CN114304340A - Broadleaf holly leaf fermentation process - Google Patents
Broadleaf holly leaf fermentation process Download PDFInfo
- Publication number
- CN114304340A CN114304340A CN202210011957.0A CN202210011957A CN114304340A CN 114304340 A CN114304340 A CN 114304340A CN 202210011957 A CN202210011957 A CN 202210011957A CN 114304340 A CN114304340 A CN 114304340A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- tea
- tea leaves
- leaves
- broadleaf holly
- 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
Images
Abstract
The invention relates to the field of tea fermentation processes, in particular to a broadleaf holly leaf fermentation process. According to the broadleaf holly leaf fermentation process, the fresh tea is placed into the steamer and then is placed into the steam pool by using the forklift and the crane, so that the quantity of involved people is small, and the movement is convenient and quick; after the steaming cover is covered, the whole space is in a closed state, and foreign impurities and bacteria can be prevented from entering the fermentation cavity in the fermentation process; the steam boiler can effectively control the temperature, the humidity and the duration, the fermentation efficiency is improved, and the problem of insufficient fermentation is solved. The screened tea branches are processed by machine equipment to obtain the biofuel, and the processed tea branches are used as the fuel of a steam boiler to form a circulating point, so that the energy consumption is low, the energy is saved, the environment is protected, and the production cost is effectively reduced. The fermentation is carried out twice, the traditional fermentation means is adopted for the first time, and the fermentation liquor prepared by taking the tea leaves, the inulin, the mixed microbial inoculum and the sterile water as raw materials is adopted for the second time, so that the fermentation is sufficient and efficient, and the quality of the tea is improved.
Description
Technical Field
The invention relates to the field of tea fermentation processes, in particular to a broadleaf holly leaf fermentation process.
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.
The existing broadleaf holly leaf fermentation process has high energy consumption and high manpower demand in the processing process, and the production cost is high. In addition, the fermentation is insufficient, and the influence on the flavor of the tea is also a common problem.
Disclosure of Invention
Aiming at the problems in the background technology, the fermentation process of the broadleaf holly leaf is provided. According to the broadleaf holly leaf fermentation process, fresh tea is placed into the steamer, then the steamer is placed into the steam pool through the forklift and the crane, so that the number of involved people is small, the broadleaf holly leaf fermentation process can be operated by one remote controller, and the moving is convenient and rapid; after the steaming cover is covered, the whole space is in a closed state, and foreign impurities and bacteria can be prevented from entering the fermentation cavity in the fermentation process; the steam boiler can effectively control the temperature, the humidity and the duration, the fermentation efficiency is improved, and the problem of insufficient fermentation is solved. The quality of the tea leaves is guaranteed better while manpower is saved; the screened tea branches are processed by machine equipment to obtain biofuel, the tea branches contain grease and are good fuel, the processed tea branches are used as fuel of a steam boiler, a circulation point is formed, energy consumption is low, energy is saved, environment is protected, and production cost is effectively reduced. In addition, two times of fermentation are carried out, the traditional fermentation means is adopted for the first time of fermentation, and the fermentation liquid prepared by taking the tea leaves, the inulin, the mixed microbial inoculum and the sterile water as raw materials is adopted for the second fermentation, so that the fermentation is sufficient and efficient, and the quality of the tea is further improved.
The invention provides a broadleaf holly leaf fermentation process, which comprises the following steps:
s1, preprocessing: spreading and airing the fresh leaves of the broadleaf holly leaves picked from the planting base for material selection;
s2, cleaning: washing the tea leaves;
s3, steam fixation: putting fresh tea into a steam pool, covering a steaming cover, adjusting the temperature of a stove, and performing steam deactivation for 2.5-3.5 h;
s4, first fermentation: the tea after fixation is directly fermented in the original container; the fermentation temperature is set to be 25-30 ℃, the humidity is 90-95%, and the time is 5-7 h;
s5, stirring and cleaning the tea leaves fermented for the first time in the original container;
s6, secondary fermentation: spraying the fermentation liquid on the tea leaves, mixing, piling up the tea leaves and fermenting; the fermentation temperature is set to be 25-30 ℃, the humidity is 90-95%, and the time is 2.5-3.5 h; the fermentation liquor comprises 10-20 parts of tea leaves, 5-7 parts of inulin, 3-5 parts of mixed microbial inoculum and 40-60 parts of sterile water according to the weight ratio;
s7, screening and stem picking: screening out tea branches from the fermented tea leaves and stacking the tea branches beside a bio-fuel manufacturing room, and putting the rest tea leaves into a baking tray to stack the tea leaves;
s8, drying: pushing the tea leaves into a baking room, baking the tea leaves at high temperature, and drying the tea leaves
S9, blending and crushing: mixing the dried tea leaves, crushing the tea leaves, and selecting 3 to 4 times after crushing is finished;
and S10, packaging.
