CN105494694A - Bainianmucang probiotic dark tea and production process thereof - Google Patents
Bainianmucang probiotic dark tea and production process thereof Download PDFInfo
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- CN105494694A CN105494694A CN201410488364.9A CN201410488364A CN105494694A CN 105494694 A CN105494694 A CN 105494694A CN 201410488364 A CN201410488364 A CN 201410488364A CN 105494694 A CN105494694 A CN 105494694A
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Abstract
The present invention belongs to the technical field of microorganisms and food biology, and particularly relates to a Bainianmucang probiotic dark tea and a production process thereof. According to the process, on the basis of the existing dark tea production process, high quality un-pressed dark tea is used to produce the dark tea, the un-pressed dark tea aging step and the semi-finished product aging step are additionally increased, the bred high-quality strain is used to perform dark tea fermentation, and the environmental advantages of the Chinese Tea Bainianmucang are combined, such that the technical problem that the quality of the dark tea product produced by the existing traditional dark tea production is unstable is solved, the aroma, the taste and other sensory indicators of the dark tea product are significantly improved, the Fuzhuan tea fermentation stability is significantly improved, and the mildew rate of the product is reduced.
Description
Technical field
The invention belongs to microorganism and technical field of food biotechnology, be specifically related to a kind of black tea of century-old wooden storehouse probio and production technology.
Background technology
Black tea is one of tradition six large teas (green tea, black tea, white tea, blue or green tea, black tea and yellow tea), the large teas of Ye Shi China distinctive one.Common black tea bag draws together the black tea in Anhua, yunnan puer tea, Guangxi Liu Bao tea, the old blue or green tea in Hubei etc.Wherein the black tea in traditional Anhua mainly adopts the large leaf colony kind in tea district, snowy peak mountain range, Hunan to be raw material, through completing, kneading, wet heap, the four large processes such as drying have dark brown glossy, the flavour alcohol in dry dark brown pool and or micro-puckery, soup look orange, the Dark Green Tea of the qualitative characteristics of slightly unique rosin and the product general name that processes for feed purification with it.Gain the name because originating from Hunan China Anhua County.Containing the bioactive ingredients such as Tea Polyphenols and metabolite, polysaccharide, several amino acids, vitamin, organic acid in the black tea in Anhua, and part distinctive active component in the black tea in Anhua, research shows that the black tea in Anhua may have health efficacies such as falling three height, fat-reducing, relieving alcoholism and protecting liver, anti-oxidant, radioresistance, in addition its distinctive fragrance flavour, the black tea more and more welcomed by the people in Anhua.
Fu-brick tea in the black tea in Anhua is because it contains " golden flower " bacterium, namely coronoid process falls apart capsule bacterium and receiving much concern, coronoid process falls apart capsule bacterium by the transformation of its secondary metabolite promotion tealeaves material composition, form the distinctive fragrance flavour of Anhua black tea Fu-brick tea and health efficacy, the coronoid process capsule bacterium that falls apart also is referred to as probio in black tea.The production technology of traditional Anhua black tea Fu-brick tea product comprises raw material preliminary working (Dark Green Tea makes: pluck → complete → knead → pile-fermentation → drying) → preliminary working and checks and accepts → sieve arrangement → pile-fermentation → metering → steam pressure and build and make → grow dim → drying → packaging and other steps.Technological parameter in production process substantially relies on the personal experience being tea master worker to judge and eyesight controls, and namely product quality relies on to a great extent and does tea master worker experience, requires high to being tea master worker, easily causes product quality unstable.Simultaneously again because the black tea product technological process in Anhua is complicated, also cause product quality not easily to be stablized, be mainly reflected in the following aspects: 1. sense organ: product fragrance, flavour, Tang Se and taste are not fixed; 2. golden flower: Fu-brick tea coronoid process capsule bacterium quantity of faling apart is unstable; 3. safety: easily occur product mildew phenomena etc.
