CN112515008A - Method for improving quality of black tea through aspergillus niger fungus - Google Patents
Method for improving quality of black tea through aspergillus niger fungus Download PDFInfo
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- CN112515008A CN112515008A CN202011433276.0A CN202011433276A CN112515008A CN 112515008 A CN112515008 A CN 112515008A CN 202011433276 A CN202011433276 A CN 202011433276A CN 112515008 A CN112515008 A CN 112515008A
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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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
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Abstract
The invention discloses a method for improving black tea quality by aspergillus niger fungus, belonging to the technical field of biology. The method comprises the step of applying Aspergillus niger fungus to a black tea production process, wherein the Aspergillus niger fungus black is Aspergillus niger PASP0501, and the Aspergillus niger fungus black is obtained by primary screening, secondary screening and natural culture medium culture procedures of production strains and auxiliary materials and is an existing strain. The Aspergillus niger PASP0501 is used in the production process of black tea, so that tea polyphenol and thearubigins in the black tea can be controlled in a proper range, the quality of the black tea is improved, the processing time is shortened, and the Aspergillus niger PASP0501 plays an important role in stabilizing and improving the quality of the black tea.
Description
Technical Field
The invention relates to a method for improving black tea quality by aspergillus niger fungus, belonging to the technical field of biology.
Background
It is known that Aspergillus (Aspergillus) is widely found in fermented foods, is a strain for producing complex enzyme, and can produce amylase, protease, pectinase, glucoamylase, cellulase, phytase and the like for industrial production; they can also produce hemolytic enzymes for the elimination of arterial and venous thrombosis; some strains produce a variety of organic acids such as citric acid, malic acid, fumaric acid, and the like.
During the fermentation process of black tea, the strain can secrete enzymes to act on the rolled tea blank. Under the action of amylase, the amylose in the tea blank is degraded into dextrin and various low molecular saccharides, such as maltose, glucose and the like, and under the action of protease, the indigestible macromolecular protein is degraded into protein, skin and various amino acids. Under the action of pectinase, glucoamylase and cellulase, macromolecule insoluble substances of the fermentation substrate are converted into small molecular substances which can be dissolved in water, so that the positive effect is brought to the formation of the quality of the black tea, and the fermentation substrate can be matched with other strains to play a good role in promoting the formation of the 'mellow, smooth and sweet' quality of the black tea.
In the field of black tea research, the research on black tea has been carried out from the point of view of microorganisms, due to the long-term lack of subject research; however, no published literature report exists on how to improve the quality of black tea by researching microorganisms in the process of Yunnan black tea and screening beneficial dominant microbial strains from the process of black tea to apply the strains to production.
Disclosure of Invention
The invention aims to research black tea from the perspective of microorganisms, and provides a method for improving the quality of black tea by aspergillus niger fungus, wherein the aspergillus niger fungus is used in the production process of black tea, is aspergillus niger (aspergillus niger) PASP0501 and is obtained by primary screening, secondary screening and natural culture medium culture procedures of production strains and auxiliary materials.
The Aspergillus niger fungus black is Aspergillus niger PASP0501, the preservation date is 5-16.2005, the preservation number is CGMCC No.1373, and the Aspergillus niger fungus black is the existing strain.
The morphological characteristics of the Aspergillus niger (Aspergillus niger) PAsp0501 of the present invention are:
the strain is spread on a potato-glucose-agar culture medium, the growth of the strain is slightly limited, the diameter can reach 2.5-3cm after 10-14 days, the hypha is white at first, a yellow area, a thick velvet shape, black, colorless on the reverse side or slightly yellowish brown at the central part often appears. Observing the spherical shape of the head of the son under a microscope, wherein the spherical shape gradually changes into a radial shape or is split into a plurality of radial columns, the diameter is 15-20 mu m, the wall thickness is 1-3mm, and the spherical shape is smooth; the top capsule sphere is typically 45-75 μm in diameter. The peduncle has double layers, grows completely from the apical sac, is brown, has peduncle base of 20-30 × 5-6 μm, can reach 60-70 μm for long, has width of 8-10 μm, has transverse septum, spherical shape of the meristem, and is rough with diameter of 4-5 μm mostly.
