Method for producing fermented tea using microorganism

Abstract

The invention provides a method for producing fermented tea by biological engineering method. The invention absorbs the traditional tea fermentation process, and fully employs the achievements of modern fermentation biological engineering research. Multiple fungus, microzyme and probiotic bacteria, which satisfy the relevant industry requirements and meet with the microbe categories for natural fermentation tea, compose the microbe combination; after water-removing and rolling, the fresh tea leaves enter biofermentation process without external water source so that the quality and security of products can be guaranteed. The invention has few process links and simple operation, greatly reduces the fermentation period and improves the production efficiency, implements the technical scale; the fermented tea has the same health-care function as the tea preserved for many years, and has good smell, lasting appeal, color, soup color and excellent taste.

Description

Technical field [0001] The invention relates to a preparation method for fermenting and producing tea with a microbial method, and belongs to the technical fields of food fermentation engineering and tea production. Background technique [0002] Although the ingredients contained in tea are very complex, the ingredients in different teas are basically the same; through experiments, there are more than 450 kinds of organic compounds separated and identified, and about 15 kinds of inorganic mineral nutrients. The organic compounds that have been found to be directly related to the quality mainly include: polyphenolic compounds, alkaloids, proteins, aromatic substances, pectin, sugars, etc., which are the main components of soluble substances in tea. In addition, trace minerals, pigments, etc. are also dissolved in tea soup. The content of various components in different finished teas is not only related to the variety, season, tenderness, different cultivation management, gro...

AI Technical Summary

Problems solved by technology

[0004] There are following deficiencies in the existing tea fermentation process and technology: 1. The fresh tea leaves are all processed into finished raw tea after finishing, kneading and drying, and then enter the next process, and there is no limit to the time of entering the next process. Make the final product lose the originality and nature of fresh tea

3. Therefore, the microorganisms used for fermentation only involve the application of related molds and yeasts, and no probiotic bacteria that are beneficial to improve product quality are added; at the same time, the role of dominant microorganisms in different fermentation stages is played according to the appropriate ratio

5. Whether the fermentation technology currently used is adding or not adding microorganisms, the process links are too cumbersome and complicated, the fermentation cycle is still long, and the production efficiency is low