CN1935976A - Technological method for rapid producing black tea fungus using pure fungus combination and industrial forced ventilation - Google Patents
Technological method for rapid producing black tea fungus using pure fungus combination and industrial forced ventilation Download PDFInfo
- Publication number
- CN1935976A CN1935976A CN 200610040464 CN200610040464A CN1935976A CN 1935976 A CN1935976 A CN 1935976A CN 200610040464 CN200610040464 CN 200610040464 CN 200610040464 A CN200610040464 A CN 200610040464A CN 1935976 A CN1935976 A CN 1935976A
- Authority
- CN
- China
- Prior art keywords
- liquid
- tea
- sugar
- fungus
- bacterium
- 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.)
- Granted
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 138
- 241000233866 Fungi Species 0.000 title claims abstract description 103
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 22
- 235000020279 black tea Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 19
- 238000009423 ventilation Methods 0.000 title claims description 43
- 239000007788 liquid Substances 0.000 claims abstract description 167
- 235000013616 tea Nutrition 0.000 claims abstract description 118
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 84
- 239000002023 wood Substances 0.000 claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 claims abstract description 17
- 230000008569 process Effects 0.000 claims abstract description 15
- 239000000052 vinegar Substances 0.000 claims abstract description 15
- 235000021419 vinegar Nutrition 0.000 claims abstract description 15
- 239000000839 emulsion Substances 0.000 claims abstract description 3
- 241000894006 Bacteria Species 0.000 claims description 111
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 54
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 29
- 239000008103 glucose Substances 0.000 claims description 29
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 25
- 239000001301 oxygen Substances 0.000 claims description 25
- 229910052760 oxygen Inorganic materials 0.000 claims description 25
- 230000001580 bacterial effect Effects 0.000 claims description 24
- 238000000855 fermentation Methods 0.000 claims description 24
- 230000004151 fermentation Effects 0.000 claims description 24
- 230000001954 sterilising effect Effects 0.000 claims description 21
- 235000015097 nutrients Nutrition 0.000 claims description 20
- 239000006071 cream Substances 0.000 claims description 19
- 239000002253 acid Substances 0.000 claims description 17
- 244000283763 Acetobacter aceti Species 0.000 claims description 15
- 235000007847 Acetobacter aceti Nutrition 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 239000002609 medium Substances 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 13
- 238000012360 testing method Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 239000001963 growth medium Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- -1 fatty acid ester Chemical class 0.000 claims description 7
- 150000001720 carbohydrates Chemical class 0.000 claims description 6
- 235000014633 carbohydrates Nutrition 0.000 claims description 6
- 239000013530 defoamer Substances 0.000 claims description 6
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 6
- 229930195729 fatty acid Natural products 0.000 claims description 6
- 239000000194 fatty acid Substances 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 5
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- 229940041514 candida albicans extract Drugs 0.000 claims description 4
- 235000012204 lemonade/lime carbonate Nutrition 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 239000012138 yeast extract Substances 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 235000009569 green tea Nutrition 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 235000020333 oolong tea Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 229940092665 tea leaf extract Drugs 0.000 claims description 3
- 150000001298 alcohols Chemical class 0.000 claims description 2
- 229920001296 polysiloxane Polymers 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000036449 good health Effects 0.000 abstract 1
- 235000013402 health food Nutrition 0.000 abstract 1
- 230000000750 progressive effect Effects 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 61
- 241000196324 Embryophyta Species 0.000 description 16
- 241000186660 Lactobacillus Species 0.000 description 16
- 229940039696 lactobacillus Drugs 0.000 description 16
- 239000000796 flavoring agent Substances 0.000 description 14
- 235000019634 flavors Nutrition 0.000 description 14
- 238000005516 engineering process Methods 0.000 description 10
- 239000000047 product Substances 0.000 description 9
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 7
- WFJIVOKAWHGMBH-UHFFFAOYSA-N 4-hexylbenzene-1,3-diol Chemical compound CCCCCCC1=CC=C(O)C=C1O WFJIVOKAWHGMBH-UHFFFAOYSA-N 0.000 description 7
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 7
- 235000005487 catechin Nutrition 0.000 description 7
- 229950001002 cianidanol Drugs 0.000 description 7
- 244000005700 microbiome Species 0.000 description 7
- 230000003068 static effect Effects 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 5
- 238000004321 preservation Methods 0.000 description 5
- 235000018553 tannin Nutrition 0.000 description 5
- 229920001864 tannin Polymers 0.000 description 5
- 239000001648 tannin Substances 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 4
- 238000011161 development Methods 0.000 description 4
- 238000011081 inoculation Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 239000002054 inoculum Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000035800 maturation Effects 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 230000035899 viability Effects 0.000 description 3
- 240000006914 Aspalathus linearis Species 0.000 description 2
- 235000012984 Aspalathus linearis Nutrition 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 239000005864 Sulphur Substances 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000011065 in-situ storage Methods 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 230000010198 maturation time Effects 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 238000011169 microbiological contamination Methods 0.000 description 2
- 230000010355 oscillation Effects 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 230000002194 synthesizing effect Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 244000235858 Acetobacter xylinum Species 0.000 description 1
- 235000002837 Acetobacter xylinum Nutrition 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 1
- 241000222178 Candida tropicalis Species 0.000 description 1
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 206010027336 Menstruation delayed Diseases 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 241001489223 Saccharomycodes Species 0.000 description 1
- 241001185310 Symbiotes <prokaryote> Species 0.000 description 1
- 241000235017 Zygosaccharomyces Species 0.000 description 1
- DPDMMXDBJGCCQC-UHFFFAOYSA-N [Na].[Cl] Chemical compound [Na].[Cl] DPDMMXDBJGCCQC-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 1
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 1
- 235000011130 ammonium sulphate Nutrition 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000004663 cell proliferation Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 230000004962 physiological condition Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
Images
Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to black tea fungus technological process for industrialization production. Its features are that it includes the following four steps: preparing sugar tea liquid; respectively producing distillers yeast and wood vinegar fungus liquid emulsion; preparing the mixed liquid fungus; progressive enlarging culture by the first, second, third grade; using compulsive airing technique to fast ferment black tea fungus and ending in 60-80h. The produced black tea fungus has stable quality and various nutritive substances. Thus it can be used to make various health foods and drink which have good health effect.