Preferably, in S1, the raw material is selected from the thick branches and old leaves with high maturity.
Preferably, in S3, the fresh tea is loaded into a steamer and placed into a steam pool using a forklift and crane; after the steaming cover is covered, the whole space is in a closed state.
Preferably, the fermentation liquid needs to be turned for 1-2 times in the middle of the secondary fermentation, and the fermentation liquid needs to be sprayed for one time after each turning.
Preferably, the fermentation broth is prepared as follows: collecting tea leaf residues in the production process, and cleaning, drying and crushing the tea leaf residues; mixing the tea leaves, the inulin, the mixed microbial inoculum and the sterile water according to the weight ratio, fermenting for 72 hours at the temperature of 25-30 ℃, and filtering to obtain fermentation liquor.
Preferably, the fermentation liquor is diluted by adding water according to the proportion of 1:2 before spraying.
Preferably, in S8, the tea leaves are dried at 120-150 deg.C for 15-20min to reduce the water content of the tea leaves to 10-15%, then spread out and cooled to room temperature, and dried again at 80-100 deg.C for 1-1.5h to reduce the water content of the tea leaves to 6-7%.
Compared with the prior art, the invention has the following beneficial technical effects:
according to the broadleaf holly leaf fermentation process, fresh tea is placed into the steamer, then the steamer is placed into the steam pool through the forklift and the crane, so that the number of involved people is small, the broadleaf holly leaf fermentation process can be operated by one remote controller, and the moving is convenient and rapid; after the steaming cover is covered, the whole space is in a closed state, and foreign impurities and bacteria can be prevented from entering the fermentation cavity in the fermentation process; the steam boiler can effectively control the temperature, the humidity and the duration, the fermentation efficiency is improved, and the problem of insufficient fermentation is solved. The quality of the tea leaves is guaranteed better while manpower is saved; the screened tea branches are processed by machine equipment to obtain biofuel, the tea branches contain grease and are good fuel, the processed tea branches are used as fuel of a steam boiler, a circulation point is formed, energy consumption is low, energy is saved, environment is protected, and production cost is effectively reduced. In addition, two times of fermentation are carried out, the traditional fermentation means is adopted for the first time of fermentation, and the fermentation liquid prepared by taking the tea leaves, the inulin, the mixed microbial inoculum and the sterile water as raw materials is adopted for the second fermentation, so that the fermentation is sufficient and efficient, and the quality of the tea is further improved.
Drawings
FIG. 1 is a process flow diagram of one embodiment of the present invention.
