CN1022215C

CN1022215C - Artificial method of inoculing green aspergillus onto brick tea

Info

Publication number: CN1022215C
Application number: CN 90105544
Authority: CN
Inventors: 唐宏志; 岳新民; 胡楚民
Original assignee: HUNAN BUREAU OF I/E COMMODITIES INSPECTION
Current assignee: HUNAN BUREAU OF I/E COMMODITIES INSPECTION
Priority date: 1990-09-04
Filing date: 1990-09-04
Publication date: 1993-09-29
Anticipated expiration: 2005-09-04
Also published as: CN1059451A

Abstract

The present invention relates to an artificial method for inoculating grey-green aspergillus onto tuckahoe brick tea, which belongs to the production of tea products added with microorganisms to ferment. The present invention adopts the mode that a certain amount of grey-green aspergillus strains are artificially inoculated after raw materials for preparing the tea are steamed for the first time, and thus, the grey-green aspergillus occupies growth dominance in the producing initial stage of the tuckahoe brick tea; the growth of other motley bacteria is suppressed, and consequently the quality of the tuckahoe brick tea is enhanced. Meanwhile, a simple, convenient and feasible enlargement and cultivation method for bacterial strains is put forward. The present invention enhances the quality of the tuckahoe brick tea, reduces the numbers of rejects and simultaneously shortens production period.

Description

Artificial method of inoculing green aspergillus onto brick tea

The method of artificial inoculation Aspergillus amstelodami production Fu brick tea belongs to the production of the tea product that adds microbial fermentation.

The Fu brick tea is one of distinctive tealeaves assortment of China, is the requisite beverage of the border area people.The production characteristics of Fu brick tea are through unique " growing dim " operation, the Fu brick tea that is pressed sizing is put into the drying room with certain temperature and humidity conditions, allow aspergillus glaucus (Aspergillus glaucus) self-sow, and form the peculiar quality and flavor of Fu brick tea.Because traditional Fu brick tea production process is the Fu brick tea that is pressed into the brick type after the secondary decatize, allow its nature " growing dim ", promptly allow the Aspergillus amstelodami self-sow.Because of the Aspergillus amstelodami poor growth, and other moulds such as aspergillus niger, blue or green aspergillus and varied bacteria growing speed are fast, the growth of assorted mould inhibition Aspergillus amstelodami therefore often occurs, cause the Fu brick tea to go mouldy and scrap; Traditional production technique production cycle is about simultaneously needs 22-24 days.The present invention is intended to change traditional production method, makes being grown in of Aspergillus amstelodami produce phase beginning and preponderates very soon, thereby suppress varied bacteria growing, improves the quality of Fu brick tea, shortens the production cycle simultaneously, reduces production costs, and increases product production.

The technical scheme that realizes task of the present invention is: artificial inoculation Aspergillus amstelodami in the Fu brick tea, its method is with certain proportion collocation mixing with the raw material aged tea leaf of brickmaking tea, stalk, end, after first time decatize, with the tealeaves bacterial classification inoculation that contains Aspergillus amstelodami, the temperature of decatize is 100 ℃ for the first time, 30 seconds time, inoculum size is 2 * 10 ⁴Individual/more than the kg raw material, the preparation method of tea juice bacterial classification is that the tea juice that will be cooled to through scalding about 45 ℃ soaks a certain amount of tea dust bacterial classification, shakes up, and is diluted to desired concn; And the preparation of tea dust bacterial classification be aged tea leaf is ground into last, add water and a certain amount of sucrose is matrix, inoculation Aspergillus amstelodami slant strains is put 28 ℃ (under constant temperature) and was cultivated 10 days behind the sterilization, taking-up places in the moisture eliminator, treats to put into the refrigerator preservation behind the tea dust complete drying.

The present invention is described in detail in detail below.

