CN107771997A - A kind of method that instant dark tea is prepared using microorganism fluid fermentation - Google Patents
A kind of method that instant dark tea is prepared using microorganism fluid fermentation Download PDFInfo
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- CN107771997A CN107771997A CN201711211290.4A CN201711211290A CN107771997A CN 107771997 A CN107771997 A CN 107771997A CN 201711211290 A CN201711211290 A CN 201711211290A CN 107771997 A CN107771997 A CN 107771997A
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- fermentation
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- seed liquor
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
-
- 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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- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of method that instant dark tea is prepared using microorganism fluid fermentation, big-leaf species in yunnan sun withering tea is crushed through homogenate plus fermentation material is made in water infiltration, high temperature steaming, coronoid process dissipate capsule bacterium, aspergillus niger, mould and saccharomycete is taken to be used as seed liquor, carry out microorganism fluid fermentation, zymotic fluid through inactivating, centrifuge or be filtrated to get fermentation tea juice, then it is concentrated, be dried to obtain instant tea powder.The present invention is improved on the basis of existing technology, by the reasonable mixing of different thalline, is given full play to microbial fermentation ability, is made fermentation tea juice strongly fragrant, stay in grade, and simple to operate, is adapted to large-scale production.
Description
Technical field
The invention belongs to food and biological processing technical field, and in particular to one kind prepares speed using microorganism fluid fermentation
The method of molten black tea.
Background technology
Instant tea is using sample tea or tea fresh leaves as raw material, squeezes the juice, filters, concentrates, dries through water extraction or using tea fresh leaves
It is manufactured, the powdered or broken of food additives, food processing aid and appropriate food auxiliary material can be added in process of production
Sheet or the instant tea product of the granular easy solid similar to instant coffee.Instant tea removes to contain can enter in traditional tea
Enter outside the nutritional ingredient and flavor substance of millet paste, also have drink conveniently, transport easy to maintain and without agriculture is residual and heavy metal etc. has
The advantages of evil material.Therefore, it is in the world currently a kind of very promising drink.
The black tea various health care functions such as have Weight-reducing and lipid-lowering hypoglycemic, therefore extensively liked by consumer.Microbial fermentation
Tea is by artificial infection is single or mixed microorganism the ferments novel microbial fermented tea to be formed.Tealeaves and additional substrate are passed through
After the fermentation of microorganism, chemical substance, color and luster, fragrance are included, flavour mouthfeel is obtained for improvement.
Different types of black tea, such as Pu'er tea, Fu-brick tea, the sharp tea of gold, green brick tea, processing, in transport and preserving process
There is the participation of microorganism, and different black teas microorganism species in different phase tea block show larger difference, wherein main
Dominant bacteria is wanted as aspergillus niger, mould, saccharomycete etc..
There is research to represent, coronoid process dissipate capsule bacterium is that Fu-brick tea " grows dim " a kind of natural probiotics formed in technical process, custom
Claim " golden flower ", due to the presence of coronoid process dissipate capsule bacterium, the color of Fu-brick tea is different from other teas, and have it is anti-oxidant,
Promote digestion, lowering blood-fat and reducing weight, the health-care efficacy such as antibacterial, anticancer, its zymotic fluid has stronger inhibitory action to bacterium, but to mould with
The inhibitory action unobvious of saccharomycete.
It is many that traditional black tea processing method has that tealeaves makespan is long, quality is unstable, big, easy microbiological contamination etc. is lost in tealeaves
Unfavorable factor.It is more ripe that the research of black tea is prepared by manual fermentation, by the difference of fermentation method, artificial infection
Fermentation prepares black tea and is broadly divided into solid state fermentation and liquid state fermentation.Black tea dominant bacteria is inoculated with tealeaves, with the side of solid state fermentation
Formula prepares the black tea of traditional form, and this method, which exists, processes the problems such as extensive, fermentation period is long, process is unmanageable.It is another
Kind is using tea extract as fermentation substrate, accesses microorganism, black tea liquid beverage is prepared by way of liquid state fermentation, or again
Through drying process, instant dark tea is prepared, this method has the advantages that simple to operate, process control, cycle are short.
The content of the invention
The invention provides a kind of method that instant dark tea is prepared using microorganism fluid fermentation, on the basis of prior art
On improved, by the reasonable mixing of different thalline, give full play to microbial fermentation ability, make fermentation tea juice fragrance dense
Thickness, stay in grade, and it is simple to operate, it is adapted to large-scale production.
The present invention is realized by following step：
(1) by big-leaf species in yunnan sun withering tea, go unless tea impurity, after homogenate break process, adds water infiltration, high temperature steams
Material prepares fermentation material；
(2) coronoid process dissipate capsule bacterium, aspergillus niger, mould and saccharomycete is taken to be used as seed liquor, it is described with seed liquor access step (1)
In fermentation material, microorganism fluid fermentation is carried out, obtains zymotic fluid；
(3) by the zymotic fluid that step (2) obtains through inactivating, centrifuging or be filtrated to get fermentation tea juice；
(4) the fermentation tea juice that step (3) obtains concentrated, be dried to obtain instant tea powder.
