CN107258967A - A kind of method of exogenous biology enzyme composite bacteria fermentation of pu'er tea - Google Patents
A kind of method of exogenous biology enzyme composite bacteria fermentation of pu'er tea Download PDFInfo
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- CN107258967A CN107258967A CN201710378558.7A CN201710378558A CN107258967A CN 107258967 A CN107258967 A CN 107258967A CN 201710378558 A CN201710378558 A CN 201710378558A CN 107258967 A CN107258967 A CN 107258967A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
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Abstract
A kind of method of exogenous biology enzyme composite bacteria fermentation of pu'er tea.The invention belongs to the technical field of tea leaf fermentation, and in particular to a kind of method that Pu-erh tea fermentation production is carried out using exogenous biology enzyme composite bacteria.Gross tea, water and the biology enzyme composite bacteria of the present invention presses 1：0.3~0.5：0.05~0.2 mass ratio is mixed, and the mass percent of wherein biology enzyme composite bacteria is, cellulase 0.2~0.4%, pectase 0.1~0.2%, proteinase-10 .1~0.3%, aspergillus 0.2~0.4%, head mold 0.1~0.3%, saccharomycete 0.2~0.5%, glucose 2~5%, surplus is sterilized water.The exogenous biology enzyme composite bacteria of this method can eliminate the rough old smell of Pu'er tea from reasonable, increase flavour intensity, and lifting Pu'er tea is sweet, sliding, sweet tea, the qualitative characteristics of alcohol, improves water logging out-degree.
Description
Technical field
The invention belongs to the technical field of tea leaf fermentation, and in particular to a kind of to be carried out using exogenous biology enzyme composite bacteria
The method of Pu-erh tea fermentation production.
Background technology
Pu'er tea is to select big-leaf species in yunnan to be raw material, is made through special processing process, profile bar rope is big and fleshy sturdy, color
Pool is brown red, and soup look is red dense bright, mellow time sweet, qualitative characteristics with unique Chen Xiang of flavour.Helped digestion because Pu'er tea has
Greasy, fat-reducing preventing decayed tooth, reducing blood lipid, reduction cholesterol and the plurality of health care functions such as antibacterial, are assigned " slim tea ", " gentle and graceful tea ", " benefit
The laudatory titles such as longevity tea ", therefore the country such as Hongkong and Macro of China Tai Area and Southeast Asia, Japan, Germany, the U.S. is continuous to its demand in recent years
Increase ".
Since 1960s, many scholars have made research report with regard to the relation of Pu'er tea preparation process and quality,
It is the core to form Pu'er tea quality characteristic to think zymotechnique." soup look is reddish brown ", " fragrance Chen Xiang " is Pu'er tea special trait
The Typical factor of style.Research finds that the fermentation of microorganism rises to its quality responses in Pu'er tea production process determines to make
With leaving microorganism, damp and hot and enzymatic catalysis, solar dried green tea is difficult to form the distinctive Chen Xiang of Pu'er tea and reddish brown soup look.Cause
This, in recent years to the monoid of microorganism during Pu-erh tea fermentation, growth characteristics, the relation with Pu'er tea quality responses and its
The research work in terms of application during Pu-erh tea fermentation achieves greater advance.But during the fermentation biology enzyme should
With also studying less.
Therefore, the application to biology enzyme during Pu-erh tea fermentation and microorganism is studied, Pu'er tea is further disclosed
The mechanism of action of fermentation, exploitation is suitable for the complex microbial inoculum of industrialized production Pu'er tea, realize Pu'er tea standardization,
Tool is of great significance by standardized production.
1. influence of the biology enzyme to Pu'er tea quality responses：
The effect of microorganism and its extracellular enzyme is to form the most direct factor of Pu'er tea quality.
Dominant population aspergillus niger during Pu'er tea pile-fermentation produces complicated extracellular enzyme, such as cellulase, fruit
Glue enzyme, carbohydrase, tannase, polyphenol oxidase and protease etc., wherein, cellulase and pectase belong to polysaccharide hydrolysis enzyme,
It can be small molecule monose, disaccharides or oligosaccharides by high molecular cellulose and pectin, increase the sweet and pure degree of Pu'er millet paste.Tannin
Enzyme is that mould, head mold and aspergillus in a kind of induced enzyme, Pu'er tea can be produced by induction, the catechu such as EGCG and CG in tealeaves
Element can be used as its substrate, ester linkage breaking after reaction.Meanwhile, protein is in the protease hydrolyzable tealeaves that these moulds produce
Small molecule amino acid, can play a part of the quality factor in terms of improvement soup look, taste and aroma.Aspergillus niger is single except producing
Beyond the ectoenzymes such as peaceful enzyme, cellulase and protease, moreover it is possible to produce polyphenol oxidase (PPO), PPO presence is promoted
The effects such as oxidation polymerization of theine generates Flavonoid substances composition, other intracellulars that Flavonoid substances are further produced in microorganism
And under extracellular enzyme effect, the materials such as the Tea Pigment of Pu'er tea characteristic soup look are presented in generation, make Pu'er tea that soup look is presented red
Bright, aroma of pure qualitative characteristics.Aspergillus niger, mould, Aspergillus glaucus, actinomyces and bacillus produce cellulase ability compared with
By force, be conducive to decomposing the leachable level of increase tealeaves；And head mold, yeast and bacillus generation diastatic activity are higher, have
Formed beneficial to some fragrant and sweet flavor substances, vitamin and higher alcohol that particularly saccharomycete is produced are very beneficial for Pu'er tea
The formation of interior quality and old Flavor.In Pu'er tea processing, fresh leaf passes through green removing in high temperature, tealeaves endogenous enzymes such as pectin
Enzyme, cellulase, protease, the activity of polyphenol oxidase are drastically passivated.
