CN116420804A - Method for preparing noni leaf fermented tea by utilizing noni fruit endogenous bacteria - Google Patents
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Abstract
The invention discloses a method for preparing noni leaf fermented tea by utilizing noni fruit endogenous bacteria. Based on the traditional noni leaf tea, the invention uses noni fruit endogenous bacteria to ferment and pile to prepare the novel noni leaf fermented tea. Compared with the traditional noni leaf tea, the noni leaf fermented tea provided by the invention has more commercial appearance, such as uniform shape, tight and complete and straight strip rope, and uniform and consistent dry tea color; compared with the fermented tea without noni fruit endogenous bacteria, the fermented tea has greatly improved taste, aroma and tea soup color. The use of noni endogenous bacteria not only accelerates the fermentation process, but also strengthens the health care function of noni leaf tea. In addition, the method can achieve the same effect by using the waste residue of noni liquid fermentation fruit juice to replace noni fruit to carry out high-density culture inoculation of endogenous bacteria, thus saving cost, reducing waste emission and realizing the aim of high-value recycling of waste.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for preparing noni leaf fermented tea by utilizing noni fruit endogenous bacteria.
Background
Noni (Noni, morinda citrifolia l.) is also known as morinda citrifolia, a plant of the genus morinda of the family rubiaceae, and is mainly distributed in southeast asia, the fava sub-group of brinesian, and tropical areas such as the south of china, taiwan. Noni root "morinda officinalis" is recorded in Ben Cao gang mu (compendium of materia Medica), ben Cao Jing (drawing of materia Medica) and Ben Cao Jing Jie (solution of materia Medica), and is an important Chinese medicinal material. Noni and noni leaves have a history of eating and medicinal products in the bolisieria of up to 2000 years and play an important role in traditional medicine and natural medicine. Proved by verification, noni leaves have no toxicity in the mouse experiment and can be safely eaten.
Noni leaf contains up to 17 vitamins, 39 minerals and bioactive components such as phenols, flavonoids, terpenes, etc., and has antiinflammatory, antioxidant, blood pressure lowering, blood sugar lowering, and gout relieving effects. Noni leaf tea mainly comprises green tea, oolong tea and black tea natural fermented tea, and has relatively single taste or mixed green grass smell. In the existing fermentation process, no exogenous strain is added for fermentation and piling, and the fermentation effect is general. While noni fruits are rich in endogenous probiotics, 1 strain of acetobacter, 11 strains of bacillus, 16 strains of lactobacillus and 13 strains of pseudobacillus are found in noni fruits in our earlier experiments. If the traditional fermentation technology of introducing exogenous bacteria can be broken through, mature noni fruits or noni fruit fermentation liquid waste residues are used as materials for in-situ culture, and the noni fruit endogenous flora is enriched in high density, and noni leaf tea fermentation is carried out, so that the functions of noni leaf tea are enhanced, the taste is improved, the process is simple, the cost is low, the noni product types are enriched, and the market of the health-care noni leaf tea is widened.
Disclosure of Invention
The invention aims to develop a method for preparing noni leaf fermented tea by utilizing noni fruit endogenous bacteria, which can accelerate the fermentation process, improve the taste, fragrance and tea soup color, strengthen the health care function of noni leaf tea and recycle waste residues in the preparation process of noni fruit fermentation liquor in a high-value way.
The technical scheme adopted by the invention is as follows:
a method for preparing noni leaf fermented tea by utilizing noni fruit endogenous bacteria, which comprises the following steps:
(1) Picking: picking fresh noni leaves, and selecting complete leaves without damage, insect holes and diseases;
(2) Cleaning: cleaning the picked noni leaves and airing;
(3) Enzyme liquid soaking: soaking the dried noni leaves in a complex enzyme solution for treatment, and then drying at normal temperature;
(4) Spreading/withering: spreading noni leaves for preparing black tea type fermented tea; carrying out withering treatment on noni leaves for preparing black tea type fermented tea;
(5) Cutting: cutting the noni leaves after spreading/withering treatment, removing main veins of the leaves, and cutting the rest leaves into small pieces;
(6) Twisting: twisting noni leaves into strips;
(7) Pile fermentation/inoculation fermentation: culturing in situ by taking mature fermented noni fruits or noni fruit fermentation liquor waste residues as materials, enriching noni fruit endogenous bacteria at high density, and inoculating the enriched bacterial liquid on noni leaves kneaded into strips obtained in the step (6); piling inoculated tea blanks of black tea noni leaf fermented tea; fermenting the noni leaf fermented tea of black tea, namely placing the inoculated tea blank into a fermentation chamber for fermentation;
(8) And (3) drying: and (3) drying the noni leaf fermented tea obtained in the step (7).