The Aspergillus niger fungus is obtained through the known traditional procedures of purification, natural culture medium culture and the like. .
The aspergillus niger fungus is used in the production process of black tea, and plays a role in promoting the stable quality and improving the quality of Yunnan black tea by controlling the proportion of beneficial strains in the production of the black tea; the specific process is as follows: inoculating Aspergillus niger (PASP 0501) strain with weight ratio of 0.1-1.8% into the rolled leaves, fermenting, controlling the temperature of the fermentation chamber at 30 + -2 deg.C and humidity at 90-98%.
The invention has the advantages that: the Aspergillus niger (Aspergillus niger) PASP0501 fungus has the effect of improving the quality of black tea, the Aspergillus niger (Aspergillus niger) PASP0501 fungus is used in the production process of the black tea according to a certain proportion, tea polyphenol and thearubigin in the black tea can be controlled in a proper proportion to achieve the effect of improving the quality, the processing time is shortened, and the Aspergillus niger (Aspergillus niger) PASP0501 fungus plays an important role in stabilizing and improving the quality of the black tea.
Detailed Description
The present invention is further described in detail with reference to the following specific examples, but the scope of the present invention is not limited to the above description.
Example 1
Purification of Aspergillus niger (Aspergillus niger) PASP0501 species
From the collected tea sample, 48 Aspergillus niger strains were obtained by well-known plate separation (medium isolated and purified by Aspergillus niger); the Aspergillus niger purification culture medium comprises: glucose 30g, NaNO330g，K3PO41g、MgSO40.25g, KCL0.25g, agar 15g, distilled water 1000m1, pH6.8, and sterilizing at 121 deg.C for 30 min. Selecting No. 5 strain capable of simultaneously producing AG, CMC and pectinase with high enzyme activity as test bacteria by a calcium carbonate transparent circle method; the screening method comprises the following steps:
(1) primary screening: the isolated A.niger strains were inoculated into a medium (agar 20g, glucose 20g, CaCO)325g, water to 1000m1, pH 6.5-7, sterilized in autoclave at 121 ℃ for 30min), cultured at 30 ℃ for three days, on the principle that glucoamylase will convert glucose in the medium to acid during growth and diffuse into the medium, with CaCO therein3Acting to produce a transparent ring; and selecting the strains with large transparent circles for secondary screening.
(2) Re-screening: a250 m1 triangular flask is filled with 50mI culture medium (glucose 50g, protein 3g, (NH)4)2HPO40.4g，KH2PO40.2g，MgSO4-7H2O0. lg) are sterilized, inoculated with a primarily screened aspergillus niger strain and cultured for 3 days (30 ℃) in a shaking flask; then measuring the acidity by a PHS-2 type acidity meter; each strain of the strainInoculating three bottles; and finally, selecting a strain with the most acid production as an enzyme-producing strain.
(3) Finally, inoculating the selected strains to a natural culture medium (30 g of glucose, 10g of bran, 50g of corn flour, 10g of protein vein, 1.0g of yeast extract, adding distilled water to 1000pH value of 6.5-7); placing in a 28 ℃ incubator, shaking and culturing for 5-7 days in the morning and evening, filtering with sterile filter paper on a sterile super worktable, aseptically harvesting hypha and Aspergillus niger spores on the filter paper, and drying in the 28 ℃ incubator to obtain the product for inoculation fermentation test.
