CN112640971A - Method for preparing congou black tea by fermentation of eurotium cristatum - Google Patents
Method for preparing congou black tea by fermentation of eurotium cristatum Download PDFInfo
- Publication number
- CN112640971A CN112640971A CN202110030611.0A CN202110030611A CN112640971A CN 112640971 A CN112640971 A CN 112640971A CN 202110030611 A CN202110030611 A CN 202110030611A CN 112640971 A CN112640971 A CN 112640971A
- Authority
- CN
- China
- Prior art keywords
- tea
- tea leaves
- fermentation
- eurotium cristatum
- leaves
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 230
- 241001205401 Aspergillus cristatus Species 0.000 title claims abstract description 53
- 238000000855 fermentation Methods 0.000 title claims abstract description 48
- 230000004151 fermentation Effects 0.000 title claims abstract description 48
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 40
- 235000020279 black tea Nutrition 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 34
- 235000013616 tea Nutrition 0.000 claims abstract description 189
- 238000001035 drying Methods 0.000 claims abstract description 52
- 239000007788 liquid Substances 0.000 claims abstract description 27
- 238000005096 rolling process Methods 0.000 claims abstract description 23
- 238000007670 refining Methods 0.000 claims abstract description 19
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 239000001963 growth medium Substances 0.000 claims description 24
- 239000007787 solid Substances 0.000 claims description 18
- 230000007480 spreading Effects 0.000 claims description 16
- 238000003892 spreading Methods 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 12
- 238000009630 liquid culture Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 241000238631 Hexapoda Species 0.000 claims description 6
- 239000000428 dust Substances 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 235000016709 nutrition Nutrition 0.000 claims description 5
- 230000035764 nutrition Effects 0.000 claims description 5
- 238000012258 culturing Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000009569 green tea Nutrition 0.000 claims 1
- 235000020334 white tea Nutrition 0.000 claims 1
- 235000020338 yellow tea Nutrition 0.000 claims 1
- 238000012545 processing Methods 0.000 description 5
- 238000011081 inoculation Methods 0.000 description 4
- 238000012216 screening Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 235000008118 thearubigins Nutrition 0.000 description 1
Images
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
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- 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
- A23F3/12—Rolling or shredding tea leaves
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a method for preparing congou black tea by fermentation of eurotium cristatum, which comprises the following steps: extracting strains; preparing liquid strains; selecting tea leaves; withering; rolling; deblocking; fermenting; drying; refining; and (6) packaging. The black tea prepared by the method has the advantages of high and durable aroma, mellow and fresh taste and good mouthfeel.
Description
Technical Field
The invention relates to the technical field of black tea processing, in particular to a method for preparing congou black tea by fermentation of eurotium cristatum.
Background
The black tea has a chemical reaction taking tea polyphenol enzymatic oxidation as a center in the processing process, the fresh leaf components change greatly, the tea polyphenol is reduced by more than 90 percent, new components such as theaflavin, thearubigins and the like and fragrant substances are generated, and the black tea has the characteristics of red leaves of black tea red soup, fragrant and sweet taste and mellow taste. Animal or cell experiments based on the physiological functions of the eurotium cristatum have suggested that the eurotium cristatum has good medical prospects in the aspects of resisting tumors, losing weight and treating diarrhea, and researches show that the quality of the black tea can be improved by matching the eurotium cristatum with a reasonable processing technology to produce the black tea.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a congou black tea method which is prepared by fermenting eurotium cristatum and has the advantages of high and durable aroma, mellow and fresh taste and good mouthfeel.