Preferably, in the step (2), the cleaning mode includes, but is not limited to, clean water cleaning, high-pressure cleaning, ultrasonic cleaning, and the like.
Preferably, in the step (3), the complex enzyme solution is a pectinase and cellulase complex enzyme solution; the treatment time of the complex enzyme solution is 1h.
Preferably, for the preparation of the black tea noni leaf fermented tea, after spreading and cutting, the twisting treatment is carried out after the fixation.
Preferably, the fixation method comprises stir-frying, steaming or baking, but is not limited to any one of the cleaning methods.
Preferably, in the step (4), the spreading treatment includes the steps of: spreading the clean noni leaves with dry surfaces on a bamboo mat or a clean table top, controlling the thickness to be 4-5 cm, spreading for 5 hours, turning every 1.5 hours until the leaves shrink, the main veins become soft and flexible after water loss, and reducing the green taste of the noni leaves by spreading.
Preferably, in the step (4), the step of withering treatment is as follows: placing the clean noni leaves with dry surfaces at the temperature of 20-24 ℃ and the relative humidity of 60-70% for 10-18 h, and controlling the water content of the leaves after withering to be 60-65%.
Preferably, in the step (6), the rolling mode may be a rolling machine or a manual rolling mode, and is not limited to any specific rolling mode; the initial kneading and the re-kneading conditions and time are adjusted according to the conditions.
Preferably, in the step (7), for black tea noni leaf fermented tea, the inoculated tea blank is subjected to pile fermentation under the following pile fermentation conditions: the temperature is 25-28 ℃, the relative humidity is 85%, and the stacking time is 12-24 h.
Preferably, in the step (7), for the fermented tea of the noni leaf of black tea, the inoculated tea blank is placed in a fermentation chamber for fermentation under the following fermentation conditions: the fermentation temperature is 22-30 ℃, the relative humidity of fermentation is more than 90%, the leaf thickness is 8-15 cm, and the fermentation time is 2-4 h.
Preferably, in the step (7), the inoculation is performed according to the bacterial liquid: the mass ratio of the blade is 1: 10.
It is still another object of the present invention to provide a noni leaf fermented tea prepared by the above-mentioned preparation method.
According to the method for preparing the noni leaf fermented tea by utilizing the noni fruit endogenous bacteria, disclosed by the invention, the noni fruit endogenous bacteria or other probiotics are introduced for fermentation and piling, so that the fermentation process is accelerated, the preparation period is shortened, the quality and the quality of the noni leaf fermented tea are improved, and more health-care functions can be endowed. In addition, the waste residue of noni liquid fermentation fruit juice is used for carrying out endogenous fungus proliferation and high-density enrichment culture utilization instead of noni, so that the cost is saved, the emission of pollutants is reduced, and the recycling of wastes is realized.
Compared with the prior art, the invention has the following beneficial effects:
1. the noni leaf fermented tea after noni fruit endogenous bacteria fermentation is clear and has more luster, pure and mild aroma, fruit fragrance and leaf fragrance, and thick and mellow taste, palatability and sweet taste. Compared with the fermented tea without noni fruit endogenous bacteria, the fermented tea has greatly improved taste, aroma and tea soup color.
2. The invention breaks through the traditional fermentation technology of introducing exogenous bacteria, utilizes mature noni fruits or noni fruit fermentation liquor waste residues as materials to perform in-situ culture, and enriches noni fruit endogenous flora in high density, and performs noni leaf tea fermentation, so that the technology is simple, the cost is low, the noni product types are enriched, and the market of the health-care noni leaf tea is widened.
3. The use of the noni endophyte accelerates the fermentation process, optimizes the fermentation effect, and strengthens the health care function of noni leaf tea under the action of a large amount of probiotics in mature noni.
4. And recycling Li Yongnuo by-products (waste residues) of the morinda citrifolia fermentation liquid to prepare mori leaf fermented tea, and efficiently recycling waste pomace.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Fig. 2 is a diagram of a finished noni leaf fermented tea, a black tea type noni leaf fermented tea, and B black tea type noni leaf fermented tea.
Detailed Description
The following examples are further illustrative of the invention and are not intended to be limiting thereof.
The invention provides a method for preparing noni leaf fermented tea by utilizing noni fruit endogenous bacteria, the whole process flow is shown in figure 1, examples 1 and 2 are prepared according to the flow of a route 1, examples 3 and 4 are prepared according to the flow of a route 2, and the noni leaf fermented tea is prepared as shown in figure 2.
