CN105104610A - Preparation method and application of tea fermentation bacterium yeast - Google Patents
Preparation method and application of tea fermentation bacterium yeast Download PDFInfo
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- CN105104610A CN105104610A CN201510600150.0A CN201510600150A CN105104610A CN 105104610 A CN105104610 A CN 105104610A CN 201510600150 A CN201510600150 A CN 201510600150A CN 105104610 A CN105104610 A CN 105104610A
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Abstract
The invention discloses a preparation method of tea fermentation bacterium yeast. The preparation method comprises the following steps: weighing tea, adjusting the moisture content, after sterilizing, cooling to the room temperature, inoculating the tea with eurotium, and placing in an incubator for first post-fermentation culture, so as to obtain triangular flask bacterium yeast; weighing tea, adjusting the water activity to be 0.86-0.95, after sterilizing, cooling to the room temperature, and uniformly mixing the primarily treated tea with the triangular flask bacterium yeast for secondary post-fermentation culture according to the ratio of the primarily treated tea to the triangular flask bacterium yeast in parts by weight being 100: (0.5-3); fermenting for 5-7 days to obtain the tea fermentation bacterium yeast. The invention also provides a method for carrying out post-fermentation on tea by using the tea fermentation bacterium yeast. The tea fermentation bacterium yeast disclosed by the invention belongs to a solid leavening agent, and compared with the eurotium spore suspension, the tea fermentation bacterium yeast has the following advantages: the change of tea water activity and the temperature and humidity of the environment is avoided, the product is enabled to be closer to the original quality of tea, and the quantity of eurotium is increased.
Description
Technical field
The present invention relates to a kind of preparation method and application of tea leaf fermentation bacterium song, relate to microbiology and food processing association area.
Background technology
Tealeaves is China's Traditional Agricultural product, with a long history.Azymic tea, semi-fermented tea and full fermented tea can be divided into by the degree of oxidation in Tea Processing process.Semi-fermented tea has oolong tea, and full fermented tea comprises black tea and the large class of black tea two.The formation of fermented tea qualitative characteristics be unable to do without the effect of self enzyme system and microorganism secretion enzyme system in tealeaves.The after fermentation of tealeaves is generally the result of microorganism secretion enzyme system effect, such as, in the black tea ageing of Fu-brick tea, six fort tea, the processes such as the cultivation of fermented tea.
The after fermentation stage of tea products is not quite similar, and for black tea and fermented tea, after the cultivation of fermented tea belongs to stringent sterilization, the liquid state fermentation of the bacterial classification such as inoculating lactic acid bacterium, acetic acid bacteria forms, and the black tea ageing stage belongs to solid-state, without the spontaneous fermentation of stringent sterilization.Fermented tea quality control after stringent sterilization is more convenient, not easily occurs the problem of living contaminants, but without stringent sterilization, the Fu-brick tea of spontaneous fermentation, six fort tea are in later stage ageing process, due to the impact of production environment, sweat is unstable, be difficult to control and specification, cause unstable product quality, often there is tealeaves center " whiting ", " heartburn ", bad phenomenon such as " carbonizations ", these may and bacterium, the exercising result of yeast or other moulds is relevant, thus, we need the temperature by adjusting ambient, humidity, and the water activity of tealeaves suppresses the growth of miscellaneous bacteria, promote the Fast-propagation of target flora, be beneficial to tealeaves after fermentation quick, stable carrying out.
The good black tea of ageing all can show the advantage of profitable strain, as the loose capsule bacterium in golden flower six fort tea and Fu-brick tea.Research shows, loose capsule bacterium mycelium is rich in 15 seed amino acids, comprising all essential amino acids, there is good health care, and the multiple hydrolase produced in loose capsule bacteria growing reproductive process can be oxidized or decompose the material such as polyphenols, starch, pectin in raw material, improve the shortcoming of the heavier grade of the original bitter taste of tealeaves, improve tea leaf quality.In addition in tealeaves, the content of pheophorbide ester a, lutein and beta carotene etc. and loose capsule bacterium quantity are tight positive correlation, and reason may be relevant with its metabolic activity.In addition, the materials such as the exocellular polysaccharide of loose capsule bacterium secretion also have the effects such as lipopenicillinase, Anti-tumor angiogenesis, short digestion, if drink this type of tea products for a long time, to coordinating intestines and stomach, promote digestion, hypoglycemic, reducing blood lipid, enhancing human body constitution and to delay senility etc. of great advantage.
