CN112956559A - Method for preparing dark green tea by using pholiota fulva - Google Patents
Method for preparing dark green tea by using pholiota fulva Download PDFInfo
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Abstract
The invention discloses a method for preparing black tea by using Cladosporium fulvum, and belongs to the technical field of tea processing. According to the invention, the raw tea is inoculated with the golden cypress, and through a single-factor experiment, the screening shows that the temperature is 30 ℃, the moisture content is 35%, and the moisture content is 10 ℃5The volume mass ratio of the bacterial liquid to the tea sample at the time of inoculation and the concentration of each/ml is 1 ml: when the strain is inoculated under the condition of 40g, the Aphanizomenon flavum grows and breeds quickly, has better taste and is the best inoculation scheme. The invention proves the feasibility of inoculating tea by using the Cladosporium fulvum, and provides a new choice for preparing the black tea industrially.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a method for preparing black tea by using Cladosporium fulvum.
Background
The black tea is one of six tea types in China and belongs to post-fermented tea. The Fuzhuan tea is an important variety in black tea, has the characteristics of black brown and oily color, luxuriant golden flower, lasting fragrance, obvious aging fragrance, clear red and thick, mellow, sweet and soft and smooth, and is widely popular with consumers. The flavor of the black tea is closely related to the microbial variety used in the fermentation process, the microorganisms mainly adopted in the preparation process of the black tea at present comprise eurotium cristatum, saccharomycetes, aspergillus niger and the like, and the search for new microorganisms capable of being used for producing the black tea has important significance for the development of new black tea varieties and the improvement of the flavor.
Chlamydomonas flavus belongs to one of the fungi and is currently becoming a focus of research by researchers because of some of its degradation advantages for fuels. At present, the method for producing the black tea by fermenting the Periophora flavum has not been reported.
Disclosure of Invention
The invention aims to provide a preparation method of black tea with high theabrownin content, which utilizes Perilla frutescens to inoculate fermented raw tea raw materials, thereby improving the theabrownin content of the black tea.
In order to achieve the purpose, the invention provides the following technical scheme:
according to the technical scheme, the method for preparing the dark tea by using the Cladosporium fulvum is provided, and the dark tea is prepared by inoculating a raw tea raw material by using the Cladosporium fulvum and performing solid state fermentation.
In some preferred embodiments, the raw tea material is raw dark green tea.
In some preferred embodiments, the specific steps of Chlamydomonas flavus inoculation include: sterilizing raw tea material with steam at 115 deg.C for 30 min, adding Clausena lansium bacteria liquid, and culturing at constant temperature.
In some preferred embodiments, the moisture content of the raw material of the raw tea is 25-45%, and the concentration of the Cladosporium flavum bacterial liquid is 105-107The bacterial liquid is prepared from the following raw materials in a volume-to-mass ratio of 1 ml: 40g, and the temperature during culture is 20-40 ℃.
In some preferred embodiments, the moisture content of the raw material of the raw tea is 35%, and the concentration of the Cladosporium fulvum bacterial liquid is 105The bacterial liquid is prepared from the following raw materials in a volume-to-mass ratio of 1 ml: 40g, the temperature during the culture was 30 ℃.
The second technical proposal provides the dark tea prepared by any preparation method.
The invention has the following technical effects:
the invention adopts single-factor experimental design and basically determines the optimal moisture amount, fermentation temperature and bacterial liquid concentration range. By observing the growth condition of the Cladosporium fulvum on the tea sample under different culture conditions and performing sensory evaluation, the tea sample is 30 ℃, the moisture content is 35 percent, and the moisture content is 10 percent5Under the condition of concentration per ml, the Periopeltis fulva grows and breeds quickly, and the taste is better, so that the Periopeltis fulva is the optimal inoculation scheme.
The invention discloses the application of Clausena lansium in the field of black tea preparation for the first time, widens the application field of Clausena lansium, and provides a new method for industrially preparing black tea. The implementation of the invention provides a new development direction for the black tea industry, is expected to be popularized and applied in the aspects of new black tea variety development and taste improvement, and has huge potential economic benefits.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
FIG. 1 is a morphogram of Chlamydomonas flavus;
FIG. 2 is a graph showing the growth morphology of Chlamydomonas flavus after inoculation of tea samples.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The specification and examples are exemplary only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
The materials and reagents used in the present invention are commercially available, unless otherwise specified. The experimental methods adopted by the invention are all routine experimental methods in the field if no special description is provided.
Example 1
Determination of Periopsis fulva inoculation method
1. Materials and methods
1.1 Experimental materials
The raw dark green tea is purchased from Anhua county of Hunan, and the strain of the golden fungus is purchased from Beinanbiot, Inc.