The research such as Mao Qingli shows：Broken black tea can be significantly improved using outer source pollution and pectinase treatment broken black tea
Water extraction content, is respectively increased 8.43% and 6.5%, the quality component such as theaflavin, congo red rope, Tea Polyphenols and amino acid
There is different degrees of increase；The black humidity of broken black tea Appearance color and particle tight knot degree are can obviously improve, can eliminate thick in endoplasm
Oldish taste, increase flavour intensity and improvement millet paste color.
Therefore, suitably the exogenous biology enzyme such as the plain enzyme of supplementary fibre, pectase, protease to formed Pu'er tea it is sweet, sliding,
Sweet tea, alcohol wool fabric are of great benefit to.
2. influence of the microorganism to Pu'er tea quality responses：
Liu Xin etc. is reported, using big-leaf species in yunnan solar dried green tea as raw material, is inoculated with Mucor (1 ,/ucor m/ after wet water in tea base
Cros-pDM) strain, after the h of pile-fermentation 36, then carry out turning, urge the technique such as old, a kind of fungi slim tea, production week is made
Phase foreshortens to 20 d or so.2005, Gong Jiashun etc., which is shone to Yunnan in dark green gross tea, added advantage aspergillus niger (A., t/ger) bacterium
Kind of solid state fermentation studies have shown that, Polyphenols, catechin, thearubigin, theabrownin, oligosaccharides and polysaccharide etc. are main after 40 d of fermentation
The content of chemical quality composition is wanted to occur significant change, it was confirmed that shining dark green gross tea using dominant bacteria fermentation can be in the short time
Interior production Pu'er cooked tea, and its physical and chemical composition content can reach the level of Aged Pu 'er Tea tea.
Zhou Hongjie etc. is reported, by the beneficial single culture aspergillus oryzae (A.oryzae) occurred in Pu'er tea process, black
Aspergillus (A.niger), saccharomyces cerevisiae (the S.cerevisi. name of a river in Anhui Provinces), Trichoderma viride (f viride) or Rhizopus arrhizus (R.
Arrhizus) it is respectively applied in the production technology of Pu'er tea, the Tea Polyphenols and theabrownin in gained Pu'er tea can be controlled in suitable
Work as ratio, so as to reach the effect for stabilizing and increasing Pu'er tea quality, and shorten process time.
3. biology enzyme composite bacteria fermentation of pu'er tea：
Conventional Pu'er tea fermenting and producing is inoculated with progress naturally by environmental microorganism, due to participating in the microbe species of fermentation not
Bright, miscellaneous bacteria is more so that fermentation process is unstable, uncontrollable, production cycle length, unstable product quality.Adopted accordingly, it would be desirable to study
Aspergillus, head mold, saccharomycete are combined with rational exogenous biology enzyme, and tank is carried out to Pu'er tea（Case or groove）Formula is fermented, and can make life
Produce process stabilization, controllable；Safety, quality, health are secure；Automaticity is high, reduces labor intensity；It is with short production cycle, have
Beneficial to large-scale production.Rough old smell, storehouse taste can be eliminated in quality, increases water leachable, mouthfeel is abundant, increase flavour is strong
Degree, lifting Pu'er tea is sweet, sliding, sweet tea, the qualitative characteristics of alcohol, improves water logging out-degree.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of side of exogenous biology enzyme composite bacteria fermentation of pu'er tea
Method, its exogenous biology enzyme composite bacteria can eliminate the rough old smell of Pu'er tea from reasonable, increase flavour intensity, be lifted general
Pu'er tea tea is sweet, sliding, the qualitative characteristics of sweet tea, alcohol, improves water logging out-degree.
Realize purpose of the present invention and adopt the technical scheme that：Gross tea, water and biology enzyme composite bacteria press 1：0.3~
0.5 ：0.05~0.2 mass ratio is mixed, and the mass percent of wherein biology enzyme composite bacteria is, cellulase 0.2
~0.4%, pectase 0.1~0.2%, proteinase-10 .1~0.3%, aspergillus 0.2~0.4%, head mold 0.1~0.3%, saccharomycete 0.2
~0.5%, glucose 2~5%, surplus is sterilized water.
The method of fermentation of pu'er tea of the present invention is as follows：1. above-mentioned material is added after gross tea being loaded into fermentation tank, is mixed
Uniformly；2. relative air humidity >=90% in tank is controlled；3. it is 45~60 DEG C to control fermentation temperature in tank；4. ferment 8~12d.
