CN109497199A - A kind of fermentation process of high-quality Pu ' er tea - Google Patents
A kind of fermentation process of high-quality Pu ' er tea Download PDFInfo
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- CN109497199A CN109497199A CN201910055895.1A CN201910055895A CN109497199A CN 109497199 A CN109497199 A CN 109497199A CN 201910055895 A CN201910055895 A CN 201910055895A CN 109497199 A CN109497199 A CN 109497199A
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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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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/10—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in agriculture
- Y02A40/51—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in agriculture specially adapted for storing agricultural or horticultural products
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
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- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of fermentation process of high-quality Pu ' er tea, specifically includes the following steps: (1) selects gross tea；(2) gross tea is humidified: firstly, spreading the solar dried green tea that step (1) obtains to thickness 20-35cm, spraying a certain amount of sterile water to water content of tea is 20-30%；(3) it is inoculated with flora: firstly, the gross tea after step (2) humidification is inoculated with dominant microflora, inoculum concentration 40-50mL/kg；(4) it ferments: the gross tea of step (3) inoculated dominant microflora being uniformly deposited in fermentation basket, leaf-spreading thickness 10-15cm, being placed in temperature is 30-45 DEG C, the fermenting cellar of relative humidity 95%, fermentation time 15-20d.The present invention improves the ratio for being conducive to the microorganism of Pu'er tea quality raising and prominent aspergillus niger as the content for mainly influencing microorganism during Pu-erh tea fermentation and then can promote to be formed best in quality; the high-quality Pu ' er tea of rich in taste; every procedure during specification Pu-erh tea fermentation simultaneously, is conducive to high-quality Pu ' er tea large-scale production.
Description
Technical field
Invention is related to Pu-erh tea fermentation technical field, specially a kind of fermentation process of high-quality Pu ' er tea.
Background technique
Pu'er tea is a kind of unique full fermentation tea, and pile-fermentation is the pass of Pu'er tea quality responses in its processing technology
Key, its essence is the chemical substances in tealeaves under the enzymatic that microorganism participates in and damp and hot comprehensive function, occurs a series of turns
The chemical reaction of the complexity such as change, isomery, degradation, polymerization and coupling and form the unique quality of Pu'er tea.
But traditional fermentation technology of Puer tea relies primarily on the microorganism in environment, but the microbial species in environment
Class is unknown and complicated, so that Pu-erh tea fermentation process is unstable and quality is uncontrollable, while will also result in the sense of Pu'er tea
Official's inferior quality, simultaneous selection is correct and effective dominant microflora can effectively play microbial metabolism as leavening and generate
Organic acid and enzyme for Pu'er tea quality responses important function, for this purpose, we have proposed a kind of fermentations of high-quality Pu ' er tea
Method.
Summary of the invention
A kind of fermentation process for being designed to provide high-quality Pu ' er tea of invention, it is mentioned above in the background art to solve
Problem.
To achieve the above object, invention provides the following technical solutions: a kind of fermentation process of high-quality Pu ' er tea specifically includes
Following steps:
(1) it selects gross tea: taking the tender shoots of Elevation, obtain solar dried green tea after water-removing, kneading, drying；
(2) gross tea is humidified: firstly, spreading the solar dried green tea that step (1) obtains to thickness 20-35cm, spraying a certain amount of
Sterile water to water content of tea is 20-30%；
(3) it is inoculated with flora: firstly, the gross tea after step (2) humidification is inoculated with dominant microflora, inoculum concentration 40-50mL/
kg；
(4) it ferments: the gross tea of step (3) inoculated dominant microflora being uniformly deposited in fermentation basket, leaf-spreading thickness 10-
15cm, being placed in temperature is 30-45 DEG C, the fermenting cellar of relative humidity 95%, fermentation time 15-20d.
Preferably, fermentation process described in step (4) is pile-fermentation.
Preferably, the gross tea of step (4) the inoculated dominant microflora, which is uniformly deposited in fermentation basket, is placed on liftoff 60-
The fermenting frame of 70cm carries out liftoff pile-fermentation.
Preferably, dominant microflora described in step (3) is grouped as by the group of following mass percent: aroma-producing yeasts bacterium
0.1-0.3%, aspergillus niger 0.2-0.7% and head mold 0.1-0.5%.
