131 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 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 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 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 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 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 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 belongs to the field of trichosanthes kirilowii maxim tea fermentation, and particularly relates to a trichosanthes kirilowii maxim tea fermentation device which comprises a fermentation tank, a spraying area, a tea leaf fermentation area, a trichosanthes kirilowii maxim fermentation area and a fermentation liquor collection area are sequentially arranged in the fermentation tank from top to bottom, an outer circulation device is arranged outside the fermentation tank, the spraying area sprays fermentation liquor to the tea leaf fermentation area, and the tea leaf fermentation area sprays the fermentation liquor to the fermentation liquor collection area. And fermentation liquor seeping from the trichosanthes kirilowii maxim fermentation area flows to the fermentation liquor collection area. The tea leaves and the trichosanthes kirilowii maxim material can be fermented at the same time, and the fermented trichosanthes kirilowii maxim tea has richer taste; a fermentation inoculant used for fermentation can be used for fermentation of the tea leaves and the trichosanthes kirilowii maxim materials at the same time, on the basis that 100% fermentation of the tea leaves is guaranteed, effective components of the fermented trichosanthes kirilowii maxim materials are made to ferment the tea leaves again with fermentation liquor as a medium to the maximum extent, and therefore the health-care effect of the trichosanthes kirilowii maxim tea is remarkably improved; the snakegourd fruit tea is good in high-temperature and high-humidity resistance and longer in shelf life.

The utility model relates to the technical field of tea fermentation, in particular to a golden flower fermented tea fermentation drying room which comprises a main body steel frame, transparent protection plates are fixedly installed on the outer side of the main body steel frame, sealing operation doors are hinged to the two ends of the main body steel frame, and ventilation installation holes are designed in the sealing operation doors. Ventilation mounting holes are formed in the main steel frame, exhaust fans are fixedly mounted in the ventilation mounting holes, airflow adjusting structures are designed on the outer sides of the ventilation mounting holes, heating drying pipes are mounted at the lower end of the main steel frame, positioning supporting holes are formed in the two sides of the main steel frame, and sunshade control pieces are clamped in the positioning supporting holes. And meanwhile, the sunshade control piece is adopted to be matched with the transparent shell structure, a user can flexibly adjust the light transmission effect of the outer side of the device according to needs, the sunshade control piece can be rapidly disassembled, assembled and adjusted, and the using efficiency and convenience of the device are improved.

The invention discloses rhizoma polygonati polysaccharide seven-sweet-leaf secondary tea and a preparation method thereof. The rhizoma polygonati polysaccharide seven-sweet-leaf secondary tea is prepared from the following raw materials in percentage by mass: 10-20% of rhizoma polygonati polysaccharide; 5-15% of kudzuvine root polysaccharide; 5-10% of edible mushroom polysaccharide; 8-15% of chitosan oligosaccharide; and 50-72% of seven-sweet eucommia ulmoides compound fermented tea powder. The preparation method comprises the following steps: fully mixing the seven-sweet eucommia ulmoides compound fermented tea powder with a corresponding amount of polygonatum sibiricum polysaccharide, kudzuvine root polysaccharide and edible fungus polysaccharide, adding a corresponding amount of chitosan oligosaccharide after uniformly mixing, quickly and uniformly mixing to obtain a mixture, and subpackaging and sealing to obtain the eucommia ulmoides compound fermented tea powder. According to the invention, plant polysaccharides with an immune regulation effect, such as polygonatum polysaccharide, radix puerariae polysaccharide and edible fungus polysaccharide, are matched with chitosan oligosaccharide which is easy to absorb and can promote metabolism, so that the effects of rapidly relieving fatigue and enhancing the immunity of a human body can be achieved; and the purposes of well enhancing human body functions, improving metabolism, enhancing essence and qi and the like can be achieved.