Description
Technical field
The present invention relates to the suitability for industrialized production black tea fungus technological process.
Background technology
Tea fungus has another name called " Hypon ", " red tea fungus ", is a kind of Traditional health care beverage, and widespread is in all states in China, Japan, South East Asia and southern Europe.Cultivate tea fungus with empirical data in the general family, obtain tea fungus liquid, this bacterium liquid is tapped in the glucose-tea broth for preparing, cultivated about 7～15 days, obtain new tea fungus according to the difference of temperature from other people.There is following shortcoming in this traditional training method: 1. easy pollution microbes, and 2. bacterial classification is difficult for preservation, and 3. 4. the product quality instability is difficult for large scale culturing, 5. is difficult for commercial development.For addressing these problems, this report intends improving the state of the art of producing tea fungus with this traditional beverages of modern biotechnology development and use tea fungus, and the quality of stable prod promotes commercially producing and selling of traditional beverages.
Known that now the topmost flora of tea fungus is to be made of acetic bacteria, yeast and plant lactobacillus three quasi-microorganisms, how much distinct the classification of the bacterial classification of these floras is in the tea fungus product of various places, the difference of Pasteur's acetic bacteria, wood vinegar bacterium, acetify acetic bacteria, weak oxidized acetic acid bacteria etc. is for example arranged in the acetic bacteria, the branch of zygosaccharomyces, torulopsis, apparent yeast, Han Xundeshi yeast, candida tropicalis, rood class yeast and yeast saccharomyces cerevisiae is arranged in the yeast.These yeast and strain Acetobacter xylinum are also not all made contributions to the local flavor of tea fungus, and some also can produce peculiar smell, influences the quality of tea fungus.Because regional difference causes the difference that flora is formed in the tea fungus, finally cause the difference of product special flavour, there is the phenomenon than big-difference in the culture local flavor that therefore occurs introducing a fine variety from different areas.
Saccharomycetic main effect is that sucrose, glucose degradation are produced ethanol in tea fungus, and acetic bacteria oxidation ethanol produces acetate.Products such as all right synthesizing ester of yeast and acetic bacteria, lactone are given tea fungus characteristic local flavor.According to research, the microorganism that the gluey profile and the local flavor of tea fungus product had main contribution is acetic bacteria and yeast.Plant lactobacillus just because also anti-certain acidity could be survived, produces lactic acid and other compounds to human body beneficial's trace in sugar tea liquid.In fact can think that tea fungus is acetic bacteria and saccharomycetic loose symbiote.The surface of the tea fungus of cultivating in family forms very thick gelationus canescence membranoid substance usually, the tea fungus mycoderm is to become Mierocrystalline cellulose to form glucose polymerisation by acetic bacteria, in film, there are acetic bacteria and a spot of yeast, have more yeast, plant lactobacillus and other microorganisms below film, the existence of acid film has stoped other microbiological contamination.The synthetic a large amount of glued membrane of acetic bacteria causes the unnecessary waste of carbohydrate under static culture condition.Catechin in the tealeaves and tannin are inhibited to a lot of microorganisms, and acetic bacteria in the tea fungus and yeast can be restrained oneself the catechin and the tannin of higher concentration, and the part of can degrading catechin and tannin, with it as nutritional utilization, reduced the bitter taste of tea fungus liquid, remaining catechin also can be used as the nutritive health-care composition.The distinctive local flavor that causes forming tea fungus just because of above-mentioned a variety of causes.
Also have acid proof mould and other bacteriums in the tea fungus that general family cultivates, these microorganisms do not have any contribution to the tea fungus product, but unstable product quality, cause the basic reason polluted.Experimental results show that to have the heat-stable bacillus that produces acid in some family's tea funguss, this bacterium causes the tea fungus niff.
Discuss according to the front, the flora in the tea fungus of traditional-family's cultivation is complicated and changeable as can be known, though the culture of various places all is tea fungus, its local flavor has very big difference, and this situation makes the industrialization of tea fungus and commercialization have very big difficulty.
Summary of the invention
The objective of the invention is: provide a kind of adopt wood vinegar bacterium and S. cervisiae pure strain make up, be suitable for suitability for industrialized production, product tea fungus steady quality, the quick production black tea fungus technological process of industrial forced ventilation that mouthfeel is pure.
The technical scheme that realizes the foregoing invention purpose is as follows:
Adopt the quick production black tea fungus technological process of pure bacterium combination and industrial forced ventilation, it is characterized in that: comprise following processing step
(1), the preparation of sugar tea liquid
Get raw material tealeaves 3～10g, sugar 30～100g, water 1000mL brews tealeaves and sugar with boiling water, keeps little 1～10min that boils, and leaves standstill to make the tealeaves precipitation, gets supernatant liquor, packing 150mL/250mL triangular flask, 108 ℃～121 ℃ sterilising treatment 10～25min, standby;
(2), produce S. cervisiae, wood vinegar bacteria liquid bacterium liquid respectively
Producing of A, yeast saccharomyces cerevisiae bacteria liquid bacterium liquid
Get a S. cervisiae lawn that encircles purifying with transfering loop to the test tube that glucose yeast cream GYC liquid nutrient medium is housed of the postcooling of sterilizing from glucose yeast cream (GYC) culture medium slant bacterial classification, place 25 ℃～35 ℃ incubator to cultivate 3～7 days; Get yeast saccharomyces cerevisiae bacteria liquid bacterium liquid;
Producing of B, wood vinegar bacteria liquid bacterium liquid
Get a wood vinegar bacterium lawn that encircles purifying with transfering loop to the test tube that glucose yeast cream GYC liquid nutrient medium is housed of the postcooling of sterilizing from glucose yeast cream (GYC) culture medium slant bacterial classification, place 25 ℃～35 ℃ incubator to cultivate 3～7 days; Get wood vinegar bacteria liquid bacterium liquid;
(3), the mixing liquid bacterial classification produces
Get yeast saccharomyces cerevisiae bacteria liquid bacterium liquid, wood vinegar bacteria liquid bacterium liquid respectively to aseptic 100-200ml sugar tea liquid with aseptic pipettor, inoculative proportion is 5%-10%, will inoculate the back sugar tea liquid and place Shaking Incubators, 50-200rpm, 25 ℃～35 ℃, cultivated 2～5 days; Get the mixing liquid bacterial classification;
(4), forced-ventilation is produced tea fungus
The preparation of A, level liquid seed liquor
The mixing liquid bacterial classification is tapped in the sugar tea liquid after the sterilization in 5% ratio, liquid amount 150～250mL/1000mL triangular flask, 20 ℃～35 ℃ of temperature, 50～200rpm shaking culture 1～3 day, the level liquid seed liquor;
The preparation of B, secondary liquid seeds liquid
The level liquid seed liquor is tapped in the sugar tea liquid after the sterilization in 5% ratio, liquid amount 1000mL/5000mL triangular flask, 20 ℃～35 ℃ of temperature, 50～200rpm shaking culture 2～3 days, secondary liquid seeds liquid;
C, 50L fermentor cultivation
Secondary liquid seeds liquid is tapped in the fermentor tank that sugar tea liquid is housed after the sterilization in 5% ratio, and forced ventilation is kept dissolved oxygen 60～100%, keeps tank pressure 0.02～0.05MPa, 20 ℃～35 ℃ of temperature, 50～200rpm shaking culture 2～4 days;
When total reducing sugar is reduced to 10～25g/L, total acid rises to 6～10g/L, fermentation is finished in pH2.5～3.0, tea fungus liquid.