Example 1: preparation of black tea noni leaf fermented tea
A method for preparing noni leaf fermented tea by utilizing noni fruit endogenous bacteria, which comprises the following steps: step one, picking and selecting; step two, cleaning; step three, soaking the complex enzyme treatment solution; spreading; step five, cutting; step six, enzyme deactivation; step seven, twisting; step eight, pile fermentation; step nine, drying, namely:
(1) Picking: picking fresh noni leaves, and selecting complete leaves without damage, insect holes and diseases;
(2) Cleaning: cleaning the selected noni leaves, and placing the cleaned noni leaves in a shade place for airing surface moisture or drying by blowing;
(3) Soaking the complex enzyme treatment solution: soaking the dried noni leaves in a pectinase and cellulase compound enzyme solution (the mass ratio of the cellulase to the pectinase is 2:1, and the concentration of the compound enzyme solution is 1.5% (m/v)) for 1h, and then drying at normal temperature;
(4) Spreading: spreading the clean noni leaves with dry surfaces on a bamboo mat or a clean table top, controlling the thickness to be 4-5 cm, spreading for 5 hours, turning once every 1.5 hours until the leaves shrink, the main veins lose water and become soft and flexible, and reducing the green taste of the noni leaves by spreading;
(5) Cutting: cutting the spread noni leaves, removing main veins of the leaves, and cutting the rest leaves into small blocks with the width of about 1.5 cm;
(6) Fixation: fixation treatment is carried out on noni leaves after spreading and cutting treatment;
(7) Twisting: kneading noni leaves obtained after fixation into strips;
(8) Pile fermentation: culturing in situ by taking mature fermented noni fruits as a material, enriching noni fruit endogenous bacteria at high density (culturing noni fruits from pulp serving as an inoculation source in an MRS liquid culture medium at 37 ℃ for 12-18h, transferring 10mL of bacteria liquid into 1L of the MRS liquid culture medium, culturing at 37 ℃ for 24h, regulating the pH value to be between 6 and 7, measuring an OD value, adding 50g/L glucose, culturing at 37 ℃ for 24h, regulating the pH value to be between 6 and 7, measuring the OD value, adding 50g/L glucose, 20g/L yeast powder, culturing at 37 ℃ for 24h, regulating the pH value to be between 6 and 7, measuring the OD value, and obtaining high-density bacteria liquid), wherein the noni fruit endogenous bacteria liquid with high density is prepared by the following steps of: 10 are inoculated on the noni leaves of the rolled strips obtained in the step (7); piling the inoculated tea blank, wherein the ambient temperature is 25-28 ℃, the relative humidity is kept at about 85%, and the piling time is 12-24 hours;
(9) And (3) drying: and (3) drying the noni leaf fermented tea obtained in the step (8) to obtain black tea noni leaf fermented tea.
Example 2: preparation of black tea noni leaf fermented tea
In comparison with example 1, example 2 uses waste residues of noni fermentation broth instead of mature fermented noni for high density cultivation followed by inoculation of pile fermentation. The remaining steps and conditions were the same as in example 1.
Example 3: preparation of fermented tea of black tea noni leaves
A method for preparing noni leaf fermented tea by utilizing noni fruit endogenous bacteria, which comprises the following steps: step one, picking and selecting; step two, cleaning; step three, soaking the complex enzyme treatment solution; step four, withering; step five, cutting; step six, twisting; step seven, inoculating and fermenting; step eight, drying, namely:
(1) Picking: picking fresh noni leaves, and selecting complete leaves without damage, insect holes and diseases;
(2) Cleaning: cleaning the selected noni leaves, and placing the cleaned noni leaves in a shade place for airing surface moisture or drying by blowing;
(3) Soaking the complex enzyme treatment solution: soaking the dried noni leaves in a pectinase and cellulase compound enzyme solution (the mass ratio of the cellulase to the pectinase is 2:1, and the concentration of the compound enzyme solution is 1.5% (m/v)) for 1h, and then drying at normal temperature;
(4) Withering: placing clean noni leaves with dry surfaces at 20-24 ℃ and 60-70% relative humidity for 10-18 h, controlling the water content of the leaves after withering to 60-65%, and adjusting the withering time according to the tenderness, water content, temperature, leaf spreading thickness and the like of the leaves;
(5) Cutting: cutting the spread noni leaves, removing main veins of the leaves, and cutting the rest leaves into small blocks with the width of about 1.5 cm;
(6) Twisting: twisting the split noni leaves into strips;
(7) Inoculating and fermenting: culturing in situ by taking mature fermented noni fruits as a material, enriching noni fruit endogenous bacteria at high density (culturing noni fruits from pulp serving as an inoculation source in an MRS liquid culture medium at 37 ℃ for 12-18h, transferring 10mL of bacteria liquid into 1L of the MRS liquid culture medium, culturing at 37 ℃ for 24h, regulating the pH value to be between 6 and 7, measuring an OD value, adding 50g/L glucose, culturing at 37 ℃ for 24h, regulating the pH value to be between 6 and 7, measuring the OD value, adding 50g/L glucose, 20g/L yeast powder, culturing at 37 ℃ for 24h, regulating the pH value to be between 6 and 7, measuring the OD value, and obtaining high-density bacteria liquid), wherein the noni fruit endogenous bacteria liquid with high density is prepared by the following steps of: 10 are inoculated on the noni leaves of the rolled strips obtained in the step (6); fermenting the inoculated tea blank in a fermentation chamber under the following fermentation conditions: the fermentation temperature is 22-30 ℃, the relative humidity of fermentation is more than 90%, the leaf thickness is 8-15 cm, and the fermentation time is 2-4 h;
(8) And (3) drying: and (3) drying the noni leaf fermented tea obtained in the step (7) to obtain the black tea noni leaf fermented tea.
