CN108850266B - Pu' er tea processing method based on batch inoculation of microbial agent - Google Patents
Pu' er tea processing method based on batch inoculation of microbial agent Download PDFInfo
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- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 title claims abstract description 40
- 235000020339 pu-erh tea Nutrition 0.000 title claims abstract description 40
- 230000000813 microbial effect Effects 0.000 title claims abstract description 17
- 238000011081 inoculation Methods 0.000 title claims abstract description 16
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 136
- 230000004151 fermentation Effects 0.000 claims abstract description 134
- 244000269722 Thea sinensis Species 0.000 claims abstract description 28
- 235000013616 tea Nutrition 0.000 claims abstract description 23
- 238000012545 processing Methods 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 19
- 241000228245 Aspergillus niger Species 0.000 claims abstract description 12
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 11
- 241000228143 Penicillium Species 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 7
- 238000005507 spraying Methods 0.000 claims description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 56
- 238000002156 mixing Methods 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 16
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 239000011521 glass Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000003825 pressing Methods 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 7
- 238000007599 discharging Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 235000019225 fermented tea Nutrition 0.000 claims description 5
- 235000009569 green tea Nutrition 0.000 claims description 5
- 230000005540 biological transmission Effects 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 239000002068 microbial inoculum Substances 0.000 claims 3
- 239000000047 product Substances 0.000 description 10
- 239000003124 biologic agent Substances 0.000 description 4
- 230000009471 action Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011031 large-scale manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000017525 heat dissipation Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
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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
-
- 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
- A23F3/14—Tea preparations, e.g. using additives
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- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a method for processing Pu' er tea based on batch inoculation of a microbial agent, and relates to the technical field of tea processing. According to the processing method of the Pu 'er tea, firstly, a fermentation tank for inoculating the microbial agent in batches to the Pu' er tea is designed, and then aspergillus niger, penicillium, monascus and saccharomyces cerevisiae are inoculated in batches by using the fermentation tank, so that the stability of the product quality is improved, the processing time is shortened within 10 days, the influence of the processing cost and external conditions on the fermentation process is reduced, and the method is suitable for large-scale popularization and use.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a method for processing Pu' er tea based on batch inoculation of a microbial agent.
Background
The Pu' er tea is prepared by taking Yunnan big-leaf sun-cured green tea as a raw material through processing technologies of fermentation, steaming and kneading, molding and the like; wherein, fermentation is a key process for forming the quality of Pu' er tea. Historically, the post-fermentation of Pu' er tea is converted from natural fermentation and artificial pile fermentation; the natural fermentation refers to the natural fermentation of the sun-dried green tea and the pressed tea thereof which are stored for a long time under certain storage conditions and slowly fermented for a long time. The natural fermentation process is greatly influenced by the environment, the storage time is long, the quality is difficult to ensure, and some deterioration is caused. In 1973, on the basis of a traditional Pu ' er tea processing method, in Kunming tea factories of Yunnan tea import and export companies, sun-dried green raw tea is processed into Pu ' er tea through a high-temperature and high-humidity artificial rapid method, and a pile fermentation method of the Pu ' er tea is established; at present, most tea factories adopt a pile fermentation mode, namely green-sun raw tea is subjected to moist water and pile fermentation and is turned over in time; the method depends on natural inoculation and fermentation of microorganisms, is greatly influenced by seasons and environmental conditions, has unclear microorganism types participating in the fermentation of the Pu' er tea, has unstable fermentation process and difficult control and standardization, and causes unstable product quality and difficult standard and large-scale production.
At present, scholars at home and abroad develop researches on artificially inoculating bacteria and fermenting Pu' er tea; however, in the fermentation process of Pu 'er tea, a plurality of microbial strains can be generated while strains are inoculated, so that researchers are troubled by how to timely inoculate beneficial strains and inhibit the growth of bad strains and how to monitor the strains generated in the fermentation process of the strains, and meanwhile, the fermentation device and the time for inoculating the strains can also influence the quality of the Pu' er tea.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a method for processing Pu' er tea based on batch inoculation of a microbial agent, aspergillus niger, penicillium, monascus and saccharomyces cerevisiae are inoculated in batches through a designed fermentation tank, so that the stability of the product quality is improved, the processing time is shortened, and the processing cost is reduced.
