CN110742155A - Production method of fermented broadleaf holly leaf - Google Patents
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Abstract
The invention belongs to the field of tea production and processing, and particularly relates to a production method of fermented broadleaf holly leaf; the method comprises the following steps: the processed fermented broadleaf holly leaves not only keep the traditional characteristics of bitter and astringent taste, small amount, strong flavor and brewing resistance of the broadleaf holly leaves, but also have the effects of nourishing the stomach and protecting the stomach, helping digestion of intestines and stomach, promoting appetite and improving the current situation that the broadleaf holly leaves are not easy to be processed into the fermented black tea by the traditional processing method, and change the cold and cool properties of the traditional broadleaf holly leaves, so that people with deficiency cold in spleen and stomach or cold in wind cold are also suitable for drinking the broadleaf holly leaves.
Description
Technical Field
The invention belongs to the field of tea production and processing, and particularly relates to a production method of fermented broadleaf holly leaf.
Background
Kuding tea is evergreen tree of Kuding tea of ilex of Aquifoliaceae, and is mainly distributed in southwest and south China. The broadleaf holly leaf contains various components such as polyphenols, flavonoids, amino acids, caffeine and the like, has various efficacies of clearing heat and relieving summer heat, promoting the production of body fluid to quench thirst, reducing blood pressure and losing weight, invigorating blood circulation and the like, can reduce three highs, increase myocardial blood supply, resist atherosclerosis and the like when being used, and has high medical value. The broadleaf holly leaf is bitter and cold in taste, deficient and cold in spleen and stomach and unsuitable for people suffering from cold and cold, meanwhile, the broadleaf holly leaf is difficult to process into black tea due to thick bud leaves, large stems and more mucus, and the traditional processing mode is processed by the technological process of green tea. The tea polyphenol contained in the fermented tea is reduced after being oxidized, the stimulation to the stomach is reduced, and the oxidation product of the tea polyphenol can promote the digestion of the human body and has the effect of nourishing the stomach.
At present, the technology of making the broadleaf holly leaves into black tea by fermentation is also available, and a patent with the publication number of CN103907732A discloses a preparation method of the broadleaf holly leaves, which comprises the steps of material selection, withering, rolling, fermentation, re-rolling, primary baking, drying and the like, wherein the patent with the publication number of CN108782892A discloses a processing technology of the fermented broadleaf holly leaves, which comprises the steps of withering, enzyme deactivation, cooling, dehydration, rolling, fermentation, drying and the like, the fermentation step is basically added on the basis of the processing technology of the traditional broadleaf holly leaves, because the broadleaf holly leaves are not easy to be made into the black tea, only the fermentation step of controlling temperature and humidity is added in the traditional broadleaf holly leaf processing process, the essential difference is not existed with other black tea fermentation processes, only some process parameters are adjusted, mucus produced by the broadleaf holly leaves is not removed in the fermentation process, the fundamental problem that the broadleaf holly leaves are not easy to be made into the black tea is solved, the fermented broadleaf holly leaf prepared by the process has low yield and low finished product quality.
The application provides a compound fermentation method, which not only solves the problem that the broadleaf holly leaves are not easy to be made into fermented tea due to mucus, but also improves the fermentation mode, so that the beneficial ingredients of the broadleaf holly leaves after fermentation are increased.
Disclosure of Invention
The invention provides a production method of fermented broadleaf holly leaf to solve the problems.
