CN110178930A - A kind of Fu tea floating processing technology of Dan Congcha - Google Patents
A kind of Fu tea floating processing technology of Dan Congcha Download PDFInfo
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- CN110178930A CN110178930A CN201910381635.3A CN201910381635A CN110178930A CN 110178930 A CN110178930 A CN 110178930A CN 201910381635 A CN201910381635 A CN 201910381635A CN 110178930 A CN110178930 A CN 110178930A
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- 238000007667 floating Methods 0.000 title claims abstract description 66
- 238000005516 engineering process Methods 0.000 title claims abstract description 20
- 241001122767 Theaceae Species 0.000 title claims 19
- 241000132177 Aspergillus glaucus Species 0.000 claims abstract description 49
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 36
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims abstract description 33
- 239000002994 raw material Substances 0.000 claims abstract description 30
- 241000894006 Bacteria Species 0.000 claims abstract description 29
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims abstract description 22
- 239000001963 growth medium Substances 0.000 claims abstract description 16
- 238000011081 inoculation Methods 0.000 claims abstract description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 11
- 239000007836 KH2PO4 Substances 0.000 claims abstract description 11
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000001888 Peptone Substances 0.000 claims abstract description 11
- 108010080698 Peptones Proteins 0.000 claims abstract description 11
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 11
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 239000008103 glucose Substances 0.000 claims abstract description 11
- 235000019341 magnesium sulphate Nutrition 0.000 claims abstract description 11
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 235000019319 peptone Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000012138 yeast extract Substances 0.000 claims abstract description 11
- 229920001817 Agar Polymers 0.000 claims abstract description 10
- 239000008272 agar Substances 0.000 claims abstract description 10
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims description 35
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- 239000002609 medium Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 239000007787 solid Substances 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000010025 steaming Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000012258 culturing Methods 0.000 claims description 11
- 238000000746 purification Methods 0.000 claims description 10
- 238000007873 sieving Methods 0.000 claims description 10
- 239000007858 starting material Substances 0.000 claims description 10
- 238000009423 ventilation Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 239000000428 dust Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
- 241000186000 Bifidobacterium Species 0.000 claims description 5
- 241000193171 Clostridium butyricum Species 0.000 claims description 5
- 229920000742 Cotton Polymers 0.000 claims description 5
- 241000194032 Enterococcus faecalis Species 0.000 claims description 5
- 241000588724 Escherichia coli Species 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 230000004913 activation Effects 0.000 claims description 5
- 230000001580 bacterial effect Effects 0.000 claims description 5
- 230000008030 elimination Effects 0.000 claims description 5
- 238000003379 elimination reaction Methods 0.000 claims description 5
- 230000003203 everyday effect Effects 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 229940039696 lactobacillus Drugs 0.000 claims description 5
- 239000011159 matrix material Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 238000001291 vacuum drying Methods 0.000 claims description 5
- 241000228212 Aspergillus Species 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims 1
- 244000269722 Thea sinensis Species 0.000 abstract description 71
- 239000000126 substance Substances 0.000 abstract description 6
- 241000235342 Saccharomycetes Species 0.000 abstract description 5
- 244000062793 Sorghum vulgare Species 0.000 abstract description 3
- 229940024606 amino acid Drugs 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000002207 metabolite Substances 0.000 abstract description 3
- 235000019713 millet Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000001717 pathogenic effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 230000002401 inhibitory effect Effects 0.000 abstract description 2
- 235000013616 tea Nutrition 0.000 description 63
- 235000006468 Thea sinensis Nutrition 0.000 description 4
- 239000011449 brick Substances 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 239000000470 constituent Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 241000186046 Actinomyces Species 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000020333 oolong tea Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/225—Faecalis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses the Fu tea floating processing technologys of Dan Congcha a kind of, the following steps are included: prepared by the tea juice strain of Aspergillus glaucus, the processing of Dan Congcha raw material, gas steams inoculation and floating, it is dry, packaging, the culture medium includes consisting of ingredient: 20-50 parts of soluble starch, 2-6 parts of peptone, 1-6 parts of yeast extract, 0.5-10 parts of sodium glutamate, 0.01-1 parts of epsom salt, 1-3 parts of dehydrated potato powder, 1-3 parts of malt flour, 20-50 parts of glucose and 10-30 parts of Cai's formula agar, KH2PO415-25 parts and MgSO410-15 parts, the present invention relates to tea processing technical fields.The Fu tea floating processing technology of the Dan Congcha, solve the problems, such as current loose tea floating hardly possible, Yi Zisheng miscellaneous bacteria, a variety of amino acid are decomposed into after processed, assign millet paste nutrition and fresh taste, saccharomycete can produce effective nutriment and have the substance of health-care effect to human body, the generation for inhibiting the metabolite of food pathogenic and spoilage organisms, can be improved various substance bioactivities in tealeaves.