In order to achieve the technical purpose and achieve the technical effect, the invention is realized by the following technical scheme:
a Pu' er tea fermentation tank inoculated with biological agents in batches comprises a fermentation tank, wherein the upper end of the fermentation tank is a sealing cover body and is provided with a motor, the lower end of the fermentation tank is provided with a universal wheel, and the periphery of the fermentation tank is wrapped with a layer of water circulation pipeline;
an air filter is arranged at the bottom in the fermentation tank and is connected with an air inlet at the upper end of the fermentation tank through an air pipe, an inner cylinder with a filter hole is arranged on the air filter in the fermentation tank, the distance between the inner cylinder and the inner wall of the fermentation tank is 1-2cm, and a rotating shaft is arranged at the center of the upper end of the air filter and is connected with the output end of a motor through a transmission part;
the rotating shaft is provided with a spraying device and a stirring fan blade at intervals, and the spraying device at the uppermost end is connected with a pressing type spraying kettle with a measuring range on the outer wall of the fermentation tank through a water pipe;
the upper end of the fermentation tank is provided with a feed inlet and a sight glass window, and a thermometer and a pH value sensor are arranged in the middle of the fermentation tank.
Furthermore, a water outlet is formed in the bottom of the fermentation tank, and a power supply interface is designed on a motor at the upper end of the fermentation tank.
Further, an industrial endoscope is mounted on the sight glass window.
The invention provides a method for processing Pu' er tea by inoculating microbial agents in batches by using a fermentation tank, which comprises the following steps:
1) controlling preset parameters in the fermentation tank, putting a proper amount of big-leaf sun-dried green tea into the fermentation tank from a feed port, and closing the feed port and an air inlet;
2) pouring 1 part of Aspergillus niger into 350-400 parts of water, uniformly mixing, uniformly spraying the mixture on tea leaves pre-placed in a fermentation tank through a spraying pot and a spraying device, stirring and mixing simultaneously, spraying clear water through the spraying device during mixing, filtering the unabsorbed clear water through an inner cylinder, and discharging the filtered clear water through a water outlet;
3) after 24-36 hours, mixing 1 part of penicillium and 1 part of monascus with 250 parts of clean water, uniformly spraying the mixture on tea leaves pre-placed in a fermentation tank through a spraying pot and a spraying device, stirring and mixing simultaneously, spraying the clean water through the spraying device during mixing, and filtering the unabsorbed clean water through an inner cylinder and discharging the filtered clean water through a water outlet;
4) starting a motor to stir the tea leaves in the fermentation tank for 15-20 minutes every 18-24 hours, and repeating for 3-5 times;
5) then 1 part of saccharomyces cerevisiae and 500 parts of water are uniformly mixed and then are uniformly sprayed on the tea leaves which are placed in the fermentation tank through a spraying pot and a spraying device, and are stirred and mixed simultaneously, the mixture is kept stand for 48 hours after 10 to 15 minutes, then clear water is sprayed, and the fermentation is stopped after 24 hours.
Further, after the fermentation is finished, opening a sealing cover of the fermentation tank to take out the fermented tea, and obtaining the finished Pu' er tea through airing, drying, steaming, kneading and pressing for forming.
Furthermore, in the method for processing the Pu' er tea inoculated with the microbial agent in batches, parameters in the fermentation tank are controlled by a thermometer, an air inlet, a pH value sensor and a water circulation pipeline.
The invention has the beneficial effects that: the invention relates to a Pu 'er tea processing method based on batch inoculation of a microbial agent, which comprises the steps of firstly designing a Pu' er tea fermentation tank for batch inoculation of the microbial agent, and controlling parameters required by fermentation through the fermentation tank; simultaneously, aspergillus niger, penicillium, monascus and saccharomyces cerevisiae are inoculated to tea leaves fermented in the fermentation tank in batches, the inner cylinder of the fermentation tank can filter excessive moisture to prevent mildew, the fermentation tank can perform spray clean water wet fermentation at any time, and parameters of each time node are controlled, so that the stability of the product quality is improved, the fermented product has no excessive growth of bad strains, and the fermentation process is monitored; the processing time is shortened within 10 days, the influence of the processing cost and external conditions on the fermentation process is reduced, and the method is suitable for large-scale popularization and application.