The method is realized by the following technical scheme:
a production method of fermented broadleaf holly leaf comprises the following steps:
(1) picking and cleaning: picking fresh lobular folium llicis Latifoliae with two leaves or three leaves, immediately carrying out ultrasonic cleaning on the fresh folium llicis Latifoliae to avoid leaf drop caused by stacking;
(2) de-enzyming: deactivating enzyme by steaming for 6-8 h;
(3) primary fermentation:
a. the tea leaves after being enzyme-deactivated are aired to a state of being slightly moist and not yielding water after being twisted by hands, so that the phenomenon that the tea leaves are mildewed and rotten due to excessive moisture in the following fermentation process is avoided;
b. preparing a protective agent: drying and crushing seaweed, sieving, leaching for 0.5-1h by using ethyl acetate, performing ultrasonic treatment at the working temperature of 40-50 ℃ under the condition of 30-35 KHz, performing reduced pressure distillation to obtain seaweed leaching liquor, mixing 22-28 parts of the seaweed leaching liquor with 4-9 parts of maltodextrin and 17-23 parts of nicotinamide at the temperature of 30-35 ℃, and slowly dripping 4% of citric acid to obtain the seaweed extract;
c. fully mixing the protective agent and the tea leaves, oscillating for 30-45min, filtering the protective agent, wrapping the tea leaves with gauze, putting the wrapped tea leaves into an oak barrel, and fermenting for 5 hours at the temperature of 16-22 ℃;
(4) tea leaf cleaning: drying and crushing pitaya peel, roasting and activating at 65-90 ℃, leaching with equal volume of ether, adding 40-60% of lauric acid by mass to prepare a scavenging agent, cleaning the tea leaves subjected to primary fermentation once, uniformly mixing the scavenging agent and the tea leaves with the same amount, standing for 30min, and washing;
(5) and (3) secondary fermentation: firstly, preparing improved yeast: dissolving yeast in warm water of 40-55 deg.C, adding trehalose 32-44% of the yeast, and reacting under 1.5 atmospheric pressure;
preparing a fermentation liquid: mixing 23-30 parts of Aspergillus niger, 15-25 parts of modified yeast and 11-20 parts of Eurotium cristatum in parts by weight, adding 30-50% of glucose solution, 3-5% of vitamin B2 and 0.5-1.5% of NaCl in parts by weight, and stirring at the speed of 90-120 rpm for 15-20 min to obtain fermentation liquor;
taking out the tea leaves, uniformly spraying the fermentation liquor according to the material-liquid ratio of 2-3.5:1.2-1.7, spreading the tea leaves to a thickness of 5-7 cm, placing the tea leaves at the room temperature of 25-30 ℃ and the humidity of 75-85%, continuously fermenting for 3 hours, turning over once in the midway, and performing secondary spraying on the fermentation liquor;
(6) screening and drying: after the fermented tea leaves are sprayed with purified water for one time, screening out complete and high-quality tea leaves, and drying in two stages:
a. firstly, baking the tea leaves at 150-170 ℃ for 0.5-1h, and taking out the tea leaves to fully shake and dissipate heat;
b. then adding fresh rosemary grass accounting for 5 percent of the weight of the tea, and continuously drying the fresh rosemary grass and the tea at the temperature of 65-80 ℃ until the water content of the tea is 3-6 percent.
In conclusion, the beneficial effects of the invention are as follows: the processing method of the invention improves the current situation that the broadleaf holly leaves are not easy to be processed into the fermented black tea by the traditional processing method, the prepared fermented broadleaf holly leaves keep the characteristics of bitter and astringent taste, small amount, strong taste and brewing resistance of the broadleaf holly leaves, but are mellow and sweet after the processing, the flavor is rich, the brewed tea soup is orange red and transparent, the leaf bottom is soft, thick and red, and the stomach is not stimulated after the tea is drunk by people with deficiency-cold spleen and stomach.
The tea leaves are cleaned by using ultrasonic waves, so that dust and impurities attached to the tea leaves can be thoroughly cleaned, cell walls and vacuole membranes of tea leaf cells are damaged under the action of the ultrasonic waves, and polyphenols, amino acids and other substances in the vacuoles flow out and can be fully contacted with polyphenol oxidase existing in the cell walls in the subsequent fermentation process to form colored substances.
In the traditional tea fermentation process, withering process steps are usually carried out, the washed tea leaves are directly subjected to enzyme deactivation without withering, the enzyme deactivation method is changed from iron pan tea frying to steaming, the effects of withering and enzyme deactivation can be simultaneously achieved, the withering time is saved, fragrance and part of nutrient components are lost when a frying pan is used for frying, and the enzyme deactivation is rapidly carried out after picking, so that more polyphenols are reserved in the fresh leaves, more flavor substances such as thearubigin, theaflavin and the like are formed after fermentation, the taste of the finished tea is mellow, the fragrance is stronger, and the color of the tea soup is redder and brighter.