The method have the benefit that：Employ rational exogenous biology enzyme and be combined aspergillus, head mold, saccharomycete pair
Pu'er tea carries out pot type fermentation, can eliminate rough old smell in endoplasm, increases flavour intensity, lifting Pu'er tea is sweet, sliding,
The qualitative characteristics of sweet tea, alcohol, improve water logging out-degree.More importantly during a variety of biology enzyme complex microorganism mixing common fermentations,
Complicated enzyme system is produced, the strong enzymatic activity of microorganism of synergy between microorganism, relieves production under optimum conditions
The feedback inhibition of thing, accretion rate is greatly increased, and quickly forms the fine quality of Pu'er tea, fermentation time is by original 50
~60d shorten to 8~12d, substantially reduces the production cycle, and quality is more more superior than natural pile-fermentation and stably.Preferably
The problem of ground solves unstable, uncontrollable conventional Pu'er tea fermentation process, production cycle length, unstable product quality.
Embodiment
Embodiment 1：
A. 100kg solar dried green teas are sufficiently mixed with 30kg pure water and 20kg biology enzyme composite bacteria liquid, wherein biological
Enzyme composite bacteria liquid is mixed by following component under normal temperature aseptic condition：
Cellulase 20g；
Pectase 10g；
Protease 3 0g；
Aspergillus 300g；
Head mold 100g；
Saccharomycete 500g；
Glucose 400g；
Sterilized water 18.64kg.
B. above-mentioned material is added after gross tea being loaded into fermentation tank, is well mixed；
C. relative air humidity >=90% in tank is controlled；
D. 45~60 DEG C of temperature；
E. 8~12d of fermentation produces Pu'er tea.
Embodiment 2：
A. 100kg solar dried green teas are sufficiently mixed with 40kg pure water and 10kg biology enzyme composite bacteria liquid, wherein biological
Enzyme composite bacteria liquid is mixed by following component under normal temperature aseptic condition：
Cellulase 30g；
Pectase 10g；
Protease 3 0g；
Aspergillus 400g；
Head mold 100g；
Saccharomycete 500g；
Glucose 500g；
Sterilized water 8.43kg.
B. above-mentioned material is added after gross tea being loaded into fermentation tank, is well mixed；
C. relative air humidity >=90% in tank is controlled；
D. 45~60 DEG C of temperature；
E. 8~12d of fermentation produces Pu'er tea.
Claims (2)
1. a kind of method of exogenous biology enzyme composite bacteria fermentation of pu'er tea, it is characterized in that：Gross tea, water and biology enzyme compound bacteria
Plant and press 1：0.3~0.5：0.05~0.2 mass ratio is mixed, and the mass percent of wherein biology enzyme composite bacteria is,
Cellulase 0.2~0.4%, pectase 0.1~0.2%, proteinase-10 .1~0.3%, aspergillus 0.2~0.4%, head mold 0.1~
0.3%, saccharomycete 0.2~0.5%, glucose 2~5%, surplus is sterilized water.
2. the method for the exogenous biology enzyme composite bacteria fermentation of pu'er tea as described in claim 1, it is characterized in that：1. by gross tea
Load the water and biology enzyme composite bacteria that the ratio is added after fermentation tank, be well mixed；2. relative air humidity in tank is controlled
≥90%；3. it is 45~60 DEG C to control fermentation temperature in tank；4. ferment 8~12d.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013164A (en) * | 2017-12-28 | 2018-05-11 | 李泽华 | A kind of method that the fat-soluble protein tealeaves of decomposable asymmetric choice net is prepared using biofermentation |
| CN109182131A (en) * | 2018-08-27 | 2019-01-11 | 刘本德 | Plant cell wall wall-breaking method based on enzyme bacterium combination technology |
| CN109480002A (en) * | 2019-01-19 | 2019-03-19 | 崔彩霞 | A method of with fermented by biological enzyme Pu'er tea |
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| CN1899059A (en) * | 2006-07-26 | 2007-01-24 | 邓雅然 | Ageing processing method for pu'er tea |
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| CN102492665A (en) * | 2011-12-14 | 2012-06-13 | 云南师范大学 | Compound enzyme preparation for fermentation of pu'er tea and application |
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| CN1899059A (en) * | 2006-07-26 | 2007-01-24 | 邓雅然 | Ageing processing method for pu'er tea |
| CN102187920A (en) * | 2011-06-23 | 2011-09-21 | 牛乃秀 | Method for preparing gold-flower Puer tea by inoculating fungus microorganisms |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013164A (en) * | 2017-12-28 | 2018-05-11 | 李泽华 | A kind of method that the fat-soluble protein tealeaves of decomposable asymmetric choice net is prepared using biofermentation |
| CN109182131A (en) * | 2018-08-27 | 2019-01-11 | 刘本德 | Plant cell wall wall-breaking method based on enzyme bacterium combination technology |
| CN109480002A (en) * | 2019-01-19 | 2019-03-19 | 崔彩霞 | A method of with fermented by biological enzyme Pu'er tea |
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