Of course, it is not necessary for any product in which the invention is practiced to achieve all of the above-described advantages at the same time.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a schematic structural diagram of a Pu' er tea fermentation tank inoculated with a biological agent in batches according to an embodiment of the invention;
FIG. 2 is a schematic structural diagram of a Pu' er tea fermentation tank inoculated with a biological agent in batches according to an embodiment of the invention;
in the drawings, the components represented by the respective reference numerals are listed below:
1-fermentation tank, 2-motor, 3-universal wheel, 4-water circulation pipeline, 5-air filter, 6-air inlet, 7-rotating shaft, 8-transmission part, 9-inner cylinder, 10-stirring fan blade, 11-spraying device, 12-spraying kettle, 13-feed inlet, 14-sight glass window, 15-thermometer, 16-pH value sensor, 17-water outlet and 18-power supply interface.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
As shown in fig. 1-2:
a Pu' er tea fermentation tank inoculated with biological agents in batches comprises a fermentation tank 1, wherein the upper end of the fermentation tank 1 is a sealing cover body and is provided with a motor 2, the lower end of the fermentation tank 1 is provided with a universal wheel 3, and the periphery of the fermentation tank 1 is wrapped with a layer of water circulation pipeline 4;
an air filter 5 is arranged at the bottom in the fermentation tank 1 and is connected with an air inlet 6 at the upper end of the fermentation tank 1 through an air pipe, an inner cylinder 9 with a filtering hole is arranged on the air filter 5 in the fermentation tank 1, the distance between the inner cylinder 9 and the inner wall of the fermentation tank 1 is 1-2cm, and a rotating shaft 7 is arranged at the center of the upper end of the air filter 5 and is connected with the output end of the motor 2 through a transmission part 8;
the rotating shaft 7 is provided with a spraying device 11 and stirring fan blades 10 at intervals, and the spraying device 11 at the uppermost end is connected with a pressing type spraying kettle 12 with measuring range on the outer wall of the fermentation tank 1 through a water pipe;
a feed inlet 13 and a sight glass window 14 are formed in the upper end of the fermentation tank 1, and a thermometer 15 and a pH value sensor 16 are arranged in the middle of the fermentation tank 1;
a water outlet 17 is formed in the bottom of the fermentation tank 1, and a power supply interface 18 is designed on the motor 2 at the upper end of the fermentation tank 1;
an industrial endoscope is arranged on the sight glass window 14;
the working principle is as follows: parameters in the fermentation tank 1 are controlled by a thermometer 15, an air inlet 6, a pH value sensor 16 and a water circulation pipeline 4; namely, fermented tea leaves are placed in an inner cylinder 9 in the fermentation tank 1, at the moment, the temperature in the fermentation tank 1 is detected by a thermometer 15, meanwhile, the temperature is controlled through a water circulation pipeline 4, and the temperature of the fermentation tank 1 is controlled under the action of heat transfer; after the air inlet 6 is opened, air enters the air filter 5 from the air inlet 6 for circulation, and heat can be taken away to realize the control of the temperature of the fermentation tank 1;
as shown in fig. 1 or 2, a rotating shaft 7 is centrally installed at the upper end of the air filter 5 and is connected with the rotating shaft 7 through a transmission part 8, a spraying device 11 and a stirring fan blade 10 are installed at intervals (the stirring fan blade 10 can rotate along with the rotating shaft 7 when the rotating shaft 7 rotates, the spraying device 11 cannot rotate and is fixedly connected with the rotating shaft through a bearing), the spraying device 11 at the uppermost end is connected with a pressing type spraying kettle 12 with a measuring range on the outer wall of the fermentation tank 1 through a water pipe, the spraying kettle 12 has a measuring range, after a kettle cover is opened, a proper amount of solution can be measured and sprayed into the fermentation tank 1, the spraying amount is controlled, and meanwhile, the spraying kettle 12 is of a pressing type, namely, the spraying amount at each time is controllable, and the spraying amount can be controlled by pressing at the moment;
the upper end of the fermentation tank 1 is provided with a feed inlet 13 and a sight glass window 14, and an industrial endoscope is arranged on the sight glass window 14, so that the condition of internal fermentation can be monitored without influencing the fermentation;
the inner barrel 9 with the filter hole is installed on the air filter 5 in the fermentation tank 1, the distance between the inner barrel 9 and the inner wall of the fermentation tank 1 is 1-2cm, the inner barrel has the function that when fermented tea is sprayed with water or medicaments, redundant medicaments permeate from the wall of the inner barrel 9 and cannot be accumulated at the bottom to cause damage to the quality of the tea, meanwhile, the distance between the inner barrel 9 and the fermentation tank 1 is 1-2cm, a certain space is reserved, and the inner barrel has a better effect on internal heat dissipation and placement transition overstock.