In the fermentation step, two times of fermentation are carried out, the traditional mode is used for fermentation, so that the polyphenol, amino acid and other substances are fully contacted with polyphenol oxidase contained in the tea cell wall, and the enzymatic reaction is carried out by utilizing oxygen. During traditional fermentation, a protective agent prepared from seaweed leaching liquor, maltodextrin and nicotinamide is added, seaweed gel contained in seaweed can reduce the fragmentation of tea leaves, so that the integrity of finished tea is higher, and the sodium alginate can highlight the flavor of the broadleaf holly leaves to the maximum extent. When the seaweed leaching liquor is prepared, ultrasonic waves are used for leaching, so that the extraction rate of seaweed gel, polysaccharide and trace elements can be improved, the leaching time is shortened, the fishy smell of the seaweed is effectively removed by dripping citric acid, and the influence on the flavor of the broadleaf holly leaf is avoided. However, due to the characteristics of the broadleaf holly leaf, a large amount of mucus is generated in the fermentation process, the taste of the finished tea is greatly influenced, one reason why the broadleaf holly leaf is not easy to be processed into black tea is also one reason, the nicotinamide can accelerate the outflow of the mucus, and the prepared protective agent has a protective effect on beneficial components such as theaflavin, thearubigins and the like generated in one-time fermentation, so that the beneficial components and the mucus are prevented from being removed together. The pitaya peel is roasted, activated, extracted by ether and then mixed with a scavenger prepared from lauric acid, so that the specific surface area is increased, mucus produced in the fermentation process can be effectively adsorbed and removed, the lauric acid serving as an amphiphilic molecule can effectively separate the mucus from tea leaves, anthocyanin and the like contained in the peel can protect flavor substances produced in primary fermentation, and the pitaya peel serving as waste can be fully utilized. However, when mucus is adsorbed and removed, a part of tea polyphenol which is not completely oxidized is also adsorbed, so that the secondary fermentation is introduced to ensure that the broadleaf holly leaf is continuously and completely fermented. The yeast is improved in the fermentation liquor, and because the yeast contains high-quality complete protein and yeast protein, trehalose is used for grafting on the structure of the yeast, so that the improved yeast cell has the advantages of increased structural stability, high sugar resistance and greatly improved activity. Then preparing fermentation liquor for secondary fermentation, and using a traditional fermentation and fermentation liquor spraying combined fermentation mode to make up the defects that the traditional fermentation mode is not in place, the fermentation speed is slow, and the color of the prepared broadleaf holly leaf is not good enough. Glucose, vitamin B2 and NaCl provide nutrition required by modified yeast, Aspergillus niger and Eurotium cristatum, and microelements can improve their biological activity, glucose provides stable carbon source for the glucose, vitamin B2 and NaCl improve the activity of yeast and Aspergillus niger, and accelerate fermentation speed, wherein Aspergillus niger can generate multiple hydrolase to participate in the mutual conversion reaction of various substances in tea, yeast can increase the content of catechin, theaflavin, thearubigins and other flavor substances through enzymatic reaction, Eurotium cristatum can convert tannin substance, reduce bitter taste, and residual Eurotium cristatum in the later stage of tea making can make tea generate change continuously and slowly, theaflavin and thearubigins can slowly generate theaflavin under the action of Eurotium cristatum, so that the flavor of tea is more mellow, the tea soup is red, bright, and the return time is longer, in the whole fermentation process, aspergillus niger, yeast and eurotium cristatum generate synergistic action, and the fermentation effect is improved together. And the broadleaf holly leaf after secondary fermentation by adding the fermentation liquor has higher integrity, is not fragile after moisture drying, and further improves the quality of finished tea.