The utility model discloses simulated cellar environment simulation equipment for dark green tea fermentation, which relates to the technical field of dark green tea fermentation and comprises an incubator, a bearing plate is arranged in the incubator, a protective cover is fixedly connected to the upper surface of the bearing plate, a connecting plate is fixedly connected to the lower surface of the bearing plate, and two limiting blocks are movably clamped in the connecting plate. By rotating the lead screw, two sliding blocks sleeved on the lead screw move oppositely under the action of threads, the two sliding blocks move to drive fixed limiting blocks to move together, and the two limiting blocks move to be clamped with limiting grooves formed in the inner wall of the incubator, so that fixation between the bearing plate and the incubator is completed; an operator can quickly place tea leaves to be fermented on the bearing plate and push the tea leaves into the incubator, the preparation time is shortened, the incubator is particularly suitable for large-scale production or multi-batch experiment scenes, the guide rails are arranged at equal intervals, the bearing plate can flexibly adjust the spatial layout in the incubator according to the tea leaf fermentation requirement, and the use requirement is met.

The present invention relates to the field of tea fermentation technology, and discloses a fermentation device for tea processing, including a fermentation cylinder, and also including: two supports, respectively fixedly connected to the two sides of the outer wall of the fermentation cylinder, for supporting the fermentation cylinder for tea fermentation; a feed hatch, installed on the front of the outer wall of the fermentation cylinder, for adding tea leaves to the interior of the fermentation cylinder; a discharge hatch, installed on the bottom of the outer wall of the fermentation cylinder, for discharging the fermented tea leaves inside the fermentation cylinder; a rotating drum, arranged inside the fermentation cylinder, for rotating and turning the tea leaves. The present invention can achieve continuous turning of tea leaves during the fermentation process through the design of the rotating drum and the rotating mechanism. The synergistic effect of the gear lever and the dispersion mechanism in the rotating drum ensures that all parts of the tea leaves are evenly heated and moistened, avoids the problem of uneven fermentation due to local accumulation, and significantly improves the fermentation effect. The filter hole design on the rotating drum can effectively screen impurities in the tea leaves, further improving the quality of the tea leaves.

The invention belongs to the technical field of tea processing, and discloses fermentation and a preparation process of selenium-rich black tea naturally fermented by fresh rose petals. Aiming at the problems of poor flavor fusion, low selenium element utilization rate, insufficient active ingredient synergism and the like of the traditional compound fermented tea, the process comprises the following steps of: taking organic double-petal red rose fresh petals and selenium-enriched black tea (the selenium content is more than or equal to 0.5 mg / kg) at the altitude of 2800-3400m and in a region of northern latitude of 30 + / -1 degrees as compound raw materials; the preparation method comprises the following steps: precise pretreatment of raw materials, gradient synergistic withering, four-stage pressure-controlled rolling, probiotic synergistic fermentation, third-stage temperature-controlled drying and refined aging packaging. Selenium-rich black tea is mixed with fresh rose petals according to an optimized proportion after being subjected to specific pretreatment, and in the fermentation process, rose flavone and polyphenol, black tea polyphenol and selenium element form a synergistic effect; a'rose-black tea 'double-substrate fermentation system is adopted, and directional conversion of compound probiotics is combined, so that not only is the strong fragrance of roses and the mellow taste of black tea reserved, but also the bioavailability of selenium is improved, and the functions of resisting oxidation and regulating intestinal flora are achieved.

The invention discloses low-caffeine anti-aging fermented tea and a preparation method thereof, and belongs to the technical field of tea processing. According to the invention, an Aspergillus Tennesensis strain is obtained by screening, and the preservation number of the Aspergillus Tennesensis strain is CGMCC (China General Microbiological Culture Collection Center) No.42415. The method comprises the following steps: inoculating aspergillus Tennesensis into a culture medium only containing tea leaves and water, fermenting, and airing after aspergillus Tennesensis hyphae completely cover the tea leaves, so as to obtain the low-caffeine anti-aging fermented tea. The aspergillus Tennesensis is used for degrading caffeine in the tea leaves, the growth speed is high, the degradation efficiency is high, and the degradation rate of the caffeine can reach 98% or above after 20 days of fermentation; the fermented tea leaves have very excellent antioxidant activity. The method for preparing the fermented tea is high in operability, the prepared fermented tea is red and dark in tea soup, black brown, mellow, smooth and low in bitterness degree, and the flavor quality of the tea leaves is improved.

