Processing method and application for yeast black tea

Abstract

The invention provides a processing method and an application for yeast black tea. The method comprises the following steps: Saccharomyces Candidasp. and water are prepared into dampening solution according to the mass proportion of 1:200 to 700, the dampening solution is sprayed on tea leaves so as to lead the Saccharomyces Candidasp. to be uniformly distributed on the tea leaves, and the water content is 18 to 26% after the tea leaves are dampened; the tea leaves are put into a stainless steel fermentation tank for compressing fermentation, the fermentation temperature is within 22 to 45 DEG C, the relative humidity of air is within 80 to 90%, and the fermentation time is within 5 to 10 days; and then the yeast black tea is obtained after fermentation. Compared with the present green tea, black tea, oolong tea, yellow tea, white tea and post-fermented tea, the invention utilizes the fermentation capability of the microorganism Saccharomyces Candidasp. to greatly reduce the contents of caffeine, theophylline and esterified catechin in the tea leaves, thereby leading the yeast black tea not to stimulate a gastrointestinal system and affect the sleeping; moreover, the yeast black tea is sweet and nearly not bitter, so as to be suitable for the requirements of most people for the taste. With obvious antioxidant activity and antibacterial function, the yeast black tea not only can be used as raw materials for special cosmetics and natural medicine, but also can be used for a food additive in the food processing industry.

Description

technical field [0001] The invention relates to a processing method and application of tea yeast black tea. Background technique [0002] Tea contains a lot of caffeine. Caffeine has an excitatory effect on the central nervous system, not only affects sleep, but also affects the cardiovascular system and digestive system. Therefore, low-caffeine tea beverages have become a hot topic today. In addition to caffeine, tea also contains purine alkaloids such as theophylline. Theophylline has the effects of dilating coronary arteries, relaxing bronchial smooth muscle, and promoting ciliary movement of bronchial mucosa. However, its effective blood concentration is close to the toxic blood concentration, and it is easy to produce toxic and side effects such as nausea, vomiting, and arrhythmia. Excessive intake is not conducive to health. [0003] Existing tea leaves are high in caffeine, theophylline, and ester catechins, taste bitter, stimulate the stomach, and affect sleep. T...

AI Technical Summary

Problems solved by technology

However, its effective blood concentration is close to the toxic blood concentration, and it is easy to produce toxic side effects such as nausea, vomiting, and arrhythmia. Excessive intake is not conducive to health

[0003] Existing tea leaves are high in caffeine, theophylline, and ester catechins, which taste bitter, irritate the stomach, and affect sleep. The tea drinkers are only lovers, and it is difficult to popularize among teenagers, ordinary people, and the elderly.

Moreover, the existing tea leaves do not contain saccharomyces except black tea, and their ability to help digestion is weak.