The processing technology of many black tea has been disclosed in prior art, as disclosed a kind of black tea fungus growing process in Chinese patent literature CN102524442A, to be specifically related to black tea raw material through wet heap, to steam tea, spray coronoid process and to fall apart capsule bacterium conidia powder, again tealeaves is pressed into brick, high temperature sterilization after sealing, after cooling, tealeaves a period of time post-drying of growing dim makes black tea product, the method is adopted to have shortening fermentation period, thalli growth inside and outside brick tea can be made again evenly luxuriant, and " golden flower " nondiscolouring can be kept for a long time and " golden flower " advantage of not disappearing.But in said method and relevant similar approach, there is many drawbacks: first, the technological core link inoculation coronoid process that is only confined to grow dim falls apart capsule bacterium, does not carry out handle to Dark Green Tea grade and controls, do not carry out Dark Green Tea standardization ripening, namely do not consider the influence of raw material to quality; The second, inoculation link absent standardized controls, and adopts conventional bacterial classification but not through the good quality strain of seed selection more, does not clearly limit the inoculation quantity of different link and method simultaneously; 3rd, do not carry out semi-finished product ageing, and then product sensory and effect are not promoted further.Comprehensive above-mentioned reason, the quality of product is still unstable, does not also specify the product standard of coupling inocalation method, does not have clear and definite product standard at key indexs such as product sensory, quantity of growing dim cycle and mould variabilities.
Summary of the invention
For this reason, technical problem to be solved by this invention is the technical problem of the black tea product quality instability of manufacture in prior art, and then provides a kind of and can obtain the black tea production technology of probio that is stable, high-quality black tea product.
Further, provide the century-old wooden storehouse probio of a kind of high-quality of stay in grade black tea.
For solving the problems of the technologies described above, the invention provides the production technology of the black tea of a kind of probio, comprising the steps:
(1) pluck raw material and conveniently processes obtain the Dark Green Tea raw material of black tea described in suitable for making;
(2) get described Dark Green Tea raw material in humidity not higher than 65%, temperature is not higher than 30 DEG C, and the capsule bacterium that falls apart of the coronoid process in environment is dominant fungi, and in environment, coronoid process falls apart under condition that capsule bacterium colony counts has comparative advantage and carries out nature ripening at least 300 days;
(3) the Dark Green Tea raw material after natural ageing is carried out spelling heap, inoculate subsequently into the follow-up probiotic strain grown dim of suitable described black tea, and carry out first time and to pressurize individual composition;
(4) the Dark Green Tea raw material after decatize is carried out pile-fermentation process, substantially remove to the not mature taste of raw material, and carry out metering and the individual composition that pressurizes for the second time;
(5) by the black tea raw material pressure brick after individual composition, and carry out process of growing dim, under 50 DEG C of conditions, drying is carried out to product and process being no more than subsequently;
(6) by the black tea product after drying process in humidity not higher than 65%, temperature is not higher than 30 DEG C, in environment, the coronoid process capsule bacterium that falls apart is dominant fungi, and in environment, coronoid process falls apart under condition that capsule bacterium colony counts has comparative advantage and carries out semi-finished product nature ripening at least 100 days, packs and get final product.
" coronoid process fall apart capsule bacterium be dominant fungi " recorded in described step (2) and (6), that falls apart that capsule bacterium colony counts accounts for total number of fungi amount in integrated environment in coronoid process in environment is not less than 40%.
In the natural aging step of described step (2) and step (6), the ageing heap controlling described raw material is high is 0.5-1.5 rice.
In described step (3), described bacterial strain is that coronoid process falls apart capsule bacterium.
Described eurotium cristatum strain is for be preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, depositary institution address is great Tun road, Chaoyang District, city of BeiJing, China, Institute of Microorganism, Academia Sinica, deposit number is the EurotiumcristatumNHRI-BC-1.5.1 bacterial strain of CGMCCNo.8730, and its preservation date is on January 16th, 2014.
In described step (3), described inoculation step is that access only contains the solid seed of described bacterial strain or described bacterial strain is carried out the liquid seeds after Liquid Culture.
In the production technology of the black tea of described probio, in described step (3), the density of described inoculation is 5*10
9-6*10
10the liquid seeds of individual/ton tealeaves, or inoculum density is 3*10
9-4*10
10the solid seed of individual/ton tealeaves.
Preferably, in the production technology of the black tea of described probio, the density of described inoculation is 3*10
10the liquid seeds of individual/ton tealeaves, or inoculum density is 10
10the solid seed of individual/ton tealeaves.