In the traditional tea-manufacturing technology having continued more than one thousand years, the processing of black tea is only had to have employed the technique of loose capsule bacterium nature microbiological contamination fermentation at present in the world, only have black Camellia in after fermentation tea, after fermentation technique all do not implemented by the tealeaves such as green tea, black tea, is not beneficial to useful loose capsule bacterium yet.Simultaneously at black tea manufacture field, although the black tea of the golden flower that sets out can have been produced, carry out solid state fermentation owing to still adopting natural environment, industry is still difficult to accomplish that annual stablizing grows dim, even if the old tea processing factory of technology maturation, its product is also desirable not to the utmost, deficient in stability.Although existing partial monopoly and document are reported the technique that black tea sends out " golden flower ", comprise loose capsule bacterium pure strain inoculation, regulate Measuring Moisture Content of Tea content, control fermentation temperature etc., but for open solid-state fermentation process, how to control miscellaneous bacteria, promote the growth of loose capsule bacterium and form fermentation advantage to be still a problem needing to solve.Inventor herein comprises the water activity of tealeaves, temperature and original loose capsule bacterium quantity etc. by having determined the key factor controlling growth of microorganism situation in tealeaves after fermentation process, relevant condition then comprises the temperature and humidity of yeasting; By controlling above-mentioned each condition, inhibit the bacterium in open solid state fermentation tealeaves, yeast and other mould, thus reach and promote that the fermentation of loose capsule bacterium and stability prepare the object of after fermentation tealeaves.
Summary of the invention
Object of the present invention is intended to by regulating Measuring Moisture Content of Tea activity, determines that artificial infection is fallen apart the control of capsule bacterium number and after fermentation stage environment humiture, reaches and utilize loose capsule bacterium to promote the object of tealeaves after fermentation.
To achieve these goals, present invention employs following technical scheme:
A preparation method for tea leaf fermentation bacterium song, comprises the steps:
(1) take 10 ~ 20g tealeaves and put into triangular flask, with nutrient solution, the moisture of tealeaves is adjusted to 50 ~ 90%, room temperature is cooled to after sterilizing being carried out to tealeaves in triangular flask with high-pressure steam sterilizing pan again, to fall apart in capsule bacterium bacterium colony to triangular flask in tealeaves with oese picking in gnotobasis and shake up, then be placed in incubator and carry out first time post-fermentation and culture, in incubator, temperature remains on 23 ~ 28 DEG C, cultivate and carry out a shaking flask after 3 ~ 5 days the mycelia newly grown is evenly distributed, then slant setting triangular flask makes tealeaves in triangular flask spread out more large area and be beneficial to gas exchanges inside and outside bottle, cultivate after 5 ~ 7 days, triangular flask bacterium can be obtained bent,
(2) take 400 ~ 500g tealeaves, with water, its water activity is adjusted to 0.86 ~ 0.95, after then utilizing high-pressure steam sterilizing pan to carry out sterilizing, be cooled to room temperature, obtain just processing tealeaves; According to just processing tealeaves: the weight ratio of triangular flask bacterium song=100:0.5 ~ 3 mixes, and cover wetting gauze above tealeaves upon mixing, then be placed in incubator and carry out second time post-fermentation and culture; At first 4 days of fermentation, the temperature in incubator is remained on 22 ~ 28 DEG C, and humidity remained on 70 ~ 90%; Then the temperature in incubator is remained on 22 ~ 28 DEG C, humidity remains on 60 ~ 80%; Ferment after 5 ~ 7 days and can obtain described tea leaf fermentation bacterium song, be placed on preservation in dry environment through natural air drying.
By weight percentage, the component of step (1) described nutrient solution is sucrose 15 ~ 30%, beef extract 1 ~ 5%, and all the other are water.
The described water activity scope of step (2) is 0.89 ~ 0.93.
Described loose capsule bacterium comprises E.repens, red loose capsule bacterium, the yellow loose capsule bacterium of snow, E.amstelodami and coronoid process and to fall apart capsule bacterium.