Description
Technical field
The present invention relates to tea processing technical field, the Fu tea floating processing technology of specially a kind of Dan Congcha.
Background technique
Dan Congcha is a kind of traditional well-known tea, originates from Guangdong, has the characteristics that shape beauty, color are emerald green, sweet in flavor, fragrant strongly fragrant.Between full hair
Semi-fermented oolong tea between the black tea of ferment and azymous green tea, it embodies the most fine tea making work of oolong tea manufacturing process
Skill.The faint scent of the existing green tea of Dan Congcha made tea, and have the dense flavour of black tea, it is to collect the fragrance of a flower, sweet perfume, fruity, tea perfume in one
The distinguishing character of the Luzhou-flavor tealeaves of body, Dan Congcha is liked by more and more Tea Consumption persons, it is therefore desirable to constantly improvement
The preparation process of Dan Congcha, improves the quality of Dan Congcha, and current Dan Congcha is seldom used to do Fu-brick tea, and current technique
Floating condition when making Fu-brick tea is more demanding and product quality is difficult to control, and later period tea quality is difficult to control.
Summary of the invention
(1) the technical issues of solving
In view of the deficiencies of the prior art, the present invention provides the Fu tea floating processing technology of Dan Congcha a kind of, mesh is solved
Preceding Dan Congcha is seldom used to do Fu-brick tea, and floating condition when current technique makes Fu-brick tea is more demanding and product
The problem of quality is difficult to control, and later period tea quality is difficult to control.
(2) technical solution
In order to achieve the above object, the present invention is achieved by the following technical programs: a kind of Fu tea floating of Dan Congcha adds
Work technique, comprising the following steps:
(1) the tea juice strain preparation of Aspergillus glaucus:
Step 1: first low temperature inclined-plane after Aspergillus glaucus Purification is saved, the Aspergillus glaucus to have spread cultivation is configured to bacterium
Liquid is simultaneously inoculated on culture medium, and Aspergillus glaucus culture is obtained after culture；
Step 2: Aspergillus glaucus culture is dry, sieving is ground after dry, is prepared finished product and is prepared the fermentation of solid pure culture
Agent, drying are using vacuum drying mode under 100 grades of purification conditions, and drying temperature is 70-80 DEG C, moisture 3- after drying
6.5%；
Step 3: by the Aspergillus glaucus culture of sieving, tea juice, auxiliary bacteria group and inhibit mould according to 4:4:1.5:
0.5 mass ratio, which is prepared to obtain solid pure culture leavening, obtains solid pure culture leavening；
(2) processing of Dan Congcha raw material: Dan Congcha is used into filter screen impurity elimination, then steams by High Temperature Gas and adds with after pile fermentation
Entering after tea juice is sufficiently mixed and stands, the temperature that gas steams is 90-100 DEG C, and the time is 30 seconds, and mixing duration of mixing is 20-30 minutes,
A height of 15-30 centimetres of heap；
(3) gas steams inoculation and floating: tea juice is added in Dan Congcha raw material, the Dan Congcha of tea juice will be added to carry out gas steaming,
The temperature that gas steams is 100 DEG C, and the time is 10-20 second, after gas steaming, with the tea juice strain inoculation containing Aspergillus glaucus, then connecing
The Dan Congcha for crossing kind, which is placed in transparent glass container, is placed in the progress floating culture of floating culturing room, and the container of placement is in floating culture
Layering superposition is placed in room, and the container for placing raw material is opened ventilation after being sealed by fermentation 3 days~5 days；
(4) dry: it is dry after floating, the raw material that floating finishes in step (3) is placed on inclined plate, is laid with above inclined plate
There is cotton yarn, overturn floating raw material every 10-20 minutes when dry, 3-5 drying of overturning finishes；
(5) packaging: the tealeaves after baking process is quantitatively packed and it is soft to steam, and is then placed in mold, is used high-pressure unit
Using 60T~70T pressure press 3 minutes~be put into after five minutes packing box packaging.
