CN104938699A - Method for carrying out liquid fermentation to produce pu'er tea powder employing fresh leaves as raw material - Google Patents
Method for carrying out liquid fermentation to produce pu'er tea powder employing fresh leaves as raw material Download PDFInfo
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Abstract
The invention relates to a method for carrying out liquid fermentation to produce pu'er tea powder employing fresh leaves as a raw material. The method comprises the following steps: cleaning bacteria on fresh tea leaves; removing impurities, and carrying out fixation to obtain a fermenting material; boiling, mixing a boiling liquid with a bacteria cleaning liquid, and carrying out liquid fermentation; inactivating, centrifuging or filtering the fermentation liquid; and concentrating and drying to obtain the pu'er tea powder.
Description
Technical field:
The present invention relates to the preparation method of Pu'er tea, is particularly the preparation method of the instant powder of dissolubility Pu'er tea, and described method produces the instant powder of Pu'er tea with fresh leaf for raw material carries out liquid state fermentation.
Background technology:
Pu'er tea, after fermentation teas, traditional processing technology (solid state fermentation) comprising: with the fresh leaf of big-leaf species in yunnan tea tree for raw material, through completing, kneading, the solar dried green tea of various tenderness made of the operation such as Exposure to Sunlight, take solar dried green tea as raw material through manually facilitating after fermentation (" wet heap "), steam rub, the shaping finished product Pu'er tea making various shape.
The pile-fermentation of Pu'er tea is the critical process of quality responses, refers to and sprinkles water after solar dried green tea is stacked into certain altitude, above cover burlap, promote that tealeaves is zymosthenic to carry out, make it, at hyther bottom fermentation certain hour, to be transformed into after certain degree until tealeaves, then to spread out to dry.A series of violent chemical change is there is in Pu'er tea in pile-fermentation process.Enzymatic catalysis, microbial action and hyther cause the complex reaction such as oxidation, reduction, chemical combination, decomposition, esterification, isomerization between Pu'er tea inner material, the convergence of millet paste and bitter taste are obviously reduced, add soluble sugar higher in raw material and water extraction, flavour is converted into by raw material strong mellow.A large amount of formation of theabrownin in fermentation, make soup look become the reddish brown of finished product by the yellowish green of raw material.The simultaneously formation of a large amount of special composition in wet heap process, make the fragrance of Pu'er tea have a raw material fresh clearly become mellow.
But solid-state fermentation process is as the mode of production of traditional fermented tea, there is fermentation period length, labour intensity is large, sweat cannot the shortcoming such as Automated condtrol, product quality instability.Usual employing conventional solid-state fermenting and producing Pu'er tea needs 40-60 days, then is extracted by Pu'er tea, and making Pu ' er tea powder also needs 20-32 hour.
For solving the deficiency of conventional solid-state zymotechnique, liquid state fermentation technology combines with Pu-erh tea fermentation technology by the present invention, achieves sealed fermenting, sweat is controlled, automaticity is high, fermentation period is short, economize energy reduce the modernization fermented tea production technology of labour intensity.
Summary of the invention:
The present invention relates to the preparation method of the instant powder of a kind of Pu'er tea, said method comprising the steps of:
Step 1, fresh tea passes washes bacterium, washes bacterium liquid for subsequent use;
Step 2, washes the tea green-keeping process after bacterium, carries out boiling afterwards carrying, leach cooking liquid and wash bacterium liquid merge;
Step 3, liquid state fermentation;
Step 4, zymotic fluid is through deactivation, and centrifugal or filtration, concentrates, be drying to obtain.
Wherein, described fresh tea passes refers to: the fresh leaf of bud one leaf, bud two leaf, directly uses, without the need to depositing after plucking.
Complete the enzymatic activity referred to by high temperature and passivation fresh tea passes, suppresses the enzymatic oxidation of the materials such as the polyphenol in fresh leaf, evaporate fresh leaf portion of water, make tealeaves deliquescing, be convenient to knead shaping, simultaneously foul smell, promotes the formation of the good fragrance of tealeaves.
Wherein, described in step 1, fresh tea passes washes bacterium, and namely tealeaves water washs, and the bulking value ratio of tealeaves and water is 3-7:10, washes the bacterium liquid that gets off as the bacterial classification of liquid state fermentation, washes bacterium liquid for subsequent use.
Wherein, fixing method described in step 2 is selected from one of following method: baking, drag for green grass or young crops, steam blue or green, roller fixation method, preferred roller fixation.