Example 4: preparation of fermented tea of black tea noni leaves
In comparison with example 3, example 4 uses waste residue of noni fermentation broth instead of mature fermented noni to perform high density cultivation and then inoculating fermentation. The remaining steps and conditions were the same as in example 3.
Comparative example 1: preparation of black tea noni leaf fermented tea
In contrast to example 1, comparative example 1 was not fermented with noni endophyte. The remaining steps and conditions were the same as in example 1.
Comparative example 2: preparation of fermented tea of black tea noni leaves
In contrast to example 3, comparative example 2 was not fermented with noni endophyte. The remaining steps and conditions were the same as in example 3.
According to the sensory index of the substitute tea standard GH/T1091-2014 and the sensory index test method of tea review and test, the appearance (dry tea shape), soup color, aroma and taste of noni leaf fermented tea are comprehensively analyzed and evaluated by an evaluator, and the noni leaf fermented tea is evaluated by 10 scores according to the proportion of 25% of each score. As shown in Table 1, the noni leaf fermented tea produced by the preparation process of the invention has uniform shape, tight and straight strip rope, uniform and consistent dry tea color and water content less than or equal to 7% and meets the standard. The tea soup is clear and bright, has luster, pure and mild aroma, has fruit aroma and leaf aroma of the rice dumplings, is thick and mellow, and is palatable and clear and sweet in aftertaste. The noni leaf fermented tea prepared by utilizing noni fruit liquid fermentation waste fruit residues and noni fruits as endogenous bacteria sources is equivalent in appearance and quality to common noni leaf fermented tea.
TABLE 1 sensory evaluation and scoring Table for noni leaf fermented tea
In the invention, the noni endophyte composite flora is used for pile fermentation, other probiotics can be added in the operation, and the invention is not limited to a certain type or class of probiotics, is not limited to a single strain, and can be a single strain or a composite strain; the specific manufacturing steps of the above process flows and embodiments are not limited to a certain fixed operation method, and include other operation methods with similar functional effects, and the manufacturing flows of the same principle and concept should be protected.
The foregoing is merely a preferred embodiment of the present invention, and it should be noted that the above-mentioned preferred embodiment should not be construed as limiting the invention, and the scope of the invention should be defined by the appended claims. It will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the spirit and scope of the invention, and such modifications and adaptations are intended to be comprehended within the scope of the invention.
Claims (9)
1. A method for preparing noni leaf fermented tea by utilizing noni fruit endogenous bacteria, which is characterized by comprising the following steps:
(1) Picking: picking fresh noni leaves, and selecting complete leaves without damage, insect holes and diseases;
(2) Cleaning: cleaning the picked noni leaves and airing;
(3) Enzyme liquid soaking: soaking the dried noni leaves in a complex enzyme solution for treatment, and then drying at normal temperature;
(4) Spreading/withering: spreading noni leaves for preparing black tea type fermented tea; carrying out withering treatment on noni leaves for preparing black tea type fermented tea;
(5) Cutting: cutting the noni leaves after spreading/withering treatment, removing main veins of the leaves, and cutting the rest leaves into small pieces;
(6) Twisting: twisting noni leaves into strips;
(7) Pile fermentation/inoculation fermentation: culturing in situ by taking mature fermented noni fruits or noni fruit fermentation liquor waste residues as materials, enriching noni fruit endogenous bacteria at high density, and inoculating the enriched bacterial liquid on noni leaves kneaded into strips obtained in the step (6); piling inoculated tea blanks of black tea noni leaf fermented tea; fermenting the noni leaf fermented tea of black tea, namely placing the inoculated tea blank into a fermentation chamber for fermentation;
(8) And (3) drying: and (3) drying the noni leaf fermented tea obtained in the step (7).