Preferably, culture medium includes consisting of ingredient in the step (1): 20-50 parts of soluble starch, peptone 2-
6 parts, 1-6 parts of yeast extract, 0.5-10 parts of sodium glutamate, 0.01-1 parts of epsom salt, 1-3 parts of dehydrated potato powder, malt flour 1-3
Part, 20-50 parts of glucose and 10-30 parts of Cai's formula agar, KH2PO415-25 parts and MgSO410-15 parts.
Preferably, 35 parts of the preferred soluble starch of the culture medium constituent, 4 parts of peptone, 4 parts of yeast extract, paddy ammonia
20 parts of 5 parts of sour sodium, 0.5 part of epsom salt, 2 parts of dehydrated potato powder, 2 parts of malt flour, 35 parts of glucose and Cai's formula agar,
KH2PO420 parts and MgSO413 parts.
Preferably, starter medium is grayish green using being inoculated in the medium after high-temp steam sterilizing in the step (1)
Aspergillus, using 0.110-0.120Mpa, 121 DEG C high-temperature sterilization 10-15 minutes, disinfection be cooled to 45 DEG C or so tea juice impregnate one
Quantitative tea dust strain is placed on 30 DEG C of shady places using 100-150r/min rotation 10-30min after evenly mixing and stands one
It.
Preferably, after the starter medium activation after the inoculation Aspergillus glaucus, auxiliary bacterium is added after growing bacterial plaque
Population and inhibition mould, and the environment and temperature that start adjustment culture add water and a certain amount of sucrose are matrix to suitable interval,
It is inoculated with Aspergillus glaucus slant strains after sterilization, sets to cultivate 10 days under 28 DEG C of constant temperatures and is placed in drier, to tea dust
Refrigerator is put into when being completely dried to save backup.
Preferably, the auxiliary bacteria group in the step (1) includes Escherichia coli, lactobacillus, Bifidobacterium, clostridium butyricum
And streptococcus fecalis.
Preferably, the drying drying temperature in the step (4) is 50 DEG C~60 DEG C, and the water content of tea after drying is
5.5%~6.5%.
Preferably, the gas in the step (3), which is steamed, is set as 0.115-0.130Mpa using high pressure gas steaming device pressure, when
Between be set as 10-20 seconds, in the step (3) before floating culturing room 3 everyday humidity be set as 45%~60%, temperature setting is
It 25 DEG C~40 DEG C, is sealed by fermentation, latter 2 days~5 days humidity is adjusted to 30%~45%, and temperature is adjusted to 28 DEG C~30 DEG C, will be former
The container that material is placed opens ventilation.
(3) beneficial effect
The present invention provides the Fu tea floating processing technologys of Dan Congcha a kind of.Have it is following the utility model has the advantages that
The Fu tea floating processing technology of the Dan Congcha, the present invention can stronger rush digestion, reducing blood lipid, dissolved fat, tune
It saves carbohydate metabolism and promotes stomach movement, weight-reducing, and good inhibition is possessed to bacterium, saccharomycete, mould and actinomyces and is made
With, inhibit the generation of the metabolite of food pathogenic and spoilage organisms, various substance bioactivities in tealeaves can be improved, solution
The problem of current loose tea floating is difficult, Yi Zisheng miscellaneous bacteria, is decomposed into a variety of amino acid after processed, assign millet paste nutrition and fresh
Mouthfeel, saccharomycete can produce effective nutriment and have the substance of health-care effect to human body.
Specific embodiment
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, tie below
Specific embodiment is closed, the present invention is further explained.