Wherein said baking, condition is: 100-300 DEG C of baking 10-30min, 20-60s turn over once;
Describedly drag for green grass or young crops, condition is: boiling water bath drags for blue or green 5-30s, takes out and dries fresh leaf surface moisture;
Described steaming is blue or green, and condition is: boiling water bath steams blue or green 10-40s, takes out and dries fresh leaf surface moisture;
Described roller fixation, condition is: complete temperature 300-500 DEG C, drum rotation speed 10-40rpm, throws leaf amount 100-300g, throws tip speed 10-30s/ time.
Wherein, described in step 2, method comprises: after completing, fresh leaf carries out boiling carrying, and carries out boiling carrying after can pulverizing, and also directly can carry out boiling carrying without pulverizing, for making lixiviate more abundant, boiling and carrying after preferably pulverizing.The bulking value ratio of boiling tealeaves and water when carrying is 3-7:30, and boiling time is 5-10min, boils and proposes number of times 1-3 time, boils to be leached by tealeaves after carrying to obtain tealeaves leach cooking liquid, and leach cooking liquid adds after being cooled to room temperature to be washed bacterium liquid and mix.
Wherein, the liquid state fermentation described in step 3, method is as follows:
The leach cooking liquid of step 2 is injected fermentation tank with the mixed liquor washing bacterium liquid ferment, sealed fermenting, fermentation condition is as follows:
Cultivation temperature is 30-40 DEG C, and the cultivation time is 2-8d, and enzymatic temperature is 40-70 DEG C, and the enzymatic time is 2-7d.
Preferably, cultivation temperature is 30-35 DEG C, and the cultivation time is 3-4d, and enzymatic temperature is 50-55 DEG C, and the enzymatic time is 2-3d.
Most preferred, cultivation temperature 30 DEG C fermentation 4 days, after be warming up to enzymatic temperature 50 C and ferment 2 days.
Zymotic fluid is obtained after fermentation ends.
Wherein, the method described in step 4, comprising:
By fermentation liquor boiling sterilization, the centrifugal 10-20min of 7000-10000rpm obtains fermented tea juice; Fermented tea juice is concentrated, is concentrated into proportion 1.080-1.200, thickening temperature 50-80 DEG C, spraying dry (EAT 160-196 DEG C), obtain instant capacity tea powder (precious also referred to as tea).
Selection process of the present invention, be through screening obtain, screening technique is as follows:
The selection of fixing method:
Different fixing method is adopted to complete, after completing, fresh leaf is through liquid state fermentation, content according to the profile of gained tea powder, soup look, local flavor and basic substance is evaluated, determine that the best mode of completing is roller fixation, condition is: complete temperature 300-500 DEG C, drum rotation speed 10-40rpm, throws leaf amount 100-300g, throws tip speed 10-30s/ time (see optimum efficiency data in table 1).
The selection of liquid state fermentation method:
Content according to the profile of gained tea powder, soup look, local flavor and basic substance evaluates fermentation temperature and fermentation time, wherein fermentation temperature comprises cultivation temperature and enzymatic temperature, fermentation results shows, during cultivation temperature 30-35 DEG C, during enzymatic temperature 50-55 DEG C, best results, cultivation time 3-4d, during enzymatic 2-3d, best results (see optimum efficiency data in table 1).
Therefore the most preferred method of the present invention is as follows:
Get Pu'er tea fresh leaves, be first that 3-7:10 carries out washing bacterium process according to the bulking value ratio of tealeaves and water, wash bacterium liquid for subsequent use.Wash the fresh leaf after bacterium and carry out roller fixation, complete temperature 300-500 DEG C, drum rotation speed 10-40rpm, throw leaf amount 100-300g, throw tip speed 10-30s/ time, tealeaves after completing directly is pulverized, after pulverizing, water-removing leaves is that 3-7:30 adds water in tea bulking value ratio, stir evenly, normal pressure boils 2-3 time, each 5-10min, the leach cooking liquid of tealeaves is obtained after filter-cloth filtering, leach cooking liquid adds after being cooled to room temperature washes bacterium liquid, mixing and stirring carries out liquid state fermentation, during cultivation temperature 30-35 DEG C, cultivation time 3-4d, after be adjusted to enzymatic temperature 50-55 DEG C, enzymatic 2-3d, by fermentation liquor boiling sterilization, the centrifugal 10-20min of 7000-10000rpm obtains fermented tea juice, fermented tea juice is concentrated, be concentrated into proportion 1.080-1.200, thickening temperature 50-80 DEG C, spraying dry, EAT 160-196 DEG C, obtain instant capacity tea powder.