Example 2
A method for processing Pu' er tea by batch inoculation of microbial agents by using a fermentation tank in example 1 comprises the following steps:
1) controlling preset parameters in the fermentation tank, putting a proper amount of big-leaf sun-dried green tea into the fermentation tank from a feed port, and closing the feed port and an air inlet;
namely, the parameters in the fermentation tank 1 are adjusted to be most suitable according to the required parameters so as to grasp the parameters in the fermentation tank 1 and the fermentation accuracy;
2) pouring 1 part of Aspergillus niger into 350-400 parts of water, uniformly mixing, uniformly spraying the mixture on the tea leaves pre-placed in the fermentation tank 1 through the spraying pot 12 and the spraying device 11, stirring and mixing simultaneously, spraying clear water through the spraying device 11 during mixing, filtering the unabsorbed clear water through the inner cylinder 9, and discharging the filtered clear water through the water outlet 17;
as a first inoculation microbial agent, the most active aspergillus niger mother culture in the fermentation process of the Pu' er tea is adopted for improving the quality and shortening the processing time, and meanwhile, aspergillus niger can directly participate in the fermentation in the whole fermentation process;
3) after 24-36 hours, mixing 1 part of penicillium and 1 part of monascus with 250 parts of clean water 200 and uniformly spraying the mixture on the tea leaves pre-placed in the fermentation tank 1 through the spraying pot 12 and the spraying device 11, stirring and mixing simultaneously, spraying the clean water through the spraying device 11 during mixing, filtering the unabsorbed clean water through the inner cylinder 9, and discharging the filtered clean water through the water outlet 17;
as a second inoculation of microbial strains, parameters in the fermentation tank 1 are controlled according to needs, penicillium and monascus are inoculated to the fermented Pu' er tea, the quality and stability of products are improved, large-scale production is easy, the fermentation time is shortened, the quality of the fermented products can be controlled, and the quality of the products is stabilized and normalized;
4) starting a motor to stir the tea leaves in the fermentation tank for 15-20 minutes every 18-24 hours, and repeating for 3-5 times;
at this stage, the Pu' er tea is fully contacted with the inoculated aspergillus niger, penicillium and monascus, and is effectively fermented under the action of the aspergillus niger, penicillium and monascus so as to carry out comprehensive reaction with the aspergillus niger, penicillium and monascus;
5) then uniformly mixing 1 part of saccharomyces cerevisiae with 500 parts of water, uniformly spraying the mixture on the tea leaves pre-placed in the fermentation tank 1 through a spraying pot 12 and a spraying device 11, stirring and mixing simultaneously, standing for 48 hours after 10-15 minutes, then spraying clear water, and stopping fermentation after 24 hours;
further, after the fermentation is finished, opening a sealing cover of the fermentation tank to take out the fermented tea, and obtaining the finished Pu' er tea through airing, drying, steaming, kneading and pressing for forming.