Detailed Description
Example one
As shown in figure 1, the broadleaf holly leaf fermentation process provided by the invention comprises the following steps:
s1, preprocessing: spreading and airing the fresh leaves of the broadleaf holly leaves picked from the planting base for material selection;
s2, cleaning: washing the tea leaves;
s3, steam fixation: putting fresh tea leaves into a steam pool, covering a steaming cover, adjusting the temperature of a stove, and performing steam deactivation for 2.5 h; deactivating enzymes to destroy the activity of polyphenol oxidase in fresh leaves, stopping oxidation, consuming effective components in the fresh leaves, rapidly converting and generating the effective components, volatilizing and dissipating part of water through hot air, and wilting the stems and leaves of hard and crisp tea leaves, wherein the tea leaves become soft, the color and luster become dark green, and the green grass smell is dissipated;
s4, first fermentation: the tea after fixation is directly fermented in the original container; the fermentation temperature is set to be 25 ℃, the humidity is 90 percent, and the time is 5 hours; the fermentation in the original container can prevent external sundry bacteria from entering the fermentation cavity; the steam boiler can effectively control the temperature, the humidity and the duration, the fermentation efficiency is improved, and the problem of insufficient fermentation is solved;
s5, stirring and cleaning the tea leaves fermented for the first time in the original container; the stirring action can rub the marginal cells of the leaves, which is beneficial to the enzymatic oxidation action during the subsequent fermentation;
s6, secondary fermentation: spraying the fermentation liquid on the tea leaves, mixing, piling up the tea leaves and fermenting; the fermentation temperature is set to be 25 ℃, the humidity is 90 percent, and the time is 2.5 hours; the fermentation liquor comprises 10 parts of tea leaves, 5 parts of inulin, 3 parts of mixed microbial inoculum and 40 parts of sterile water according to the weight ratio; the tea leaf residue extract also supplements the flavor of the broadleaf holly leaf lost in the processing process, enhances the fragrance of the tea leaves and reduces the waste of production raw materials; inulin is a natural dietary fiber, can stimulate the proliferation of beneficial bacteria such as intestinal bifidobacteria and the like in large quantity, improve the activity of the bifidobacteria, inhibit the growth and the reproduction of pathogenic bacteria, maintain the balance of intestinal flora and improve the drinking value of tea;
s7, screening and stem picking: screening out tea branches from the fermented tea leaves and stacking the tea branches beside a bio-fuel manufacturing room, and putting the rest tea leaves into a baking tray to stack the tea leaves; the screened tea branches are processed by machine equipment to obtain biofuel, the tea branches contain grease and are good fuel, the processed tea branches are used as fuel of a steam boiler, a circulation point is formed, energy consumption is low, energy is saved, environment is protected, and production cost is effectively reduced;
s8, drying: pushing the tea leaves into a baking room, and drying the tea leaves by adopting high-temperature baking; the aim is to utilize the activity of high-temperature passivation enzyme, evaporate water, reduce the volume and keep dryness to prevent mildew; most of grass smell with low boiling point is emitted, aromatic substances with high boiling point are activated and reserved, and the tea leaves can emit the special fragrance after being dried;
s9, blending and crushing: mixing the dried tea leaves, crushing the tea leaves, and selecting 3 to 4 times after crushing is finished;
and S10, packaging.
Further, in S1, it is necessary to select a thick branch and old leaf having a high maturity as a raw material.
Furthermore, in S3, the fresh tea is put into a steamer and is put into a steam pool by a forklift and a crane, so that the intervention amount is small, the operation can be realized by one remote controller, and the movement is convenient and quick; after the steaming cover is covered, the whole space is in a closed state.
Furthermore, the fermentation liquid needs to be turned for 1-2 times in the middle of the secondary fermentation, and the fermentation liquid needs to be sprayed for one time after each turning.
Further, the preparation method of the fermentation liquor comprises the following steps: collecting tea leaf residues in the production process, and cleaning, drying and crushing the tea leaf residues; mixing the tea leaves, the inulin, the mixed microbial inoculum and the sterile water according to the weight ratio, fermenting for 72 hours at the temperature of 25-30 ℃, and filtering to obtain fermentation liquor.
Further, the fermentation liquor is diluted by adding water according to the proportion of 1:2 before spraying.
Further, in S8, drying the tea leaves at 120-150 ℃ for 15-20min to reduce the water content of the tea leaves to 10-15%, spreading out and cooling to room temperature, and drying again at 80-100 ℃ for 1-1.5h to reduce the water content of the tea leaves to 6-7%.