Described liquid seeds is carry out Liquid Culture according to a conventional method by the strain inoculation of activation to conventional liq culture medium, and the thalline obtained after collected by centrifugation is liquid seeds.
Described solid seed is cellar culture in the strain inoculation of activation being cultivated to Conventional solid, then with the eluent that solid medium described in sterilized water wash-out obtains, is solid seed.
Preparation method's example of solid seed of the present invention is:
(1) getting Classification And Nomenclature is EurotiumcristatumNHRI-BC-1.5.1, has been preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, and deposit number is that the coronoid process of the CGMCCNo.8730 capsule bacterium that falls apart is stored refrigerated, for subsequent use;
(2) bacterial classification in above-mentioned steps (1) is inoculated on fresh PDA slant medium under aseptic technique, and cultivates 1.5-2.5 days under being placed in clean environment, stand-by;
(3) by the bacterial classification streak inoculation of activation in above-mentioned steps (2) in test tube PDA solid medium, under 25-30 DEG C of condition, lucifuge cultivates 6-8 days, then aseptically, get sterilized water wash-out above-mentioned test tube PDA culture medium, collect eluent, collected by centrifugation thalline, obtain solid seed, for subsequent use.
Preparation method's example of liquid seeds of the present invention is:
(1) getting Classification And Nomenclature is EurotiumcristatumNHRI-BC-1.5.1, has been preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, and deposit number is that the coronoid process of the CGMCCNo.8730 capsule bacterium that falls apart is stored refrigerated, for subsequent use;
(2) bacterial classification in above-mentioned steps (1) is inoculated on fresh PDA slant medium under aseptic technique, and cultivates 1.5-2.5 days under being placed in clean environment, stand-by;
(3) by the bacterial classification sterilized water wash-out of activation in above-mentioned steps (2), eluent is collected, then by described eluent access PDA fluid nutrient medium, put into shaking table 28 DEG C, 125rpm, 3-5 days is cultivated in concussion, collect thalline, obtain liquid seeds, for subsequent use.
In the production technology of the black tea of described probio, in described step (3), in inoculation step, also comprising the heap moisture adding Dark Green Tea raw material described in water management is the step of 15-30%.Preferred heap moisture is 25%.
In the production technology of the black tea of described probio, in described step (3), (4), described in controlling, the condition of first, second pressurization steaming step is independent of each other is: temperature 90-110 DEG C, pressure 0.3MPa-0.5MPa.Preferred temperature is 98-102 DEG C, pressure 0.4MPa.
In the production technology of the black tea of described probio, in described step (4), the wet stack height of described pile-fermentation step is 0.8-1.2m, and the pile-fermentation time is 1.5-2.5h.Preferred wet stack height is 1m, and the wet heap time is 2h.
In the production technology of the black tea of described probio, described step (5) grow dim in step, control temperature is 25-35 DEG C, and relative air humidity is 65-85%, and constant temperature and humidity grows dim 9-10 days.
Preferably, in described step (5), temperature of growing dim is 28-32 DEG C, and control relative air humidity is 75-80%, and constant temperature and humidity grows dim 10 days.
Preferably, in described step (5), also comprise the step of dried semi-finished product being carried out to microorganism detection, control described coronoid process capsule bacterium quantity of faling apart and be not less than 60*10
4the dry tea of bacterium number/g.
In the production technology of the black tea of described probio, in described step (1), described Dark Green Tea raw material is superfine, one-level or secondary Dark Green Tea raw material.Described superfine, one-level or secondary black tea raw material is that standard is as following table 1 according to Anhua black tea terrestrial reference stage division to six grade:
The standard of table 1 Dark Green Tea raw material
The invention provides a kind of black tea of a century wood storehouse probio prepared by the production technology of the black tea of above-mentioned a century wood storehouse probio.
