chinese medicine, the rhizoma polygonati, the raspberry and the green brick tea are combined, so that the bitter taste of the green brick tea is improved, and the green brick tea is endowed with the health-preserving and health-care functions of tonifying qi and yin, strengthening the spleen, moistening the lung, tonifying the kidney, enhancing the immunity of a human body and promoting metabolism.

The invention belongs to the technical field of fermented tea beverages, and particularly discloses compound fermented Kangpu tea as well as a preparation method and application thereof. According to the compound fermented Kangpu tea, black tea water is inoculated with compound bacteria for fermentation, the compound bacteria are composed of foal bacillus medialis, saccharomyces cerevisiae and sake lactobacillus, the mass ratio of the foal bacillus medialis to the saccharomyces cerevisiae to the sake lactobacillus is 2: 2: (1-2), the preservation number of the foal bacillus medialis is WDCM No. JCM 16936, the preservation number of the saccharomyces cerevisiae is CGMCC No. 2.3973, and the preservation number of the sake lactobacillus is CGMCC No. 2.3973. The sake lactobacillus is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.34016. Compared with single-bacterium or two-bacterium composite inoculated fermentation, the growth activity, the acid production capacity and the reducing sugar consumption capacity of the Kangpu tea are better, the content of flavor substances such as aldehydes and esters is improved through the GC-IMS technology, and the flavor quality of the Kangpu tea is improved.

The invention discloses tea wine brewed by fermenting tea leaves and a preparation method of the tea wine, and belongs to the technical field of tea wine production. The tea wine comprises the following components in parts by weight: 15-30 parts of tea leaves, 0.3-0.8 part of distiller's yeast, 7-12 parts of white spirit and 35-60 parts of metasilicic acid ionized water. The preparation method of the tea wine comprises the following steps: soaking the tea leaves in water in parts by weight, then performing constant-temperature fermentation at 22-30 DEG C, adding the distiller's yeast for primary fermentation, then adding the distiller's yeast and the white wine again, performing uniform stirring, performing secondary fermentation, and performing constant-temperature distillation to obtain the tea wine. According to the method, tea leaves, distiller's yeast and other raw materials are mixed and fermented to produce the tea wine, the distiller's yeast is prepared by mixing multiple Chinese herbal medicine pure plants and distiller's yeast strains, and in the fermentation process of the tea leaves, multiple microorganisms, enzymes and enzymes, probiotics and amino acids with Chinese herbal medicine as matrixes are generated.

The invention provides a preparation method of hot and cold sectional type dried roxburgh rose black tea, and belongs to the technical field of tea processing. The preparation method comprises the following steps: withering picked tea leaves, rocking green leaves, and fermenting to obtain fermented tea leaves for later use; the method comprises the following steps: cleaning fresh roxburgh rose fruits, emptying and removing seeds for later use; kneading the fermented tea leaves into a round shape, and then loading the rosa roxburghii tratt fruits with the kneaded tea leaves to obtain a mixed material; uniformly spreading the mixed material on a freeze-drying tray, and then quickly freezing at the temperature of 35 DEG C below zero to 50 DEG C below zero for 1.5-3 hours; then carrying out sectional vacuum freeze drying and two-stage hot air drying and fragrance extraction; and finally discharging and packaging. According to the method, the temperature and the vacuum degree of different drying stages are precisely regulated and controlled, so that the prepared product is full in shape, rapid in rehydration, natural in color and luster and coordinated and unified in flavor, and has very high application value.

The invention discloses a deodorization treatment method for non-wall-broken spirulina. The deodorization treatment method comprises the following steps: preparing fermented tea filtrate; preparing a first hydrated solution and a second hydrated solution; uniformly mixing a third mass of dry spirulina powder with a fourth mass of the fermented tea filtrate, adding the first hydrated solution and the second hydrated solution, mixing to obtain a uniform mixed solution, and homogenizing the mixed solution in a high-pressure homogenizer to form a homogenized solution; and drying the homogenized liquid to obtain the fishy smell removed spirulina powder. In the deodorization treatment process, spirulina cells are not broken, and the complete structure and beneficial active substances of a spirulina body are reserved; the fishy smell substances are not converted into other substances, so that the safety is good; other spices and other masking agents are not added, so that the acceptability is high; compared with the flavor of the spirulina and the existing deodorized spirulina product, the method has the advantages that the effect is better, almost no fishy smell exists, the taste is better, and no aftertaste exists.

The invention discloses a method for preparing solid-state fermented loose dark tea through mixed bacterium co-fermentation and the solid-state fermented loose dark tea prepared thereof.The method for preparing the solid-state fermented loose dark tea through mixed bacterium co-fermentation comprises the following steps that 1, water is added into a tea leaf raw material, then high-temperature sterilization is conducted, and sterilized tea is obtained; (2) adding a compound bacterium suspension into the sterilized tea, uniformly mixing, and culturing and fermenting to obtain mixed bacterium fermented loose black tea; the compound bacterium suspension is prepared from aspergillus niger spore liquid and bacillus subtilis bacterium suspension; and (3) drying the mixed fermentation loose dark green tea to obtain the solid fermentation loose dark green tea. According to the invention, the aspergillus niger strain and the bacillus subtilis strain are mixed and fermented to prepare the solid-state fermented loose black tea, so that the theabrownin content and the antioxidant activity of the fermented tea can be improved. The fungus and bacteria co-fermentation can synergistically improve the growth speed of microorganisms, can shorten the fermentation period, and solves the problems of long pile fermentation time and non-uniform fermentation in the natural environment in the traditional dark tea production.

The invention discloses an aspergillus niger strain and a culture method and application thereof, the aspergillus niger strain is preserved in China Center for Type Culture Collection, and the preservation number is CCTCC NO: M 20241727. When the aspergillus niger strain CCTCC NO: M 20241727 is used for fermenting tea or a tea extract, an obtained fermented tea product is outstanding in sweet fragrance and flower fragrance, the bitterness is obviously reduced, the content of tea polyphenol, free amino acid and flavone is higher than that of an existing aspergillus niger strain fermented tea product, the antioxidant activity is enhanced, tea soup of the fermented tea product is orange red and bright in color, and the content of the tea soup is more than that of the existing aspergillus niger strain fermented tea product. The color, aroma and taste quality are superior to those of an existing aspergillus niger strain fermented tea product.