Wherein：
The amount of water of step (1) plus water infiltration is tea-water proportion 1:8~15；
The cultural method of step (2) seed liquor be picking coronoid process dissipate capsule bacterium, aspergillus niger, mould and saccharomycete co-inoculation in
Fluid nutrient medium, in 24~30 DEG C of 48~72h of Shaking culture；
When step (2) seed liquor accesses fermentation material, with the weight of fermentation material 3.5~7.5% than access；
The temperature of step (2) microorganism fluid fermentation process is 20~35 DEG C, and oxygen flow is 0.3~2.5L/min, is stirred
Mix rotating speed is 200~350rpm, 6-10 days cycle.
Embodiment
With specific embodiment, the invention will be further described below, but the invention is not limited in these embodiments.
Embodiment 1
Big-leaf species in yunnan sun withering tea is gone unless tea impurity, after homogenate break process, adds water infiltration, amount of water is
Tea-water proportion 1:8, high temperature steaming prepares fermentation material；Picking coronoid process dissipate capsule bacterium, aspergillus niger, mould and saccharomycete co-inoculation are in liquid
Culture medium, in 28 DEG C of Shaking culture 60h, by obtained seed liquor by the weight of fermentation material 5% than access, the temperature of fermentation process
For 25 DEG C, oxygen flow 0.3L/min, speed of agitator 350rpm, in 8 days cycles, zymotic fluid is finally given；Zymotic fluid is passed through
Inactivate, centrifuge or be filtrated to get fermentation tea juice, then it is concentrated, be dried to obtain instant dark tea powder.
Embodiment 2
Big-leaf species in yunnan sun withering tea is gone unless tea impurity, after homogenate break process, adds water infiltration, amount of water is
Tea-water proportion 1:10, high temperature steaming prepares fermentation material；Picking coronoid process dissipate capsule bacterium, aspergillus niger, mould and saccharomycete co-inoculation are in liquid
Body culture medium, in 24 DEG C of Shaking culture 72h, by obtained seed liquor by the weight of fermentation material 6.5% than accessing, fermentation process
Temperature is 30 DEG C, oxygen flow 2.5L/min, speed of agitator 250rpm, in 6 days cycles, finally gives zymotic fluid；Will fermentation
Liquid through inactivating, centrifuge or be filtrated to get fermentation tea juice, then it is concentrated, be dried to obtain instant dark tea powder.
Embodiment 3
Big-leaf species in yunnan sun withering tea is gone unless tea impurity, after homogenate break process, adds water infiltration, amount of water is
Tea-water proportion 1:13, high temperature steaming prepares fermentation material；Picking coronoid process dissipate capsule bacterium, aspergillus niger, mould and saccharomycete co-inoculation are in liquid
Body culture medium, in 30 DEG C of Shaking culture 48h, by obtained seed liquor by the weight of fermentation material 3.5% than accessing, fermentation process
Temperature is 20 DEG C, oxygen flow 1.2L/min, speed of agitator 220rpm, in 10 days cycles, finally gives zymotic fluid；Will fermentation
Liquid through inactivating, centrifuge or be filtrated to get fermentation tea juice, then it is concentrated, be dried to obtain instant dark tea powder.
Embodiment 4
Big-leaf species in yunnan sun withering tea is gone unless tea impurity, after homogenate break process, adds water infiltration, amount of water is
Tea-water proportion 1:15, high temperature steaming prepares fermentation material；Picking coronoid process dissipate capsule bacterium, aspergillus niger, mould and saccharomycete co-inoculation are in liquid
Body culture medium, in 26 DEG C of Shaking culture 56h, by obtained seed liquor by the weight of fermentation material 7.5% than accessing, fermentation process
Temperature is 35 DEG C, oxygen flow 2.2L/min, speed of agitator 300rpm, in 8 days cycles, finally gives zymotic fluid；Will fermentation
Liquid through inactivating, centrifuge or be filtrated to get fermentation tea juice, then it is concentrated, be dried to obtain instant dark tea powder.
The tea sample being made up of 5 people comments group to evaluate and give a mark instant dark tea sample prepared by embodiment 3, evaluates people
Member is provided with the Tea Science knowledge of specialty.Evaluate total score 100 to divide, wherein color and luster, fragrance index occupy the 30% of total score respectively, flavour
Account for the 40% of total score.Tea sample final score is the average value that 5 panelists provide score.