Utilize a method for described tea leaf fermentation bacterium Qu Jinhang tealeaves after fermentation, comprise the following steps:
(1) take raw material tea leaf and add water its water activity is adjusted to 0.85 ~ 0.90, obtaining pretreatment tealeaves;
(2) initial number of loose capsule bacterium in pretreatment tealeaves is measured, if the initial number of loose capsule bacterium is lower than 10
3individual/g, then go to step (3), if the initial number of loose capsule bacterium is not less than 10
3individual/g, then directly go to step (4);
(3) taking weight is that the tea leaf fermentation bacterium of the described pretreatment tealeaves 0.5 ~ 3% of step (1) is bent, then to add in pretreatment tealeaves and to mix, obtaining reprocessing tealeaves;
(4) pretreatment tealeaves or reprocessing tealeaves being gone to fermenting house divides buttress to carry out after fermentation, and after fermentation process keeps the central temperature of tealeaves to be 22 ~ 30 DEG C, can complete tealeaves after fermentation after 7 ~ 12 days;
(5) will tealeaves natural drying or the aeration-drying of after fermentation be completed, the water activity of tealeaves will be down to less than 0.76 storage.
The control method of step (1) described raw material tea leaf water activity is as follows: the initial water activity measuring raw material tea leaf, if the water activity of raw material tea leaf is lower than 0.85 ~ 0.90, then spray water in raw material tea leaf and stir, after piling up 2h, again measure water activity, repeat, until water activity reaches the scope of 0.85 ~ 0.90.
Step (2) adopts method of dilution butteron on plate to measure the initial number of loose capsule bacterium in pretreatment tealeaves.
Before carrying out step (3), first pretreatment tealeaves is placed in non-pressure vessel, pass into the steam that pipeline pressure is 2.8 ~ 3.2MP, clock from during logical vapour, carry out decatize 2 ~ 3min, when tealeaves central temperature drops to below 70 DEG C, then mix with tea leaf fermentation bacterium song.
In step (4), 1st ~ 2 days of after fermentation, ambient humidity is 75 ~ 90%, 3rd ~ 4 days of after fermentation, and ambient humidity is 70 ~ 80%, and from the 5th day of after fermentation, ambient humidity was 50 ~ 70%.
Compared with prior art, the beneficial effect that possesses of the present invention:
First, the present invention optimizes loose capsule bacterium promotion tealeaves after fermentation process by controlling water activity, although steaming procedure can the microorganism such as kill bacteria significantly, if but water activity is too high, very fast just there will be, increases and occurs the phenomenons such as tealeaves turns white, heartburn the quantity of the microorganisms such as bacterium fast, and suppresses loose capsule bacteria growing.In the present invention, cooled Measuring Moisture Content of Tea activity is down to less than 0.9, lower than the minimum a of general bacterial growth
wvalue; In later stage ageing process, a
wlower than 0.88, lower than the minimum a of general yeast growth
wvalue, effectively can suppress the growth of general bacterium, yeast etc., but some fungi comprising loose capsule bacterium still can grow, and is regulated by temperature simultaneously, within the scope of 25-30 DEG C, make the growth rate of loose capsule bacterium higher than the traditional advantage such as aspergillus niger and mould bacterial classification.Before combining with fermentation, add the great-hearted bacterium song of tool, ensure that the advantage of loose capsule bacterium in quantity and vigor, so just effectively can promote the quick, stable of tealeaves after fermentation process.
Secondly, tea leaf fermentation bacterium song of the present invention belongs to solid state fermentation agent, compared to the spore suspension of loose capsule bacterium, can not cause the change of Measuring Moisture Content of Tea activity, ambient temperature and humidity in production process, make product more press close to the original quality of tealeaves, and other chemical compositions in liquid culture medium can not be introduced; Under large working condition, the tealeaves bacterial classification utilizing triangular flask to produce can not meet the needs of production far away, and working strength is large, the production cycle is long, utilizes this invention can obtain a large amount of enrichment fast and to fall apart the tea product of capsule bacterium, can effectively must increase work efficiency.
Again, the bacterial classification for inoculating in the present invention is incessantly confined to coronoid process and falls apart capsule bacterium, also can be the bacterial strain such as E.repens, red loose capsule bacterium, snow yellow loose capsule bacterium, E.amstelodami, and enterprise all or required bacterial classification can select according to self.
Finally, the present invention is not only applicable to the after fermentation process of compressed tea, is applicable to loose tea fermentation too; Described tealeaves comprises green tea, black tea, six fort tea and Fu-brick tea.
