Bainianmucang probiotic dark tea and production process thereof

Abstract

The present invention belongs to the technical field of microorganisms and food biology, and particularly relates to a Bainianmucang probiotic dark tea and a production process thereof. According to the process, on the basis of the existing dark tea production process, high quality un-pressed dark tea is used to produce the dark tea, the un-pressed dark tea aging step and the semi-finished product aging step are additionally increased, the bred high-quality strain is used to perform dark tea fermentation, and the environmental advantages of the Chinese Tea Bainianmucang are combined, such that the technical problem that the quality of the dark tea product produced by the existing traditional dark tea production is unstable is solved, the aroma, the taste and other sensory indicators of the dark tea product are significantly improved, the Fuzhuan tea fermentation stability is significantly improved, and the mildew rate of the product is reduced.

Description

technical field [0001] The invention belongs to the field of microorganism and food biotechnology, and in particular relates to a century-old wooden barn probiotic black tea and a production process. Background technique [0002] Black tea is one of the six traditional teas (green tea, black tea, white tea, green tea, dark tea and yellow tea), and it is also a unique tea in my country. Common dark teas include Anhua dark tea, Yunnan Pu'er tea, Guangxi Liubao tea, Hubei old green tea, etc. Among them, the traditional Anhua dark tea mainly uses the large-leaf species in the tea area of ​​Xuefeng Mountains in Hunan as raw materials. Alcoholic or slightly astringent, orange-yellow soup, slightly unique quality characteristics of rosin black hair tea and the general term for products refined and processed from it. It is named after it is produced in Anhua County, Hunan, China. Anhua dark tea contains bioactive ingredients such as tea polyphenols and their metabolites, polysacc...

AI Technical Summary

Problems solved by technology

However, there are many disadvantages in the above-mentioned method and related similar methods: First, the technical core is limited to the inoculation of S. coronoidis at the flowering stage, without controlling the grade of black hair tea, and without carrying out standardized aging treatment of black hair tea, that is, The impact of raw materials on quality is not considered; second, the inoculation process lacks standardized control, and conventional strains are used instead of selected high-quality strains, and there is no clear limit on the number and methods of inoculation in different stages; third , no aging of semi-finished products was carried out, and the sensory and efficacy of the product were not further improved

Based on the above reasons, the quality of the product is still unstable, and there is no product standard that matches the inoculation method. There is no clear product standard for key indicators such as product sensory, flowering cycle, and mildew rate.

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