Case study on implementation one:
A kind of Fu tea floating processing technology of Dan Congcha, comprising the following steps:
(1) the tea juice strain preparation of Aspergillus glaucus:
Step 1: first low temperature inclined-plane after Aspergillus glaucus Purification is saved, the Aspergillus glaucus to have spread cultivation is configured to bacterium
Liquid is simultaneously inoculated on culture medium, and Aspergillus glaucus culture is obtained after culture；
Step 2: Aspergillus glaucus culture is dry, sieving is ground after dry, is prepared finished product and is prepared the fermentation of solid pure culture
Agent, drying are using vacuum drying mode under 100 grades of purification conditions, and drying temperature is 70-80 DEG C, moisture 3- after drying
6.5%；
Step 3: by the Aspergillus glaucus culture of sieving, tea juice, auxiliary bacteria group and inhibit mould according to 4:4:1.5:
0.5 mass ratio, which is prepared to obtain solid pure culture leavening, obtains solid pure culture leavening；
(2) processing of Dan Congcha raw material: Dan Congcha is used into filter screen impurity elimination, then steams by High Temperature Gas and adds with after pile fermentation
Entering after tea juice is sufficiently mixed and stands, the temperature that gas steams is 90-100 DEG C, and the time is 30 seconds, and mixing duration of mixing is 20-30 minutes,
A height of 15-30 centimetres of heap；
(3) gas steams inoculation and floating: tea juice is added in Dan Congcha raw material, the Dan Congcha of tea juice will be added to carry out gas steaming,
The temperature that gas steams is 100 DEG C, and the time is 10-20 second, after gas steaming, with the tea juice strain inoculation containing Aspergillus glaucus, then connecing
The Dan Congcha for crossing kind, which is placed in transparent glass container, is placed in the progress floating culture of floating culturing room, and the container of placement is in floating culture
Layering superposition is placed in room, and the container for placing raw material is opened ventilation after being sealed by fermentation 3 days~5 days；
(4) dry: it is dry after floating, the raw material that floating finishes in step (3) is placed on inclined plate, is laid with above inclined plate
There is cotton yarn, overturn floating raw material every 10-20 minutes when dry, 3-5 drying of overturning finishes；
(5) packaging: the tealeaves after baking process is quantitatively packed and it is soft to steam, and is then placed in mold, is used high-pressure unit
Using 60T~70T pressure press 3 minutes~be put into after five minutes packing box packaging.
Culture medium includes consisting of ingredient in step (1): 20-50 parts of soluble starch, 2-6 parts of peptone, yeast extract
1-6 parts, 0.5-10 parts of sodium glutamate, 0.01-1 parts of epsom salt, 1-3 parts of dehydrated potato powder, 1-3 parts of malt flour, glucose 20-
50 parts and 10-30 parts of Cai's formula agar, KH2PO415-25 parts and MgSO410-15 parts.
35 parts of the preferred soluble starch of culture medium constituent, 4 parts of peptone, 4 parts of yeast extract, 5 parts of sodium glutamate, seven water
0.5 part of magnesium sulfate, 2 parts of dehydrated potato powder, 2 parts of malt flour, 35 parts of glucose and 20 parts of Cai's formula agar, KH2PO420 parts and
MgSO413 parts.
Starter medium is used using Aspergillus glaucus is inoculated in the medium after high-temp steam sterilizing in step (1)
0.110-0.120Mpa, 121 DEG C high-temperature sterilization 10-15 minutes, the tea juice that disinfection is cooled to 45 DEG C or so impregnates a certain amount of tea
Last strain is placed on 30 DEG C of shady places using 100-150r/min rotation 10-30min after evenly mixing and stands one day.
After starter medium activation after being inoculated with Aspergillus glaucus, auxiliary bacteria group is added after growing bacterial plaque and inhibits mould
Bacterium, and the environment and temperature that start adjustment culture, to suitable interval, adding water and a certain amount of sucrose is matrix, and sterilization is followed by
Kind of Aspergillus glaucus slant strains, set to cultivate 10 days under 28 DEG C of constant temperatures and are placed in drier, put when tea dust is completely dried
Enter refrigerator to save backup.
Auxiliary bacteria group in step (1) includes Escherichia coli, lactobacillus, Bifidobacterium, clostridium butyricum and streptococcus fecalis.
Drying drying temperature in step (4) is 50 DEG C~60 DEG C, the water content of tea after drying is 5.5%~
6.5%.
Gas in step (3), which is steamed, is set as 0.115-0.130Mpa using high pressure gas steaming device pressure, and the time is set as 10-
20 seconds, in step (3) before floating culturing room 3 everyday humidity be set as 45%~60%, temperature setting is 25 DEG C~40 DEG C, sealing
Fermentation, latter 2 days~5 days humidity are adjusted to 30%~45%, and temperature is adjusted to 28 DEG C~30 DEG C, and the container that raw material is placed is opened
Ventilation.