2. The method for preparing noni leaf fermented tea using endogenous noni fruit bacteria as claimed in claim 1, wherein in the step (3), the complex enzyme solution is a pectinase and cellulase complex enzyme solution; the treatment time of the complex enzyme solution is 1h.
3. The method for preparing noni leaf fermented tea using endogenous noni fruit bacteria as claimed in claim 1, wherein the black tea type noni leaf fermented tea is prepared by spreading and cutting, and then the twisting treatment is performed after the fixation.
4. The method for preparing noni leaf fermented tea using endogenous noni fruit bacteria as claimed in claim 1, wherein in the step (4), the spreading treatment comprises the steps of: spreading the clean noni leaves with dry surfaces on a bamboo mat or a clean table top, controlling the thickness to be 4-5 cm, and spreading for 5 hours, and turning once every 1.5 hours until the leaves shrink and the main veins become soft and flexible after water loss.
5. The method for preparing noni leaf fermented tea using endogenous noni fruit bacteria as claimed in claim 1, wherein in the step (4), the withering treatment comprises the steps of: placing the clean noni leaves with dry surfaces at the temperature of 20-24 ℃ and the relative humidity of 60-70% for 10-18 h, and controlling the water content of the leaves after withering to be 60-65%.
6. The method for preparing noni leaf fermented tea using endogenous noni fruit bacteria according to claim 1, wherein in the step (7), the inoculated tea base is subjected to pile fermentation under the following conditions: the temperature is 25-28 ℃, the relative humidity is 85%, and the stacking time is 12-24 h.
7. The method for producing noni leaf fermented tea using noni fruit source bacteria as claimed in claim 1, wherein in the step (7), the inoculated tea base is placed in a fermentation room for fermentation under the following conditions: the fermentation temperature is 22-30 ℃, the relative humidity of fermentation is more than 90%, the leaf thickness is 8-15 cm, and the fermentation time is 2-4 h.
8. The method for preparing noni leaf fermented tea using endogenous noni fruit bacteria as claimed in claim 1, wherein in the step (7), the inoculation is performed according to the bacterial liquid: the mass ratio of the blade is 1: 10.
9. Noni leaf fermented tea prepared by the preparation method according to any one of claims 1 to 8.
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| CN103222525A (en) * | 2013-05-22 | 2013-07-31 | 海南诺尼生物工程开发有限公司 | Preparation method of noni fruit tea |
| CN107594024A (en) * | 2017-10-30 | 2018-01-19 | 诺丽茶（斐济）有限公司 | Beautiful oolong tea of Fruity type promise and preparation method thereof |
| CN107593951A (en) * | 2017-09-08 | 2018-01-19 | 安徽省池州市安池茶叶有限公司 | A kind of preparation method of rice-pudding leaf pekoe |
| CN107712191A (en) * | 2017-10-30 | 2018-02-23 | 诺丽茶（斐济）有限公司 | Beautiful black tea of floral type promise and preparation method thereof |
| CN108308345A (en) * | 2018-05-05 | 2018-07-24 | 陈灿言 | A kind of preparation method and products thereof of the light fermentation beautiful leaf tea of promise |
| CN111543512A (en) * | 2020-05-21 | 2020-08-18 | 中茶科技(北京)有限公司 | Whole-process no-material-pouring Pu' er tea fermentation process |
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| CN107593951A (en) * | 2017-09-08 | 2018-01-19 | 安徽省池州市安池茶叶有限公司 | A kind of preparation method of rice-pudding leaf pekoe |
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| CN107712191A (en) * | 2017-10-30 | 2018-02-23 | 诺丽茶（斐济）有限公司 | Beautiful black tea of floral type promise and preparation method thereof |
| CN108308345A (en) * | 2018-05-05 | 2018-07-24 | 陈灿言 | A kind of preparation method and products thereof of the light fermentation beautiful leaf tea of promise |
| CN111543512A (en) * | 2020-05-21 | 2020-08-18 | 中茶科技(北京)有限公司 | Whole-process no-material-pouring Pu' er tea fermentation process |
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