The invention relates to a preparation method and equipment of controllable fermentation tea wine, the tea wine takes pure grain solid state fermentation baijiu base wine with the alcoholic strength of 40-60% vol, and semi-fermented tea or full-fermented tea subjected to withering and rolling treatment as main raw materials, and the main raw materials are matched with a fermentation auxiliary agent and a seasoning sugar source, so that the controllable fermentation tea wine is prepared. The finished tea wine is prepared through the procedures of raw material pretreatment, efficient tea juice extraction, mixed fermentation, aging, filtering, filling and the like, the finished tea wine is clear and bright in color, and tea aroma and wine aroma are harmonious and mellow. The special equipment system comprises a raw material pretreatment unit, a tea juice efficient extraction unit, a mixed fermentation and aging unit, a filtering and filling unit and a central control unit for centralized control of process parameters, which are connected in sequence. By optimizing the raw material ratio and the integrated equipment design, the precise control of the tea wine fermentation process is realized, the problems of poor flavor, low production efficiency and unstable quality of the traditional tea wine are solved, the product consistency and the production efficiency are greatly improved, and the method is suitable for large-scale industrial production.

The invention discloses a black tea processing method for directionally releasing sweet flower fragrance characteristic components based on exogenous enzyme targeted regulation and control of glucoside hydrolysis. The black tea processing method comprises the following steps: withering fresh leaves, performing enzymatic treatment, performing gradient rolling, performing temperature-controlled humidity-controlled fermentation, and performing gross fire-spreading airing-complete fire staged drying on the fermented tea leaves, an enzyme solution sprayed for enzymatic treatment comprises one or more of an alpha-galactosidase solution with the activity being 0.5 to 0.6 U / mL, a beta-glucosidase solution with the activity being 0.6 to 0.7 U / mL, a cellulase solution with the activity being 200 to 210 U / mL and a papain solution with the activity being 1600 to 1700 U / mL; the sweet flower fragrance characteristic components comprise at least one of beta-myrcene, junifolene, citral, linalool, methyl salicylate, geraniol and nerol. The method solves the industrial problems of insufficient release of sweet flower fragrance characteristics, poor process stability and high dependence degree of raw materials in traditional black tea processing.

The utility model provides a tea leaf fermentation room, which relates to the technical field of tea leaf fermentation and comprises a fermentation chamber, a door plate is hinged to the surface of the fermentation chamber, a control box is fixedly connected to the surface of one side of the fermentation chamber, and a plurality of uniformly distributed trays are arranged on the inner wall of the fermentation chamber in a sliding and inserting manner. Paving devices are arranged on the surfaces of the multiple trays correspondingly, each paving device comprises two sliding rails, the two sliding rails are fixedly connected with the surfaces of the two sides of the corresponding tray correspondingly, sliding blocks are slidably connected to the inner walls of the two sliding rails correspondingly, and rotating rods are rotatably connected to the surfaces of the sliding blocks in a penetrating mode; according to the utility model, when the fermentation chamber is used for fermenting tea leaves, the tea leaves can be better contained in the tray, are not easy to cake and agglomerate, and are more uniformly distributed in the tray, so that the uniform thickness of the tea leaves is ensured, the fermentation treatment is better carried out, and the use effect and the practicability of the fermentation chamber are improved.

1.The name of the design product: tea cake packaging paper (fermented tea). 2.The use of the design product: for tea cake packaging paper. 3.The design points of the design product: in shape. 4.The picture or photo that best indicates the design points: front view. 5.The left and right tilt views are embodied in each perspective view, and the left and right tilt views are omitted.