Case study on implementation two:
A kind of Fu tea floating processing technology of Dan Congcha, comprising the following steps:
(1) the tea juice strain preparation of Aspergillus glaucus:
Step 1: first low temperature inclined-plane after Aspergillus glaucus Purification is saved, the Aspergillus glaucus to have spread cultivation is configured to bacterium
Liquid is simultaneously inoculated on culture medium, and Aspergillus glaucus culture is obtained after culture；
Step 2: Aspergillus glaucus culture is dry, sieving is ground after dry, is prepared finished product and is prepared the fermentation of solid pure culture
Agent, drying are using vacuum drying mode under 100 grades of purification conditions, and drying temperature is 70-80 DEG C, moisture 3- after drying
6.5%；
Step 3: by the Aspergillus glaucus culture of sieving, tea juice, auxiliary bacteria group and inhibit mould according to 4:4:1.5:
0.5 mass ratio, which is prepared to obtain solid pure culture leavening, obtains solid pure culture leavening；
(2) processing of Dan Congcha raw material: Dan Congcha is used into filter screen impurity elimination, then steams by High Temperature Gas and adds with after pile fermentation
Entering after tea juice is sufficiently mixed and stands, the temperature that gas steams is 90-100 DEG C, and the time is 30 seconds, and mixing duration of mixing is 20-30 minutes,
A height of 15-30 centimetres of heap；
(3) gas steams inoculation and floating: tea juice is added in Dan Congcha raw material, the Dan Congcha of tea juice will be added to carry out gas steaming,
The temperature that gas steams is 100 DEG C, and the time is 10-20 second, after gas steaming, with the tea juice strain inoculation containing Aspergillus glaucus, then connecing
The Dan Congcha for crossing kind, which is placed in transparent glass container, is placed in the progress floating culture of floating culturing room, and the container of placement is in floating culture
Layering superposition is placed in room, and the container for placing raw material is opened ventilation after being sealed by fermentation 3 days~5 days；
(4) dry: it is dry after floating, the raw material that floating finishes in step (3) is placed on inclined plate, is laid with above inclined plate
There is cotton yarn, overturn floating raw material every 10-20 minutes when dry, 3-5 drying of overturning finishes；
(5) packaging: the tealeaves after baking process is quantitatively packed and it is soft to steam, and is then placed in mold, is used high-pressure unit
Using 60T~70T pressure press 3 minutes~be put into after five minutes packing box packaging.
Culture medium includes consisting of ingredient in step (1): 20-50 parts of soluble starch, 2-6 parts of peptone, yeast extract
1-6 parts, 0.5-10 parts of sodium glutamate, 0.01-1 parts of epsom salt, 1-3 parts of dehydrated potato powder, 1-3 parts of malt flour, glucose 20-
50 parts and 10-30 parts of Cai's formula agar, KH2PO415-25 parts and MgSO410-15 parts.
35 parts of the preferred soluble starch of culture medium constituent, 4 parts of peptone, 4 parts of yeast extract, 5 parts of sodium glutamate, seven water
0.5 part of magnesium sulfate, 2 parts of dehydrated potato powder, 2 parts of malt flour, 35 parts of glucose and 20 parts of Cai's formula agar, KH2PO420 parts and
MgSO413 parts.
Starter medium is used using Aspergillus glaucus is inoculated in the medium after high-temp steam sterilizing in step (1)
0.110-0.120Mpa, 121 DEG C high-temperature sterilization 10-15 minutes, the tea juice that disinfection is cooled to 45 DEG C or so impregnates a certain amount of tea
Last strain is placed on 30 DEG C of shady places using 100-150r/min rotation 10-30min after evenly mixing and stands one day.
After starter medium activation after being inoculated with Aspergillus glaucus, auxiliary bacteria group is added after growing bacterial plaque and inhibits mould
Bacterium, and the environment and temperature that start adjustment culture, to suitable interval, adding water and a certain amount of sucrose is matrix, and sterilization is followed by
Kind of Aspergillus glaucus slant strains, set to cultivate 10 days under 28 DEG C of constant temperatures and are placed in drier, put when tea dust is completely dried
Enter refrigerator to save backup.