Method of the present invention, beneficial effect is as follows:
The instant capacity tea powder that this method is produced is rapidly dissolvable in water, and color and luster is brown red bright, and mellow in taste is returned sweet, to conventional solid-state fermented tea lixiviate gained tea powder profile, soup look, local flavor similar with basic substance content (table 1).
According to the regulation of GB, we measure the active ingredient Tea Polyphenols of gained Pu ' er tea powder, the content of caffeine, as shown in table 2, result shows, the tea powder of fresh tree leaf liquid fermented gained of the present invention, compared with the tea powder of conventional solid-state fermenting and producing, Tea Polyphenols is consistent with the content of caffeine substantially.
This method substantially reduces fermentation period simultaneously, traditionally process for solid state fermentation produces Pu'er tea approximately needs 40-60 days, again Pu'er tea is carried out lixiviate, prepare instant tea powder, also need 20-32 hour, and adopt technique of the present invention, altogether need about 4-15 days, instant Pu'er tea powder can be obtained, and organoleptic quality and basic substance content similar to traditional handicraft, and not do not reduce the content of active ingredient Tea Polyphenols and caffeine.
In addition, technique of the present invention can realize cleaner production and modernization quality control, achieves sealed fermenting, sweat is controlled, automaticity is high, economize energy and reduction labour intensity.
The fresh tree leaf liquid fermented tea powder of table 1. and solid state fermentation produce the contrast of tea powder organoleptic quality
The fresh tree leaf liquid fermented tea powder of table 2. and solid state fermentation are produced tea powder physical and chemical index and are contrasted
| Sample | Tea Polyphenols | Caffeine |
| Solid state fermentation tea produces tea powder | 22-25% | 8-11% |
| Liquid state fermentation tea powder | 22-35% | 8-10% |
Accompanying drawing illustrates:
The process chart of Pu ' er tea powder is prepared in Fig. 1 conventional Pu'er tea solid state fermentation and lixiviate
Fig. 2 process chart of the present invention
Detailed description of the invention:
Further illustrate the present invention by the following examples.
Embodiment 1
Get Pu'er tea fresh leaves 500g, fresh leaf is first according to fresh tea passes: water=5:10(w/v) carry out washing bacterium process, after washing bacterium, fresh leaf carries out baking, baking 20min at 120 DEG C, and every 30s turns over once.Tealeaves after baking is directly pulverized.Tealeaves after the rear water-removing leaves of pulverizing completes by tea-water proportion 5:30(: water, w/v) add distilled water, stir evenly, normal pressure boils 2 times, and each about 5min obtains the leach cooking liquid of tealeaves after filter-cloth filtering.Leach cooking liquid adds after being cooled to room temperature washes bacterium liquid, and mixing and stirring carries out liquid state fermentation, fermentation temperature 30 DEG C, fermentation time about 4d, and rear temperature is adjusted to 50 DEG C of fermentation 2d, obtains zymotic fluid after fermentation ends.Gained fermentation liquor boiling water boiling drives row sterilizing 5min into, obtains fermented tea juice through 10000rpm centrifugation 10min; 70 DEG C are evaporated to proportion 1.100; Instant capacity tea powder is obtained after spray-dried (EAT 170 DEG C).
Embodiment 2
Get Pu'er tea fresh leaves 500g, fresh leaf is first according to fresh tea passes: water=3:10(w/v) carry out washing bacterium process, after washing bacterium, fresh leaf carries out dragging for green grass or young crops, and boiling water bath drags for blue or green 15s, dries fresh leaf surface moisture for subsequent use after taking-up.Drag for the tealeaves after green grass or young crops directly to pulverize.Tealeaves after the rear water-removing leaves of pulverizing completes by tea-water proportion 3:30(: water, w/v) add distilled water, stir evenly, normal pressure boils about 10min, obtains the leach cooking liquid of tealeaves after filter-cloth filtering.Leach cooking liquid adds after being cooled to room temperature washes bacterium liquid, and mixing and stirring carries out liquid state fermentation, fermentation temperature 40 DEG C, fermentation time about 5d, and rear temperature is adjusted to 60 DEG C of fermentation 3d, obtains zymotic fluid after fermentation ends.Gained fermentation liquor boiling water boiling drives row sterilizing 5min into, obtains fermented tea juice through 7000rpm centrifugation 20min; 50 DEG C are evaporated to proportion 1.080; Instant capacity tea powder is obtained after spray-dried (EAT 160 DEG C).