Tealeaves in the described sugar tea liquid is the mixture of green tea, black tea, oolong tea, tea dust, all kinds of tea leaf extract, several tealeaves.
Sugar in the described sugar tea liquid prescription is brown sugar or white sugar or rock sugar or sucrose or glucose or maltose or honey, the perhaps mixture of any several carbohydrates.
The prescription of described glucose yeast cream GYC liquid nutrient medium: sugar 50～100g, yeast extract paste 5～10g, lime carbonate 15～30g, water 1000mL.
Described forced ventilation is to feed sterile air or feed sterile pure oxygen by air compressor machine.
Can suitably add defoamer, silicone emulsion 0.01～0.2g/L, or the fatty acid ester compounded thing of an amount of higher alcohols in the C step of described forced-ventilation production tea fungus.
Tea fungus has nutrient health-care function widely, and the cost of material of producing tea fungus is cheap, adopts modern biotechnology to promote the technology content and the quality level of traditional drink product, promotes its commercial development, has great social significance and economic worth.Zymotechnique of the present invention, adopt wood vinegar bacterium and yeast saccharomyces cerevisiae pure strain to make up, adopt industrial forced ventilation technology, parameters such as the carbohydrate in the control fermenting process, tealeaves, temperature, ventilation, oxygen dissolving value, inoculum size, effectively prevent living contaminants, the tea fungus stoste that the quality of production is stable, and provide and utilize this pure tea fungus liquid complete processing such as to allocate, blend, concentrate, deep development is used tea fungus.Take the pure tea fungus bacterium liquid of explained hereafter of the present invention not contain assorted bacterium, low pH, need not adopt autoclave sterilization, need not add sanitas, only need pasteurization to get final product long storage, do not influence local flavor, produce pure natural beverage.
The present invention's employing isolating pure bacterial strain from tea fungus is produced, and has solved the difficult problem of tea fungus local flavor fluctuation.
In tea fungus liquid, saccharomycetic main effect is that sucrose is degraded into glucose, and then glucose is produced ethanol through fermentation approach when the anaerobic.Saccharomycodes is in the amphimicrobe monoid, and in other words, yeast carries out aerobic repiration when aerobic, obtain lot of energy, is used for metabolism and growth; Producing ethanol then needs the condition of anaerobic.Under traditional tea fungus culture condition, the needs of saccharomycetic this contradiction are to be met by the growth and decline of flora in growth and active change.Fs, when tea fungus bacterium liquid (here as Inoculant) tapped in the fresh sugar tea liquid in the ratio of 5-10%, the pH value was generally 4～5, the content height of sugar, and oxygen level height, ethanol content are very low, and acetic bacteria temporarily can't be grown fast; At this moment condition is fit to saccharomycetic growth, and yeast is grown fast, and flora quantity sharply increases, can from the initial stage ~ 10
4/ mL propagation is to＞10
5/ mL, tea fungus bacterium liquid becomes turbid.Subordinate phase, because the glued membrane that the consumption of oxygen, surperficial acetic bacteria form intercepts the quick dissolving of oxygen and replenishes, yeast can't obtain enough energy by aerobic repiration, active decline, be precipitated to the bottom of container gradually, at this moment the clarifying gradually phenomenon of the apparent appearance of nutrient solution.The yeast that is deposited to the bottom begins ethanol fermentation stage under oxygen free condition, occurs a large amount of bubbles in the container from the bottom.
Under family's culture condition, yeast is finished grow aerobically, cell proliferation, fermentation accumulates the alcoholic acid loop cycle needs 7-15 days approximately with season, variation of temperature.
The energy that acetic bacteria directly produces acid from glucose a little less than, but acetic bacteria can become acetate with oxidation of ethanol fast.In the fs that tea fungus is cultivated, the yeast flora increases fast, has suppressed the growth of acetic bacteria.Arrived subordinate phase, yeast stops propagation, the beginning ethanol fermentation, accumulation ethanol, acetic bacteria obtains a large amount of high-grade energy materials, and oxidation ethanol is to acetate fast, form the main body acidic substance of tea fungus, acetic bacteria quickens to form the gray mycoderm of fluid surface with the glucose synthon simultaneously.The existence of mycoderm stops the diffusion of oxygen on the one hand, keeps the physiological condition of yeast ethanol fermentation, because acetic bacteria mainly is arranged in film, the existence of film but can not limit the demand of acetic bacteria self to oxygen on the other hand.