Auxiliary bacteria group in step (1) includes Escherichia coli, lactobacillus, Bifidobacterium, clostridium butyricum and streptococcus fecalis.
Drying drying temperature in step (4) is 50 DEG C~60 DEG C, the water content of tea after drying is 5.5%~
6.5%.
Gas in step (3), which is steamed, is set as 0.115-0.130Mpa using high pressure gas steaming device pressure, and the time is set as 10-
20 seconds, in step (3) before floating culturing room 3 everyday humidity be set as 45%~60%, temperature setting is 25 DEG C~40 DEG C, sealing
Fermentation, latter 2 days~5 days humidity are adjusted to 30%~45%, and temperature is adjusted to 28 DEG C~30 DEG C, and the container that raw material is placed is opened
Ventilation.
Case study on implementation three:
A kind of Fu tea floating processing technology of Dan Congcha, comprising the following steps:
(1) the tea juice strain preparation of Aspergillus glaucus:
Step 1: first low temperature inclined-plane after Aspergillus glaucus Purification is saved, the Aspergillus glaucus to have spread cultivation is configured to bacterium
Liquid is simultaneously inoculated on culture medium, and Aspergillus glaucus culture is obtained after culture；
Step 2: Aspergillus glaucus culture is dry, sieving is ground after dry, is prepared finished product and is prepared the fermentation of solid pure culture
Agent, drying are using vacuum drying mode under 100 grades of purification conditions, and drying temperature is 70-80 DEG C, moisture 3- after drying
6.5%；
Step 3: by the Aspergillus glaucus culture of sieving, tea juice, auxiliary bacteria group and inhibit mould according to 4:4:1.5:
0.5 mass ratio, which is prepared to obtain solid pure culture leavening, obtains solid pure culture leavening；
(2) processing of Dan Congcha raw material: Dan Congcha is used into filter screen impurity elimination, then steams by High Temperature Gas and adds with after pile fermentation
Entering after tea juice is sufficiently mixed and stands, the temperature that gas steams is 90-100 DEG C, and the time is 30 seconds, and mixing duration of mixing is 20-30 minutes,
A height of 15-30 centimetres of heap；
(3) gas steams inoculation and floating: tea juice is added in Dan Congcha raw material, the Dan Congcha of tea juice will be added to carry out gas steaming,
The temperature that gas steams is 100 DEG C, and the time is 10-20 second, after gas steaming, with the tea juice strain inoculation containing Aspergillus glaucus, then connecing
The Dan Congcha for crossing kind, which is placed in transparent glass container, is placed in the progress floating culture of floating culturing room, and the container of placement is in floating culture
Layering superposition is placed in room, and the container for placing raw material is opened ventilation after being sealed by fermentation 3 days~5 days；
(4) dry: it is dry after floating, the raw material that floating finishes in step (3) is placed on inclined plate, is laid with above inclined plate
There is cotton yarn, overturn floating raw material every 10-20 minutes when dry, 3-5 drying of overturning finishes；
(5) packaging: the tealeaves after baking process is quantitatively packed and it is soft to steam, and is then placed in mold, is used high-pressure unit
Using 60T~70T pressure press 3 minutes~be put into after five minutes packing box packaging.
Culture medium includes consisting of ingredient in step (1): 20-50 parts of soluble starch, 2-6 parts of peptone, yeast extract
1-6 parts, 0.5-10 parts of sodium glutamate, 0.01-1 parts of epsom salt, 1-3 parts of dehydrated potato powder, 1-3 parts of malt flour, glucose 20-
50 parts and 10-30 parts of Cai's formula agar, KH2PO415-25 parts and MgSO410-15 parts.
35 parts of the preferred soluble starch of culture medium constituent, 4 parts of peptone, 4 parts of yeast extract, 5 parts of sodium glutamate, seven water
0.5 part of magnesium sulfate, 2 parts of dehydrated potato powder, 2 parts of malt flour, 35 parts of glucose and 20 parts of Cai's formula agar, KH2PO420 parts and
MgSO413 parts.
Starter medium is used using Aspergillus glaucus is inoculated in the medium after high-temp steam sterilizing in step (1)
0.110-0.120Mpa, 121 DEG C high-temperature sterilization 10-15 minutes, the tea juice that disinfection is cooled to 45 DEG C or so impregnates a certain amount of tea
Last strain is placed on 30 DEG C of shady places using 100-150r/min rotation 10-30min after evenly mixing and stands one day.
