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Biological compound enzyme preparation and dark green tea making process using same for improvement of tea quality

A technology of compound enzyme preparation and biological compound enzyme, which is applied in tea treatment before extraction, biochemical equipment and methods, enzymes, etc., can solve problems such as safety hazards and inability to meet consumers' taste needs, and achieve reduction of astringency and heaping The time used for fermentation is reduced to ensure the effect of full hydrolysis

Active Publication Date: 2012-10-24
山东东兴生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in actual processing, the above-mentioned method not only cannot meet the increasingly higher taste demands of consumers, but also has certain potential safety hazards.

Method used

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  • Biological compound enzyme preparation and dark green tea making process using same for improvement of tea quality
  • Biological compound enzyme preparation and dark green tea making process using same for improvement of tea quality
  • Biological compound enzyme preparation and dark green tea making process using same for improvement of tea quality

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment one (production of biological complex enzyme preparation):

[0023] Add 1.2Kg each of pectin hydrolase, β-glucanase, β-glucosidase, and β-xylosidase into 1 ton of water, and stir evenly to obtain the finished biological compound enzyme preparation.

Embodiment 2

[0024] Embodiment two (black tea tea making process---do not adopt biological compound enzyme preparation):

[0025] The raw materials used are: one bud with five leaves and six leaves as the main fresh tea leaves, and the fresh tea leaves can be fresh tea leaves of different varieties and seasons.

[0026] Specific steps:

[0027] (1) Classify the fresh tea leaves to remove non-tea impurities, and then spread them under a certain temperature and humidity environment for about 15 hours;

[0028] (2) The green tea leaves treated in (1) are fixed to reduce the water content of the fresh tea leaves, the temperature of the green tea is 280° C., and the time of the green tea is 40 seconds;

[0029] (3) cooling the tea leaves after finishing to normal temperature;

[0030] (4) rolling the tealeaves processed in (3);

[0031] (5) Fermenting the tea leaves treated in (4) in piles, fermenting for 40 days under the condition of tea pile temperature of 50°C;

[0032] (6) repeatedly d...

Embodiment 3

[0034] Embodiment three (black tea tea-making process——adopt biological compound enzyme preparation):

[0035] Raw materials used: fresh tea leaves based on one bud with five leaves and six leaves. The fresh tea leaves can be fresh tea leaves of different varieties and seasons.

[0036] Specific steps:

[0037] (1) The fresh tea leaves are graded to remove non-tea impurities, and then enzymatically hydrolyzed and spread under a certain temperature and humidity environment. Spray the biological composite enzyme preparation obtained in Example 1 on the fresh leaf surface, the spraying amount is 0.25% of the fresh leaf weight, the temperature is 35° C., the humidity is about 90%, and the pH value is about 4.8. Enzymolysis and spreading are carried out simultaneously, and the time is 15 hours or so. Through long-term low-temperature, high-humidity spreading and enzymatic hydrolysis, the color of fresh leaves can be maintained, and the astringency of tea leaves can be reduced to ...

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PUM

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Abstract

The invention discloses a biological compound enzyme preparation and a dark green tea making process using the same for improvement of tea quality, belonging to the field of tea making processes. The compound enzyme preparation contains pectin hydrolase, beta-glucanase, beta-glucosidase, beta-xylosidase and the like; when applied in the dark green tea making process, the compound enzyme preparation can both increase the fragrance of tea and greatly improve the quality of dark green tea, so the compound enzyme preparation has good popularization and application values.

Description

technical field [0001] The invention relates to the field of tea-making technology, in particular to a biological compound enzyme preparation and a dark tea-making technology for improving the quality of tea leaves by using the compound enzyme preparation. Background technique [0002] Dark tea is a fully fermented tea, and its tea-making process generally includes killing greens, rolling, and fermenting. The fermentation process is to decompose and transform macromolecular substances such as protein, alkaloids, polyphenols, and polysaccharides in tea under the joint action of tea endogenous enzymes and microorganisms, and produce sweet, fragrant, and alcohol components, and reduce or eliminate them. Green miscellaneous qi and various unaccustomed, unpleasant miscellaneous smells and miscellaneous qi processes. [0003] However, it usually takes more than 40 days to pile and ferment in the traditional dark tea tea making process, and the production cycle of high-grade tea i...

Claims

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Application Information

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IPC IPC(8): C12N9/00C12N9/42C12N9/26A23F3/10
Inventor 唐东起崔泰兴李世武吴琦王向东
Owner 山东东兴生物科技股份有限公司
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