Decatize is one of master operation of Fu brick tea production, its objective is softening raw material, is convenient to be pressed into brick shape, also can kill assorted bacterium in the raw material simultaneously.The test show, the brick tea raw material through 100 ℃ 30 second decatize can kill whole moulds substantially.Therefore at tea making raw material aged tea leaf, stalk, carry out the decatize first time behind the ratio collocation mixing of end in 72-74: 18-20: 6-8, the temperature of decatize is 100 ℃, about 30 seconds of time, the surface temperature of stacking is about 40 ℃ at this moment, the about 65-80 of core temperature ℃, can add tea juice bacterial classification inoculation, the bacteria containing amount of bacterial classification is 500/ml, inoculum size is the 100ml/2kg brick tea, after stirring, promptly carry out the decatize second time, the temperature of secondary decatize is controlled at about 95-100 ℃, about 20 seconds of time, such secondary decatize condition can guarantee the growth vigor of artificial inoculation Aspergillus amstelodami, then by the heavy 2kg compression moulding of every brick tea, naturally cooling 2-3 hour, enter drying room after the packing, advance the humiture that to control drying room after the baking, according to the production technique of the growth needs and the Fu brick tea of Aspergillus amstelodami, temperature, humidity control can be divided into for three stages: 1. advanced to dry by the fire 1-6 days, keep 27-29 ℃ of temperature, relative humidity 75-85%, 2. 7-10 days, humidity 29-35 ℃, relative humidity 40-75%, 3. 11-14 days, temperature 36-45 ℃, relative humidity 30-39%.Approximately 12-14 days the training in footpath spend, grow dim, after the drying, sending out of brick tea profile is luxuriant, particle is big and evenly, look is Huang entirely, and arohid flavour gas is arranged, when making tea the soup look orange, slightly deeply, flavour is pure and mild.

Need a large amount of Aspergillus amstelodami bacterial classifications in the Fu brick tea production process, therefore must solve the enlarged culturing problem of bacterial classification.The present invention as one-level enlarged culturing matrix, makes secondary enlarged culturing matrix with tea juice with tea dust on the slant strains basis, produce the bacterial classification of going up needs to satisfy.

The preparation method of tea dust bacterial classification is: aged tea leaf is ground into the end, takes by weighing 50g, will have in the Erlenmeyer flask of granulated glass sphere, add water 50ml, with sucrose 0.5g, shake up again, placed boiling water bath earlier 30 minutes in 1000ml, and standby after 20 minutes in sterilization under 121 ℃ of conditions again.During inoculation, after washing the pure Aspergillus amstelodami of growing on the high sugared Cha Shi agar slant with the 10ml sterile saline, shake up and make bacteria suspension, inoculation bacteria suspension 5ml in each tea dust matrix triangular flask, put in 28 ℃ of thermostat containers and cultivated 10 days, treat that Aspergillus amstelodami growth vigorous back taking-up places in the moisture eliminator, and note often changing siccative, treat the tea dust complete drying, have when shaking triangular flask from the wall sense to can be transferred to the refrigerator preservation.

During the secondary enlarged culturing, soak into about tea juice and sterilization postcooling to 45 ℃, use the tea dust bacterial classification inoculation, soak the tea dust bacterial classification with tea juice during inoculation, shake up again, be diluted to finite concentration with tea dust.

With the Fu brick tea that method of the present invention is produced, quality is obviously improved, and advances baking and just can meet and exceed Fu brick tea national standard (Aspergillus amstelodami 40 * 10 in 6 days ⁴Individual/g Fu brick tea), and the rate of reducing the number of rejects and seconds greatly; Production cycle while went out baking by original 22-24 days and foreshortens to 12-14 days, thereby can save energy consumption 1/2, reduced cost, and improved output.The production method simple possible of the Aspergillus amstelodami of artificial inoculation simultaneously, easy to utilize.

Claims

1, a kind of artificial inoculation Aspergillus amstelodami is produced the method for Fu brick tea, it is characterized in that making raw material aged tea leaf, stalk, the last ratio collocation mixing of Fu brick tea with 72-74: 18-20: 6-8, after first time decatize, with the tea juice bacterial classification inoculation that contains Aspergillus amstelodami, inoculum size is 2 * 10 ⁴Individual/more than the kg raw material.

2, produce the method for Fu brick tea according to the described artificial inoculation Aspergillus amstelodami of claim 1, when it is characterized in that for the first time decatize, the temperature of decatize is 100 ℃, 30 seconds time.

3, the method for producing the Fu brick tea according to the described artificial inoculation Aspergillus amstelodami of claim 1, the preparation that it is characterized in that tea juice bacterial classification is that the tea juice that will be cooled to through scalding about 45 ℃ soaks a certain amount of tea dust bacterial classification, shakes up, and is diluted to desired concn.

4, the method for producing the Fu brick tea according to the described artificial inoculation Aspergillus amstelodami of claim 3, the preparation that it is characterized in that the tea dust bacterial classification be aged tea leaf is ground into last, adding water and a certain amount of sucrose is matrix, inoculation Aspergillus amstelodami slant strains behind the sterilization, put under 28 ℃ of constant temperatures to cultivate and be placed in the moisture eliminator in 10 days, put into refrigerator when treating the tea dust complete drying and preserve standby.