One of main raw material(s) of cultivating tea fungus is a tealeaves, and the kind of tealeaves also significantly impacts the local flavor of tea fungus.Nitrogenous substances in the tealeaves provides the required nitrogen source of microorganism growth in the tea fungus liquid, but the effect of tealeaves unlikely this point far away.Other major ingredients is catechin and tannin in the tealeaves, and these two kinds of compositions all have the inhibition effect to a lot of microorganisms, and yeast and acetic bacteria can be restrained oneself higher concentration to these two kinds of materials.Yeast and acetic bacteria can degrade greatly catechin and tannin reduce the bitter taste of tea fungus, and residual catechin still has certain contribution for suppressing other microbiological contamination.Generally speaking should be through reducing the consumption of tealeaves as far as possible, otherwise the assorted flavor of tea fungus liquid will be heavier.
Cultivating another main raw material of tea fungus is carbohydrate.Produce the tea fungus of plain taste if desired, should select the lower raw material of sulphur content, because the existence of higher concentration sulphur can promote H
2The generation of volatile matter beastly such as S and biacetyl.
Before address, can form typical acid, sweet, fragrant, pure, be S. cervisiae and wood vinegar bacterium with the main contributor of membranaceous tea fungus.A lot of tests are verified, are that S. cervisiae still is that the wood vinegar bacterium all can't form this feature separately because the acting in conjunction of S. cervisiae and wood vinegar bacterium has just formed the peculiar taste of tea fungus in tea fungus.The present invention adopts isolating pure S. cervisiae and the combination of wood vinegar bacterium bacterial classification from tea fungus, under traditional static culture condition, can form the typical flavor of typical mycoderm and tea fungus, under strong aeration condition, can produce the tea fungus bacterium liquid of the film that do not carry disease germs fast.
Before address, in the culturing process of tea fungus, at first be yeast breeding, after yeast reaches certain level because the consumption of oxygen causes yeast to enter the ethanol fermentation stage.Saccharomycetic quantity has determined the speed of synthesizing alcohol, and then has determined main acid in the tea fungus---the synthesis rate of acetate.Saccharomycetic quantity under quiescent conditions in the tea fungus liquid is subjected to the restriction that oxygen is supplied with, and can reach 5*10 at postvaccinal 1～2 day
6/ mL level (Fig. 1), but because oxygen is under-supply, the very fast container bottom that from supernatant liquor, is precipitated to of yeast, at this moment the yeast that is deposited to the bottom begins ethanol fermentation.When reaching peak-peak and begin to precipitate, yeast begins to produce a large amount of ethanol, and acetic bacteria obtains high-quality nutrients and begins quick breeding, reaches peak value during to the 3rd day, and the time ratio yeast of its peak value takes slow 1～2 day.Along with the growth of acetic bacteria, the content of acetate begins accumulation in the solution.Since the 4th day, acetic bacteria began at the synthetic rapidly mycoderm of solution surface, and thalline and mycoderm weave in though the quantity of the acetic bacteria in the solution also begins to descend, produce the acid amount and continue to rise.Can find out obviously that from Fig. 1 the maturation time of tea fungus reaches 16 days under traditional static culture condition.
Bacterial classification of the present invention has been defined in specified depositary institution of Patent Office of State Intellectual Property Office---China Committee for Culture Collection of Microorganisms's common micro-organisms center preservation by the 25 article the threeth of patent law detailed rules for the implementation, the preservation date of S. cervisiae: on April 6th, 2006, preserving number: CGMCC 1670, and attach the viability report; The preservation date of wood vinegar bacterium: on April 6th, 2006, preserving number: CGMCC 1671, and attach the viability report; The preservation date of plant lactobacillus: on April 17th, 2006, preserving number: CGMCC 1678, and attach the viability report.
For inquiring into the ventilation degree to the sophisticated influence of tea fungus, designed one group of experiment, get the triangular flask of 7 500mL, every dress sugar tea liquid 200mL, 5%, 25 ℃ of cultivation of inoculum size, be provided with different oscillation rate (rev/min, rpm), measure after 4 days and produce the acid amount, the results are shown in Figure 2.Can obviously find out the increase along with oscillation rate from figure, air flow increases, and producing the acid amount obviously increases.Obviously, strengthen the maturation that ventilation can promote tea fungus.
In modern fermentation industry, adopt the method for forced-ventilation to cultivate aerobe.Adopt yeast to produce in ethanol fermentation industry, but yeast is an amphimicrobe, technology therefore commonly used is divided into two stages.Adopt forced-ventilation, fast breeding yeast in the fs; To subordinate phase, stop ventilation, cause anaerobic state, make yeast enter the ethanol fermentation state, produce ethanol in a large number.This shows that growth needs ventilation and lonely generation ethanol are a pair of contradiction.In the system of tea fungus, also there is another important microorganism---acetic bacteria, acetic bacteria are strict aerobes.Because the existence of acetic bacteria consumes oxygen in the nutrient solution fast, caused the low dissolved oxygen environment that is fit to yeast, promote yeast to produce ethanol, solved above-mentioned contradiction dexterously.Therefore adopt the technology of forced-ventilation can produce tea fungus fast.On the other hand, in stirring aerated culture, the not synthetic a large amount of mycoderm of acetic bacteria, saved raw material, so, produce acid fast even adopt forced-ventilation technology to cultivate tea fungus, pH reduces to about 2.5 when fermentation stops, yeast also no longer can carry out ethanol fermentation, has also only consumed the raw material sugar of half approximately, and fermented liquid still has acid, sweet, pure, fragrant feature.
When adopting large fermentation tank to produce tea fungus, can regulate and control two kinds of significant parameters and come Control and Optimization technology, promptly regulate and control the air compressor machine ventilation flow rate, change stir speed (S.S.); But crucial is the dissolved oxygen level that will control in the nutrient solution.Early stage in fermentation, microbial total quantity is lower, and is little to the demand of oxygen, but along with microbe population increases fast, and the demand of oxygen is risen rapidly.In order to prevent in time to adjust oxygen-supplying amount, also should improve air flow in early days, a bit waste but can guarantee the supply of oxygen although it is so.In the late period of fermentation, acetic bacteria begins to descend to the consumption liquid of oxygen, can suitably turn down dissolved oxygen amount.