Preferably, the step (3) is separately added with pectase, cellulase in addition to addition dominant bacteria is as leavening
One or both of be used as fermentation assistant.
Preferably, the fermentation termination of the step (4) according to sensory evaluation, leaf phase and generates characteristic component content such as tea
Polyphenol, theabrownin, catechin and caffeine variation Comprehensive Assessment result depending on.
Compared with prior art, advantageous effect of the invention is:
1, the fermentation process of this kind of high-quality Pu ' er tea is inoculated with dominant microflora, while advantage before Pu'er tea pile-fermentation
Flora is formed with aroma-producing yeasts bacterium, aspergillus niger and head mold, can be improved the microorganism for being conducive to the raising of Pu'er tea quality
The content of ratio and prominent aspergillus niger as influence microorganism main during Pu-erh tea fermentation, so that aspergillus niger is metabolized shape
At organic acid and enzyme the formation of Pu'er tea characteristic component is played an important role, and then can promote to form quality excellent
It is good, the high-quality Pu ' er tea of rich in taste；
2, the fermentation process of this kind of high-quality Pu ' er tea, every procedure during specification Pu-erh tea fermentation, by Pu'er tea
Fermentation process is placed in the fermenting cellar of special parameter and carries out, and avoids the influence for puer tea flavor such as bacterium in environment, together
When specification is made for fermentation termination so that the fermentation process specification of entire Pu'er tea is controllable, be conducive to high-quality Pu ' er tea scale
Production.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment one
Invention provides a kind of technical solution: a kind of fermentation process of high-quality Pu ' er tea, specifically includes the following steps:
(1) it selects gross tea: taking the tender shoots of Elevation, obtain solar dried green tea after water-removing, kneading, drying；
(2) gross tea is humidified: firstly, spreading the solar dried green tea that step (1) obtains to thickness 20cm, spraying a certain amount of sterile
Water to water content of tea is 20%；
(3) be inoculated with flora: firstly, the gross tea after step (2) humidification is inoculated with dominant microflora, dominant microflora is by aroma-producing yeasts
Bacterium 0.1%, aspergillus niger 0.2% and head mold 0.1% form, inoculum concentration 40mL/kg, while separately added with pectase as hair
Ferment auxiliary agent；
(4) it ferments: the gross tea of step (3) inoculated dominant microflora being uniformly deposited in fermentation basket, leaf-spreading thickness is
10cm, being placed in after the fermenting frame of liftoff 60cm in temperature is 30 DEG C, and the fermenting cellar of relative humidity 95% carries out liftoff pile-fermentation,
Fermentation termination is according to sensory evaluation, leaf phase and generates characteristic component content such as tea polyphenols, theabrownin, catechin and caffeine
Variation Comprehensive Assessment result depending on, final fermentation time be 20d.
Embodiment two
Invention provides a kind of technical solution: a kind of fermentation process of high-quality Pu ' er tea, specifically includes the following steps:
(1) it selects gross tea: taking the tender shoots of Elevation, obtain solar dried green tea after water-removing, kneading, drying；
(2) gross tea is humidified: firstly, spreading the solar dried green tea that step (1) obtains to thickness 35cm, spraying a certain amount of sterile
Water to water content of tea is 30%；
(3) be inoculated with flora: firstly, the gross tea after step (2) humidification is inoculated with dominant microflora, dominant microflora is by aroma-producing yeasts
Bacterium 0.3%, aspergillus niger 0.7% and head mold 0.5% form, inoculum concentration 50mL/kg, while being separately added with pectase and fiber
Plain enzyme is as fermentation assistant；
(4) it ferments: the gross tea of step (3) inoculated dominant microflora being uniformly deposited in fermentation basket, leaf-spreading thickness is
10cm, being placed in after the fermenting frame of liftoff 60cm in temperature is 30 DEG C, and the fermenting cellar of relative humidity 95% carries out liftoff pile-fermentation,
Fermentation termination is according to sensory evaluation, leaf phase and generates characteristic component content such as tea polyphenols, theabrownin, catechin and caffeine
Variation Comprehensive Assessment result depending on, final fermentation time be 15d.