The process of drying is divided into two different stages, firstly, the drying is carried out at high temperature for a short time so as to quickly evaporate most of moisture in the tea, the fragrance of the tea is prevented from losing along with water vapor, meanwhile, most of fungi in the fermentation liquor are inactivated at high temperature, and then the drying is carried out at low temperature for a long time after heat dissipation, so that the problem that a large amount of hot air is accumulated in the tea to destroy the activity of beneficial components in the tea and reduce the water content of the tea to a proper range is avoided, the tea is yellow when heat is accumulated and contains a large amount of moisture, the color and the taste of a finished product are influenced, the rosemary fresh grass is added and the drying is carried out simultaneously because volatile essential oil of the rosemary can be attached to the tea, the fragrance of the finished product tea can be improved, meanwhile, the effects of keeping fresh and quality, sterilizing and preventing.
Detailed Description
The following is a detailed description of the embodiments of the present invention, but the present invention is not limited to these embodiments, and any modifications or substitutions in the basic spirit of the embodiments are included in the scope of the present invention as claimed in the claims.
Example 1
A production method of fermented broadleaf holly leaf comprises the following steps:
(1) picking and cleaning: picking fresh lobular folium llicis Latifoliae with two leaves or three leaves, immediately carrying out ultrasonic cleaning on the fresh folium llicis Latifoliae to avoid leaf drop caused by stacking;
(2) de-enzyming: carrying out enzyme deactivation by using a steaming method, wherein the steaming time is 8 h;
(3) primary fermentation:
a. drying the tea leaves subjected to enzyme deactivation until the tea leaves are slightly moist and water cannot be discharged by twisting hands;
b. preparing a protective agent: drying and crushing seaweed, sieving, leaching with ethyl acetate for 1h, treating with ultrasonic wave of 32KHz at a working temperature of 45 ℃, distilling under reduced pressure to obtain seaweed leaching liquor, distilling to obtain seaweed leaching liquor, mixing 24 parts of seaweed leaching liquor with 7 parts of maltodextrin and 20 parts of nicotinamide at a temperature of 32 ℃, and slowly dripping 4% citric acid to obtain the seaweed extract;
c. fully mixing the protective agent and the tea leaves, shaking for 40min, filtering the protective agent, wrapping the tea leaves with gauze, putting into an oak barrel, and fermenting at 18 ℃ for 5 h;
(4) tea leaf cleaning: drying and crushing pitaya peel, roasting and activating at 75 ℃, leaching with equal volume of ether, adding 50% of lauric acid by mass to prepare a scavenging agent, cleaning the tea leaves subjected to primary fermentation once, uniformly mixing the scavenging agent and the tea leaves with equal volume, standing for 30min, and washing to be clean;
(5) and (3) secondary fermentation: firstly, preparing improved yeast: dissolving yeast in warm water of 50 ℃, adding trehalose accounting for 37% of the mass of the yeast, and reacting under the condition of 1.5 atmospheric pressures to obtain the yeast extract;
preparing a fermentation liquid: mixing 26 parts of Aspergillus niger, 20 parts of modified yeast and 17 parts of Eurotium cristatum by weight, adding 40% glucose solution, 4% vitamin B2 and 1% NaCl, and stirring at 110rpm for 20min to obtain fermentation liquid;
taking out tea, uniformly spraying fermentation liquor at a ratio of material to liquid of 2.7:1.5, spreading to a thickness of 6cm, fermenting at 28 deg.C and 80% humidity for 3 hr, turning over once in the middle, and spraying the fermentation liquor;
(6) screening and drying: after the fermented tea leaves are sprayed with purified water for one time, screening out complete and high-quality tea leaves, and drying in two stages:
a. firstly, baking for 0.5h at 160 ℃, and taking out the tea leaves to fully disperse and dissipate heat;
b. adding fresh herba Rosmarini officinalis 5% of the tea, and oven drying together with the tea at 70 deg.C until the water content of the tea is 4%.