Black tea sensory evaluation standard
According to 5 panelist's overall merits, the color and luster of instant dark tea prepared by embodiment 3 is equally divided into 91 points, and fragrance is put down
92 points are divided into, flavour is equally divided into 95 points, and final score is calculated as 92.9 points by total score ratio is each accounted for.
Claims (5)
- A kind of 1. method that instant dark tea is prepared using microorganism fluid fermentation, it is characterised in that comprise the following steps：(1) by big-leaf species in yunnan sun withering tea, go unless tea impurity, after homogenate break process, adds water infiltration, high temperature steaming system Standby fermentation material；(2) take coronoid process dissipate capsule bacterium, aspergillus niger, mould and saccharomycete to be used as seed liquor, step (1) described fermentation is accessed with seed liquor In material, microorganism fluid fermentation is carried out, obtains zymotic fluid；(3) by the zymotic fluid that step (2) obtains through inactivating, centrifuging or be filtrated to get fermentation tea juice；(4) the fermentation tea juice that step (3) obtains concentrated, be dried to obtain instant tea powder.
- 2. according to the method for claim 1, it is characterised in that step (1) is described plus water infiltration, amount of water press tea-water proportion 1:8 ~15.
- 3. according to the method for claim 1, it is characterised in that step (2) described seed liquor, its cultural method are：Picking is preced with Prominent bulk bacteria, aspergillus niger, mould and saccharomycete co-inoculation, in 24~30 DEG C of 48~72h of Shaking culture, obtain in fluid nutrient medium It is standby to seed liquor.
- 4. according to the method for claim 1, it is characterised in that when step (2) seed liquor accesses fermentation material, with fermentation The weight of material 3.5~7.5% is than access.
- 5. according to the method for claim 1, it is characterised in that the temperature of step (2) the microorganism fluid fermentation process is 20~35 DEG C, oxygen flow is 0.3~2.5L/min, and speed of agitator is 200~350rpm, 6-10 days cycle.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711211290.4A CN107771997A (en) | 2017-11-28 | 2017-11-28 | A kind of method that instant dark tea is prepared using microorganism fluid fermentation |
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| CN201711211290.4A CN107771997A (en) | 2017-11-28 | 2017-11-28 | A kind of method that instant dark tea is prepared using microorganism fluid fermentation |
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| CN107771997A true CN107771997A (en) | 2018-03-09 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329501A (en) * | 2018-10-29 | 2019-02-15 | 江苏大学 | A kind of intelligent preparation method of instant fermented tea powder |
| CN109588502A (en) * | 2019-02-12 | 2019-04-09 | 西安培华学院 | A kind of golden flower bacterium mulberry leaf tea cream and preparation method thereof |
| CN111838354A (en) * | 2020-07-24 | 2020-10-30 | 湖州鼎翔科技有限公司 | Method for increasing selenium content in instant tea |
| CN111972523A (en) * | 2020-07-24 | 2020-11-24 | 湖州鼎翔科技有限公司 | Preparation method of high-selenium solid dark tea beverage |
| CN113057233A (en) * | 2021-04-16 | 2021-07-02 | 昆明理工大学 | Solid-liquid fermentation combined Yunnan large-leaf tea beverage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103371238A (en) * | 2012-04-12 | 2013-10-30 | 云南天士力帝泊洱生物茶集团有限公司 | Technology for preparing fermented tea with combination of artificial inoculation and liquid state fermentation process |
| CN106106891A (en) * | 2016-07-19 | 2016-11-16 | 广西驰胜农业科技有限公司 | A kind of novel LIUPUCHA process for refining |
-
2017
- 2017-11-28 CN CN201711211290.4A patent/CN107771997A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103371238A (en) * | 2012-04-12 | 2013-10-30 | 云南天士力帝泊洱生物茶集团有限公司 | Technology for preparing fermented tea with combination of artificial inoculation and liquid state fermentation process |
| CN106106891A (en) * | 2016-07-19 | 2016-11-16 | 广西驰胜农业科技有限公司 | A kind of novel LIUPUCHA process for refining |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329501A (en) * | 2018-10-29 | 2019-02-15 | 江苏大学 | A kind of intelligent preparation method of instant fermented tea powder |
| CN109588502A (en) * | 2019-02-12 | 2019-04-09 | 西安培华学院 | A kind of golden flower bacterium mulberry leaf tea cream and preparation method thereof |
| CN111838354A (en) * | 2020-07-24 | 2020-10-30 | 湖州鼎翔科技有限公司 | Method for increasing selenium content in instant tea |
| CN111972523A (en) * | 2020-07-24 | 2020-11-24 | 湖州鼎翔科技有限公司 | Preparation method of high-selenium solid dark tea beverage |
| CN113057233A (en) * | 2021-04-16 | 2021-07-02 | 昆明理工大学 | Solid-liquid fermentation combined Yunnan large-leaf tea beverage and preparation method thereof |
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Application publication date: 20180309 |
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