Description of drawings
Fig. 1 is the variation diagram of various parameters in the tea fungus under the static culture condition,
Fig. 2 promotes the ripe vibration of tea fungus rotating speed to producing the figure that influences of acid for ventilation,
Fig. 3 shaking culture promotes the ripe instance graph of tea fungus,
Fig. 4 is the significant parameter of red tea fungus fermented date liquid in the fermentor tank.
Embodiment
Below in conjunction with accompanying drawing, the present invention is further described by embodiment.
Embodiment 1:
Adopt the quick production black tea fungus technological process of pure bacterium combination and industrial forced ventilation, comprise following processing step
(1), the preparation of sugar tea liquid
Get raw material tealeaves 3～10g, sugar 30～100g, water 1000mL brews tealeaves and sugar with boiling water, keeps little 1～10min that boils, and leaves standstill to make the tealeaves precipitation, gets supernatant liquor, packing 150mL/250mL triangular flask, 108 ℃～121 ℃ sterilising treatment 10～25min, standby.
Tealeaves in the sugar tea liquid prescription is the mixture of green tea or black tea or oolong tea or tea dust or all kinds of tea leaf extract or several tealeaves.
Sugar in the sugar tea liquid prescription is brown sugar or white sugar or rock sugar or sucrose or glucose or maltose or honey, the perhaps mixture of any several carbohydrates.
(2), produce S. cervisiae, wood vinegar bacteria liquid bacterium liquid respectively
Producing of A, yeast saccharomyces cerevisiae bacteria liquid bacterium liquid
Get a S. cervisiae lawn that encircles purifying with transfering loop to the test tube that glucose yeast cream GYC liquid nutrient medium is housed of the postcooling of sterilizing from glucose yeast cream (GYC) culture medium slant bacterial classification, place 25 ℃～35 ℃ incubator to cultivate 3～7 days; Get yeast saccharomyces cerevisiae bacteria liquid bacterium liquid.
Producing of B, wood vinegar bacteria liquid bacterium liquid
Get a wood vinegar bacterium lawn that encircles purifying with transfering loop to the test tube that glucose yeast cream GYC liquid nutrient medium is housed of the postcooling of sterilizing from glucose yeast cream (GYC) culture medium slant bacterial classification, place 25 ℃～35 ℃ incubator to cultivate 3～7 days; Get wood vinegar bacteria liquid bacterium liquid.
The prescription of above-mentioned glucose yeast cream GYC liquid nutrient medium is: sugar 50～100g, yeast extract paste 5～10g, lime carbonate (CaCO
3) 15～30g, water 1000mL.
(3), the mixing liquid bacterial classification produces
Get yeast saccharomyces cerevisiae bacteria liquid bacterium liquid, wood vinegar bacteria liquid bacterium liquid respectively to aseptic 100-200ml sugar tea liquid with aseptic pipettor, inoculative proportion is 5%-10%, will inoculate the back sugar tea liquid and place Shaking Incubators, 25 ℃～35 ℃, cultivates 2～6 days; Get the mixing liquid bacterial classification;
Timing sampling is measured significant parameter, and tea fungus is mature on the whole after 6 days, the results are shown in Figure 3.
Find out obviously that from Fig. 3 under the shaking culture mode, the maturation time of tea fungus is accelerated greatly, 6 days just be mature on the whole (static cultivation is 16 days).Compare with the static culture parameters that Fig. 2 shows, the quantity of S. cervisiae reaches 3*10
7/ mL is 6 times of static cultivation level approximately; The wood vinegar bacterium has also increased about 2 times.When fermentation stopped, total acid content was brought up to 9.2g/mL, residual sugar 36g/mL.As seen under the forced-ventilation condition, the consumption of sugar reduces, and total acid rises, and fermentation period shortens.Fermented liquid has typical tea fungus local flavor through tasting.Multiple batches of test obtains good reproducible results, if improve mixing speed, can shorten fermentation period.
(4), forced-ventilation is produced tea fungus
A, preparation primary seed solution, dress 600mL sugar tea liquid in the triangular flask of 2000mL, the ratio inoculation mixed bacteria liquid in 5%, 28 ℃ of shaking culture, rotating speed 150rpm, 36 hours～48 hours time;
B, preparation secondary seed solution adopt the automatic fermentor tank of 30L, add the sugar tea liquid of 20L, in-situ sterilization; Treat that nutrient solution is cooled to 28 ℃, ratio inoculation primary seed solution in 5%; Mixing speed 100～150rpm, 28 ℃ of temperature, ventilation 30L～40L/min, tank pressure 0.02～0.04MPa; Add higher alcohols fatty acid ester defoamer 0.01～0.1g/L; Oxygen dissolving value: be not less than 60% in preceding 12 hours, 12～30 hours mid-terms, 80～95%, 24～40 hours later stages were not less than 80%;
C, advance the fermentation of 0.5 ton of jar, 0.35 ton of dress liquid, technical parameter: mixing speed 100～150rpm, 28 ℃ of temperature, ventilation (pressing fermentating liquid volume) 1.5 times～2 times/min, tank pressure 0.02～0.04MPa; Add higher alcohols fatty acid ester defoamer 0.01～0.1g/L; Oxygen dissolving value: be not less than 60% in preceding 12 hours, 12～48 hours mid-terms, 80～95%, 48～72 hours later stages were not less than 80%; Forced ventilation is to feed sterile air or feed sterile pure oxygen by air compressor machine.
D, fermentation period, 72 hours finish to ferment; The fermented liquid significant parameter is seen Fig. 4.
As can be seen from Figure 4, adopt the measure of fermentor tank forced-ventilation, improved the oxygen dissolving value in the fermentor tank, accelerated the maturation of tea fungus, shortened fermentation period significantly.
The main technical details that adopts the different technologies measure to cultivate tea fungus is seen Fig. 4, adopts the technology of forced-ventilation to obtain good technical indicator and economic benefit in technical scale as can be seen from the table.
Technology of the present invention can be carried out level Four, Pyatyi is amplified, until producing in the fermentor tank more than 100 tons.