The invention relates to the technical field of functional food processing, in particular to fermented tea with an alcoholic liver injury protection function and a preparation method of the fermented tea. The functional tea beverage is prepared by optimizing the fungus compatibility proportion, the fermentation condition and the subsequent blending process, and the method is provided for dietary intervention of alcoholic liver injury due to the regulation effect on hepatic cell oxidative stress and inflammatory factors. The preparation method comprises the following steps: mixing the lucid ganoderma, the phellinus igniarius, the grifola frondosa and pure water according to a weight ratio of 1: 30, carrying out water bath extraction at 90 DEG C for 2-4 hours, filtering, mixing extract liquids according to a ratio, and adjusting the pH value to 5.0-6.0; inoculating yeast into a YPD culture medium, culturing at 22-31 DEG C for 24-96 hours until the pH value is 5.0-6.5 to obtain a yeast liquid, inoculating the obtained yeast liquid into the extract liquid obtained in the step 1), fermenting at 28 DEG C for 72 hours, and adjusting the pH value to 5.5; and heating at 60-70 DEG C for 10-15 minutes to inactivate the yeast, filtering, and refrigerating and storing.

The invention provides lactobacillus pentosus and application thereof in preparation of fermented tea leaves, and belongs to the technical field of microbial fermention.The lactobacillus pentosus has the protease producing capacity, the protease activity of bacterial liquid reaches 15.59 U / mL, and the lactobacillus pentosus can be used for degrading protein; the invention also provides a preparation method of the dark tea, which comprises the following steps: mixing the tea leaves to be fermented with a tea fermentation inoculant, and carrying out pile fermentation in a dark place, and performing anaerobic sealed fermentation on the tea leaves subjected to pile fermentation to obtain the finished dark tea. The black tea obtained by the preparation method disclosed by the invention is high in lactic acid bacteria content, protease activity and polypeptide content, and the lactobacillus pentosus has a wide application prospect in fermentation preparation of the black tea.

The present disclosure provides a process for obtaining a concentrated extracellular vesicles suspension. The method can include fermenting tea (camellia sinensis) with a combination of at least one yeast and bacterium to obtain a fermentation product comprising a liquid material; filtering the fermentation product through a filtering device to give a permeate; filtering the permeate through a second filtering device to give a suspension comprising extracellular vesicles; and recovering the suspension of extracellular vesicles.

The invention discloses a method for preparing fruit-flavored black tea, which belongs to the technical field of black tea preparation. The method is as follows: (1) withering and shaking tea leaves; (2) rolling the shaken tea leaves for the first time, spraying an adsorbent during the rolling process, allowing the tea leaves to stand after the rolling is completed, and simultaneously subjecting the tea leaves to ultraviolet irradiation treatment during the standing process to obtain tea leaves after the first treatment; (3) rolling the tea leaves for the first time, placing the tea leaves on a sieve after the second rolling is completed, and blowing hot air to obtain tea leaves after the second treatment; (4) fermenting the tea leaves after the second treatment; (5) withering the fermented tea leaves and rolling them for the third time to obtain coarse tea; (6) drying the coarse tea leaves to enhance the aroma, thereby obtaining fruit-flavored black tea, which solves the problem that black tea has a raw and astringent taste and a grassy smell.

The invention provides a tea fermentation tank, and relates to the technical field of tea fermentation. The upper end of the caddy body is of an open structure, a top-sealed tea outlet frame is sealed at the upper end of the caddy body, and a tea outlet mechanism is arranged on the top-sealed tea outlet frame and used for blocking the upper end of the caddy body and receiving fermented tea leaves; and the lower end of the tank body is of a conical structure with a wide upper part and a narrow lower part. The conical bottom of the tank body is matched with the folding mechanism, and a dynamic folding-releasing mechanism is formed by gradually pressing the semi-crescent extrusion body and self-adaptively opening and closing the torsional spring of the folding leaf plate, so that the gathering efficiency of tea leaves at the bottom is improved, and accumulated materials are reduced. Through the combined design of a vertical heating pipe and auger conveying in a lifting fermentation pipe, gradient temperature rise is synchronously completed in the vertical lifting process of tea leaves, a temperature-oxygen concentration three-dimensional collaborative field is formed in cooperation with a gas convection system constructed by an oxygen inlet pipe and an air discharge pipe, and the fermentation uniformity is improved to 98.5%.