Embodiment 3
Get Pu'er tea fresh leaves 500g, fresh leaf is first according to fresh tea passes: water=6:10(w/v) carry out washing bacterium process, after washing bacterium, fresh leaf carries out steaming green grass or young crops, and boiling water bath steams blue or green 30s, dries fresh leaf surface moisture for subsequent use after taking-up.The tealeaves steamed after green grass or young crops is directly pulverized.Tealeaves after the rear water-removing leaves of pulverizing completes by tea-water proportion 6:30(: water, w/v) add distilled water, stir evenly, normal pressure boils about 8min, obtains the leach cooking liquid of tealeaves after filter-cloth filtering.Leach cooking liquid adds after being cooled to room temperature washes bacterium liquid, and mixing and stirring carries out liquid state fermentation, fermentation temperature 50 DEG C, fermentation time about 7d, and rear temperature is adjusted to 70 DEG C of fermentation 4d, obtains zymotic fluid after fermentation ends.Gained fermentation liquor boiling water boiling drives row sterilizing 5min into, obtains fermented tea juice through 8000rpm centrifugation 15min; 60 DEG C are evaporated to proportion 1.150; Instant capacity tea powder is obtained after spray-dried (EAT 180 DEG C).
Embodiment 4
Get Pu'er tea fresh leaves 10kg, fresh leaf is first according to fresh tea passes: water=7:10(w/v) carry out washing bacterium process, after washing bacterium, fresh leaf carries out roller fixation, the temperature that completes 400 DEG C, drum rotation speed 20rpm, throws leaf amount 150g, throws tip speed 10s/ time.Tealeaves after roller fixation is directly pulverized.Tealeaves after the rear water-removing leaves of pulverizing completes by tea-water proportion 7:30(: water, w/v) add distilled water, stir evenly, normal pressure boils 3 times, and each about 9min obtains the leach cooking liquid of tealeaves after filter-cloth filtering.Leach cooking liquid adds after being cooled to room temperature washes bacterium liquid, and mixing and stirring carries out liquid state fermentation, fermentation temperature 30 DEG C, fermentation time about 8d, and rear temperature is adjusted to 60 DEG C of fermentation 6d, obtains zymotic fluid after fermentation ends.Gained fermentation liquor boiling water boiling drives row sterilizing 5min into, obtains fermented tea juice through 9000rpm centrifugation 10min; 80 DEG C are evaporated to proportion 1.200; Instant capacity tea powder is obtained after spray-dried (EAT 196 DEG C).
Embodiment 5
Get Pu'er tea fresh leaves 500g, fresh leaf is first according to fresh tea passes: water=5:10(w/v) carry out washing bacterium process, after washing bacterium, fresh leaf carries out baking, baking 30min at 300 DEG C, and every 60s turns over once.Tealeaves after baking is directly pulverized.Tealeaves after the rear water-removing leaves of pulverizing completes by tea-water proportion 5:30(: water, w/v) add distilled water, stir evenly, normal pressure boils 3 times, and each about 5min obtains the leach cooking liquid of tealeaves after filter-cloth filtering.Leach cooking liquid adds after being cooled to room temperature washes bacterium liquid, and mixing and stirring carries out liquid state fermentation, fermentation temperature 30 DEG C, fermentation time about 4d, and rear temperature is adjusted to 50 DEG C of fermentation 2d, obtains zymotic fluid after fermentation ends.Gained fermentation liquor boiling water boiling drives row sterilizing 5min into, obtains fermented tea juice through 10000rpm centrifugation 10min; 70 DEG C are evaporated to proportion 1.100; Instant capacity tea powder is obtained after spray-dried (EAT 170 DEG C).
Embodiment 6
Get Pu'er tea fresh leaves 500g, fresh leaf is first according to fresh tea passes: water=3:10(w/v) carry out washing bacterium process, after washing bacterium, fresh leaf carries out dragging for green grass or young crops, and boiling water bath drags for blue or green 30s, dries fresh leaf surface moisture for subsequent use after taking-up.Drag for the tealeaves after green grass or young crops complete by tea-water proportion 3:30(after tealeaves: water, w/v) add distilled water, stir evenly, normal pressure boils 2 times, and each about 10min obtains the leach cooking liquid of tealeaves after filter-cloth filtering.Leach cooking liquid adds after being cooled to room temperature washes bacterium liquid, and mixing and stirring carries out liquid state fermentation, fermentation temperature 40 DEG C, fermentation time about 5d, and rear temperature is adjusted to 60 DEG C of fermentation 3d, obtains zymotic fluid after fermentation ends.Gained fermentation liquor boiling water boiling drives row sterilizing 5min into, obtains fermented tea juice through 7000rpm centrifugation 20min; 50 DEG C are evaporated to proportion 1.080; Instant capacity tea powder is obtained after spray-dried (EAT 160 DEG C).