Example 2
A production method of fermented broadleaf holly leaf comprises the following steps:
(1) picking and cleaning: picking fresh lobular folium llicis Latifoliae with two leaves or three leaves, immediately carrying out ultrasonic cleaning on the fresh folium llicis Latifoliae to avoid leaf drop caused by stacking;
(2) de-enzyming: carrying out enzyme deactivation by using a steaming method, wherein the steaming time is 7 h;
(3) primary fermentation:
a. drying the tea leaves subjected to enzyme deactivation until the tea leaves are slightly moist and water cannot be discharged by twisting hands;
b. preparing a protective agent: drying and crushing seaweed, sieving, leaching for 1h by using ethyl acetate, treating by using ultrasonic waves at 35KHz and the working temperature of 50 ℃, distilling under reduced pressure to obtain seaweed leaching liquor, distilling to obtain the seaweed leaching liquor, mixing 28 parts of the seaweed leaching liquor with 9 parts of maltodextrin and 23 parts of nicotinamide at 35 ℃, and slowly dripping 4% of citric acid to obtain the seaweed extract;
c. wrapping the air-cured tea leaves with gauze, putting into an oak barrel, adding a protective agent, and fermenting at 22 ℃ for 5 hours;
(4) tea leaf cleaning: drying and crushing pitaya peel, roasting and activating at 90 ℃, leaching with equal volume of ether, adding 60% of lauric acid by mass to prepare a scavenging agent, cleaning the tea leaves subjected to primary fermentation once, uniformly mixing the scavenging agent and the tea leaves with equal volume, standing for 30min, and washing to be clean;
(5) and (3) secondary fermentation: firstly, preparing improved yeast: dissolving yeast in warm water at 55 ℃, adding trehalose with the mass of 44% of the yeast, and performing pressurization reaction at normal temperature to obtain the yeast extract;
preparing a fermentation liquid: mixing 30 parts of Aspergillus niger, 15 parts of modified yeast and 20 parts of Eurotium cristatum by weight, adding 50% glucose solution, 5% vitamin B2 and 1.5% NaCl by weight, and stirring at 120rpm for 20min to obtain fermentation liquid;
taking out tea, uniformly spraying fermentation liquor at a ratio of material to liquid of 3.5:1.7, spreading to a thickness of 7cm, fermenting at room temperature of 30 deg.C and humidity of 85% for 3 hr, turning over once in the middle, and spraying the fermentation liquor;
(6) screening and drying: after the fermented tea leaves are sprayed with purified water for one time, screening out complete and high-quality tea leaves, and drying in three stages:
a. firstly, baking for 0.5h at 170 ℃, and taking out the tea leaves to fully shake and dissipate heat;
b. adding fresh herba Rosmarini officinalis 5% of the tea, and oven drying together with tea at 80 deg.C until the water content of tea is 3%.
Example 3
A production method of fermented broadleaf holly leaf comprises the following steps:
(1) picking and cleaning: picking fresh lobular folium llicis Latifoliae with two leaves or three leaves, immediately carrying out ultrasonic cleaning on the fresh folium llicis Latifoliae to avoid leaf drop caused by stacking;
(2) de-enzyming: carrying out enzyme deactivation by using a steaming method, wherein the steaming time is 6 h;
(3) primary fermentation:
a. drying the tea leaves subjected to enzyme deactivation until the tea leaves are slightly moist and water cannot be discharged by twisting hands;
b. preparing a protective agent: drying and crushing seaweed, sieving, leaching for 0.5h by using ethyl acetate, performing ultrasonic treatment at 30KHz and the working temperature of 40 ℃, performing reduced pressure distillation to obtain seaweed leaching liquor, performing distillation to obtain the seaweed leaching liquor, mixing 22 parts of the seaweed leaching liquor with 4 parts of maltodextrin and 17 parts of nicotinamide at 30 ℃, and slowly dripping 4% of citric acid to obtain the seaweed extract;
c. wrapping the aired tea leaves with gauze, putting the wrapped tea leaves into an oak barrel, adding a protective agent, and fermenting at 16 ℃ for 5 hours;
(4) tea leaf cleaning: drying and crushing pitaya peel, roasting and activating at 65 ℃, leaching with equal volume of diethyl ether, adding 40% of lauric acid by mass to prepare a scavenging agent, cleaning the tea leaves subjected to primary fermentation once, uniformly mixing the scavenging agent and the tea leaves with equal volume, standing for 30min, and washing to be clean;