Detailed description of the invention
Below by embodiment, technical scheme of the present invention is further elaborated.
Embodiment 1
A preparation method for tea leaf fermentation bacterium song, comprises the steps:
(1) after the tealeaves containing loose capsule bacterium being pulverized, method of dilution butteron on plate separation and purification is utilized to obtain loose capsule bacterium bacterium colony, take the triangular flask that 250ml put into by 15g tealeaves, with nutrient solution, the moisture of tealeaves is adjusted to 80%, use high-pressure steam sterilizing pan at 0.1MPa after stirring, under 121 DEG C of conditions, sterilizing 20min is carried out to tealeaves in triangular flask, treat that in triangular flask, tealeaves is cooled to room temperature, to fall apart in capsule bacterium bacterium colony to triangular flask in tealeaves with oese picking in gnotobasis and shake up, then be placed in incubator and carry out first time post-fermentation and culture, in incubator, temperature remains on 26 DEG C, cultivate and carry out a shaking flask after 4 days the mycelia newly grown is evenly distributed, then slant setting triangular flask makes tealeaves in triangular flask spread out more large area and be beneficial to gas exchanges inside and outside bottle, cultivate after 7 days, on tealeaves, spore count can reach 1 × 10
7individual/g, can obtain triangular flask bacterium bent,
(2) 500g tealeaves is taken, with sterilized water, its water activity is adjusted to 0.86 ~ 0.95, under pure culture condition, within the scope of this water activity, loose capsule bacteria growing is faster, then high-pressure steam sterilizing pan 0.1MPa is utilized, carry out sterilizing 20min under 121 DEG C of conditions, obtain after being cooled to room temperature just processing tealeaves; According to just processing tealeaves: the weight ratio of triangular flask bacterium song=100:2 mixes, and cover wetting gauze above tealeaves upon mixing, then be placed in incubator and carry out second time post-fermentation and culture; At first 4 days of fermentation, the temperature in incubator is remained on 28 DEG C, and humidity remained on 80%, and Measuring Moisture Content of Tea activity is about 0.87; Temperature in 5th ~ 7 days incubators remains on 25 DEG C, and humidity remains on 80%, and Measuring Moisture Content of Tea activity is reduced to 0.84; The tealeaves spore count after 7 days that ferments reaches 1 × 10
6individual/more than g, obtains described tea leaf fermentation bacterium bent; Be laid in again on gauze, natural air drying under the environment of clean, free from extraneous odour, clean sampling bag can be loaded two days later, be placed in cool place, dry environment preservation.
By weight percentage, the component of step (1) described nutrient solution is sucrose 15%, beef extract 1%, and all the other are water.
This enforcement according to the method described above, use E.repens, red loose capsule bacterium, the yellow loose capsule bacterium of snow and E.amstelodami bent to prepare tea leaf fermentation bacterium respectively, have detected the quantity of loose capsule bacterium in the obtained triangular flask song of this enforcement and tea leaf fermentation bacterium song, and with the quantity of loose capsule bacterium in two kinds of tea products selling on market and contrast, result as shown in Table 1 and Table 2.
The triangular flask bacterium song that the loose capsule bacterium of table 1 difference is made buys comparing of the loose capsule bacterium bacterium number of tea products with market
As can be seen from Table 1, the one-tenth bent time of triangular flask song only needs 4 ~ 6 days, significantly improves compared with the time of 12 ~ 20 days of prior art, and the bent miospore number of triangular flask can reach 10
7individual/more than g, loose capsule bacterium spore pellet is full, even, golden yellow color, can meet completely bacterium song expand cultivate and tealeaves at the needs in after fermentation stage.
The tea leaf fermentation bacterium song that the loose capsule bacterium of table 2 difference is made buys comparing of the loose capsule bacterium bacterium number of tea products with market
As can be seen from Table 2, the loose capsule bacterium bacterium number of tea leaf fermentation bacterium song that method described in the present embodiment is made can reach 10
7individual/more than g, becomes the bent time generally at about 5-7 days, compared to the preparation of spore suspension, does not have gap qualitatively in koji time and koji.Expand bent one-tenth to produce, the demand of industrialization large-scale inoculation can be met rapidly, the change of the factors such as Measuring Moisture Content of Tea content can not be caused and affect tea leaf quality, and be convenient to after drying store, to storage temperature not requirement; The bacterium song simultaneously expanding cultivation also can be directly used in prepares compressed tea, loose tea etc.