Example two
As shown in figure 1, the broadleaf holly leaf fermentation process provided by the invention comprises the following steps:
s1, preprocessing: spreading and airing the fresh leaves of the broadleaf holly leaves picked from the planting base for material selection;
s2, cleaning: washing the tea leaves;
s3, steam fixation: putting fresh tea into a steam pool, covering a steaming cover, adjusting the temperature of a stove, and performing steam deactivation for 2.5-3.5 h; deactivating enzymes to destroy the activity of polyphenol oxidase in fresh leaves, stopping oxidation, consuming effective components in the fresh leaves, rapidly converting and generating the effective components, volatilizing and dissipating part of water through hot air, and wilting the stems and leaves of hard and crisp tea leaves, wherein the tea leaves become soft, the color and luster become dark green, and the green grass smell is dissipated;
s4, first fermentation: the tea after fixation is directly fermented in the original container; the fermentation temperature is set to be 30 ℃, the humidity is 95 percent, and the time is 7 hours; the fermentation in the original container can prevent external sundry bacteria from entering the fermentation cavity; the steam boiler can effectively control the temperature, the humidity and the duration, the fermentation efficiency is improved, and the problem of insufficient fermentation is solved;
s5, stirring and cleaning the tea leaves fermented for the first time in the original container; the stirring action can rub the marginal cells of the leaves, which is beneficial to the enzymatic oxidation action during the subsequent fermentation;
s6, secondary fermentation: spraying the fermentation liquid on the tea leaves, mixing, piling up the tea leaves and fermenting; the fermentation temperature is set to be 30 ℃, the humidity is 95 percent, and the time is 3.5 hours; the fermentation liquid comprises 20 parts of tea leaves, 7 parts of inulin, 5 parts of mixed microbial inoculum and 60 parts of sterile water according to the weight ratio; the tea leaf residue extract also supplements the flavor of the broadleaf holly leaf lost in the processing process, enhances the fragrance of the tea leaves and reduces the waste of production raw materials; inulin is a natural dietary fiber, can stimulate the proliferation of beneficial bacteria such as intestinal bifidobacteria and the like in large quantity, improve the activity of the bifidobacteria, inhibit the growth and the reproduction of pathogenic bacteria, maintain the balance of intestinal flora and improve the drinking value of tea;
s7, screening and stem picking: screening out tea branches from the fermented tea leaves and stacking the tea branches beside a bio-fuel manufacturing room, and putting the rest tea leaves into a baking tray to stack the tea leaves; the screened tea branches are processed by machine equipment to obtain biofuel, the tea branches contain grease and are good fuel, the processed tea branches are used as fuel of a steam boiler, a circulation point is formed, energy consumption is low, energy is saved, environment is protected, and production cost is effectively reduced;
s8, drying: pushing the tea leaves into a baking room, and drying the tea leaves by adopting high-temperature baking; the aim is to utilize the activity of high-temperature passivation enzyme, evaporate water, reduce the volume and keep dryness to prevent mildew; most of grass smell with low boiling point is emitted, aromatic substances with high boiling point are activated and reserved, and the tea leaves can emit the special fragrance after being dried;
s9, blending and crushing: mixing the dried tea leaves, crushing the tea leaves, and selecting 3 to 4 times after crushing is finished;
and S10, packaging.
Further, in S1, it is necessary to select a thick branch and old leaf having a high maturity as a raw material.
Furthermore, in S3, the fresh tea is put into a steamer and is put into a steam pool by a forklift and a crane, so that the intervention amount is small, the operation can be realized by one remote controller, and the movement is convenient and quick; after the steaming cover is covered, the whole space is in a closed state.
Furthermore, the fermentation liquid needs to be turned for 1-2 times in the middle of the secondary fermentation, and the fermentation liquid needs to be sprayed for one time after each turning.
Further, the preparation method of the fermentation liquor comprises the following steps: collecting tea leaf residues in the production process, and cleaning, drying and crushing the tea leaf residues; mixing the tea leaves, the inulin, the mixed microbial inoculum and the sterile water according to the weight ratio, fermenting for 72 hours at the temperature of 25-30 ℃, and filtering to obtain fermentation liquor.
Further, the fermentation liquor is diluted by adding water according to the proportion of 1:2 before spraying.
Further, in S8, drying the tea leaves at 120-150 ℃ for 15-20min to reduce the water content of the tea leaves to 10-15%, spreading out and cooling to room temperature, and drying again at 80-100 ℃ for 1-1.5h to reduce the water content of the tea leaves to 6-7%.