After starter medium activation after being inoculated with Aspergillus glaucus, auxiliary bacteria group is added after growing bacterial plaque and inhibits mould
Bacterium, and the environment and temperature that start adjustment culture, to suitable interval, adding water and a certain amount of sucrose is matrix, and sterilization is followed by
Kind of Aspergillus glaucus slant strains, set to cultivate 10 days under 28 DEG C of constant temperatures and are placed in drier, put when tea dust is completely dried
Enter refrigerator to save backup.
Auxiliary bacteria group in step (1) includes Escherichia coli, lactobacillus, Bifidobacterium, clostridium butyricum and streptococcus fecalis.
Drying drying temperature in step (4) is 50 DEG C~60 DEG C, the water content of tea after drying is 5.5%~
6.5%.
Gas in step (3), which is steamed, is set as 0.115-0.130Mpa using high pressure gas steaming device pressure, and the time is set as 10-
20 seconds, in step (3) before floating culturing room 3 everyday humidity be set as 45%~60%, temperature setting is 25 DEG C~40 DEG C, sealing
Fermentation, latter 2 days~5 days humidity are adjusted to 30%~45%, and temperature is adjusted to 28 DEG C~30 DEG C, and the container that raw material is placed is opened
Ventilation.
Following table is the comparing result of common Dan Congcha and case study on implementation of the present invention:
From above table as can be seen that the present invention is more than benefit of the common Dan Congcha to human body, the present invention can be relatively strong
Rush digestion, reducing blood lipid, dissolved fat, adjust carbohydate metabolism and promote stomach movement, weight-reducing, and to bacterium, saccharomycete, mould
Bacterium and actinomyces possess good inhibiting effect, inhibit the generation of the metabolite of food pathogenic and spoilage organisms, can be improved
Various substance bioactivities in tealeaves solve the problems, such as current loose tea floating hardly possible, Yi Zisheng miscellaneous bacteria, are decomposed into after processed more
Kind amino acid, assigning millet paste nutrition and fresh taste, saccharomycete can produce effective nutriment and has health care work to human body
Substance.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (8)
1. the Fu tea floating processing technology of Dan Congcha a kind of, it is characterised in that: the following steps are included:
(1) the tea juice strain preparation of Aspergillus glaucus:
Step 1: first low temperature inclined-plane after Aspergillus glaucus Purification is saved, the Aspergillus glaucus to have spread cultivation is configured to bacterium solution simultaneously
It is inoculated on culture medium, Aspergillus glaucus culture is obtained after culture；
Step 2: Aspergillus glaucus culture is dry, sieving is ground after dry, is prepared finished product and is prepared solid pure culture leavening,
Drying is using vacuum drying mode under 100 grades of purification conditions, and drying temperature is 70-80 DEG C, moisture 3- after drying
6.5%；
Step 3: by the Aspergillus glaucus culture of sieving, tea juice, auxiliary bacteria group and inhibit mould according to: 4:4:1.5:0.5's
Mass ratio, which is prepared to obtain solid pure culture leavening, obtains solid pure culture leavening；
(2) processing of Dan Congcha raw material: using filter screen impurity elimination for Dan Congcha, then steams by High Temperature Gas and tea is added after pile fermentation
Juice is stood after being sufficiently mixed, and the temperature that gas steams is 90-100 DEG C, and the time is 30 seconds, and mixing duration of mixing is 20-30 minutes, and heap is high
It is 15-30 centimetres；
(3) gas steams inoculation and floating: tea juice is added in Dan Congcha raw material, the Dan Congcha for adding tea juice is carried out gas steaming, gas steams
Temperature be 100 DEG C, the time be 10-20 second, gas steaming after, with containing Aspergillus glaucus tea juice strain be inoculated with, then take over plant
Dan Congcha be placed in transparent glass container be placed in floating culturing room carry out floating culture, the container of placement is in floating culturing room
Layering superposition is placed, and the container for placing raw material is opened ventilation after being sealed by fermentation 3 days~5 days；
(4) dry: it is dry after floating, the raw material that floating finishes in step (3) is placed on inclined plate, is equipped with cotton above inclined plate
Yarn, overturn floating raw material when dry every 10-20 minutes, and 3-5 drying of overturning finishes；
(5) packaging: the tealeaves after baking process is quantitatively packed and it is soft to steam, and is then placed in mold, is used with high-pressure unit
The pressure of 60T~70T press 3 minutes~be put into packing box packaging after five minutes.