Compared with the traditional process, the Pu' er tea fermented by the method and the device in the embodiment 1 and the embodiment 2 of the invention is compared with the following table:
the invention relates to a Pu 'er tea processing method based on batch inoculation of a microbial agent, which comprises the steps of firstly designing a Pu' er tea fermentation tank for batch inoculation of the microbial agent, and controlling parameters required by fermentation through the fermentation tank; simultaneously, aspergillus niger, penicillium, monascus and saccharomyces cerevisiae are inoculated to tea leaves fermented in the fermentation tank in batches, the inner cylinder of the fermentation tank can filter excessive moisture to prevent mildew, the fermentation tank can perform spray clean water wet fermentation at any time, and parameters of each time node are controlled, so that the stability of the product quality is improved, the fermented product has no excessive growth of bad strains, and the fermentation process is monitored; the processing time is shortened within 10 days, the influence of the processing cost and external conditions on the fermentation process is reduced, and the method is suitable for large-scale popularization and application.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (3)
1. The method for processing the Pu' er tea based on batch inoculation of the microbial inoculum is characterized by comprising the following steps: the fermentation tank is characterized by comprising a fermentation tank, wherein the upper end of the fermentation tank is provided with a sealing cover body and a motor, the lower end of the fermentation tank is provided with a universal wheel, and the periphery of the fermentation tank is wrapped with a layer of water circulation pipeline;
an air filter is arranged at the bottom in the fermentation tank and is connected with an air inlet at the upper end of the fermentation tank through an air pipe, an inner cylinder with a filter hole is arranged on the air filter in the fermentation tank, the distance between the inner cylinder and the inner wall of the fermentation tank is 1-2cm, and a rotating shaft is arranged at the center of the upper end of the air filter and is connected with the output end of a motor through a transmission part;
the rotating shaft is provided with a spraying device and a stirring fan blade at intervals, and the spraying device at the uppermost end is connected with a pressing type spraying kettle with a measuring range on the outer wall of the fermentation tank through a water pipe;
a feed inlet and a sight glass window are formed in the upper end of the fermentation tank, and a thermometer and a pH value sensor are mounted in the middle of the fermentation tank;
the processing method of the Pu' er tea comprises the following steps:
1) controlling preset parameters in the fermentation tank, putting a proper amount of big-leaf sun-dried green tea into the fermentation tank from a feed port, and closing the feed port and an air inlet;
2) pouring 1 part of Aspergillus niger into 350-400 parts of water, uniformly mixing, uniformly spraying the mixture on tea leaves pre-placed in a fermentation tank through a spraying pot and a spraying device, stirring and mixing simultaneously, spraying clear water through the spraying device during mixing, filtering the unabsorbed clear water through an inner cylinder, and discharging the filtered clear water through a water outlet;
3) after 24-36 hours, mixing 1 part of penicillium and 1 part of monascus with 250 parts of clean water, uniformly spraying the mixture on tea leaves pre-placed in a fermentation tank through a spraying pot and a spraying device, stirring and mixing simultaneously, spraying the clean water through the spraying device during mixing, and filtering the unabsorbed clean water through an inner cylinder and discharging the filtered clean water through a water outlet;
4) starting a motor to stir the tea leaves in the fermentation tank for 15-20 minutes every 18-24 hours, and repeating for 3-5 times;
5) then 1 part of saccharomyces cerevisiae and 500 parts of water are uniformly mixed and then are uniformly sprayed on the tea leaves which are placed in the fermentation tank through a spraying pot and a spraying device, and are stirred and mixed simultaneously, the mixture is kept stand for 48 hours after 10 to 15 minutes, then clear water is sprayed, and the fermentation is stopped after 24 hours.
2. The method for processing Pu' er tea based on batch inoculation of microbial inoculum according to claim 1, characterized in that:
a water outlet is formed in the bottom of the fermentation tank, and a power supply interface is designed on a motor at the upper end of the fermentation tank;
and an industrial endoscope is arranged on the sight glass window.
3. The method for processing Pu' er tea based on batch inoculation of microbial inoculum according to claim 1, characterized in that: after the fermentation is finished, opening a sealing cover of the fermentation tank to take out the fermented tea, and obtaining a finished product of Pu' er tea through airing, drying, steaming, kneading and pressing;
according to the method for processing the Pu' er tea inoculated with the microbial agent in batches, parameters in the fermentation tank are controlled by a thermometer, an air inlet, a pH value sensor and a water circulation pipeline.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110115325A (en) * | 2010-04-15 | 2011-10-21 | 우제민 | The short-course a ferment puer tea powder and its manufactaring method |
| CN105707304A (en) * | 2016-02-23 | 2016-06-29 | 云南六大茶山茶业股份有限公司 | Method for inoculating microbial agent in batches for processing Pu-erh tea |
| CN106135503A (en) * | 2015-04-07 | 2016-11-23 | 勐海茶业有限责任公司 | A kind of Folium camelliae assamicae Horizontal type solid fermentation tank and fermentation process |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110115325A (en) * | 2010-04-15 | 2011-10-21 | 우제민 | The short-course a ferment puer tea powder and its manufactaring method |
| CN106135503A (en) * | 2015-04-07 | 2016-11-23 | 勐海茶业有限责任公司 | A kind of Folium camelliae assamicae Horizontal type solid fermentation tank and fermentation process |
| CN105707304A (en) * | 2016-02-23 | 2016-06-29 | 云南六大茶山茶业股份有限公司 | Method for inoculating microbial agent in batches for processing Pu-erh tea |
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