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Method of producing Fu tea from artificial fermentation tea leaves and bacterial strain

A tea and artificial technology, applied in the production of Fucha, can solve the problems of poor control of the production process and quality, affect the sensory quality, and harm to the human body, achieve controllable production process and quality, break the technical barriers of the industry, and reduce costs. low effect

Inactive Publication Date: 2016-07-13
INST OF MICROBIOLOGY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, if the fermentation conditions are not well controlled, it is easy to contaminate molds, such as Penicillium and Aspergillus, and some molds will produce mycotoxins that are harmful to the human body.
In addition, the produced Fu bricks can only see the golden flowers inside, but cannot see the golden flowers on the surface, which affects the sensory quality
The production process and quality cannot be well controlled

Method used

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  • Method of producing Fu tea from artificial fermentation tea leaves and bacterial strain
  • Method of producing Fu tea from artificial fermentation tea leaves and bacterial strain
  • Method of producing Fu tea from artificial fermentation tea leaves and bacterial strain

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] 1). Activation of strains: Transplant CGMCC No.3.15516 frozen on PDA (Potato Dextrose Agar Medium) slant medium to PDA plate and culture at 25° C. for 7 days.

[0047] 2). Select tea raw materials: bulk green tea, purchased from Yanting Tea Factory in Ningde City, Fujian Province (other teas are also applicable).

[0048] 3). Humidification of tea leaves: 300 grams of dry tea leaves are placed in a 3000 ml Erlenmeyer flask, spray and humidify the tea leaves to make the water content 30%, and cover with a sealing film.

[0049] 4). Steam sterilization: Put the humidified tea leaves together with the Erlenmeyer flask in an ordinary steamer, and carry out 40 minutes of steam damp heat sterilization after reaching 110-120°C.

[0050] 5). Cooling inoculation: cool the sterilized tea leaves to below 40°C, and in a sterile environment, remove the activated Saccharomyces coronatum on the PDA plate, and cut out about 0.25 square centimeters of strains with a sterile inoculation ...

Embodiment 2

[0055] 1). Activation of strains: Transplant CGMCC No. 3.15516 frozen on PDA slant medium to PDA plate and culture at 25° C. for 7 days.

[0056] 2). Select tea raw materials: green tea, purchased from Yanting Tea Factory in Ningde City, Fujian Province (other teas are also applicable).

[0057] 3). Humidification of tea leaves: 300 grams of dry tea leaves are placed in a 3000 ml Erlenmeyer flask, after spraying and humidification of the tea leaves, the water content is 35%, and the sealing film is covered.

[0058] 4). Steam sterilization: Put the humidified tea leaves together with the Erlenmeyer flask in an ordinary steamer, and carry out 40 minutes of steam damp heat sterilization after reaching 110-120°C.

[0059] 5). Cooling inoculation: cool the sterilized tea leaves to below 40°C, and in a sterile environment, remove the activated Saccharomyces coronatum on the PDA plate, and cut out about 0.25 square centimeters of strains with a sterile inoculation shovel. Quickly pla...

Embodiment 3

[0064] 1). Activation of strains: Transplant CGMCC No. 3.15516 frozen on PDA slant medium to PDA plate and culture at 25° C. for 7 days.

[0065] 2). Select tea raw materials: green tea, purchased from Yanting Tea Factory in Ningde City, Fujian Province (other teas are also applicable).

[0066] 3). Humidification of tea leaves: 300 grams of dry tea leaves are placed in a 3000 ml Erlenmeyer flask, spray and humidify the tea leaves to make the water content 40%, and cover with a sealing film.

[0067] 4). Steam sterilization: Put the humidified tea leaves together with the Erlenmeyer flask in an ordinary steamer, and carry out 40 minutes of steam damp heat sterilization after reaching 110-120°C.

[0068] 5). Cooling inoculation: cool the sterilized tea leaves to below 40°C, and in a sterile environment, remove the activated Saccharomyces coronatum on the PDA plate, and cut out about 0.25 square centimeters of strains with a sterile inoculation shovel. Quickly place it in a Erl...

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Abstract

The invention discloses a method of producing Fu tea by means of artificial fermentation. Themethod comprises the following steps in sequence: humidifying dry tea leaves to enable water content of the tea leaves to be 30-40%; sterilizing the humidified tea leaves at a temperature of 110-120 DEG C; cooling the sterilized tea leaves to a temperature below 40 DEG C, artificially inoculating activated eurotium cristatum under a sterile condition, and mixing uniformly; fermenting the tea leaves for 20-30 days in a sterile and air-permeable container at a temperature of 20-30 DEG C; hot-pressing and forming the tea leaves; drying the tea leaves naturally. The invention further discloses an eurotium cristatum bacterial strain with the preservation number of CGMCC No.3.15516. According to the invention, the method has the advantages of simplicity in operation, relatively low cost and no limitation from raw materials and geographical conditions. As a sterile culture technology is employed, sundry bacteria contamination is avoided, and high product quality and product safety are realized.

Description

technical field [0001] The invention relates to the field of microbial fermentation, in particular to a method for producing fucha by using microorganisms to artificially ferment tea leaves. Background technique [0002] The Fu tea produced by the fermentation of Eurotium cristatum (also known as Aspergillus cristatus, commonly known as Fu tea golden flower fungus) has the effects of regulating human metabolism, lowering fat, lowering blood pressure and regulating carbohydrate metabolism. The daily necessities of making milk tea for ethnic minorities in the region. It specifically requires "golden flowers", that is, the ascus shells of S. coronoides are generally luxuriant and have a fragrant fungus flower smell. The amount of "golden flowers" is the most important indicator of the quality of Fu tea. Natural fermentation is mostly used in the production of Fu tea in my country, and the production areas are limited to Hunan, Hubei, Sichuan, Guangxi and Shaanxi. [0003] At ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08A23F3/14A23F3/06A23P30/10C12N1/14C12R1/66
CPCA23F3/06A23F3/08A23F3/14C12N1/145C12R2001/66
Inventor 王龙王启明
Owner INST OF MICROBIOLOGY - CHINESE ACAD OF SCI
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