Embodiment 7
Get Pu'er tea fresh leaves 500g, fresh leaf is first according to fresh tea passes: water=6:10(w/v) carry out washing bacterium process, after washing bacterium, fresh leaf carries out steaming green grass or young crops, and boiling water bath steams blue or green 40s, dries fresh leaf surface moisture for subsequent use after taking-up.Tealeaves after the tealeaves steamed after green grass or young crops completes by tea-water proportion 6:30(: water, w/v) add distilled water, stir evenly, normal pressure boils about 8min, obtains the leach cooking liquid of tealeaves after filter-cloth filtering.Leach cooking liquid adds after being cooled to room temperature washes bacterium liquid, and mixing and stirring carries out liquid state fermentation, fermentation temperature 50 DEG C, fermentation time about 7d, and rear temperature is adjusted to 70 DEG C of fermentation 4d, obtains zymotic fluid after fermentation ends.Gained fermentation liquor boiling water boiling drives row sterilizing 5min into, obtains fermented tea juice through 8000rpm centrifugation 15min; 60 DEG C are evaporated to proportion 1.150; Instant capacity tea powder is obtained after spray-dried (EAT 180 DEG C).
Embodiment 8
Get Pu'er tea fresh leaves 10kg, fresh leaf is first according to fresh tea passes: water=7:10(w/v) carry out washing bacterium process, after washing bacterium, fresh leaf carries out roller fixation, the temperature that completes 500 DEG C, drum rotation speed 10rpm, throws leaf amount 300g, throws tip speed 30s/ time.Tealeaves after roller fixation is directly pulverized.Tealeaves after the rear water-removing leaves of pulverizing completes by tea-water proportion 7:30(: water, w/v) add distilled water, stir evenly, normal pressure boils about 9min, obtains the leach cooking liquid of tealeaves after filter-cloth filtering.Leach cooking liquid adds after being cooled to room temperature washes bacterium liquid, and mixing and stirring carries out liquid state fermentation, fermentation temperature 30 DEG C, fermentation time about 8d, and rear temperature is adjusted to 60 DEG C of fermentation 6d, obtains zymotic fluid after fermentation ends.Gained fermentation liquor boiling water boiling drives row sterilizing 5min into, obtains fermented tea juice through 9000rpm centrifugation 10min; 80 DEG C are evaporated to proportion 1.200; Instant capacity tea powder is obtained after spray-dried (EAT 196 DEG C).
Embodiment 9
Get Pu'er tea fresh leaves 10kg, fresh leaf is first according to fresh tea passes: water=7:10(w/v) carry out washing bacterium process, after washing bacterium, fresh leaf carries out roller fixation, the temperature that completes 300 DEG C, drum rotation speed 40rpm, throws leaf amount 100g, throws tip speed 20s/ time.Tealeaves after tealeaves after roller fixation completes by tea-water proportion 7:30(: water, w/v) add distilled water, stir evenly, normal pressure boils 2 times, and each about 10min obtains the leach cooking liquid of tealeaves after filter-cloth filtering.Leach cooking liquid adds after being cooled to room temperature washes bacterium liquid, and mixing and stirring carries out liquid state fermentation, fermentation temperature 30 DEG C, fermentation time about 8d, and rear temperature is adjusted to 50 DEG C of fermentation 3d, obtains zymotic fluid after fermentation ends.Gained fermentation liquor boiling water boiling drives row sterilizing 5min into, obtains parting liquid through 10000rpm centrifugation 10min; 70 DEG C are evaporated to proportion 1.120; Instant capacity tea powder is obtained after spray-dried (EAT 190 DEG C).
Claims (12)
1. a preparation method for the instant powder of Pu'er tea, is characterized in that, said method comprising the steps of:
Step 1, fresh tea passes washes bacterium, washes bacterium liquid for subsequent use;
Step 2, washes the tea green-keeping process after bacterium, carries out boiling afterwards carrying, leach cooking liquid and wash bacterium liquid merge;
Step 3, liquid state fermentation;
Step 4, zymotic fluid is through deactivation, and centrifugal or filtration, concentrates, be drying to obtain.