The production technology of the black tea of probio of the present invention, by improveing traditional black tea production technology, obtaining stay in grade and the black tea of excellent probio, specifically comprising:
The step of Dark Green Tea being carried out to ageing is increased in the production craft step of the black tea of tradition, by having in the century-old wooden storehouse of tea in stable microenvironment the natural ageing carrying out being no less than 300 days, make black tea raw material (Dark Green Tea) in ageing process to a certain extent obtain be suitable for subsequent production microorganism species (and different time sampling find, this microorganism species is stablized), complete once Substance Transformation fully;
The step to the ageing of black tea semi-finished product is increased in the production craft step of the black tea of tradition, by having in the century-old wooden storehouse of tea in stable microenvironment the natural ageing carrying out being no less than 100 days, black tea semi-finished product are made to have carried out Substance Transformation, improving product organoleptic quality and local flavor under the effects such as microorganism;
The quality of black tea is improved by preferred feedstock, according to Anhua provincial standard, Dark Green Tea raw material be divided into superfine, one-level, secondary, three grades, level Four, Pyatyi and six grades of seven grades, the black tea of probio of the present invention all selects superfine, one-level, secondary Dark Green Tea to carry out production and processing.
Optimize the pile-fermentation step in traditional black tea production technology, by the temperature of optimum, humidity and fermentation period, eliminate the not mature taste in black tea product, improve the sensory evaluation of product, improve technique compliance rate;
By standardization of application inoculating process, the bacterial classification that the most applicable black tea of seed selection is produced, control to comprise seed activity, the seed quality of heat resistance, control inoculation link, standardization seed inoculation quantity, the capsule bacterium that falls apart of the coronoid process in black tea product is made to obtain significant growth vigor relative to other microorganisms, shorten the cycle of growing dim, in the black tea product of acquisition, golden flower quantity significantly improves and stable flora;
Thus, the stability of the black tea product quality of the probio prepared by manufacturing technique method of the present invention is improved greatly, the black tea product taste obtained is mellow, fragrance, Tang Se and taste are stable, improve the sensory evaluation of product, meet super Fu-brick tea sensory review standard, compliance rate reaches 100%, coronoid process simultaneously in product capsule bacterium quantity of faling apart is high and stable, is not less than 60*10
4bacterium number/gram dry tea, the highest can more than 100*10
4bacterium number/gram dry tea, exceedes coronoid process in existing black tea product and to fall apart the provincial standard 30*10 of capsule bacterium quantity
4bacterium number/gram dry tea, to fall apart capsule bacterium quality and quantitatively at coronoid process, described black tea is " the black tea of probio " worthy of the name, and this product is less likely to occur to go mouldy, and it is 0 that the mould variability of product is close to.
Detailed description of the invention
Embodiment 1
The century-old wooden storehouse of middle tea is the wooden warehouse of a suitable black tea ageing and production, be arranged in Anhua first, tea Hunan Co., Ltd of tea processing factory, throughout the year for black tea ageing, define the superiority environment that suitable black tea is produced, (fungal detection shows, coronoid process capsule bacterium quantity of faling apart exceedes other fungis), meet the requirement for environmental conditions of the present invention to described aging step completely, be applicable to the realization of technique of the present invention, and explained hereafter of the present invention bacterial strain used namely from a century wooden storehouse isolation and selection obtain.
The concrete steps of the production technology of the black tea of probio described in the present embodiment are as follows:
(1) get the black tea raw material that (pluck → complete → knead → pile-fermentation → drying) traditionally process and carry out preliminary working, the black tea raw material of preliminary working is carried out an acceptance inspection, carry out deciding grade and level bunch according to black tea standard sample, choose superfine, firsts and seconds Dark Green Tea as the black tea raw material in subsequent technique;
(2) the described Dark Green Tea in ageing above-mentioned steps (1), the heap high controlling ageing is 0.5 meter, be 45%-55% in humidity, temperature is 20-25 DEG C, in environment, the coronoid process capsule bacterium that falls apart is carry out nature ripening in the century-old wooden storehouse of middle tea under dominant fungi condition, controlling the ratio that capsule bacterium colony counts accounts for whole fungi of faling apart of coronoid process described in century-old wooden storehouse is 40%-45%, and natural ripening at least 300 days, then carries out screening by described black tea raw material by traditional handicraft and arrange;