Embodiment 2:
Adopt in the quick production black tea fungus technological process of pure bacterium combination and industrial forced ventilation, the preparation of the first step sugar tea liquid is with embodiment 1,
Second step was produced S. cervisiae, wood vinegar bacterium and plant lactobacillus liquid bacterium liquid respectively
Producing of A, yeast saccharomyces cerevisiae bacteria liquid bacterium liquid
Get a S. cervisiae lawn that encircles purifying with transfering loop to the test tube that glucose yeast cream GYC liquid nutrient medium is housed of the postcooling of sterilizing from glucose yeast cream (GYC) culture medium slant bacterial classification, place 25 ℃～35 ℃ incubator to cultivate 3～7 days; Get yeast saccharomyces cerevisiae bacteria liquid bacterium liquid.
Producing of B, wood vinegar bacteria liquid bacterium liquid
Get a wood vinegar bacterium lawn that encircles purifying with transfering loop to the test tube that glucose yeast cream GYC liquid nutrient medium is housed of the postcooling of sterilizing from glucose yeast cream (GYC) culture medium slant bacterial classification, place 25 ℃～35 ℃ incubator to cultivate 3～7 days; Get wood vinegar bacteria liquid bacterium liquid.
Producing of C, plant lactobacillus liquid bacterium liquid
Get a plant lactobacillus lawn that encircles purifying with transfering loop to the test tube that plant lactobacillus substratum LP liquid nutrient medium is housed of the postcooling of sterilizing from plant lactobacillus substratum LP slant strains, place 25 ℃～30 ℃ incubator to cultivate 3～7 days; Get plant lactobacillus liquid bacterium liquid.
The prescription of plant lactobacillus substratum LP liquid nutrient medium: glucose 20g, yeast extract paste 3g, peptone 2g, ammonium sulfate [(NH
4)
2SO
4] 1g, dipotassium hydrogen phosphate [K
2HPO
4] 0.4g, sodium-chlor [NaCl] 10g, lime carbonate [CaCO
3] 1g, fine jade moon fat 20g, pH7.
The 3rd step preparation mixing liquid bacterial classification
Get yeast saccharomyces cerevisiae bacteria liquid bacterium liquid, wood vinegar bacteria liquid bacterium liquid and plant lactobacillus liquid bacterium liquid respectively to aseptic 100-150ml sugar tea liquid with aseptic pipettor, inoculative proportion is 5%～10%, to inoculate the back sugar tea liquid and place Shaking Incubators, 50-200rpm, 25 ℃～35 ℃, cultivated 2～6 days; Get the mixing liquid bacterial classification.
The 4th step forced-ventilation is produced tea fungus
A, preparation primary seed solution, dress 150-250mL sugar tea liquid in the triangular flask of 1000mL, the ratio inoculation mixed bacteria liquid in 5%, 28～35 ℃ of shaking culture, rotating speed 50-100rpm, 24 hours～72 hours time; Get the level liquid seed liquor;
B, preparation secondary seed solution adopt the automatic fermentor tank of 30L, add the sugar tea liquid of 20L, in-situ sterilization; Treat that nutrient solution is cooled to 28 ℃, ratio inoculation primary seed solution in 5%; Mixing speed 100～200rpm, 28～35 ℃ of temperature, ventilation 30L～40L/min, tank pressure 0.02～0.04MPa; Add higher alcohols fatty acid ester defoamer 0.01～0.1g/L; Oxygen dissolving value: be not less than 60% in preceding 12 hours, 12～30 hours mid-terms, 80～95%, 24～40 hours later stages were not less than 80%;
C, advance the fermentation of 0.5 ton of jar, 0.35 ton of dress liquid, technical parameter: mixing speed 50～200rpm, 35 ℃ of temperature, ventilation (pressing fermentating liquid volume) 1.5 times～2 times/min, tank pressure 0.02～0.04MPa; Add higher alcohols fatty acid ester defoamer 0.01～0.1g/L; Oxygen dissolving value: be not less than 60% in preceding 12 hours, 12～48 hours mid-terms, 80～95%, 48～72 hours later stages were not less than 80%; Forced ventilation is to feed sterile air or feed sterile pure oxygen by air compressor machine.
Also have some milk-acid bacterias in natural tea fungus, as plant lactobacillus, but plant lactobacillus is little for the contribution of the maturation of tea fungus, and plant lactobacillus is just because approval acidproof, that compound that also produce local flavor just obtains people.Can select the plant lactobacillus bacterial classification as required.
Claims (6)
1, adopts the quick production black tea fungus technological process of pure bacterium combination and industrial forced ventilation, it is characterized in that: comprise following processing step
(1), the preparation of sugar tea liquid
Get raw material tealeaves 3～10g, sugar 30～100g, water 1000mL brews tealeaves and sugar with boiling water, keeps little 1～10min that boils, and leaves standstill to make the tealeaves precipitation, gets supernatant liquor, packing 150mL/250mL triangular flask, 108 ℃～121 ℃ sterilising treatment 10～25min, standby;
(2), produce S. cervisiae, wood vinegar bacteria liquid bacterium liquid respectively
Producing of A, yeast saccharomyces cerevisiae bacteria liquid bacterium liquid
Get a S. cervisiae lawn that encircles purifying with transfering loop to the test tube that glucose yeast cream GYC liquid nutrient medium is housed of the postcooling of sterilizing from glucose yeast cream (GYC) culture medium slant bacterial classification, place 25 ℃～35 ℃ incubator to cultivate 3～7 days; Get yeast saccharomyces cerevisiae bacteria liquid bacterium liquid;
Producing of B, wood vinegar bacteria liquid bacterium liquid
Get a wood vinegar bacterium lawn that encircles purifying with transfering loop to the test tube that glucose yeast cream GYC liquid nutrient medium is housed of the postcooling of sterilizing from glucose yeast cream (GYC) culture medium slant bacterial classification, place 25 ℃～35 ℃ incubator to cultivate 3～7 days; Get wood vinegar bacteria liquid bacterium liquid;
(3), the mixing liquid bacterial classification produces
Get yeast saccharomyces cerevisiae bacteria liquid bacterium liquid, wood vinegar bacteria liquid bacterium liquid respectively to aseptic 100-200ml sugar tea liquid with aseptic pipettor, inoculative proportion is 5%-10%, will inoculate the back sugar tea liquid and place Shaking Incubators, 50-200rpm, 25 ℃～35 ℃, cultivated 2～5 days; Get the mixing liquid bacterial classification;
(4), forced-ventilation is produced tea fungus
The preparation of A, level liquid seed liquor
The mixing liquid bacterial classification is tapped in the sugar tea liquid after the sterilization in 5% ratio, liquid amount 150～250mL/1000mL triangular flask, 20 ℃～35 ℃ of temperature, 50～200rpm shaking culture 1～3 day, the level liquid seed liquor;
The preparation of B, secondary liquid seeds liquid
The level liquid seed liquor is tapped in the sugar tea liquid after the sterilization in 5% ratio, liquid amount 1000mL/5000mL triangular flask, 20 ℃～35 ℃ of temperature, 50～200rpm shaking culture 2～3 days, secondary liquid seeds liquid;
C, 50L fermentor cultivation
Secondary liquid seeds liquid is tapped in the fermentor tank that sugar tea liquid is housed after the sterilization in 5% ratio, and forced ventilation is kept dissolved oxygen 60～100%, keeps tank pressure 0.02～0.05MPa, 20 ℃～35 ℃ of temperature, 50～200rpm shaking culture 2～4 days;
When total reducing sugar is reduced to 10～25g/L, total acid rises to 6～10g/L, fermentation is finished in pH2.5～3.0, tea fungus liquid.