(5) and (3) secondary fermentation: firstly, preparing improved yeast: dissolving yeast in warm water at 40 ℃, adding trehalose accounting for 32% of the mass of the yeast, and performing pressurization reaction at normal temperature to obtain the yeast extract;
preparing a fermentation liquid: mixing 23 parts by weight of Aspergillus niger, 25 parts by weight of modified yeast and 11 parts by weight of Eurotium cristatum, adding 30% glucose solution, 3% vitamin B2 and 0.5% NaCl, and stirring at 90rpm for 15min to obtain fermentation liquid;
taking out the tea leaves, uniformly spraying the fermentation liquor according to the material-liquid ratio of 2:1.2, spreading the tea leaves to a thickness of 5cm, placing the tea leaves at the room temperature of 25 ℃ and the humidity of 75-85%, continuously fermenting for 3 hours, turning over once in the midway, and performing secondary fermentation on the fermentation liquor;
(6) screening and drying: after the fermented tea leaves are sprayed with purified water for one time, screening out complete and high-quality tea leaves, and drying in two stages:
a. firstly, baking for 1h at 150 ℃, and taking out the tea leaves to fully shake and dissipate heat;
b. adding fresh herba Rosmarini officinalis 5% of the tea, and oven drying together with tea at 65 deg.C until the water content of tea is 6%.
Comparative example 1
In this experiment, the beneficial ingredients in the finished tea were analyzed under the same conditions as in example 1 except that the protecting agent was not added to the primary fermentation and the conditions were the same as in example 1, and the results are shown in table 1.
The method for measuring the contents of the tea polyphenol and the catechin adopts an HPLC method, the contents of the theaflavin, the thearubigin and the theabrown adopt a system analysis method, and the method for measuring the contents of the beneficial components in the following experiments is the same as that used in the experiments.
TABLE 1
In the comparison process of the finished tea, the broken tea prepared in the comparative example 1 is more, and the tea leaves are more after brewing, so that the taste is influenced.
Comparative example 2
In this experiment, the beneficial components in the finished tea product obtained without tea leaf cleaning under the same conditions as in example 1 were analyzed, and the results are shown in table 2.
TABLE 2
In comparative example 2, the fermented tea leaves were not cleaned, the fermented tea leaves were not completely fermented due to the mucilage of Folum Ilicis, and the tea leaves were partially unfermented, so that the measured contents of theaflavins and thearubigins were low. And after the fermentation step is finished, the tea leaves are mutually adhered, and the tea soup is not clear after the tea leaves are dried and brewed, so that the quality of the prepared finished tea is not good enough.
Comparative example 3
In the experiment, the cleaning effect of mucus after fermentation and the theaflavin and thearubigin contents of finished tea are taken as standards, the screening experiment is carried out on the component selection of the cleaning agent, the preparation method is unchanged, and partial results of the experiment are shown in table 3.
TABLE 3
In the experimental process, the scavenging effect of the scavenging agent prepared from the blueberry fruit is almost the same as that of the scavenging agent prepared from the pitaya peel, the theaflavin content and the thearubigins content of the prepared finished tea are almost the same or even higher, but the cost of the blueberry fruit is higher, so the pitaya peel is selected to prepare the scavenging agent.
Comparative example 4
In this experiment, under the same conditions as in example 1, fermentation broth prepared from yeast, aspergillus niger and eurotium cristatum was fermented without yeast improvement, and the contents of useful components in the prepared tea was analyzed, and the results are shown in table 4.
Comparative examples 5, 6 and 7
In this experiment, trehalose used for yeast improvement was replaced with maltose, sucrose and fructose, respectively, under the same conditions as in example 1, and the contents of beneficial components in the resulting tea products were analyzed, and the results are shown in table 4.
Comparative examples 8, 9 and 10
In this experiment, under the same conditions as in example 1, the strains in the secondary fermentation were replaced with a single strain of aspergillus niger, modified yeast and eurotium cristatum, and the contents of the beneficial components in the prepared tea products were analyzed, and the results are shown in table 4.
