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Method for preparing tea pigment by liquid state fermentation of microbe

A liquid fermentation and microbiological technology, applied in tea extraction and pre-extraction tea treatment, etc., can solve problems such as no public reports, and achieve the effect of easy control of production conditions and environment

Inactive Publication Date: 2009-05-27
彭春秀
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Through document retrieval, do not see the public report identical with the present invention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] a. Crush the sun-dried green tea raw material to 60 mesh, add distilled water at a ratio of 1g:100ml, sterilize at 121°C for 10 minutes, and then inoculate it with a microorganism, the inoculum amount is calculated as 0.1g / 100ml of distilled water; After sealing, carry out shaker fermentation, the fermentation temperature is 20°C, the shaker speed is 110r / min, and the culture time is 15 days. The inoculated microorganism Aspergillus niger has been preserved in China Microorganism Culture Collection Center, and the preservation number of Aspergillus niger is: CGMCC No.1373;

[0014] b. Separation of theaflavins and thearubigins: filter the fermented product with ordinary filter paper to obtain a clarified fermented liquid; absorb 100ml of fermented liquid, add 100ml of ethyl acetate, and vibrate in a 500ml separating funnel for 10 minutes to separate the layers , put the upper layer of ethyl acetate and the lower layer of water in a 200ml Erlenmeyer flask; draw 50ml of e...

Embodiment 2

[0017] Basically with embodiment 1. The difference is: the sun-dried green tea raw materials are crushed to 70 mesh, 3 grams of sun-dried green tea is added to 150 ml of distilled water, inoculated with 0.1 g of Saccharomyces cerevisiae and Aspergillus niger, and the fermentation temperature is 25°C to obtain 0.05 g of theaflavins and 0.3 g of tea Brownin, 0.8 grams of thearubigin.

Embodiment 3

[0019] Basically with embodiment 1. The difference is: the sun-dried green tea raw materials are crushed to 80 mesh, 10 grams of sun-dried green tea is added to 200 ml of distilled water, inoculated with 0.1 g of Aspergillus oryzae, and the fermentation temperature is 35 ° C to obtain 0.09 g of theaflavin, 0.31 g of theabrownin, and 0.42 g of theaflavin. grams of thearubigin.

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Abstract

A method for preparing tea color matter with bacterial liquid fermentation, belonging to tea production field. It comprises the following steps: a. disintegrating the tea into 60-80 mesh, adding distilled water according to proportion 1-10g: 100-200 ml, sterilizing under 120 Deg C for 10 minutes, inoculating bacterial with 0.1g per 100 ml distilled water; b. fermenting on shaking table under 25-30 Deg C for 15 days, the rotation rate of shaking table is 110 r per minute; c. drawing out 100 ml fermentation liquor, adding 100 ml acetic ether, shaking in rating funnel of 500 ml for 10 minutes for stratification, putting acetic ether on upper layer and water on lower layer onto triangle bottle of 200 ml; d. sucking out acetic ether tobacco extract 50 ml, adding NaHCO3 solution of 2.5% 50 ml, vibrating 30 seconds under rotating rate being 300 r per min for stratification, evaporating acetic ether to dryness and getting theaflavine; e. evaporating water to dryness and getting tea red element; f. sucking out 50 ml fermentation liquid and 50 ml butyl alcohol into rating funnel, vibrating 5 minutes, evaporating lower layer to dryness and getting tea brown element. The invention is characterized by the controllable production condition and environment and free from production season limit.

Description

Technical field: [0001] The invention relates to a method for producing tea pigment by microbial liquid fermentation, which belongs to the technical field of tea production. Background technique: [0002] Tea pigment in the present invention refers to a class of water-soluble pigment mixture derived from the oxidation of polyphenolic compounds mainly composed of catechins in tea, mainly composed of theaflavins (Theaflavins, TF), thearubigins (Thearubigins , Rs) and theabrowmine (Theabromine, TBs) composition. It has the functions of regulating dyslipidemia, anti-atherosclerosis, anti-coagulation and promoting fibrinolysis, anti-lipid peroxidation, enhancing immune function, improving microcirculation, and anti-tumor; clinical treatment of ischemic cardiovascular and cerebrovascular diseases and tumors has good effect . [0003] At present, to obtain this kind of tea pigment, it is mainly extracted from Odui black tea and Pu'er tea. And existing black tea and Pu'er tea hav...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/10A23F3/16
Inventor 龚加顺周红杰彭春秀
Owner 彭春秀
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