The technical scheme adopted by the invention for realizing the purpose is as follows: a method for preparing congou black tea by fermentation of eurotium cristatum comprises the following steps:
step one, extracting strains:
separating eurotium cristatum from tea raw materials, separating and purifying the eurotium cristatum, and adding the purified eurotium cristatum into a culture medium for fermentation to obtain a solid strain of the eurotium cristatum;
step two, preparing liquid strains:
inoculating the solid strain prepared in the step one into a liquid culture medium for culturing to obtain a liquid strain of eurotium cristatum;
step three, tea leaf selection:
selecting fresh tea leaves without insect damage, foreign matters and loss, wherein the picking standard is one bud and one leaf and/or one bud and two leaves:
step four, withering:
placing the tea leaves selected in the third step into a withering room, controlling the temperature in the withering room, and stirring the tea leaves regularly until the withered tea leaves are obtained after a period of time;
step five, rolling:
putting the tea leaves prepared in the step four into a rolling machine to be rolled for a period of time;
sixth, deblocking:
deblocking the tea rolled in the fifth step;
step seven, fermentation:
putting the tea leaves obtained in the sixth step into a fermentation chamber, controlling the temperature and the humidity in the fermentation chamber and ensuring sufficient oxygen supply, inoculating the liquid strain prepared in the second step onto the tea leaves, and fermenting in the fermentation chamber;
step eight, drying:
drying the tea leaves fermented in the step seven until the water is evaporated and the surfaces of the tea leaves are dried;
step nine, refining and packaging:
treating the tea leaves by a refining procedure, and packaging the treated tea leaves.
In the first step, the tea raw material is Fuzhuan tea, and a culture medium is a PDA solid culture medium;
CZG liquid culture medium is adopted as the liquid culture medium in the second step.
And in the fourth step, the temperature in the withering chamber is controlled to be 20-35 ℃, the tea leaves in the withering chamber are spread flatly, the thickness of the spread tea leaves is controlled to be 10-15 cm, the tea leaves are stirred once every 20-30 minutes, and the withering time of the tea leaves is 4-6 hours.
And step five, the rolling time of the rolling machine is 50-60 min, the tea strip forming rate after rolling reaches more than 85%, and the cell breakage rate reaches more than 80%.
And in the sixth step, deblocking is performed manually.
And seventhly, controlling the temperature in the fermentation chamber to be 26-30 ℃, controlling the humidity to be more than 80%, inoculating the liquid strain to the tea leaves in a 4-10% manner, and inoculating the liquid strain to the tea leaves in a spraying manner for 1-2 d.
Step eight, drying the tea leaves by adopting one of a dryer or a baking cage, wherein the drying treatment mode comprises primary drying, spreading and cooling and secondary drying, the primary drying temperature is controlled to be 100-120 ℃, the time is 15-20 min, and the tea leaves are stirred once every 5 min;
after the primary drying is finished, spreading the tea leaves for cooling for 1-2 h;
and re-drying the spread and cooled tea leaves, wherein the re-drying temperature is controlled to be 55-68 ℃, the time is 20-30 min, stirring is carried out once every 10min, and the moisture of the dried tea leaves is controlled to be below 6%.
In the ninth step, the refining procedure is to sort the tea leaves, screen the tea leaves for size and length, and remove impurities, broken tea and dust tea in the tea leaves.
The invention has the beneficial effects that: according to the invention, the eurotium cristatum is fermented, the processing technology is reasonably controlled, the quality of the congou black tea can be improved, and the manufactured congou black tea has the advantages of high and durable aroma, mellow and fresh taste and good mouthfeel.