(3) the Dark Green Tea raw material after arrangement is carried out spelling heap, subsequently to the probiotic strain being mixed into Dark Green Tea in described Dark Green Tea raw material and growing dim, described bacterial strain is Classification And Nomenclature is EurotiumcristatumNHRI-BC-1.5.1, be preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number is that the coronoid process of the CGMCCNo.8730 capsule bacterium that falls apart conventionally activates the liquid seeds of rear preparation, and the fall apart inoculum density of capsule bacterium of described coronoid process is 3*10
10individual/ton tealeaves, in above-mentioned inoculation step, in described black tea raw material, adding purified water, to control heap moisture be 15%, and then carry out first time and to pressurize individual composition, control temperature is 90 DEG C, pressure 0.5MPa, and steaming time is 8s;
(4) the Dark Green Tea raw material after decatize is carried out pile-fermentation process, controlling wet stack height is 0.8m, the wet heap time is 2.5h, substantially remove to the not mature taste of raw material, carry out metering subsequently and the individual composition that pressurizes for the second time, control steam temperature 110 DEG C, pressure is 0.3MPa, and steaming time is 12s;
(5) by the black tea raw material pressure brick after individual composition, and carry out process of growing dim, controlled humidity is 65%, and temperature of growing dim is 35 DEG C, carries out fermentation of growing dim, and constant temperature and humidity grows dim 10 days, carries out drying and processes being no more than subsequently under 50 DEG C of conditions to product;
(6) be 45-55% by the black tea product after drying process in humidity, temperature is 20-25 DEG C, coronoid process in the environment capsule bacterium that falls apart is carry out semi-finished product nature ripening in the century-old wooden storehouse of middle tea under the condition of dominant fungi, controlling the ratio that capsule bacterium colony counts accounts for whole fungi of faling apart of coronoid process described in century-old wooden storehouse is 43%-47%, nature ripening at least 100 days, the heap of described ageing is high is 1.5 meters, is then packed by the black tea of gained, to obtain final product.
Embodiment 2
The concrete steps of the production technology of the black tea of probio described in the present embodiment are as follows:
(1) get the black tea raw material that (pluck → complete → knead → pile-fermentation → drying) traditionally process and carry out preliminary working, the black tea raw material of preliminary working is carried out an acceptance inspection, carry out deciding grade and level bunch according to black tea standard sample, choose superfine, firsts and seconds Dark Green Tea as the black tea raw material in subsequent technique;
(2) the described Dark Green Tea in ageing above-mentioned steps (1), the heap high controlling ageing is 1 meter, be 55-60% in humidity, temperature is 25-28 DEG C, in environment coronoid process fall apart capsule bacterium be under the condition of dominant fungi in carry out nature ripening in the century-old wooden storehouse of tea, controlling the ratio that capsule bacterium colony counts accounts for whole fungi of faling apart of coronoid process described in century-old wooden storehouse is 50%-55%, and natural ripening at least 300 days, then carries out screening by described black tea raw material by traditional handicraft and arrange;
(3) the Dark Green Tea raw material after arrangement is carried out spelling heap, subsequently to the probiotic strain being mixed into Dark Green Tea in described Dark Green Tea raw material and growing dim, described bacterial strain is Classification And Nomenclature is EurotiumcristatumNHRI-BC-1.5.1, be preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number is that the coronoid process of the CGMCCNo.8730 capsule bacterium that falls apart conventionally activates the solid seed of rear preparation, and the fall apart inoculum density of capsule bacterium of described coronoid process is 3*10
9individual/ton tealeaves, in above-mentioned inoculation step, in described black tea raw material, adding purified water, to control heap moisture be 30%, and then carry out first time and to pressurize individual composition, control temperature is 110 DEG C, pressure 0.3MPa, and steaming time is 12s;
(4) the Dark Green Tea raw material after decatize is carried out pile-fermentation process, controlling wet stack height is 1m, and the wet heap time is 2h, and control steam temperature 90 DEG C, pressure is 0.5MPa, and steaming time is 8s;
(5) by the black tea raw material pressure brick after individual composition, and carry out process of growing dim, controlled humidity is 85%, temperature of growing dim is 25 DEG C, carry out fermentation of growing dim, constant temperature and humidity grows dim 9 days, subsequently be no more than under 50 DEG C of conditions to product carry out drying process, carry out microorganism detection, the quantity controlling described probiotic strain is not less than 60*10
4the dry tea of bacterium number/g, and carry out product index detection according to national standard and provincial standard; ;
(6) be 50-60% by the black tea product after drying process in humidity, temperature is 24-28 DEG C, in environment, the coronoid process capsule bacterium that falls apart is carry out semi-finished product nature ripening in the century-old wooden storehouse of middle tea under the condition of dominant fungi, controlling the ratio that capsule bacterium colony counts accounts for whole fungi of faling apart of coronoid process described in century-old wooden storehouse is 40%-45%, nature ripening at least 100 days, carry out semi-finished product nature ripening at least 100 days, the heap of described ageing is high is 1 meter, then the black tea of gained is packed, to obtain final product.