EXAMPLE III
As shown in figure 1, the broadleaf holly leaf fermentation process provided by the invention comprises the following steps:
s1, preprocessing: spreading and airing the fresh leaves of the broadleaf holly leaves picked from the planting base for material selection;
s2, cleaning: washing the tea leaves;
s3, steam fixation: putting fresh tea leaves into a steam pool, covering a steaming cover, adjusting the temperature of a stove, and performing steam enzyme deactivation for 3 hours; deactivating enzymes to destroy the activity of polyphenol oxidase in fresh leaves, stopping oxidation, consuming effective components in the fresh leaves, rapidly converting and generating the effective components, volatilizing and dissipating part of water through hot air, and wilting the stems and leaves of hard and crisp tea leaves, wherein the tea leaves become soft, the color and luster become dark green, and the green grass smell is dissipated;
s4, first fermentation: the tea after fixation is directly fermented in the original container; the fermentation temperature is set to be 25 ℃, the humidity is 95 percent, and the time is 6 hours; the fermentation in the original container can prevent external sundry bacteria from entering the fermentation cavity; the steam boiler can effectively control the temperature, the humidity and the duration, the fermentation efficiency is improved, and the problem of insufficient fermentation is solved;
s5, stirring and cleaning the tea leaves fermented for the first time in the original container; the stirring action can rub the marginal cells of the leaves, which is beneficial to the enzymatic oxidation action during the subsequent fermentation;
s6, secondary fermentation: spraying the fermentation liquid on the tea leaves, mixing, piling up the tea leaves and fermenting; the fermentation temperature is set to be 30 ℃, the humidity is 95 percent, and the time is 3 hours; the fermentation liquid comprises 15 parts of tea leaves, 6 parts of inulin, 4 parts of mixed microbial inoculum and 50 parts of sterile water according to the weight ratio; the tea leaf residue extract also supplements the flavor of the broadleaf holly leaf lost in the processing process, enhances the fragrance of the tea leaves and reduces the waste of production raw materials; inulin is a natural dietary fiber, can stimulate the proliferation of beneficial bacteria such as intestinal bifidobacteria and the like in large quantity, improve the activity of the bifidobacteria, inhibit the growth and the reproduction of pathogenic bacteria, maintain the balance of intestinal flora and improve the drinking value of tea;
s7, screening and stem picking: screening out tea branches from the fermented tea leaves and stacking the tea branches beside a bio-fuel manufacturing room, and putting the rest tea leaves into a baking tray to stack the tea leaves; the screened tea branches are processed by machine equipment to obtain biofuel, the tea branches contain grease and are good fuel, the processed tea branches are used as fuel of a steam boiler, a circulation point is formed, energy consumption is low, energy is saved, environment is protected, and production cost is effectively reduced;
s8, drying: pushing the tea leaves into a baking room, and drying the tea leaves by adopting high-temperature baking; the aim is to utilize the activity of high-temperature passivation enzyme, evaporate water, reduce the volume and keep dryness to prevent mildew; most of grass smell with low boiling point is emitted, aromatic substances with high boiling point are activated and reserved, and the tea leaves can emit the special fragrance after being dried;
s9, blending and crushing: mixing the dried tea leaves, crushing the tea leaves, and selecting 3 to 4 times after crushing is finished;
and S10, packaging.
Further, in S1, it is necessary to select a thick branch and old leaf having a high maturity as a raw material.
Furthermore, in S3, the fresh tea is put into a steamer and is put into a steam pool by a forklift and a crane, so that the intervention amount is small, the operation can be realized by one remote controller, and the movement is convenient and quick; after the steaming cover is covered, the whole space is in a closed state.
Furthermore, the fermentation liquid needs to be turned for 1-2 times in the middle of the secondary fermentation, and the fermentation liquid needs to be sprayed for one time after each turning.
Further, the preparation method of the fermentation liquor comprises the following steps: collecting tea leaf residues in the production process, and cleaning, drying and crushing the tea leaf residues; mixing the tea leaves, the inulin, the mixed microbial inoculum and the sterile water according to the weight ratio, fermenting for 72 hours at the temperature of 25-30 ℃, and filtering to obtain fermentation liquor.
Further, the fermentation liquor is diluted by adding water according to the proportion of 1:2 before spraying.
Further, in S8, drying the tea leaves at 120-150 ℃ for 15-20min to reduce the water content of the tea leaves to 10-15%, spreading out and cooling to room temperature, and drying again at 80-100 ℃ for 1-1.5h to reduce the water content of the tea leaves to 6-7%.