Drawings
FIG. 1 is a schematic view of the process of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example one
Referring to fig. 1, a method for making congou black tea by fermentation of eurotium cristatum includes the following steps:
step one, extracting strains:
separating eurotium cristatum from tea raw materials, separating and purifying the eurotium cristatum, adding the purified eurotium cristatum into a culture medium, and fermenting to obtain a solid strain of the eurotium cristatum, wherein the culture medium uses a PDA solid culture medium, and the tea raw materials use Fuzhuan tea;
step two, preparing liquid strains:
inoculating the solid strain prepared in the step one into a liquid culture medium for culturing to obtain a liquid strain of the eurotium cristatum, wherein the liquid culture medium is CZG liquid culture medium;
step three, tea leaf selection:
selecting fresh tea leaves without insect damage, foreign matters and loss:
step four, withering:
placing the tea leaves selected in the third step into a withering chamber, controlling the temperature in the withering chamber to be 20-35 ℃, flatly spreading the tea leaves in the withering chamber, controlling the thickness of the flatly spread tea leaves to be 10-15 cm, stirring the tea leaves once every 20-30 minutes, and withering the tea leaves for 4-6 hours to obtain the tea leaves;
step five, rolling:
putting the tea leaves prepared in the fourth step into a rolling machine to be rolled for 50-60 min, wherein the tea leaf strip forming rate after rolling reaches more than 85%, and the cell breakage rate reaches more than 80%;
sixth, deblocking:
deblocking the tea rolled in the fifth step, wherein in order to ensure the product quality, manual deblocking is adopted;
step seven, fermentation:
putting the tea leaves obtained in the sixth step into a fermentation chamber, and controlling the temperature in the fermentation chamber to be 25-30 ℃ and the humidity to be more than 80% to ensure sufficient nutrition;
the inoculation amount of the liquid strains is 4% -10%, the liquid strains are inoculated on the tea leaves in a spraying mode, and the fermentation time of the tea leaves is 4.5-6 hours;
step eight, drying:
drying tea leaves by one of a dryer or a baking cage, wherein the drying treatment mode comprises primary drying, spreading for cooling and secondary drying, the primary drying temperature is controlled at 110-120 ℃, the time is 10-20 min, and the tea leaves are stirred once every 2-5 min;
after the primary drying is finished, spreading the tea leaves for cooling for 1-2 h;
re-drying the spread and cooled tea leaves at the temperature of 55-68 ℃ for 20-30 min, stirring once every 10min, and controlling the moisture of the dried tea leaves to be below 6% so as to evaporate the moisture of the tea leaves and dry the surfaces of the tea leaves;
step nine, refining and packaging:
the tea leaves are processed through a refining procedure, wherein the refining procedure comprises the steps of sorting the tea leaves, screening the tea leaves for thickness and length, removing impurities, broken tea leaves and dust tea leaves in the tea leaves, and packaging the processed tea leaves.
Example two
Referring to fig. 1, a method for making congou black tea by fermentation of eurotium cristatum includes the following steps:
step one, extracting strains:
separating eurotium cristatum from the Fuzhuan tea, separating and purifying the eurotium cristatum, and adding the purified eurotium cristatum into a PDA (PDA) solid culture medium for fermentation to obtain a solid strain of the eurotium cristatum;
step two, preparing liquid strains:
inoculating the solid strain prepared in the step one into CZG liquid culture medium for culture to obtain a liquid strain of eurotium cristatum;
step three, tea leaf selection:
selecting fresh tea leaves without insect damage, foreign matters and loss:
step four, withering:
placing the tea leaves selected in the third step into a withering chamber, controlling the temperature in the withering chamber to be 30 ℃, flatly spreading the tea leaves in the withering chamber, controlling the thickness of the flatly spread tea leaves to be 10cm, and stirring the tea leaves once every 20 minutes to wither the tea leaves for 4 hours to obtain the tea leaves;
step five, rolling:
putting the tea leaves prepared in the fourth step into a rolling machine to be rolled for 50min, wherein the tea leaf strip forming rate after rolling reaches more than 85%, and the cell breakage rate reaches more than 80%;
sixth, deblocking:
deblocking the tea rolled in the fifth step, wherein in order to ensure the product quality, manual deblocking is adopted;
step seven, fermentation:
placing the tea leaves in the sixth step into a fermentation chamber, and controlling the temperature in the fermentation chamber to be 26 ℃ and the humidity to be more than 80% so as to ensure sufficient nutrition;
the inoculation amount of the liquid strain is 4%, the liquid strain is inoculated to the tea leaves in a spraying mode, and the fermentation time of the tea leaves is 5 hours;
step eight, drying:
drying tea leaves by one of a dryer or a baking cage, wherein the drying treatment mode comprises primary drying, spreading for cooling and secondary drying, the primary drying temperature is controlled at 110 ℃, the time is 15min, and the tea leaves are stirred once every 5 min;
after the primary drying is finished, spreading the tea leaves for cooling for 1 h;
re-drying the spread and cooled tea leaves at 58 ℃ for 20min, stirring the tea leaves once every 10min, and controlling the moisture of the dried tea leaves to be below 6% so as to evaporate the moisture of the tea leaves and dry the surfaces of the tea leaves;
step nine, refining and packaging:
the tea leaves are processed by a refining procedure, wherein the refining procedure comprises the steps of sorting the tea leaves, screening the tea leaves for thickness and length, removing impurities, broken tea and dust tea in the tea leaves, and packaging the processed tea leaves.