2, the quick production black tea fungus technological process of the pure bacterium combination and industrial forced ventilation of employing according to claim 1 is characterized in that: the tealeaves in the described sugar tea liquid is the mixture of green tea, black tea, oolong tea, tea dust, all kinds of tea leaf extract, several tealeaves.
3, the quick production black tea fungus technological process of the pure bacterium combination and industrial forced ventilation of employing according to claim 1, it is characterized in that: the sugar in the described sugar tea liquid prescription is brown sugar or white sugar or rock sugar or sucrose or glucose or maltose or honey, the perhaps mixture of any several carbohydrates.
4, the quick production black tea fungus technological process of the pure bacterium combination and industrial forced ventilation of employing according to claim 1, it is characterized in that: the prescription of glucose yeast cream GYC liquid nutrient medium: sugar 50～100g, yeast extract paste 5～10g, lime carbonate 15～30g, water 1000mL.
5, the quick production black tea fungus technological process of the pure bacterium combination and industrial forced ventilation of employing according to claim 1 is characterized in that: described forced ventilation is for feeding sterile air or feeding sterile pure oxygen by air compressor machine.
6, the quick production black tea fungus technological process of the pure bacterium combination and industrial forced ventilation of employing according to claim 1, it is characterized in that: can suitably add defoamer in the C step of described forced-ventilation production tea fungus, silicone emulsion 0.01～0.2g/L, or the fatty acid ester compounded thing of an amount of higher alcohols.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100404640A CN100448978C (en) | 2006-05-16 | 2006-05-16 | Technological method for rapid producing black tea fungus using pure fungus combination and industrial forced ventilation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100404640A CN100448978C (en) | 2006-05-16 | 2006-05-16 | Technological method for rapid producing black tea fungus using pure fungus combination and industrial forced ventilation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1935976A true CN1935976A (en) | 2007-03-28 |
| CN100448978C CN100448978C (en) | 2009-01-07 |
Family
ID=37953720
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100404640A Expired - Fee Related CN100448978C (en) | 2006-05-16 | 2006-05-16 | Technological method for rapid producing black tea fungus using pure fungus combination and industrial forced ventilation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100448978C (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101491362B (en) * | 2009-02-17 | 2012-06-06 | 福州大学 | Red tea fungus beverage produced by mixed culture fermentation of pure fungus |
| CN103416543A (en) * | 2012-05-14 | 2013-12-04 | 中原工学院 | Method for producing kombucha beverage by liquid spraying fermentation tower filled with woven fabric |
| CN103416545A (en) * | 2012-05-14 | 2013-12-04 | 中原工学院 | Method for producing kombucha beverage by liquid spraying fermentation tower filled with knitted fabric |
| CN103416544A (en) * | 2012-05-14 | 2013-12-04 | 中原工学院 | Method for producing kombucha beverage by liquid spraying fermentation tower filled with non-woven fabric |
| CN107105696A (en) * | 2014-08-21 | 2017-08-29 | 徐献堂 | Activate fermentation process and zymotic fluid and beverage |
| CN107164425A (en) * | 2017-04-06 | 2017-09-15 | 浙江理工大学 | A kind of preparation method of flocculation decoloration dyeing waste water bacteria cellulose based composites |
| CN107156358A (en) * | 2017-03-24 | 2017-09-15 | 湖北省农业科学院果树茶叶研究所 | A kind of preparation method of fermented tea mycoderm |
| CN109294957A (en) * | 2018-11-06 | 2019-02-01 | 漯河微康生物科技有限公司 | A kind of ready-to-use tea fungus starter |
| CN109430474A (en) * | 2018-09-14 | 2019-03-08 | 河南好润生物科技有限公司 | Natural bioactive fermented beverage production technology |
| CN110301570A (en) * | 2019-08-20 | 2019-10-08 | 山东佰诺生物科技有限公司 | A kind of phoenix fresh peony flower enzyme beverage and preparation method thereof |
| CN110721136A (en) * | 2019-12-02 | 2020-01-24 | 江苏巴帝恩生物科技有限公司 | Preparation method and application of cosmetic raw material containing Kangpu tea |
| CN110892928A (en) * | 2019-11-11 | 2020-03-20 | 浙江茗皇天然食品开发股份有限公司 | Semi-continuous preparation method and device of black tea fungus fermentation liquor |
| CN111973504A (en) * | 2019-05-21 | 2020-11-24 | 大江生医股份有限公司 | Application of fermentation product of tea tree leaves in regulating gene expression level, resisting aging, whitening skin, improving immunity and reducing fat accumulation |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ATE238683T1 (en) * | 1996-02-14 | 2003-05-15 | Nestle Sa | METHOD FOR PRODUCING A FERMENTED DRINK. |
| CN1695492A (en) * | 2004-05-10 | 2005-11-16 | 沙大年 | Health food for stabilizing and adjusting blood pressure and improving sleep, and preparation method |
| CN1286405C (en) * | 2004-07-15 | 2006-11-29 | 天津科技大学 | Red date and black tea fungus beverage and its brewing method |
-
2006
- 2006-05-16 CN CNB2006100404640A patent/CN100448978C/en not_active Expired - Fee Related
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101491362B (en) * | 2009-02-17 | 2012-06-06 | 福州大学 | Red tea fungus beverage produced by mixed culture fermentation of pure fungus |