TABLE 4
The yeast is improved by using maltose, so that the content of flavor substances such as theaflavin, thearubigins and the like can be increased more, but the prepared yeast is not stable enough in the improvement process, and the improvement failure rate is relatively high.
The yeast is improved by sucrose, and the theaflavin content is higher, but the further conversion of thearubigin and theabrownin is inhibited.
The fructose is used for improving the yeast, and the grafting effect of the fructose on the yeast protein is poor.
Claims (7)
1. A production method of fermented broadleaf holly leaf is characterized by comprising the following steps: picking and cleaning, deactivating enzymes, performing primary fermentation, cleaning tea leaves, performing secondary fermentation, screening and drying,
the primary fermentation is to fully mix the protective agent and the tea leaves, shake the mixture for 30-45min, filter the protective agent, wrap the tea leaves with gauze, place the wrapped tea leaves in an oak barrel, and ferment the tea leaves for 5 hours at the temperature of 16-22 ℃;
the tea cleaning is to clean the tea after primary fermentation, uniformly mix the tea with an equal amount of scavenger, stand the mixture for 30min and then wash the mixture clean;
and the secondary fermentation is to spray fermentation liquor on the cleaned tea leaves, spread the tea leaves to a thickness of 5-7 cm, continuously ferment the tea leaves for 3 hours at the room temperature of 25-30 ℃ and the humidity of 75-85%, turn over the tea leaves once in the midway and supplement and spray the primary fermentation liquor.
2. The method for producing fermented broadleaf holly leaf according to claim 1, wherein the protecting agent comprises the following components in parts by mass: 22-28 parts of seaweed leaching liquor, 17-23 parts of nicotinamide and 4-9 parts of maltodextrin.
3. The method for producing fermented broadleaf holly leaf according to claim 2, wherein the seaweed extract is obtained by drying, pulverizing and sieving the seaweed, extracting with ethyl acetate for 0.5-1h with 30-35 KHz ultrasonic treatment at 40-50 ℃ and then distilling under reduced pressure.
4. The method for producing fermented broadleaf holly leaf according to claim 1, wherein the scavenger is obtained by drying and pulverizing pitaya peel, roasting at 65-90 ℃ for activation, leaching with equal volume of ethyl ether, and adding a suspension of lauric acid in an amount of 40-60% by mass.
5. The method for producing fermented broadleaf holly leaf according to claim 1, wherein the fermentation broth comprises the following components in parts by mass: 23-30 parts of aspergillus niger, 15-25 parts of modified yeast and 11-20 parts of eurotium cristatum.
6. The method for producing fermented Kuding tea, according to claim 5, wherein the modified yeast is prepared by the following steps: dissolving yeast in warm water of 40-55 deg.C, adding trehalose 32-44% of the yeast, and reacting under 1.5 atmospheric pressure.
7. The method of claim 5, wherein the fermentation broth is prepared by: 23-30 parts of Aspergillus niger, 15-25 parts of modified yeast and 11-20 parts of eurotium cristatum are mixed, added with 30-50% glucose solution, 3-5% vitamin B2 and 0.5-1.5% NaCl by weight, and stirred at the speed of 90-120 rpm for 15-20 min to obtain the product.
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| CN114304340A (en) * | 2022-01-06 | 2022-04-12 | 余庆县浪水湾茶业有限责任公司 | Broadleaf holly leaf fermentation process |
| CN114680213A (en) * | 2022-04-27 | 2022-07-01 | 贵州泰和现代生态农业科技有限公司 | Folum Ilicis fermented tea and its preparation method |
| CN115337331A (en) * | 2022-09-08 | 2022-11-15 | 无锡弘焕微生态科技有限公司 | Chinese holly leaf solid fermentation product for resisting diabetes and preparation method of liquid fermentation product |
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| CN114680213A (en) * | 2022-04-27 | 2022-07-01 | 贵州泰和现代生态农业科技有限公司 | Folum Ilicis fermented tea and its preparation method |
| CN115337331A (en) * | 2022-09-08 | 2022-11-15 | 无锡弘焕微生态科技有限公司 | Chinese holly leaf solid fermentation product for resisting diabetes and preparation method of liquid fermentation product |
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