2. Experimental methods
2.1 Strain culture
The test tube of the yellow-silk mold species is stored in an environment with the temperature of 4 ℃, and is taken out in advance and placed in a constant temperature incubator (the temperature is set to be 32 ℃) for 24 hours for activation when in use. The culture medium is Potato glucose agar (PDA) culture medium, after the strain is activated, the hyphae are picked up by using an inoculating loop, streak culture is carried out on the culture medium, and then the culture medium is continuously placed in a constant temperature incubator at 32 ℃ for culture until the tunica flava colony is obtained.
2.2 spore suspension preparation
After a certain number of chlamydomonas flavus spores grow on the surface of the culture medium, preparing a conical flask with glass beads filled with 50mL of sterile water, scraping a proper amount of spores by a blade, fully oscillating in the flask, measuring the concentration of a bacterial liquid by using a blood counting chamber after oscillation is finished, properly adjusting, and recording data. Preparation of 10 separately5Each/ml, 106Each/ml and 107Bacterial suspension per ml.
2.3 determination of optimal inoculation conditions
The moisture content is respectively controlled to be 25%, 35% and 45%, and the concentration of the bacterial liquid is 105Each/ml, 106Each/ml and 107Single factor experiments were performed at 20 deg.C, 30 deg.C, 40 deg.C per ml, with 5 replicates per treatment.
Weighing 20g of raw dark green tea sample in each conical flask, sealing, placing in an autoclave, and sterilizing with steam at 115 deg.C for 30 min, respectively sucking 0.5mL of bacterial liquid into each tea sample corresponding to each concentration, and sucking 0.5mL of sterile water into a control group. The tea leaves were placed in a constant temperature incubator with the inoculation status observed daily, and the experimental results are shown in tables 1-3.
3 results of the experiment
3.1 Perilla frutescens morphology and growth on tea samples
The form of the activated and cultured Chlamydomonas flavus is shown in FIG. 1, and the form of growth after inoculation of the tea sample is shown in FIG. 2. The golden yellow hypha grows on the tea sample firstly, then the golden yellow hypha grows into a block shape, some strains generate yellow conidia, and finally the mould is paved on the whole tea sample. The lowest growth temperature of the Cladosporium fulvum is about 26 ℃, the Cladosporium fulvum in refrigeration has weak activity and is in a dormant period. After proper temperature and activation of a culture medium are given, the photinia flava is inoculated on the tea, the photinia flava grows logarithmically in the early stage due to the fact that substances in the culture medium are rich, the surface of the tea can be paved in about 5 days, then the tea enters an enzyme production stage, which is the most critical stage for the function of the photinia flava, and in the later stage, due to the reasons of nutrient consumption, toxic products (organic acid, HZ Oz and the like) accumulation, pH reduction and the like, the propagation speed is reduced, the enzyme activity is reduced, and the tea enters a decline stage.
3.2 growth of Chlamydomonas flavus on tea samples under different tidal volumes
The amount of moisture is an important factor affecting the growth of Chlamydomonas flavus. In the traditional pile fermentation process, artificial water spraying is needed, water is a medium for biological reaction and is also an important participant, and inorganic salt required by the growth of microorganisms and oxygen required by the respiration of the microorganisms are contained in the water. The moisture content is respectively controlled to be 25%, 35% and 45%, and the concentration of the bacterial liquid is 105The culture temperature is 30 ℃, and a single-factor experiment is carried out by taking the time of the Periopsis fulva spreading on the surface of the tea as an evaluation index, and the results are shown in Table 1.
According to the experimental data, the growth of Chlamydomonas flavus is inhibited at 25% moisture, which is caused by insufficient moisture. The growth and the propagation of the Cladosporium fulvum are rapid under the condition of 35 percent and 45 percent of tidal water. And the rate of growth of the photinia chrysosporium is slightly faster under the condition of 45% of the moisture content than under the condition of 35% of the moisture content. However, when the moisture content is 45%, the phenomenon of tea retting and spoiling occurs in the subsequent fermentation process.
TABLE 1 Effect of moisture on the growth rate of Chlamydomonas flavus
3.3 growth of Periospora flava under different bacterial liquid concentrations
The growth of the Cladosporium fulvum is affected to different degrees by different bacteria liquid concentrations. Respectively controlling the moisture content to be 35% and the bacterial liquid concentration to be 105Each/ml, 106Each/ml, 107The culture temperature is 30 ℃, the time of the Periopsis fulva spreading on the surface of the tea is taken as an index to carry out a single-factor experiment, and the experiment results are shown in Table 2. Therefore, the inoculation amount of the bacterial liquid has certain influence on the growth of the Cladosporium fulvum. The inoculation amount is 107At one/ml, the growth rate of the Clarithromium fulvum is fastest, but the too high concentration of the bacterial liquid easily causes the too heavy bacterial taste and the bad taste of the obtained tea.