EXAMPLE III
Referring to fig. 1, a method for making congou black tea by fermentation of eurotium cristatum includes the following steps:
step one, extracting strains:
separating eurotium cristatum from the Fuzhuan tea, separating and purifying the eurotium cristatum, and adding the purified eurotium cristatum into a PDA (PDA) solid culture medium for fermentation to obtain a solid strain of the eurotium cristatum;
step two, preparing liquid strains:
inoculating the solid strain prepared in the step one into CZG liquid culture medium for culture to obtain a liquid strain of eurotium cristatum;
step three, tea leaf selection:
selecting fresh tea leaves without insect damage, foreign matters and loss:
step four, withering:
placing the tea leaves selected in the third step into a withering chamber, controlling the temperature in the withering chamber to be 35 ℃, flatly spreading the tea leaves in the withering chamber, controlling the thickness of the flatly spread tea leaves to be 15cm, and stirring the tea leaves once every 30 minutes to wither the tea leaves for 6 hours to obtain the tea leaves;
step five, rolling:
putting the tea leaves prepared in the fourth step into a rolling machine to be rolled for 60min, wherein the tea leaf strip forming rate after rolling reaches more than 85%, and the cell breakage rate reaches more than 80%;
sixth, deblocking:
deblocking the tea rolled in the fifth step, wherein in order to ensure the product quality, manual deblocking is adopted;
step seven, fermentation:
putting the tea leaves obtained in the sixth step into a fermentation chamber, and controlling the temperature in the fermentation chamber to be 24 ℃ and the humidity to be more than 80% so as to ensure sufficient nutrition;
the inoculation amount of the liquid strain is 10%, the liquid strain is inoculated to the tea leaves in a spraying mode, and the fermentation time of the tea leaves is 2 d;
step eight, drying:
drying tea leaves by one of a dryer or a baking cage, wherein the drying treatment mode comprises primary drying, spreading for cooling and secondary drying, the primary drying temperature is controlled at 100 ℃, the time is 20min, and the tea leaves are stirred once every 5 min;
after the primary drying is finished, spreading the tea leaves for cooling for 2 hours;
re-drying the spread and cooled tea leaves at 60 ℃ for 30min, stirring the tea leaves once every 10min, and controlling the moisture of the dried tea leaves to be below 6% so as to evaporate the moisture of the tea leaves and dry the surfaces of the tea leaves;
step nine, refining and packaging:
the tea leaves are processed by a refining procedure, wherein the refining procedure comprises the steps of sorting the tea leaves, screening the tea leaves for thickness and length, removing impurities, broken tea and dust tea in the tea leaves, and packaging the processed tea leaves.