2. method according to claim 1, is characterized in that,
Wherein, described in step 1, fresh tea passes washes bacterium, and namely tealeaves water washs, and the bulking value ratio of tealeaves and water is 3-7:10, washes bacterium liquid for subsequent use.
3. method according to claim 1, is characterized in that,
Wherein, fixing method described in step 2 is selected from one of following method: baking, drag for green grass or young crops, steam blue or green, roller fixation.
4. method according to claim 3, is characterized in that,
Wherein said baking, condition is: 100-300 DEG C of baking 10-30min, 20-60s turn over once.
5. method according to claim 3, is characterized in that,
Describedly drag for green grass or young crops, condition is: boiling water bath drags for blue or green 5-30s, takes out and dries fresh leaf surface moisture.
6. method according to claim 3, is characterized in that,
Described steaming is blue or green, and condition is: boiling water bath steams blue or green 10-40s, takes out and dries fresh leaf surface moisture.
7. method according to claim 3, is characterized in that,
Described roller fixation, condition is: complete temperature 300-500 DEG C, drum rotation speed 10-40rpm, throws leaf amount 100-300g, throws tip speed 10-30s/ time.
8. method according to claim 1, is characterized in that,
Wherein, described in step 2, method comprises: the fresh leaf after completing carries out boiling carrying after pulverizing, also directly can carry out boiling carrying without pulverizing, the bulking value ratio of boiling tealeaves and water when carrying is 3-7:30, boiling and carrying number of times is 1-3 time, each 5-10min, boils to be leached by tealeaves after carrying and obtains tealeaves leach cooking liquid, and leach cooking liquid adds after being cooled to room temperature to be washed bacterium liquid and mix.
9. method according to claim 1, is characterized in that,
Wherein, the liquid state fermentation described in step 3, method is as follows:
The leach cooking liquid of step 2 is injected fermentation tank with the mixed liquor washing bacterium liquid ferment, adopt sealed fermenting, fermentation condition is as follows:
Cultivation temperature is 30-40 DEG C, and the cultivation time is 2-8d, and enzymatic temperature is 40-70 DEG C, and the enzymatic time is 2-7d.
10. method according to claim 9, is characterized in that,
Cultivation temperature is 30-35 DEG C, and the cultivation time is 3-4d, and enzymatic temperature is 50-55 DEG C, and the enzymatic time is 2-3d.
11. methods according to claim 1, is characterized in that,
Wherein, the method described in step 4, comprises
Fermentation liquor boiling sterilization, the centrifugal 10-20min of 7000-10000rpm are obtained fermented tea juice; Concentrated by fermented tea juice, be concentrated into proportion 1.080-1.200, thickening temperature 50-80 DEG C, spraying dry, EAT 160-196 DEG C, obtains instant capacity tea powder.
12. according to the arbitrary described method of claim 1 ~ 11, and it is characterized in that, step is as follows:
Get Pu'er tea fresh leaves, first be that 3-7:10 carries out washing bacterium process according to the bulking value ratio of tealeaves and water, after washing bacterium, fresh leaf carries out roller fixation, complete temperature 300-500 DEG C, drum rotation speed 10-40rpm, throw leaf amount 100-300g, throw tip speed 10-30s/ time, tealeaves after completing directly is pulverized, after pulverizing, water-removing leaves is that 3-7:30 adds water in tea bulking value ratio, stir evenly, normal pressure boils 2-3 time, each 5-10min, the leach cooking liquid of tealeaves is obtained after filter-cloth filtering, leach cooking liquid adds after being cooled to room temperature washes bacterium liquid, mixing and stirring carries out liquid state fermentation, during cultivation temperature 30-35 DEG C, cultivation time 3-4d, after be adjusted to enzymatic temperature 50-55 DEG C, enzymatic 2-3d, by fermentation liquor boiling sterilization, the centrifugal 10-20min of 7000-10000rpm obtains fermented tea juice, fermented tea juice is concentrated, be concentrated into proportion 1.080-1.200, thickening temperature 50-80 DEG C, spraying dry, EAT 160-196 DEG C, obtain instant capacity tea powder.
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| CN111109405A (en) * | 2020-03-10 | 2020-05-08 | 云南贡润祥茶产业开发有限公司 | Combined fermentation process of edible fungus polysaccharide Pu' er tea |
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