Embodiment 2
Utilize a method for above-mentioned tea leaf fermentation bacterium Qu Jinhang tealeaves after fermentation, comprise the following steps:
(1) take raw material tea leaf and add water its water activity is adjusted to 0.85, obtaining pretreatment tealeaves;
(2) measure the initial number of loose capsule bacterium in pretreatment tealeaves, the present embodiment measurement result is that initial number is lower than 10
3individual/g, therefore needs the operation carrying out step (3),
(3) taking weight is that the tea leaf fermentation bacterium of the described pretreatment tealeaves 0.5% of step (1) is bent, then to add in pretreatment tealeaves and to mix, obtaining reprocessing tealeaves;
(4) reprocessing tealeaves being gone to fermenting house divides buttress to carry out after fermentation, after fermentation process keeps the central temperature of tealeaves to be 22-28 DEG C, in this temperature range, when water activity is 0.85-0.87, the speed of growth of loose capsule bacterium is higher than mould and aspergillus niger etc., be beneficial to it and become dominant bacteria rapidly, after 7 days, tealeaves after fermentation can be completed;
(5) tealeaves completing after fermentation is laid on the nylon cloth after sterilizing, Quick-air-drying, treats that water activity is down to less than 0.76, packaging preservation.
The control method of step (1) described raw material tea leaf water activity is as follows: the initial water activity measuring raw material tea leaf, if the water activity of raw material tea leaf is lower than 0.85, then sprays water in raw material tea leaf and stir, after piling up 2h, again measure water activity, repeat.
Step (2) adopts method of dilution butteron on plate to measure the initial number of loose capsule bacterium in pretreatment tealeaves.
Before carrying out step (3), first pretreatment tealeaves is placed in non-pressure vessel, passes into the steam that pipeline pressure is 3MP, clock from during logical vapour, carry out decatize 2 ~ 3min, when tealeaves central temperature drops to 40 DEG C, then mix with tea leaf fermentation bacterium song.
In step (4), 1st ~ 2 days of after fermentation, ambient humidity is 75%, 3rd ~ 4 days of after fermentation, and ambient humidity is 70%, and from the 5th day of after fermentation, ambient humidity was 60%.
This enforcement according to the method described above, use E.repens, red loose capsule bacterium, the yellow loose capsule bacterium of snow and E.amstelodami preparation respectively and the medium production-scale tealeaves after fermentation of the tea leaf fermentation bacterium Qu Jinhang that obtain is produced as a trial, have detected the quantity of loose capsule bacterium in the final products that the present embodiment obtains, and with the quantity of loose capsule bacterium in two tea products sold on two market and contrast, result is as shown in table 3.
The products and marketing that this enforcement of table 3 after fermentation obtains buys the comparison of the loose capsule bacterium bacterium number of tea products
As can be seen from Table 3, (1), when utilizing tea leaf fermentation bacterium Qu Jinhang tealeaves after fermentation, the after fermentation time only needs 7 ~ 9, and the fermentation time of prior art is generally 12 ~ 20 days, the present invention substantially reduces the time of tealeaves after fermentation, improves production efficiency.(2) in the product that this enforcement after fermentation obtains, loose capsule bacterium bacterium number still can reach 10
7individual/more than g, improves an order of magnitude than capsule bacterium bacterium number loose in market product, is only 2.0 × 10 in National Standard of the People's Republic of China GB/T9833.3-2013 to the quantitative requirement of loose capsule bacterium
5.(3) from appearance, the tealeaves after fermentation product size of the present embodiment is even, full grains, and in golden yellow, variegated without other, the growth of other miscellaneous bacterias is inhibited.