Embodiment three
Invention provides a kind of technical solution: a kind of fermentation process of high-quality Pu ' er tea, specifically includes the following steps:
(1) it selects gross tea: taking the tender shoots of Elevation, obtain solar dried green tea after water-removing, kneading, drying；
(2) gross tea is humidified: firstly, spreading the solar dried green tea that step (1) obtains to thickness 27.5cm, spraying a certain amount of nothing
Bacterium water to water content of tea is 25%；
(3) be inoculated with flora: firstly, the gross tea after step (2) humidification is inoculated with dominant microflora, dominant microflora is by aroma-producing yeasts
Bacterium 0.2%, aspergillus niger 0.4% and head mold 0.3% form, inoculum concentration 45mL/kg, while being separately added with cellulase conduct
Fermentation assistant；
(4) it ferments: the gross tea of step (3) inoculated dominant microflora being uniformly deposited in fermentation basket, leaf-spreading thickness is
10cm, being placed in after the fermenting frame of liftoff 60cm in temperature is 30 DEG C, and the fermenting cellar of relative humidity 95% carries out liftoff pile-fermentation,
Fermentation termination is according to sensory evaluation, leaf phase and generates characteristic component content such as tea polyphenols, theabrownin, catechin and caffeine
Variation Comprehensive Assessment result depending on, final fermentation time be 17d.
Example IV
Invention provides a kind of technical solution: a kind of fermentation process of high-quality Pu ' er tea, specifically includes the following steps:
(1) it selects gross tea: taking the tender shoots of Elevation, obtain solar dried green tea after water-removing, kneading, drying；
(2) gross tea is humidified: firstly, spreading the solar dried green tea that step (1) obtains to thickness 27.5cm, spraying a certain amount of nothing
Bacterium water to water content of tea is 20%；
(3) be inoculated with flora: firstly, the gross tea after step (2) humidification is inoculated with dominant microflora, dominant microflora is by aroma-producing yeasts
Bacterium 0.3%, aspergillus niger 0.7% and head mold 0.3% form, inoculum concentration 40mL/kg, while separately added with pectase as hair
Ferment auxiliary agent；
(4) it ferments: the gross tea of step (3) inoculated dominant microflora being uniformly deposited in fermentation basket, leaf-spreading thickness is
10cm, being placed in after the fermenting frame of liftoff 60cm in temperature is 30 DEG C, and the fermenting cellar of relative humidity 95% carries out liftoff pile-fermentation,
Fermentation termination is according to sensory evaluation, leaf phase and generates characteristic component content such as tea polyphenols, theabrownin, catechin and caffeine
Variation Comprehensive Assessment result depending on, final fermentation time be 19d.
Obviously, various changes and modifications can be made to the invention without departing from essence of the invention by those skilled in the art
Mind and range.In this way, if these modifications and changes of the present invention belongs to the range of the claims in the present invention and its equivalent technologies
Within, then the present invention is also intended to include these modifications and variations.
Claims (6)
1. a kind of fermentation process of high-quality Pu ' er tea, it is characterised in that: specifically includes the following steps:
(1) it selects gross tea: taking the tender shoots of Elevation, obtain solar dried green tea after water-removing, kneading, drying；
(2) gross tea is humidified: firstly, spreading the solar dried green tea that step (1) obtains to thickness 20-35cm, spraying a certain amount of sterile
Water to water content of tea is 20-30%；
(3) it is inoculated with flora: firstly, the gross tea after step (2) humidification is inoculated with dominant microflora, inoculum concentration 40-50mL/kg；
(4) it ferments: the gross tea of step (3) inoculated dominant microflora being uniformly deposited in fermentation basket, leaf-spreading thickness 10-
15cm, being placed in temperature is 30-45 DEG C, the fermenting cellar of relative humidity 95%, fermentation time 15-20d.
2. a kind of fermentation process of high-quality Pu ' er tea as described in claim 1, it is characterised in that: fermentation described in step (4)
Method is pile-fermentation.
3. a kind of fermentation process of high-quality Pu ' er tea as claimed in claim 1 or 2, it is characterised in that: step (4) described inoculation
The gross tea of overdominance flora is uniformly deposited in the liftoff pile-fermentation of fermenting frame progress that liftoff 60-70cm is placed in fermentation basket.
