12 results about "Fermented tea" patented technology

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.

This invention relates to the field of tea processing technology and discloses a fermentation device for tea processing, including a fermentation tank and an inner isolation chamber that rotates inside. The inner isolation chamber is driven to rotate by a motor and a synchronous rod, and is supported by a sliding ball rolling between upper and lower rings to reduce the motor load. A stationary stirring mechanism is suspended in the inner isolation chamber. A stationary spiral plate (secondary) engages with a spiral plate (secondary) on the inner wall of the inner isolation chamber in the opposite direction, and the shearing action of a stationary vertical rod creates an axial reciprocating tumbling motion of the tea leaves within the chamber. A wavy ring is fixed to the outer wall of the inner isolation chamber. During rotation, the ring alternately presses a push rod to overcome spring resistance and slide, causing a brush plate to move radially back and forth to clear the side walls of the inner chamber. Simultaneously, the push rod synchronously extends into the chamber, causing a diagonal plate to move back and forth along a cross-shaped stirring rod, performing lateral mechanical shearing on the deeply accumulated tea leaves. This invention achieves the goals of uniformly turning and stirring fermented tea leaves, preventing clumping and breaking them up, and automatically cleaning the pores.

The present application relates to the technical field of tea processing, and provides a multi-layer hot air circulation drying device for tea leaves, which comprises a drying cabinet body serving as a working area for drying tea leaves, a plurality of drying racks for placing tea leaves being installed in the drying cabinet body, a front sealing cabinet cover being installed on the front side of the drying cabinet body, a shell being vertically slid on the rear side of the drying cabinet body through an electric guide rail, a feeding assembly being used to deliver tea leaves to the drying racks, and a rear sealing cabinet cover being fixedly connected to the top side of the shell and used to seal the rear side of the shell. The fermented tea can be directly subjected to hot air circulation drying after being pressed into a shape in a softened state without manual transfer of materials or replacement of equipment. The integrated design reduces intermediate transfer links, reduces labor cost and material loss, significantly improves the production efficiency of the fermented tea, avoids damage and deformation of the tea cakes during the transfer process, and ensures the stability of the appearance quality of the products.

This invention discloses a *Aspergillus ryukyu* strain and its applications. The *Aspergillus ryukyu* strain is named *Aspergillus ryukyu* P001, with accession number CGMCC NO.42119, deposited on July 3, 2025, at the China General Microbiological Culture Collection Center, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China. The *Aspergillus ryukyu* strain provided by this invention can efficiently secrete catechol 1,2-dioxygenase, significantly improving the degradation efficiency of phenolic substances. When the strain provided by this invention or its produced catechol 1,2-dioxygenase ferments tea (such as ripe Pu-erh tea), it can accelerate the degradation of tea polyphenols, catechins, and other substances, promote the formation of theaflavins, resulting in a reddish-brown tea liquor with a mellow taste and a shortened fermentation cycle.

This invention proposes a honeysuckle fermented tea and its preparation method, including selecting unopened honeysuckle buds, blanching them to obtain honeysuckle bud blanching material; taking honeysuckle flowers and fragrant lotus flowers, withering them at low temperature, drying them, and pulverizing them to obtain composite flower powder; pre-treatment of honeysuckle branches and leaves: taking honeysuckle branches and leaves, withering them naturally to obtain withered branches and leaves; mixing some of the honeysuckle bud blanching material, flower powder, and withered branches and leaves, inoculating them with lactic acid bacteria solution, micro-fermenting them, mixing the micro-fermentation product with the honeysuckle bud blanching material, stirring, and steam drying to obtain honeysuckle fermented tea. The honeysuckle fermented tea obtained by this invention has a chlorogenic acid content of 1.75-2.14%. It has a fine, tight, uniform, clean, and greenish-yellow appearance. The aroma is harmonious with the floral fragrance, pure and long-lasting. The taste is sweet, smooth, fresh, and mellow. The tea soup is clear and bright. The tea leaves are tender, uniform, and bright. The sensory evaluation score is 97 points. It is of good quality, high grade, and has excellent brewing resistance. All tested items meet the requirements of GH / T1091-2014 "Substitute Tea". The product quality is stable.

This invention belongs to the field of fermentation engineering technology and provides the application of *Aspergillus chevalieri* in the preparation of products with auxiliary lipid-lowering functions. The *Aspergillus chevalieri* used in this invention was deposited on July 16, 2021, at the China General Microbiological Culture Collection Center in Beijing, China, and is classified and named *Aspergillus chevalieri*. Aspergillus chevalieri The preservation number is CGMCC NO. 23051. The fermented tea provided by this invention uses small thistle, mulberry leaves, and tea leaves as fermentation substrates, and uses Aspergillus spp. strain to ferment them. The resulting fermented tea has richer nutritional components, better sensory characteristics (flavor and taste), and has the effect of helping to lower blood lipids.