Embodiment 3
A preparation method for tea leaf fermentation bacterium song, comprises the steps:
(1) after the tealeaves containing loose capsule bacterium being pulverized, method of dilution butteron on plate separation and purification on DG18 culture medium is utilized to obtain loose capsule bacterium bacterium colony, the triangular flask of 250ml put into by the tealeaves taken after the wet heap of 20g, with nutrient solution, the moisture of tealeaves is adjusted to 90%, use high-pressure steam sterilizing pan at 0.1MPa after stirring, under 121 DEG C of conditions, sterilizing 20min is carried out to tealeaves in triangular flask, treat that in triangular flask, tealeaves is cooled to room temperature, to fall apart in capsule bacterium bacterium colony to triangular flask in tealeaves with oese picking in gnotobasis and shake up, then be placed in incubator and carry out first time post-fermentation and culture, in incubator, temperature remains on 28 DEG C, cultivate and carry out a shaking flask after 5 days the mycelia newly grown is evenly distributed, then slant setting triangular flask makes tealeaves in triangular flask spread out more large area and be beneficial to gas exchanges inside and outside bottle, cultivate after 7 days, on tealeaves, spore count can reach 1 × 10
7individual/g, can obtain triangular flask bacterium bent,
(2) take 400g tealeaves, with sterilized water, its water activity is adjusted to 0.89 ~ 0.93, then utilize high-pressure steam sterilizing pan 0.1MPa, under 121 DEG C of conditions, carry out sterilizing 20min, obtain after being cooled to room temperature just processing tealeaves; 80 object nylon cloths are placed in bore and are about 40cm, be with at the bottom of pertusate Stainless steel basin basin, nylon cloth tiles the sterilized tealeaves of about 400g, according to just processing tealeaves: the weight ratio of triangular flask bacterium song=100:3 mixes, and cover wetting gauze above tealeaves upon mixing, then be placed in incubator and carry out second time post-fermentation and culture;
At first 4 days of fermentation, temperature in incubator is remained on 25 DEG C, humidity remains on 70%, Measuring Moisture Content of Tea activity is about 0.88, and the temperature in 5-7 days incubators remains on 28 DEG C, humidity remains on 60%, Measuring Moisture Content of Tea activity is reduced to 0.83, and the tealeaves spore count after 7 days that ferments reaches 1 × 10
6individual/more than g, obtains described tea leaf fermentation bacterium bent, then is laid on gauze, and natural air drying under the environment of clean, free from extraneous odour, can load clean sampling bag two days later, be placed in cool place, dry environment preservation.
By weight percentage, the component of described nutrient solution is sucrose 20%, beef extract 3%, and all the other are water; Or the component of described nutrient solution is 30%, beef extract 5%.
Embodiment 4
A method for above-mentioned tea leaf fermentation bacterium Qu Jinhang tealeaves after fermentation, comprises the following steps:
(1) take raw material tea leaf and add water its water activity is adjusted to 0.90, obtaining pretreatment tealeaves;
(2) initial number of loose capsule bacterium in pretreatment tealeaves is measured, if the initial number of loose capsule bacterium is lower than 10
3individual/g, then go to step (3), if the initial number of loose capsule bacterium is not less than 10
3individual/g, then directly go to step (4);
(3) taking weight is that the tea leaf fermentation bacterium of the described pretreatment tealeaves 3% of step (1) is bent, then to add in pretreatment tealeaves and to mix, obtaining reprocessing tealeaves;
(4) pretreatment tealeaves or reprocessing tealeaves being gone to fermenting house divides buttress to carry out after fermentation, and after fermentation process keeps the central temperature of tealeaves to be 26 DEG C, can complete tealeaves after fermentation after 9 days;
(5) will tealeaves natural drying or the aeration-drying of after fermentation be completed, the water activity of tealeaves will be down to less than 0.76 storage.
The control method of step (1) described raw material tea leaf water activity is as follows: the initial water activity measuring raw material tea leaf, if the water activity of raw material tea leaf is lower than 0.90, then spray water in raw material tea leaf and stir, after piling up 2h, again measure water activity, repeat, until water activity reaches the scope of 0.90.
Step (2) adopts method of dilution butteron on plate to measure the initial number of loose capsule bacterium in pretreatment tealeaves.
Before carrying out step (3), first pretreatment tealeaves is placed in non-pressure vessel, pass into the steam that pipeline pressure is 2.8 ~ 3.2MP, clock from during logical vapour, carry out decatize 2 ~ 3min, when tealeaves central temperature drops to below 70 DEG C, then mix with tea leaf fermentation bacterium song.
In step (4), 1st ~ 2 days of after fermentation, ambient humidity is 80%, 3rd ~ 4 days of after fermentation, and ambient humidity is 75%, and from the 5th day of after fermentation, ambient humidity was 70%.