Example 2
Production application of Aspergillus niger (Aspergillus niger) PASP0501 strain
Fresh leaves are withered and rolled according to a traditional method, then Aspergillus niger PASP0501 strains with the weight ratio of 0.1-1.8% (the inoculation amount can be arbitrarily selected within the range, for example, 0.1%, 1% and 1.8%) are inoculated into the rolled leaves for fermentation, the temperature of a fermentation chamber is controlled to be 30 +/-2 ℃, the humidity is controlled to be about 95%, when the temperature of a reactor rises to be about 30 ℃, the Aspergillus niger PASP0501 strains start to carry out metabolism, and a large amount of enzymes glucoamylase, cellulase and pectinase are secreted along with the extension of the fermentation time. These enzymes oxidize and hydrolyze the components contained in tea leaves. Under the action of protease, the non-digestible macromolecular protein is degraded into peptone, polypeptide and various amino acids. Converting the macromolecular insoluble substances of the fermentation substrate into water-soluble micromolecular substances under the action of saccharifying enzyme and cellulase.
The black tea produced by inoculation in the embodiment has the quality characteristics of unique aroma, mellow and sweet taste, red and bright soup color and reddish brown and oily leaf bottom.
The black tea produced by inoculating Aspergillus niger (PASP 0501) strain has the advantages that the quality is obviously improved, the content of tea polyphenol in the black tea is 15-18%, the content of amino acid is 2.06% -3.61%, and the content of thearubigins is 5-10%.
Claims (2)
1. A method for improving the quality of black tea by Aspergillus niger fungus is characterized in that: aspergillus niger fungus is used in the production process of black tea, wherein the Aspergillus niger fungus black is Aspergillus niger PASP0501, and is obtained by primary screening, secondary screening and natural culture medium culture procedures of production strains and auxiliary materials.
2. A process for improving the quality of black tea by aspergillus niger fungus according to claim 1, characterized in that: the specific process is as follows: inoculating Aspergillus niger (PASP 0501) strain with weight ratio of 0.1-1.8% into the rolled leaves, fermenting, controlling the temperature of the fermentation chamber at 30 + -2 deg.C and humidity at 90-98%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4311435A1 (en) * | 2022-07-29 | 2024-01-31 | Ekaterra Research and Development UK Limited | A process for producing a tea product |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1752202A (en) * | 2005-07-28 | 2006-03-29 | 秘鸣 | Aspergillus niger fungus and its application in production of Pu'er tea |
| CN105494702A (en) * | 2015-12-22 | 2016-04-20 | 四川藏匠茶业股份有限公司 | Healthy black tea and preparation method thereof |
| CN109423450A (en) * | 2017-08-31 | 2019-03-05 | 勐海茶业有限责任公司 | A kind of aspergillus niger microbial inoculum of fermentation of pu'er tea and preparation method thereof |
| CN110623104A (en) * | 2019-09-12 | 2019-12-31 | 西北农林科技大学 | Theaflavin-rich aroma-enhanced instant black tea powder and preparation method thereof |
-
2020
- 2020-12-09 CN CN202011433276.0A patent/CN112515008A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1752202A (en) * | 2005-07-28 | 2006-03-29 | 秘鸣 | Aspergillus niger fungus and its application in production of Pu'er tea |
| CN105494702A (en) * | 2015-12-22 | 2016-04-20 | 四川藏匠茶业股份有限公司 | Healthy black tea and preparation method thereof |
| CN109423450A (en) * | 2017-08-31 | 2019-03-05 | 勐海茶业有限责任公司 | A kind of aspergillus niger microbial inoculum of fermentation of pu'er tea and preparation method thereof |
| CN110623104A (en) * | 2019-09-12 | 2019-12-31 | 西北农林科技大学 | Theaflavin-rich aroma-enhanced instant black tea powder and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 韩艳霞等: "信阳红茶发酵工艺研究", 《中国酿造》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4311435A1 (en) * | 2022-07-29 | 2024-01-31 | Ekaterra Research and Development UK Limited | A process for producing a tea product |
| WO2024022953A1 (en) * | 2022-07-29 | 2024-02-01 | Ekaterra Research and Development UK Limited | A process for producing a tea product |
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