| CN103416543A (en) * | 2012-05-14 | 2013-12-04 | 中原工学院 | Method for producing kombucha beverage by liquid spraying fermentation tower filled with woven fabric |
| CN103416545A (en) * | 2012-05-14 | 2013-12-04 | 中原工学院 | Method for producing kombucha beverage by liquid spraying fermentation tower filled with knitted fabric |
| CN103416544A (en) * | 2012-05-14 | 2013-12-04 | 中原工学院 | Method for producing kombucha beverage by liquid spraying fermentation tower filled with non-woven fabric |
| CN103416544B (en) * | 2012-05-14 | 2014-12-24 | 中原工学院 | Method for producing kombucha beverage by liquid spraying fermentation tower filled with non-woven fabric |
| CN103416543B (en) * | 2012-05-14 | 2015-03-18 | 中原工学院 | Method for producing kombucha beverage by liquid spraying fermentation tower filled with woven fabric |
| CN107105696A (en) * | 2014-08-21 | 2017-08-29 | 徐献堂 | Activate fermentation process and zymotic fluid and beverage |
| CN107156358A (en) * | 2017-03-24 | 2017-09-15 | 湖北省农业科学院果树茶叶研究所 | A kind of preparation method of fermented tea mycoderm |
| CN107164425A (en) * | 2017-04-06 | 2017-09-15 | 浙江理工大学 | A kind of preparation method of flocculation decoloration dyeing waste water bacteria cellulose based composites |
| CN109430474A (en) * | 2018-09-14 | 2019-03-08 | 河南好润生物科技有限公司 | Natural bioactive fermented beverage production technology |
| CN109294957A (en) * | 2018-11-06 | 2019-02-01 | 漯河微康生物科技有限公司 | A kind of ready-to-use tea fungus starter |
| CN109294957B (en) * | 2018-11-06 | 2021-10-15 | 漯河微康生物科技有限公司 | Direct-vat black tea fungus starter |
| CN111973504A (en) * | 2019-05-21 | 2020-11-24 | 大江生医股份有限公司 | Application of fermentation product of tea tree leaves in regulating gene expression level, resisting aging, whitening skin, improving immunity and reducing fat accumulation |
| CN111973504B (en) * | 2019-05-21 | 2024-01-19 | 大江生医股份有限公司 | Use of fermented product of tea leaf for resisting aging and whitening skin |
| CN110301570A (en) * | 2019-08-20 | 2019-10-08 | 山东佰诺生物科技有限公司 | A kind of phoenix fresh peony flower enzyme beverage and preparation method thereof |
| CN110892928A (en) * | 2019-11-11 | 2020-03-20 | 浙江茗皇天然食品开发股份有限公司 | Semi-continuous preparation method and device of black tea fungus fermentation liquor |
| CN110721136A (en) * | 2019-12-02 | 2020-01-24 | 江苏巴帝恩生物科技有限公司 | Preparation method and application of cosmetic raw material containing Kangpu tea |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100448978C (en) | 2009-01-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100448978C (en) | Technological method for rapid producing black tea fungus using pure fungus combination and industrial forced ventilation | |
| CN101955879B (en) | Method for preparing sugarcane juice flavor vinegar | |
| CN101270329B (en) | Method for preparing high concentration fruit vinegar with liquid state submerged fermentation | |
| CN105087680A (en) | Lactobacillus fermentation culture medium and process for producing lactic acid at high yield | |
| CN109666599B (en) | Lactobacillus reuteri high-density fermentation medium, fermentation method and application | |
| CN104000266B (en) | Preparation method for rice fermentation beverages | |
| CN100429302C (en) | Method for separating and purifying wine-brewing microzyme from black tea fungus | |
| CN107034108A (en) | It is a kind of that the method for improving the refreshing cleanliness of aromatic Chinese spirit is conserved by pit mud | |
| CN101250493B (en) | Method for producing feeding lactobacillus acidophilus by solid-liquid two-step fermentation technique | |
| CN104946571A (en) | Bacillus natto and fermentation liquid thereof and application in mustard sauce processing | |
| CN102987063B (en) | Organic acid animal growth regulator and preparation method thereof | |
| CN103045487B (en) | Bacterial strain for producing citric acid and method for fermenting and producing critic acid through fermentation of bacterial strain | |
| CN107653198A (en) | One plant of Kluyveromyces marxianus bacteria strain, its special culture media and its application for being used for the production of milk beer | |
| CN107955828A (en) | A kind of Vitamin C Two-step Fermentation production method | |
| CN110184227A (en) | One plant of lactobacillus acetotolerans and its application | |
| CN110106048A (en) | White wine Chinese yeast of fermenting and application and delicate fragrance type distilled liquor and preparation method | |
| CN109699812A (en) | Solid state fermentation produces feeding saccharomyces cerevisiae-lactobacillus plantarum product mix method | |
| CN100445368C (en) | Method for separating and purifying acetobacter xylinum from black tea fungus | |
| CN105661415A (en) | Vegetable biological fermentation production method | |
| CN106035985A (en) | Method for producing single cell proteins by using processed waste from mixed bacteria liquid fermentation of yellow wine | |
| CN107325929B (en) | Method for preparing fermented beverage by adopting rice wine lees and fermented beverage | |
| CN105520107A (en) | New vegetable fermentation production method | |
| CN105647837A (en) | Complex microbial inoculant for pickled vegetable fermentation and application of complex microbial inoculant | |
| CN106834181B (en) | A kind of Pediococcus acidilactici and its application | |
| CN102093960B (en) | Aroma-producing yeast capable of realizing high yield of beta-glucosaccharase and application thereof in alcohol-free apple beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090107 Termination date: 20150516 |
|
| EXPY | Termination of patent right or utility model |