Embodiment 5
A preparation method for tea leaf fermentation bacterium song, comprises the steps:
(1) take 10g tealeaves and put into triangular flask, with nutrient solution, the moisture of tealeaves is adjusted to 50%, room temperature is cooled to after sterilizing being carried out to tealeaves in triangular flask with high-pressure steam sterilizing pan again, to fall apart in capsule bacterium bacterium colony to triangular flask in tealeaves with oese picking in gnotobasis and shake up, then be placed in incubator and carry out first time post-fermentation and culture, in incubator, temperature remains on 23 DEG C, cultivate and carry out a shaking flask after 5 days the mycelia newly grown is evenly distributed, then slant setting triangular flask makes tealeaves in triangular flask spread out more large area and be beneficial to gas exchanges inside and outside bottle, cultivate after 7 days, triangular flask bacterium can be obtained bent,
(2) take 500g tealeaves, with water, its water activity is adjusted to 0.86, after then utilizing high-pressure steam sterilizing pan to carry out sterilizing, be cooled to room temperature, obtain just processing tealeaves; According to just processing tealeaves: the weight ratio of triangular flask bacterium song=100:0.5 mixes, and cover wetting gauze above tealeaves upon mixing, then be placed in incubator and carry out second time post-fermentation and culture; At first 4 days of fermentation, the temperature in incubator is remained on 22 DEG C, and humidity remained on 90%; Then the temperature in incubator is remained on 22 DEG C, humidity remains on 70%; Ferment after 7 days and can obtain described tea leaf fermentation bacterium song, be placed on preservation in dry environment through natural air drying.
Embodiment 6
Utilize a method for tea leaf fermentation bacterium Qu Jinhang tealeaves after fermentation as claimed in claim 1, it is characterized in that, comprise the following steps:
(1) take raw material tea leaf and add water its water activity is adjusted to 0.88, obtaining pretreatment tealeaves;
(2) initial number of loose capsule bacterium in pretreatment tealeaves is measured, if the initial number of loose capsule bacterium is lower than 10
3individual/g, then go to step (3), if the initial number of loose capsule bacterium is not less than 10
3individual/g, then directly go to step (4);
(3) taking weight is that the tea leaf fermentation bacterium of the described pretreatment tealeaves 0.5 ~ 3% of step (1) is bent, then to add in pretreatment tealeaves and to mix, obtaining reprocessing tealeaves;
(4) pretreatment tealeaves or reprocessing tealeaves being gone to fermenting house divides buttress to carry out after fermentation, and after fermentation process keeps the central temperature of tealeaves to be 24 DEG C, can complete tealeaves after fermentation after 7 days;
(5) will tealeaves natural drying or the aeration-drying of after fermentation be completed, the water activity of tealeaves will be down to less than 0.76 storage.
In step (4), 1st ~ 2 days of after fermentation, ambient humidity is 90%, 3rd ~ 4 days of after fermentation, and ambient humidity is 80%, and from the 5th day of after fermentation, ambient humidity was 50%.
Claims (9)
1. a preparation method for tea leaf fermentation bacterium song, is characterized in that, comprises the steps:
(1) take 10 ~ 20g tealeaves and put into triangular flask, with nutrient solution, the moisture of tealeaves is adjusted to 50 ~ 90%, room temperature is cooled to after sterilizing being carried out to tealeaves in triangular flask with high-pressure steam sterilizing pan again, to fall apart in capsule bacterium bacterium colony to triangular flask in tealeaves with oese picking in gnotobasis and shake up, then be placed in incubator and carry out first time post-fermentation and culture, in incubator, temperature remains on 23 ~ 28 DEG C, cultivate and carry out a shaking flask after 3 ~ 5 days the mycelia newly grown is evenly distributed, then slant setting triangular flask makes tealeaves in triangular flask spread out more large area and be beneficial to gas exchanges inside and outside bottle, cultivate after 5 ~ 7 days, triangular flask bacterium can be obtained bent,
(2) take 400 ~ 500g tealeaves, with water, its water activity is adjusted to 0.86 ~ 0.95, after then utilizing high-pressure steam sterilizing pan to carry out sterilizing, be cooled to room temperature, obtain just processing tealeaves; According to just processing tealeaves: the weight ratio of triangular flask bacterium song=100:0.5 ~ 3 mixes, and cover wetting gauze above tealeaves upon mixing, then be placed in incubator and carry out second time post-fermentation and culture; At first 4 days of fermentation, the temperature in incubator is remained on 22 ~ 28 DEG C, and humidity remained on 70 ~ 90%; Then the temperature in incubator is remained on 22 ~ 28 DEG C, humidity remains on 60 ~ 80%; Ferment after 5 ~ 7 days and can obtain described tea leaf fermentation bacterium song, be placed on preservation in dry environment through natural air drying.
