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Rhizopus arrhizus epiphyte and application of the same in puer tea production

A technology of Rhizopus oligoides and fungi, which is applied to Rhizopus oligoides fungi and its application in Pu-erh tea production, and achieves the effects of shortening processing time, improving quality, and stabilizing and improving quality.

Inactive Publication Date: 2009-08-19
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, how to improve the quality of Pu’er tea through the research of microorganisms in Yunnan Pu’er tea processing, and screening beneficial and dominant microbial strains from Pu’er tea processing for production has not yet been published in the literature.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: the purification of Prhi501 bacterial classification

[0013] From the collected Pu'er tea samples, 48 ​​strains of Rhizopus aligiosus strains were obtained by known plate separation (culture medium using Rhizopus isolation and purification medium). The rhizopus purification medium is: 200g of potatoes, 20g of glucose, 20g of agar, 1000ml of distilled water, and natural pH. Peel the potatoes, cut them into pieces, cook them for half an hour, then filter them with gauze, add agar and sugar, melt them and add water to 1000ml. Sterilize at 121°C for 20 minutes.

[0014] The purification method is as follows:

[0015] (1) Melt the solid medium (potato dextrose agar medium), cool it to 45°C, pour it into a sterile petri dish, about 15-20 ml per dish, shake it slightly, let it stand, and make it into a plate for later use.

[0016] (2) Take 2g of the tea sample to be separated, add it to a mortar with 98ml of sterile water beside the flame and grind it, and w...

Embodiment 2

[0021] Embodiment 2: the production application of Rhizopus oligorrhizae fungus

[0022] The maocha is moist-heated according to the traditional method, and then inoculate the maocha with 0.1-0.8% of Prhi501 by weight to let it ferment. Increased secretion of a large amount of glucoamylase. These enzymes oxidize and hydrolyze the ingredients contained in tea leaves. Among them, reducing sugars, soluble carbohydrates and hydrated pectin showed an increasing trend. However, at this time, in addition to Prhi501, a large number of other microorganisms began to grow in the tea, and the polysaccharide hydrolyzate was used by these many microorganisms for growth and reproduction. Therefore, the content of soluble carbohydrates is less than that of large-scale Pu-erh tea production and simulated large-scale production. At the same time, the content of crude fiber in the bulk tea samples is also less than that of the traditional treatment, which shows that the process of inoculating ...

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Abstract

The invention relates to a rhizopus oligorrhizae fungus and its application in the production of Pu'er tea, which belongs to the field of biological technology. Rhizopus arrhizus of the present invention is obtained after traditional preliminary screening, re-screening, natural culture medium cultivation, and rhizopus purification and cultivation procedures by producing bacterial strains and auxiliary materials, and the producing bacterial strain is Rhizopus arrhizus (Rhizopus arrhizus) Prhi501, preserved In the General Microbiology Center of the China Microbiological Culture Collection Management Committee, the address of the preservation unit is: No. 13, Beiyi Yiyi, Zhongguancun, Haidian District, Beijing, the preservation date: March 1, 2007, and the preservation number: CGMCC No.1963. The Rhizopus oligorrhizae fungus can improve the quality of Pu'er tea, and can be applied in the production process of Pu'er tea. The present invention has the advantages that: the rhizopus abacifolia fungus is used in the large-scale production process of Pu'er tea in the proportion of 0.1-0.8% by weight, and the tea polyphenols and theabrownin in the Pu'er tea can be controlled at an appropriate ratio. It achieves the effect of improving quality, shortens the processing time, and plays an important role in stabilizing and improving the quality of Pu'er tea.

Description

Technical field: [0001] The invention relates to a rhizopus oligorrhizae fungus and its application in the production of Pu'er tea, which belongs to the field of biological technology. Background technique: [0002] As we all know, rhizopus is an important class of industrial fungi, and it has many excellent characteristics. Among them, rhizopus with strong saccharifying power can be used in glucose production and wine making industry. Rhizopus is also used in part, the so-called koji winemaking method. Studies by Luo Xin and others have shown that the use of pure rhizopus, Chinese herbal medicine and rum koji to make liqueur koji can not only maintain the traditional flavor of rum, but also help control the acidity and temperature in the production of rum, prevent rancidity and odor, and improve the quality of rum. Products of sugar. [0003] Rhizopus has high amylase activity, can produce organic acids, such as fumaric acid, lactic acid, succinic acid, etc., and can also...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14A23F3/10C12R1/845
Inventor 周红杰龚家顺秘鸣安文杰张春花袁文侠单治国
Owner YUNNAN AGRICULTURAL UNIVERSITY
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