Example four
Referring to fig. 1, a method for making congou black tea by fermentation of eurotium cristatum includes the following steps:
step one, extracting strains:
separating eurotium cristatum from the Fuzhuan tea, separating and purifying the eurotium cristatum, and adding the purified eurotium cristatum into a PDA (PDA) solid culture medium for fermentation to obtain a solid strain of the eurotium cristatum;
step two, preparing liquid strains:
inoculating the solid strain prepared in the step one into CZG liquid culture medium for culture to obtain a liquid strain of eurotium cristatum;
step three, tea leaf selection:
selecting fresh tea leaves without insect damage, foreign matters and loss, wherein the picking standard is one bud with two leaves:
step four, withering:
placing the tea leaves selected in the third step into a withering chamber, controlling the temperature in the withering chamber to be 32 ℃, flatly spreading the tea leaves in the withering chamber, controlling the thickness of the flatly spread tea leaves to be 12cm, and stirring the tea leaves once every 25 minutes to wither the tea leaves for 5 hours to obtain the tea leaves;
step five, rolling:
putting the tea leaves prepared in the fourth step into a rolling machine to be rolled for 55min, wherein the tea leaf strip forming rate after rolling reaches more than 85%, and the cell breakage rate reaches more than 80%;
sixth, deblocking:
deblocking the tea rolled in the fifth step, wherein in order to ensure the product quality, manual deblocking is adopted;
step seven, fermentation:
putting the tea leaves obtained in the sixth step into a fermentation chamber, and controlling the temperature in the fermentation chamber to be 28 ℃ and the humidity to be more than 80% so as to ensure sufficient nutrition;
the inoculation amount of the liquid strain is 7%, the liquid strain is inoculated to the tea leaves in a spraying mode, and the fermentation time of the tea leaves is 5 hours;
step eight, drying:
drying tea leaves by one of a dryer or a baking cage, wherein the drying treatment mode comprises primary drying, spreading for cooling and secondary drying, the primary drying temperature is controlled at 105 ℃, the time is 17min, and the tea leaves are stirred once every 5 min;
after the primary drying is finished, spreading the tea leaves for cooling for 1.5 h;
re-drying the spread and cooled tea leaves at 55 ℃ for 25min, stirring the tea leaves once every 10min, and controlling the moisture of the dried tea leaves to be below 6% so as to evaporate the moisture of the tea leaves and dry the surfaces of the tea leaves;
step nine, refining and packaging:
the tea leaves are processed by a refining procedure, wherein the refining procedure comprises the steps of sorting the tea leaves, screening the tea leaves for thickness and length, removing impurities, broken tea and dust tea in the tea leaves, and packaging the processed tea leaves.
The existing black tea, the black tea prepared in example two, the black tea prepared in example three and the black tea prepared in example four are evaluated according to the national GB/T23776-2018 standard, and the following data are obtained:
in conclusion, the quality of the congou black tea can be improved by fermenting the eurotium cristatum and reasonably controlling the processing technology, and the manufactured congou black tea has the advantages of high and durable aroma, mellow and fresh taste and good mouthfeel.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (8)
1. A method for preparing congou black tea by fermentation of eurotium cristatum is characterized by comprising the following steps: the method comprises the following steps:
step one, extracting strains:
separating eurotium cristatum from tea raw materials, separating and purifying the eurotium cristatum, and adding the purified eurotium cristatum into a culture medium for fermentation to obtain a solid strain of the eurotium cristatum;
step two, preparing liquid strains:
inoculating the solid strain prepared in the step one into a liquid culture medium for culturing to obtain a liquid strain of eurotium cristatum;
step three, tea leaf selection:
selecting fresh tea leaves without insect damage, foreign matters and loss:
step four, withering:
placing the tea leaves selected in the third step into a withering room, controlling the temperature in the withering room, and stirring the tea leaves regularly until the withered tea leaves are obtained after a period of time;
step five, rolling:
putting the tea leaves prepared in the step four into a rolling machine to be rolled for a period of time;
sixth, deblocking:
deblocking the tea rolled in the fifth step;
step seven, fermentation:
putting the tea leaves obtained in the sixth step into a fermentation chamber, controlling the temperature and humidity in the fermentation chamber and ensuring sufficient nutrition, inoculating the liquid strain prepared in the second step onto the tea leaves, and fermenting in the fermentation chamber;
step eight, drying:
drying the tea leaves fermented in the step seven until the water is evaporated and the surfaces of the tea leaves are dried;
step nine, refining and packaging:
treating the tea leaves by a refining procedure, and packaging the treated tea leaves.