According to the broadleaf holly leaf fermentation process, fresh tea is placed into the steamer, then the steamer is placed into the steam pool through the forklift and the crane, so that the number of involved people is small, the broadleaf holly leaf fermentation process can be operated by one remote controller, and the moving is convenient and rapid; after the steaming cover is covered, the whole space is in a closed state, and foreign impurities and bacteria can be prevented from entering the fermentation cavity in the fermentation process; the steam boiler can effectively control the temperature, the humidity and the duration, the fermentation efficiency is improved, and the problem of insufficient fermentation is solved. The quality of the tea leaves is guaranteed better while manpower is saved; the screened tea branches are processed by machine equipment to obtain biofuel, the tea branches contain grease and are good fuel, the processed tea branches are used as fuel of a steam boiler, a circulation point is formed, energy consumption is low, energy is saved, environment is protected, and production cost is effectively reduced. In addition, two times of fermentation are carried out, the traditional fermentation means is adopted for the first time of fermentation, and the fermentation liquid prepared by taking the tea leaves, the inulin, the mixed microbial inoculum and the sterile water as raw materials is adopted for the second fermentation, so that the fermentation is sufficient and efficient, and the quality of the tea is further improved.
The embodiments of the present invention have been described in detail with reference to the drawings, but the present invention is not limited thereto, and various changes can be made within the knowledge of those skilled in the art without departing from the gist of the present invention.
Claims (7)
1. The broadleaf holly leaf fermentation process is characterized by comprising the following steps of:
s1, preprocessing: spreading and airing the fresh leaves of the broadleaf holly leaves picked from the planting base for material selection;
s2, cleaning: washing the tea leaves;
s3, steam fixation: putting fresh tea into a steam pool, covering a steaming cover, adjusting the temperature of a stove, and performing steam deactivation for 2.5-3.5 h;
s4, first fermentation: the tea after fixation is directly fermented in the original container; the fermentation temperature is set to be 25-30 ℃, the humidity is 90-95%, and the time is 5-7 h;
s5, stirring and cleaning the tea leaves fermented for the first time in the original container;
s6, secondary fermentation: spraying the fermentation liquid on the tea leaves, mixing, piling up the tea leaves and fermenting; the fermentation temperature is set to be 25-30 ℃, the humidity is 90-95%, and the time is 2.5-3.5 h; the fermentation liquor comprises 10-20 parts of tea leaves, 5-7 parts of inulin, 3-5 parts of mixed microbial inoculum and 40-60 parts of sterile water according to the weight ratio;
s7, screening and stem picking: screening out tea branches from the fermented tea leaves and stacking the tea branches beside a bio-fuel manufacturing room, and putting the rest tea leaves into a baking tray to stack the tea leaves;
s8, drying: pushing the tea leaves into a baking room, and drying the tea leaves by adopting high-temperature baking;
s9, blending and crushing: mixing the dried tea leaves, crushing the tea leaves, and selecting 3 to 4 times after crushing is finished;
and S10, packaging.
2. The broadleaf holly leaf fermentation process of claim 1, wherein in S1, the raw material of the thick branches and old leaves with high maturity is selected.
3. The broadleaf holly leaf fermentation process of claim 1, wherein in S3, fresh tea is loaded into a steamer and placed into a steam pool using a forklift and crane; after the steaming cover is covered, the whole space is in a closed state.
4. The broadleaf holly leaf fermentation process of claim 1, wherein the secondary fermentation requires turning over 1-2 times midway, and each turning over requires additional spraying of a fermentation broth.
5. The broadleaf holly leaf fermentation process of claim 1, wherein the fermentation broth is prepared by the following method: collecting tea leaf residues in the production process, and cleaning, drying and crushing the tea leaf residues; mixing the tea leaves, the inulin, the mixed microbial inoculum and the sterile water according to the weight ratio, fermenting for 72 hours at the temperature of 25-30 ℃, and filtering to obtain fermentation liquor.
6. The broadleaf holly leaf fermentation process of claim 1, wherein the fermentation broth is diluted with water in a ratio of 1:2 before spraying.