4. a kind of fermentation process of high-quality Pu ' er tea as described in claim 1, it is characterised in that: excellent described in step (3)
Gesture flora is grouped as by the group of following mass percent: aroma-producing yeasts bacterium 0.1-0.3%, aspergillus niger 0.2-0.7% and head mold
0.1-0.5%.
5. a kind of fermentation process of high-quality Pu ' er tea as described in claim 1, it is characterised in that: the step (3) is except addition
Dominant bacteria as leavening outside, separately be added with pectase, one or both of cellulase be used as fermentation assistant.
6. a kind of fermentation process of high-quality Pu ' er tea as described in claim 1, it is characterised in that: the fermentation of the step (4)
Terminal is according to sensory evaluation, leaf phase and the change for generating characteristic component content such as tea polyphenols, theabrownin, catechin and caffeine
Depending on change Comprehensive Assessment result.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910055895.1A CN109497199A (en) | 2019-01-19 | 2019-01-19 | A kind of fermentation process of high-quality Pu ' er tea |
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| CN201910055895.1A CN109497199A (en) | 2019-01-19 | 2019-01-19 | A kind of fermentation process of high-quality Pu ' er tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110881539A (en) * | 2019-12-12 | 2020-03-17 | 重庆市巽芳茶业有限公司 | Fermentation method of Pu' er tea directly added with solid strains and carbon source |
| CN111011551A (en) * | 2020-01-08 | 2020-04-17 | 云南农业大学 | Pu' er tea cooked tea and preparation method thereof |
| CN111990501A (en) * | 2020-09-05 | 2020-11-27 | 云南省农业科学院茶叶研究所 | Pu' er fermentation method capable of intelligently controlling fermentation conditions |
| CN114073275A (en) * | 2020-08-19 | 2022-02-22 | 杨军 | Puer ripe tea induction compatible enzymatic reduction fermentation method |
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| CN1899059A (en) * | 2006-07-26 | 2007-01-24 | 邓雅然 | Ageing processing method for pu'er tea |
| CN103211057A (en) * | 2013-04-05 | 2013-07-24 | 湖南省怡清源茶业有限公司 | Fast alcoholized dark green tea and preparation method thereof |
| CN107183235A (en) * | 2017-07-21 | 2017-09-22 | 朱向东 | A kind of preparation method of novel puer tea |
| CN107616242A (en) * | 2017-09-15 | 2018-01-23 | 昊展快乐茶文化（珠海横琴）有限公司 | The assorted technique of Pu'er tea |
| CN108029800A (en) * | 2018-01-23 | 2018-05-15 | 华中科技大学 | A kind of stably and controllable high-quality Pu'er tea and its fermentation method for producing |
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2019
- 2019-01-19 CN CN201910055895.1A patent/CN109497199A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1899059A (en) * | 2006-07-26 | 2007-01-24 | 邓雅然 | Ageing processing method for pu'er tea |
| CN103211057A (en) * | 2013-04-05 | 2013-07-24 | 湖南省怡清源茶业有限公司 | Fast alcoholized dark green tea and preparation method thereof |
| CN107183235A (en) * | 2017-07-21 | 2017-09-22 | 朱向东 | A kind of preparation method of novel puer tea |
| CN107616242A (en) * | 2017-09-15 | 2018-01-23 | 昊展快乐茶文化（珠海横琴）有限公司 | The assorted technique of Pu'er tea |
| CN108029800A (en) * | 2018-01-23 | 2018-05-15 | 华中科技大学 | A kind of stably and controllable high-quality Pu'er tea and its fermentation method for producing |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110881539A (en) * | 2019-12-12 | 2020-03-17 | 重庆市巽芳茶业有限公司 | Fermentation method of Pu' er tea directly added with solid strains and carbon source |
| CN111011551A (en) * | 2020-01-08 | 2020-04-17 | 云南农业大学 | Pu' er tea cooked tea and preparation method thereof |
| CN114073275A (en) * | 2020-08-19 | 2022-02-22 | 杨军 | Puer ripe tea induction compatible enzymatic reduction fermentation method |
| CN111990501A (en) * | 2020-09-05 | 2020-11-27 | 云南省农业科学院茶叶研究所 | Pu' er fermentation method capable of intelligently controlling fermentation conditions |
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