2. The method for making congou black tea by fermentation of eurotium cristatum according to claim 1, wherein the congou black tea comprises the following steps: in the first step, the tea raw material adopts one or more of raw dark green tea, yellow tea and white tea, and the culture medium adopts a PDA solid culture medium;
CZG liquid culture medium is adopted as the liquid culture medium in the second step.
3. The method for making congou black tea by fermentation of eurotium cristatum according to claim 1, wherein the congou black tea comprises the following steps: in the fourth step, the temperature in the withering chamber is controlled to be 30-35 ℃, tea leaves in the withering chamber are spread flatly, the thickness of the spread tea leaves is controlled to be 10-15 cm, the tea leaves are stirred once every 20-30 minutes, and the withering time of the tea leaves is 4-6 hours.
4. The method for making congou black tea by fermentation of eurotium cristatum according to claim 1, wherein the congou black tea comprises the following steps: and step five, the rolling time of the rolling machine is 50-60 min, the tea strip forming rate after rolling reaches more than 85%, and the cell breakage rate reaches more than 80%.
5. The method for making congou black tea by fermentation of eurotium cristatum according to claim 1, wherein the congou black tea comprises the following steps: and in the sixth step, deblocking is performed manually.
6. The method for making congou black tea by fermentation of eurotium cristatum according to claim 1, wherein the congou black tea comprises the following steps: and seventhly, controlling the temperature in the fermentation chamber to be 22-24 ℃, controlling the humidity to be more than 80%, inoculating the liquid strain to the tea leaves by 4-10%, and inoculating the liquid strain to the tea leaves in a spraying mode for 1-2 days.
7. The method for making congou black tea by fermentation of eurotium cristatum according to claim 1, wherein the congou black tea comprises the following steps: step eight, drying the tea leaves by adopting one of a dryer or a baking cage, wherein the drying treatment mode comprises primary drying, spreading and cooling and secondary drying, the primary drying temperature is controlled to be 90-130 ℃, the time is 5-20 min, and the tea leaves are stirred once every 1-2 min;
after the primary drying is finished, spreading the tea leaves for cooling for 1-2 h;
and re-drying the spread and cooled tea leaves at the temperature of 50-68 ℃ for 20 min-1.5 h, stirring once every 10min, and controlling the water content of the dried tea leaves to be below 6%.
8. The method for making congou black tea by fermentation of eurotium cristatum according to claim 1, wherein the congou black tea comprises the following steps: in the ninth step, the refining procedure is to sort the tea leaves, screen the tea leaves for size and length, and remove impurities, broken tea and dust tea in the tea leaves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110030611.0A CN112640971A (en) | 2021-01-11 | 2021-01-11 | Method for preparing congou black tea by fermentation of eurotium cristatum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110030611.0A CN112640971A (en) | 2021-01-11 | 2021-01-11 | Method for preparing congou black tea by fermentation of eurotium cristatum |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112640971A true CN112640971A (en) | 2021-04-13 |
Family
ID=75367824
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110030611.0A Pending CN112640971A (en) | 2021-01-11 | 2021-01-11 | Method for preparing congou black tea by fermentation of eurotium cristatum |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112640971A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461547A (en) * | 2013-08-22 | 2013-12-25 | 丽水市农业科学研究院 | Manufacturing technology of Congou black tea utilizing combined drying of frying and baking |