2. the preparation method of tea leaf fermentation bacterium song as claimed in claim 1, it is characterized in that, by weight percentage, the component of step (1) described nutrient solution is sucrose 15 ~ 30%, beef extract 1 ~ 5%, and all the other are water.
3. the preparation method of tea leaf fermentation bacterium song as claimed in claim 1, it is characterized in that, the described water activity scope of step (2) is 0.89 ~ 0.93.
4. the preparation method of tea leaf fermentation bacterium song as described in claims 1 to 3 any one, is characterized in that, described loose capsule bacterium comprises E.repens, red loose capsule bacterium, the yellow loose capsule bacterium of snow, E.amstelodami and coronoid process and to fall apart capsule bacterium.
5. utilize a method for tea leaf fermentation bacterium Qu Jinhang tealeaves after fermentation as claimed in claim 1, it is characterized in that, comprise the following steps:
(1) take raw material tea leaf and add water its water activity is adjusted to 0.85 ~ 0.90, obtaining pretreatment tealeaves;
(2) initial number of loose capsule bacterium in pretreatment tealeaves is measured, if the initial number of loose capsule bacterium is lower than 10
3individual/g, then go to step (3), if the initial number of loose capsule bacterium is not less than 10
3individual/g, then directly go to step (4);
(3) taking weight is that the tea leaf fermentation bacterium of the described pretreatment tealeaves 0.5 ~ 3% of step (1) is bent, then to add in pretreatment tealeaves and to mix, obtaining reprocessing tealeaves;
(4) pretreatment tealeaves or reprocessing tealeaves being gone to fermenting house divides buttress to carry out after fermentation, and after fermentation process keeps the central temperature of tealeaves to be 22 ~ 30 DEG C, can complete tealeaves after fermentation after 7 ~ 12 days;
(5) will tealeaves natural drying or the aeration-drying of after fermentation be completed, the water activity of tealeaves will be down to less than 0.76 storage.
6. promote the method for tealeaves after fermentation as claimed in claim 5, it is characterized in that, the control method of step (1) described raw material tea leaf water activity is as follows: the initial water activity measuring raw material tea leaf, if the water activity of raw material tea leaf is lower than 0.85 ~ 0.90, then spray water in raw material tea leaf and stir, after piling up 2h, again measuring water activity, repeat, until water activity reaches the scope of 0.85 ~ 0.90.
7. promote the method for tealeaves after fermentation as claimed in claim 5, it is characterized in that, step (2) adopts method of dilution butteron on plate to measure the initial number of loose capsule bacterium in pretreatment tealeaves.
8. promote the method for tealeaves after fermentation as claimed in claim 5, it is characterized in that, before carrying out step (3), first pretreatment tealeaves is placed in non-pressure vessel, pass into the steam that pipeline pressure is 2.8 ~ 3.2MP, clock from during logical vapour, carry out decatize 2 ~ 3min, when tealeaves central temperature drops to below 70 DEG C, then mix with tea leaf fermentation bacterium song.
9. promote the method for tealeaves after fermentation as claimed in claim 5, it is characterized in that, in step (4), 1st ~ 2 days of after fermentation, ambient humidity is 75 ~ 90%, 3rd ~ 4 days of after fermentation, and ambient humidity is 70 ~ 80%, from the 5th day of after fermentation, ambient humidity was 50 ~ 70%.
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| CN105482940A (en) * | 2015-12-15 | 2016-04-13 | 贵州大学 | Method for producing tea wine with eurotium amstelodami |
| CN108029799A (en) * | 2017-11-22 | 2018-05-15 | 广西大学 | A kind of jasmine tea preparation method of bulk bacteria floating |
| CN110583819A (en) * | 2019-10-18 | 2019-12-20 | 合肥极世茗香生物科技有限公司 | High-tea-polyphenol instant green tea powder and preparation method thereof |
| CN111227064A (en) * | 2020-03-14 | 2020-06-05 | 中茶科技(北京)有限公司 | Household portable tea fermentation process and equipment |
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