TABLE 2 influence of the bacterial liquid concentration on the cellulase activity of Chlamydomonas flavivirida
3.4 growth of Periopsis fulva at different temperatures
Respectively controlling the moisture content to be 35% and the bacterial liquid concentration to be 105The culture temperature is 20 ℃, 30 ℃ and 40 ℃, and the time of the Periopsis fulva spreading on the surface of the tea is taken as an index to carry out a single-factor experiment, and the experimental results are shown in Table 3.
TABLE 3 Effect of temperature on cellulase Activity of Chlamydomonas flavus
In conclusion, the temperature, the moisture content and the concentration of the bacteria liquid all have great influence on the growth of the Cladosporium fulvum. Among them, temperature is the most influential factor among the three factors. From the three single-factor experiments, the temperature is about 30 ℃, the moisture content is between 35% and 45%, and the bacterial liquid concentration is 105～107In time, the activation time of the Cladosporium fulvum is short, the reproduction is rapid, and the growth condition is good.
3.5 sensory evaluation of the tea leaves obtained
According to the conclusion obtained above, the temperature is controlled to be about 30 ℃, the moisture content is respectively controlled to be 35% and 45%, and the concentration of the inoculated bacterial liquid in each group of moisture content is 105、106、107Periophora flava of one/ml, and the prepared tea leaves are subjected to sensory evaluation. The appraisers are related persons in the randomly selected tea industry, 20 persons in total, the quality of each tea is scored from 1 to 10, and the average is taken to be the score of the group of tea. The results are shown in Table 4.
TABLE 4 sensory evaluation of tea leaves
The growth of the Cladosporium fulvum and the sensory evaluation experiment result are integrated, and the moisture content of 30 ℃, 35 percent and 10 percent are determined5Under the condition of concentration per ml, the Periopeltis fulva grows and breeds quickly, and the taste is better, so that the Periopeltis fulva is the optimal inoculation scheme.
The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.
Claims (6)
1. A method for preparing dark tea by using Cladosporium fulvum is characterized in that Cladosporium fulvum is used for inoculating a raw tea raw material, and the dark tea is prepared by solid state fermentation.
2. The method for preparing the dark tea by using the Cladosporium fulvidraco as the claim 1, wherein the raw tea raw material is dark raw tea.
3. The method for preparing the dark tea by using the Cladosporium fulvum according to claim 1, wherein the specific steps of Cladosporium fulvum inoculation comprise: sterilizing raw tea material with steam at 115 deg.C for 30 min, adding Clausena lansium bacteria liquid, and culturing at constant temperature.
4. The method for preparing dark tea by using Cladosporium fulvum according to claim 3, wherein the moisture content of the raw tea material is 25-45%, and the concentration of the Cladosporium fulvum bacterial liquid is 105-107The bacterial liquid is prepared from the following raw materials in a volume-to-mass ratio of 1 ml: 40g, and the temperature during culture is 20-40 ℃.
5. The method for preparing dark tea by using Cladosporium fulvum according to claim 4, wherein the moisture content of the raw tea material is 35%, and the concentration of the Cladosporium fulvum bacterial liquid is 105The bacterial liquid is prepared from the following raw materials in a volume-to-mass ratio of 1 ml: 40g, the temperature during the culture was 30 ℃.
6. A dark tea prepared by the method of any one of claims 1 to 5.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107980945A (en) * | 2016-10-26 | 2018-05-04 | 成都体九生物科技有限公司 | A kind of processing method of black tea |
| CN108112715A (en) * | 2016-11-28 | 2018-06-05 | 勐海茶业有限责任公司 | The method for preparing fermented tea, the fermented tea prepared with this method and its application |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107980945A (en) * | 2016-10-26 | 2018-05-04 | 成都体九生物科技有限公司 | A kind of processing method of black tea |
| CN108112715A (en) * | 2016-11-28 | 2018-06-05 | 勐海茶业有限责任公司 | The method for preparing fermented tea, the fermented tea prepared with this method and its application |
Non-Patent Citations (1)
| Title |
|---|
| 莫岚: "广西瑶族黑茶抗腹泻效果及其微生物研究", 《万方数据知识服务平台》 * |
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Application publication date: 20210615 |