| CN105360367A (en) * | 2015-11-30 | 2016-03-02 | 泸州市天绿茶厂 | Production method of black tea |
| CN106720488A (en) * | 2016-11-25 | 2017-05-31 | 余庆县富源春茶叶产销专业合作社 | A kind of processing method of congou tea |
| CN107593941A (en) * | 2017-09-21 | 2018-01-19 | 湖南农业大学 | A kind of processing method of bacterium pekoe |
| CN108271877A (en) * | 2018-01-30 | 2018-07-13 | 赵振央 | A kind of preparation method of golden flower black tea |
| CN109730173A (en) * | 2019-03-04 | 2019-05-10 | 宜宾学院 | A kind of coronoid process dissipate capsule bacterium fermented black tea and preparation method thereof |
| CN109892440A (en) * | 2019-03-04 | 2019-06-18 | 宜宾学院 | A kind of coronoid process dissipate capsule bacterium fermentation Ilex Latifolia Thunb and preparation method thereof |
-
2021
- 2021-01-11 CN CN202110030611.0A patent/CN112640971A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461547A (en) * | 2013-08-22 | 2013-12-25 | 丽水市农业科学研究院 | Manufacturing technology of Congou black tea utilizing combined drying of frying and baking |
| CN105360367A (en) * | 2015-11-30 | 2016-03-02 | 泸州市天绿茶厂 | Production method of black tea |
| CN106720488A (en) * | 2016-11-25 | 2017-05-31 | 余庆县富源春茶叶产销专业合作社 | A kind of processing method of congou tea |
| CN107593941A (en) * | 2017-09-21 | 2018-01-19 | 湖南农业大学 | A kind of processing method of bacterium pekoe |
| CN108271877A (en) * | 2018-01-30 | 2018-07-13 | 赵振央 | A kind of preparation method of golden flower black tea |
| CN109730173A (en) * | 2019-03-04 | 2019-05-10 | 宜宾学院 | A kind of coronoid process dissipate capsule bacterium fermented black tea and preparation method thereof |
| CN109892440A (en) * | 2019-03-04 | 2019-06-18 | 宜宾学院 | A kind of coronoid process dissipate capsule bacterium fermentation Ilex Latifolia Thunb and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 蔡正安等: "冠突散囊菌在不同茶类及几种植物材料上"发花"的研究", 《茶叶科学》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107593941B (en) | Processing method of black tea with fungus fragrance | |
| CN103053724B (en) | Black tea production process | |
| CN104824184B (en) | white tea and its processing method | |
| CN112616947B (en) | Preparation method for improving quality of black tea through rocking green and aerobic fermentation | |
| CN108925657A (en) | A kind of processing method of black tea | |
| CN114468072A (en) | New black tea | |
| CN104171069A (en) | Production technology for black tea | |
| CN107173471B (en) | Processing method of black tea | |
| CN112889963A (en) | Composite blackberry loose tea and preparation method thereof | |
| CN111990480A (en) | Method for increasing theaflavin content in black tea | |
| CN112640971A (en) | Method for preparing congou black tea by fermentation of eurotium cristatum | |
| US20230232852A1 (en) | Method for liquid fermentation of black tea juice by using aged green tea | |
| CN111793582B (en) | Sanhua plum wine deacidification microbial inoculum and application thereof and Sanhua plum wine production method | |
| CN114668053A (en) | Processing method of ancient tea tree black tea | |
| CN106490203A (en) | A kind of processing technique of black tea | |
| CN112120091A (en) | Flat black tea and processing method thereof | |
| CN112806449A (en) | Yellow tea and preparation method thereof | |
| CN112715693A (en) | Processing method of ancient tea tree black tea | |
| CN107258958B (en) | Tea green pretreatment method for black tea processing | |
| CN112471275A (en) | Preparation process of health-care black tea | |
| CN117223773A (en) | Low-flavonol glycoside black tea and preparation method thereof | |
| CN114158627A (en) | Method for reducing bitter taste of raw dark green tea | |
| CN112704129A (en) | Process for processing oolong tea by washing tea leaves with water | |
| CN115363107A (en) | Processing technology of white tea | |
| CN114158630A (en) | Fermentation method of sun-cured green tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210413 |