7. The broadleaf holly leaf fermentation process of claim 1, wherein in S8, the tea leaves are dried at 120-150 ℃ for 15-20min to reduce the water content of the tea leaves to 10-15%, then spread out and cooled to room temperature, and dried again at 80-100 ℃ for 1-1.5h to reduce the water content of the tea leaves to 6-7%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210011957.0A CN114304340A (en) | 2022-01-06 | 2022-01-06 | Broadleaf holly leaf fermentation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210011957.0A CN114304340A (en) | 2022-01-06 | 2022-01-06 | Broadleaf holly leaf fermentation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114304340A true CN114304340A (en) | 2022-04-12 |
Family
ID=81024080
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210011957.0A Pending CN114304340A (en) | 2022-01-06 | 2022-01-06 | Broadleaf holly leaf fermentation process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114304340A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467267A (en) * | 2017-09-01 | 2017-12-15 | 广西昭平县将军红茶业有限公司 | A kind of health-care black tea containing ginger |
| CN107744031A (en) * | 2017-11-27 | 2018-03-02 | 梧州市中茗茶业有限公司 | The fermentation process of six fort tea |
| CN110742155A (en) * | 2019-11-04 | 2020-02-04 | 余庆县构皮滩茶业有限责任公司 | Production method of fermented broadleaf holly leaf |
| CN111418668A (en) * | 2020-05-27 | 2020-07-17 | 宜宾市双星茶业有限责任公司 | Kuding black tea and processing method thereof |
| CN111642609A (en) * | 2020-07-08 | 2020-09-11 | 余庆县兴民城乡经济统筹发展有限责任公司 | Processing method of broadleaf holly leaf |
-
2022
- 2022-01-06 CN CN202210011957.0A patent/CN114304340A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467267A (en) * | 2017-09-01 | 2017-12-15 | 广西昭平县将军红茶业有限公司 | A kind of health-care black tea containing ginger |
| CN107744031A (en) * | 2017-11-27 | 2018-03-02 | 梧州市中茗茶业有限公司 | The fermentation process of six fort tea |
| CN110742155A (en) * | 2019-11-04 | 2020-02-04 | 余庆县构皮滩茶业有限责任公司 | Production method of fermented broadleaf holly leaf |
| CN111418668A (en) * | 2020-05-27 | 2020-07-17 | 宜宾市双星茶业有限责任公司 | Kuding black tea and processing method thereof |
| CN111642609A (en) * | 2020-07-08 | 2020-09-11 | 余庆县兴民城乡经济统筹发展有限责任公司 | Processing method of broadleaf holly leaf |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103493916B (en) | Black tea of secondary fermentation and preparation method and apparatus thereof | |
| CN103444921B (en) | Preparation method of congou black tea | |
| CN103932077B (en) | Process-controlled rapid fermentation processing method of pure strains of Liuyang salt black beans | |
| CN103988945B (en) | The full fermentating formula black tea of tealeaves potato point | |
| CN104982898A (en) | Spicy clove cassia-bark lentinus edodes stem sauce and preparation method thereof | |
| KR102068040B1 (en) | Producing method of vinegar using germinated brown rice, puer tea and acer mono sap and the vinegar produced by the method | |
| CN109393072A (en) | A kind of processing method of six fort tea of small green mandarin orange | |
| KR20130143410A (en) | Manufacturing method of fermentation garlic using animal protein | |
| CN105494702A (en) | Healthy black tea and preparation method thereof | |
| CN108936055A (en) | A kind of broiler fodder and preparation method thereof extending fresh processing chicken shelf life | |
| CN107881057A (en) | A kind of preparation method of the compoiste fermented flavor white spirit of smoked flavor | |
| CN103988944B (en) | Tealeaves potato point half fermentating formula oolong tea | |
| CN103082044A (en) | Production method of instant tea leaves | |
| CN108497183A (en) | A kind of black pig fermented feed and preparation method thereof | |
| CN104798926A (en) | Method for preparing Liupu tea with functions of tonifying spleen and promoting appetite | |
| CN114304340A (en) | Broadleaf holly leaf fermentation process | |
| CN107460072A (en) | One kind is without appetite stimulating type koji and preparation method thereof used in vinosity fermented glutinous rice | |
| CN104222920A (en) | Production technology for pure-fermented dry-pickled mustard | |
| CN107361358A (en) | SOD pectases | |
| CN106987514A (en) | A kind of rich lactobacteria-containing protect liver fruit vinegar beverage and preparation method thereof | |
| CN106106891A (en) | A kind of novel LIUPUCHA process for refining | |
| CN109463752A (en) | A kind of sea-buckthorn composite enzyme and preparation method thereof | |
| CN104171083B (en) | A kind of method that improves summer heat quality of Oolong tea | |
| KR101811517B1 (en) | Fermented rice with moringa and method of making the same | |
| CN102578536B (en) | Health care salt black beans containing Chinese herbal medicine formula and production process thereof |
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 |