Embodiment 3
The concrete steps of the production technology of the black tea of probio described in the present embodiment are as follows:
(1) get the black tea raw material that (pluck → complete → knead → pile-fermentation → drying) traditionally process and carry out preliminary working, the black tea raw material of preliminary working is carried out an acceptance inspection, carry out deciding grade and level bunch according to black tea standard sample, choose superfine, firsts and seconds Dark Green Tea as the black tea raw material in subsequent technique;
(2) the described Dark Green Tea in ageing above-mentioned steps (1), the heap high controlling ageing is 1.5 meters, be 40-50% in humidity, temperature is 22-26 DEG C, the coronoid process capsule bacterium that falls apart is carry out nature ripening in the century-old wooden storehouse of middle tea under the condition of dominant fungi, controlling the ratio that capsule bacterium colony counts accounts for whole fungi of faling apart of coronoid process described in century-old wooden storehouse is 55%-60%, and natural ripening at least 300 days, then carries out screening by described black tea raw material by traditional handicraft and arrange;
(3) the Dark Green Tea raw material after arrangement is carried out spelling heap, subsequently to the probiotic strain being mixed into Dark Green Tea in described Dark Green Tea raw material and growing dim, described bacterial strain is Classification And Nomenclature is EurotiumcristatumNHRI-BC-1.5.1, be preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number is that the coronoid process of the CGMCCNo.8730 capsule bacterium that falls apart conventionally activates the solid seed of rear preparation, and the fall apart inoculum density of capsule bacterium of described coronoid process is 10
10individual/ton tealeaves, in above-mentioned inoculation step, in described black tea raw material, adding purified water, to control heap moisture be 25%, and then carry out first time and to pressurize individual composition, control temperature is 98 DEG C, pressure 0.4MPa, and steaming time is 10s;
(4) the Dark Green Tea raw material after decatize is carried out pile-fermentation process, controlling wet stack height is 1.2m, the wet heap time is 1.5h, substantially remove to the not mature taste of raw material, carry out metering subsequently and the individual composition that pressurizes for the second time, control steam temperature 102 DEG C, pressure is 0.4MPa, and steaming time is 10s;
(5) by the black tea raw material pressure brick after individual composition, and carry out process of growing dim, controlled humidity is 75%, temperature of growing dim is 30 DEG C, carry out fermentation of growing dim, constant temperature and humidity grows dim 10 days, subsequently be no more than under 50 DEG C of conditions to product carry out drying process, carry out microorganism detection, the quantity controlling described probiotic strain is not less than 60*10
4the dry tea of bacterium number/g, and carry out product index detection according to national standard and provincial standard;
(6) be 55-58% by the black tea product after drying process in humidity, temperature is 20-25 DEG C, in environment, the coronoid process capsule bacterium that falls apart is carry out semi-finished product nature ripening in the century-old wooden storehouse of middle tea under the condition of dominant fungi, controlling the ratio that capsule bacterium colony counts accounts for whole fungi of faling apart of coronoid process described in century-old wooden storehouse is 45%-50%, nature ripening at least 100 days, the heap of described ageing is high is 0.5 meter, is then packed by the black tea of gained, to obtain final product.
Embodiment 4
The present embodiment is identical with the production technology of the described black tea of embodiment 1, and its difference is only that it does not comprise the step that black tea raw material carries out ageing, and other production technologies and parameter remain unchanged.
Embodiment 5
The present embodiment is identical with the production technology of the described black tea of embodiment 1, and its difference is only that it does not comprise the step that black tea semi-finished product carry out ageing, and other production technologies and parameter remain unchanged.
Embodiment 6
The present embodiment is identical with the production technology of the described black tea of embodiment 1, and its difference is only that it does not comprise the step that black tea raw material and black tea semi-finished product carry out ageing, and other production technologies and parameter remain unchanged.