This invention relates to the field of Dianhong tea production technology and provides an automatic fermentation production line for Dianhong tea. The production line includes a base frame, a base plate fixedly installed on one side of the base frame, a box fixedly installed on the top of the base frame, a first support seat fixedly installed on the top of the box, and a hopper fixedly installed on the top of the first support seat; a second support seat fixedly installed on one side of the box; and a third support seat fixedly installed on the top of the base plate. The same conveyor is fixedly installed on both the third and second support seats. The conveyor is used to feed the Dianhong tea to be fermented into the hopper. This automatic fermentation production line for Dianhong tea solves the problem of high labor intensity caused by the current reliance on manual placement of tea leaves into multiple layers of trays inside the fermentation machine during the fermentation process.

This invention relates to the field of rose tea processing technology, and in particular to a method for producing freeze-dried rose fermented tea powder, comprising the following steps: picking, sorting, withering, fermentation, sun-drying, aroma enhancement, impurity removal, extraction, concentration, freeze-drying, and pulverization. In this invention, through a combination of withering and specific fermentation processes, not only is the unpleasant grassy taste removed, but also more complex and mellow fermented aroma substances are generated through enzymatic oxidation and microbial action. Simultaneously, the cell walls are broken down through kneading, fermentation may partially degrade macromolecular nutrients, and hot water extraction allows for their full dissolution. The final ultrafine powder form allows the product to dissolve instantly upon brewing, achieving "zero waste" and highly efficient absorption of nutrients.

The application provides a fermentation method for regulating flavor quality of Zunyi black tea and obtained Zunyi black tea. Including the following steps: providing Zunyi black tea fresh leaves with two leaves and one bud as raw materials; the raw materials are sequentially subjected to withering and rolling to obtain rolled leaves; an inducer is added to the rolled leaves for fermentation treatment to obtain fermented tea leaves; the fermented tea leaves are subjected to drying treatment to obtain Zunyi black tea; wherein the inducer comprises a solute and a solvent; the solute comprises L-theanine derivative, L-phenylalanine ethyl ester and epigallocatechin gallate; the addition amount of the solute in the inducer is 0.8-1.2% of the mass of the rolled leaves. The method is simple, convenient to operate, easy to implement and industrialize, and has practicability and economy.

The application belongs to the technical field of food fermentation and functional beverage product, and discloses a preparation method of a fermented tea product rich in exopolysaccharide. The method uses the water extract of tea leaves or its processing products as the fermentation substrate of tea beverage, adopts a multi-bacterial synergistic step-by-step fermentation process, inoculates Bacillus amyloliquefaciens in the initial fermentation stage to promote the generation of exopolysaccharide, and then inoculates exopolysaccharide-producing yeast and acetic acid bacteria in the re-fermentation stage to perform subsequent fermentation, so that the directional enrichment of exopolysaccharide is realized and the flavor quality of the tea beverage is considered. Through the regulation of the combination and fermentation sequence of the fermentation bacterial flora, the method can reduce the sugar content while improving the level of functional ingredients in the fermented tea beverage, and the obtained fermented tea beverage has good stability and functional characteristics. The method has mild process conditions and strong adaptability, is suitable for different tea fermentation substrates, and is convenient for industrial production and popularization and application.

The application discloses a kind of preparation methods of low-alcohol tea wine based on negative pressure low-temperature rotary evaporation, it is related to tea wine brewing technical field, specifically comprising the following steps: first, tea leaf or tea powder is mixed with water, and tea juice is obtained after leaching and filtering;Then active dry yeast and white granulated sugar are added to tea juice, and tea wine fermentation liquor is obtained after fermentation;Then tea wine fermentation liquor is mixed with base liquor, and the treated liquor is obtained after blending;The treated liquor is placed in rotary evaporation device for rotary evaporation, and low-alcohol concentrated liquor is obtained;Finally, low-alcohol concentrated liquor is filtered, cooled to room temperature, and then aseptically filled, to obtain low-alcohol tea wine;The method is evaporated by negative pressure low-temperature rotary evaporation, so that the boiling point of fermented tea wine is greatly reduced, and can be efficiently evaporated and removed, while water-soluble flavoring substances such as tea polyphenols, amino acids and tea polysaccharides, and heat-sensitive aroma components are retained in the concentrated liquor to the greatest extent due to their higher boiling points than the low-temperature fermentation temperature, avoiding flavor deterioration caused by high temperature in traditional distillation methods.

This invention discloses a method for preparing liquid fermented tea that enhances the floral and fruity aroma of tea leaves, belonging to the field of fermented tea technology. This invention uses Pichia pastoris (a type of yeast). Pichia cactophila FL2 fermented tea liquor, after fermentation, shows an increase of more than 11.59 times in the content of floral and fruity aroma compounds such as terpinene, an increase of 86.58 times in the content of phenylethanol, an increase of 82.83 times in the content of phenethyl acetate, and an increase of 369.26 μg / mL in the content of 1-butanol and o-cymene from 0. In addition, the increases in cymene, α-terpineol, and nerolidol reached 5.41, 13.54, and 3.34 times, respectively. The interaction of various aroma components gives the tea liquor a unique "lemon and citrus fruity aroma" flavor, while also containing sweet and sour aroma compounds. It has a good flavor and is of industrial promotion value.