2. the Fu tea floating processing technology of Dan Congcha according to claim 1 a kind of, it is characterised in that: the step (1)
Middle culture medium includes consisting of ingredient: 20-50 parts of soluble starch, 2-6 parts of peptone, 1-6 parts of yeast extract, sodium glutamate
0.5-10 parts, 0.01-1 parts of epsom salt, 1-3 parts of dehydrated potato powder, 1-3 parts of malt flour, 20-50 parts of glucose and Cai Shiqiong
10-30 parts of rouge, KH2PO415-25 parts and MgSO410-15 parts.
3. the Fu tea floating processing technology of Dan Congcha according to claim 2 a kind of, it is characterised in that: the culture medium group
At 35 parts, 4 parts of peptone of the preferred soluble starch of ingredient, 4 parts of yeast extract, 5 parts of sodium glutamate, 0.5 part of epsom salt, Ma Ling
2 parts of potato powder, 2 parts of malt flour, 35 parts of glucose and 20 parts of Cai's formula agar, KH2PO420 parts and MgSO413 parts.
4. the Fu tea floating processing technology of Dan Congcha according to claim 2 a kind of, it is characterised in that: the step (1)
Middle starter medium is inoculated with Aspergillus glaucus after using high-temp steam sterilizing in the medium, using 0.110-0.120Mpa, 121
DEG C high-temperature sterilization 10-15 minutes, the tea juice that disinfection is cooled to 45 DEG C or so impregnated a certain amount of tea dust strain, using 100-
150r/min rotation 10-30min is placed on 30 DEG C of shady places after evenly mixing and stands one day.
5. the Fu tea floating processing technology of Dan Congcha according to claim 4 a kind of, it is characterised in that: the inoculation is grayish green
After starter medium activation after aspergillus, auxiliary bacteria group is added after growing bacterial plaque and inhibits mould, and starts adjustment training
Feeding environment and temperature adds water and a certain amount of sucrose is matrix, be inoculated with Aspergillus glaucus inclined-plane after sterilization to suitable interval
Strain, sets to cultivate 10 days under 28 DEG C of constant temperatures and is placed in drier, is put into refrigerator when tea dust is completely dried and saves backup.
6. the Fu tea floating processing technology of Dan Congcha according to claim 1 a kind of, it is characterised in that: the step (1)
In auxiliary bacteria group include Escherichia coli, lactobacillus, Bifidobacterium, clostridium butyricum and streptococcus fecalis.
7. the Fu tea floating processing technology of Dan Congcha according to claim 1 a kind of, it is characterised in that: the step (4)
In drying drying temperature be 50 DEG C~60 DEG C, the water content of tea after drying is 5.5%~6.5%.
8. the Fu tea floating processing technology of Dan Congcha according to claim 1 a kind of, it is characterised in that: the step (3)
In gas steam using high pressure gas steam device pressure be set as 0.115-0.130Mpa, the time is set as 10-20 seconds, the step
(3) in front of floating culturing room 3 everyday humidity be set as 45%~60%, temperature setting is 25 DEG C~40 DEG C, is sealed by fermentation, rear 2
It~5 days humidity is adjusted to 30%~45%, and temperature is adjusted to 28 DEG C~30 DEG C, and the container that raw material is placed opens ventilation.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1059451A (en) * | 1990-09-04 | 1992-03-18 | 湖南进出口商品检验局 | Artificial method of inoculing green aspergillus onto brick tea |
| CN104286238A (en) * | 2014-09-19 | 2015-01-21 | 陕西科技大学 | Technology for carrying out fungus growing on loose tea |
-
2019
- 2019-05-08 CN CN201910381635.3A patent/CN110178930A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1059451A (en) * | 1990-09-04 | 1992-03-18 | 湖南进出口商品检验局 | Artificial method of inoculing green aspergillus onto brick tea |
| CN104286238A (en) * | 2014-09-19 | 2015-01-21 | 陕西科技大学 | Technology for carrying out fungus growing on loose tea |
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