Embodiment 7
The present embodiment is identical with the production technology of the described black tea of embodiment 1, and its difference is only that its black tea raw material aging place for carry out under natural environment, and other production technologies and parameter remain unchanged.
Embodiment 8
The present embodiment is identical with the production technology of the described black tea of embodiment 1, and its difference is only that black tea semi-finished product ageing place for carry out under natural environment, and other production technologies and parameter remain unchanged.
Embodiment 9
The present embodiment is identical with the production technology of the described black tea of embodiment 1, and its difference is only that it accesses the bacterial classification of EurotiumcristatumNHRI-BC-1.5.1 after pile-fermentation, and other production technologies and parameter remain unchanged.
Embodiment 10
The present embodiment is identical with the production technology of the described black tea of embodiment 1, and its difference is only that it accesses coronoid process commercially available in prior art and to fall apart the conidia powder of capsule bacterium Eurotiumcristatum before wet heap, and other production technologies and parameter remain unchanged.Described coronoid process falls apart capsule bacterium conidia powder purchased from Changsha Xiangzi Biotechnology Co., Ltd..
Embodiment 11
The present embodiment is identical with the production technology of the described black tea of embodiment 1, and its difference is only that its cycle of growing dim is 12-13 days, and other production technologies and parameter remain unchanged.
Effect example
The black tea prepared of Statistics Implementation example 1-11 carries out conventional detection, sensory evaluation measure the indexs such as golden flower quantity and mould variability, wherein, the standard of sensory evaluation evaluates the compliance rate of the fragrance of product, flavour, Tang Se and taste with reference to " super Fu-brick tea sensory review standard ", the quantitative statistics of golden flower number is conventionally added up coronoid process in the black tea product of preparation and to be fallen apart the number of capsule bacterium, and mould variability conventionally detects.The statistics of gained is as following table:
The indices of black tea product described in table 2
| Embodiment | Sensory evaluation compliance rate (%) | Coronoid process falls apart the quantity of capsule bacterium | Mould variability (‰) |
| 1 | 100 | 81*10 4The dry tea of bacterium number/g | 0 |
| 2 | 100 | 112*10 4The dry tea of bacterium number/g | 0 |
| 3 | 100 | 129*10 4The dry tea of bacterium number/g | 0 |
| 4 | 76 | 65*10 4The dry tea of bacterium number/g | 4 |
| 5 | 90 | 79*10 4The dry tea of bacterium number/g | 0 |
| 6 | 59 | 61*10 4The dry tea of bacterium number/g | 0 |
| 7 | 81 | 70*10 4The dry tea of bacterium number/g | 2 |
| 8 | 94 | 79*10 4The dry tea of bacterium number/g | 2 |
| 9 | 98 | 99*10 4Bacterium number/gram dry tea | 3 |
| 10 | 50 | 50*10 4The dry tea of bacterium number/g | 15 |
| 11 | 98 | 82*10 4The dry tea of bacterium number/g | 0 |
From the above results relatively, the black tea of probio prepared by production technology of the present invention reaches in sensory evaluation that degree of tightness is suitable for, grows dim that luxuriant, form-factor is consistent, soup look reddish yellow, arohid flavour is pure, flavour is mellow, yellowish-brown at the bottom of leaf, blade is tender and neat and well spaced, compliance rate is that 100%, golden flower quantity is not less than 60*10
4bacterium number/gram dry tea, average out to 97*10
4bacterium number/gram dry tea, most batches more than 100*10
4bacterium number/gram dry tea, higher than existing black tea provincial standard 30*10
4bacterium number/gram dry tea, mould variability is for being almost 0, more known by upper table, and black tea product quality prepared by the present invention is significantly better than the black tea product quality prepared by prior art, and stability is high.
Obviously, above-described embodiment is only for clearly example being described, and the restriction not to embodiment.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here exhaustive without the need to also giving all embodiments.And thus the apparent change of extending out or variation be still among the protection domain of the invention.
Claims (10)
1. a production technology for the black tea of probio, is characterized in that, comprise the steps:
(1) pluck raw material and conveniently processes obtain the Dark Green Tea raw material of black tea described in suitable for making;
(2) get described Dark Green Tea in humidity not higher than 65%, temperature is not higher than 30 DEG C, and the coronoid process in environment falls apart under the dominant condition of capsule bacterium colony counts and carries out nature ripening at least 300 days;
(3) the Dark Green Tea raw material after natural ageing is carried out spelling heap, inoculate subsequently into the follow-up probiotic strain grown dim of suitable described black tea, and carry out first time and to pressurize individual composition;
(4) the Dark Green Tea raw material after decatize is carried out pile-fermentation process, substantially remove to the not mature taste of raw material, and carry out metering and the individual composition that pressurizes for the second time;
(5) by the black tea raw material pressure brick after individual composition, and carry out process of growing dim, under 50 DEG C of conditions, drying is carried out to product and process being no more than subsequently;
(6) by the black tea product after drying process in humidity not higher than 65%, temperature is not higher than 30 DEG C, and in environment, coronoid process falls apart under the dominant condition of capsule bacterium colony counts and carries out semi-finished product nature ripening at least 100 days, packs and get final product.
2. the production technology of the black tea of probio according to claim 1, is characterized in that, in the natural aging step of described step (2) and step (6), the ageing heap controlling described raw material is high is 0.5-1.5 rice.
3. the production technology of the black tea of probio according to claim 2, it is characterized in that, described eurotium cristatum strain is for be preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, and deposit number is the EurotiumcristatumNHRI-BC-1.5.1 bacterial strain of CGMCCNo.8730.
4. according to the production technology of the arbitrary described black tea of probio of claim 1-3, it is characterized in that, in described step (3), described inoculation step is that access only contains the solid seed of described bacterial strain or described bacterial strain is carried out the liquid seeds after Liquid Culture.
5., according to the production technology of the arbitrary described black tea of probio of claim 1-4, it is characterized in that, in described step (3), in inoculation step, also comprising the heap moisture adding Dark Green Tea raw material described in water management is the step of 15-30%.
6. according to the production technology of the arbitrary described black tea of probio of claim 1-5, it is characterized in that, in described step (3), (4), described in controlling, the condition of first, second pressurization steaming step is independent of each other is: temperature 90-110 DEG C, pressure 0.3MPa-0.5MPa.
7., according to the production technology of the arbitrary described black tea of probio of claim 1-6, it is characterized in that, in described step (4), the wet stack height of described pile-fermentation step is 0.8-1.2m, and the pile-fermentation time is 1.5-2.5h.
8., according to the production technology of the arbitrary described black tea of probio of claim 1-7, it is characterized in that, described step (5) grow dim in step, control temperature is 25-35 DEG C, and relative air humidity is 65-85%, and constant temperature and humidity grows dim 9-10 days.
9. according to the production technology of the arbitrary described black tea of probio of claim 1-8, it is characterized in that, in described step (1), described Dark Green Tea raw material is superfine, one-level or secondary Dark Green Tea raw material.
10. the black tea of probio prepared by the production technology of the arbitrary described black tea of probio of claim 1-9.
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| CN106359682A (en) * | 2016-11-07 | 2017-02-01 | 广西蟠龙居生态农业旅游开发股份有限公司 | Eurotium cristatum brick tea capable of regulating intestinal flora balance and preparation method of eurotium cristatum brick tea |
| CN107372910A (en) * | 2017-05-24 | 2017-11-24 | 优仕康生（天津）科技发展有限公司 | Black tea sugar Zhuan, tea starter and with its prepare tea bacterium solution |
| CN107960491A (en) * | 2017-12-11 | 2018-04-27 | 湖南浩茗茶业食品有限公司 | A kind of green brick tea and preparation method thereof |
| CN108740131A (en) * | 2018-08-02 | 2018-11-06 | 湖南农业大学 | A kind of production method of betel nut Fu-brick tea |
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Cited By (4)
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| CN106359682A (en) * | 2016-11-07 | 2017-02-01 | 广西蟠龙居生态农业旅游开发股份有限公司 | Eurotium cristatum brick tea capable of regulating intestinal flora balance and preparation method of eurotium cristatum brick tea |
| CN107372910A (en) * | 2017-05-24 | 2017-11-24 | 优仕康生（天津）科技发展有限公司 | Black tea sugar Zhuan, tea starter and with its prepare tea bacterium solution |
| CN107960491A (en) * | 2017-12-11 | 2018-04-27 | 湖南浩茗茶业食品有限公司 | A kind of green brick tea and preparation method thereof |
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