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Method for preparing tea beverage by Bacillus amyloliquefaciens fermentation

A technology for dissolving starch spores and tea beverages, applied in the field of bioengineering, can solve the problems of poor coordination of green tea taste, unreasonable content, etc., and achieve the effects of tea-lifting health care efficacy, fewer process links, and preventing the growth of miscellaneous bacteria.

Inactive Publication Date: 2016-07-13
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Green tea with high amino acid content is better, the content of the two is unreasonable, and the taste of green tea is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1 kg of green tea sold in the market was selected and sterilized by high-pressure steam at 121°C for 15 minutes. Add 0.25 kg of inoculated BacillusamyloliquefaciensH47 fermented carrier medium to it. 35-45 ℃, static fermentation in a constant temperature incubator for 7-15 days. The fermented product was dried in an oven at 65°C for 24 hours. Obtain the tea drink with good mouthfeel and flavor and good health care effect.

Embodiment 2

[0022] 1 kg of green tea sold in the market was selected and sterilized by high-pressure steam at 121°C for 15 minutes. Add 0.5 kg of inoculated BacillusamyloliquefaciensH47 fermented carrier medium to it. 35-45 ℃, static fermentation in a constant temperature incubator for 7-15 days. The fermented product was dried in an oven at 65°C for 24 hours. Obtain the tea drink with good mouthfeel and flavor and good health care effect.

Embodiment 3

[0024] 1 kg of green tea sold in the market was selected and sterilized by high-pressure steam at 121°C for 15 minutes. Add 1 kg of inoculated BacillusamyloliquefaciensH47 fermented carrier medium to it. 35-45 ℃, static fermentation in a constant temperature incubator for 7-15 days. The fermented product was dried in an oven at 65°C for 24 hours. Obtain the tea drink with good mouthfeel and flavor and good health care effect.

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PUM

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Abstract

The invention provides a method for preparing a tea beverage by Bacillus amyloliquefaciens fermentation.The method is technologically characterized in that the tea beverage is mainly prepared from green tea supplemented by a bacterium-bearing culture medium which takes Bacillus amyloliquefaciens H47 preserved with the preservation number of CCTCC M 2013283 in China Center for Type Culture Collection in Wuhan University, Wuhan, China on June 24, 2013 as a fermentation strain.The method includes two steps of fermenting and drying, wherein tea leaves and the bacterium-bearing culture medium, in a ratio of 7:3-1:1, are fermented in a fermenting tank at 35-45 DEG C for 7-15 days, and then a fermented product is dried in a 65-DEG C drying oven for 24 hours.

Description

technical field [0001] The invention relates to a microbial fermented tea beverage strain and a method thereof, in particular to a method for preparing a tea beverage through fermentation without pathogenic bacteria or other microbial contamination and with improved flavor. It belongs to the technical field of bioengineering. Background technique [0002] Generally speaking, the taste of good-quality green tea is mellow, fresh, and strong. The difference between middle and low-grade green tea and expensive green tea is that the phenol-ammonia ratio of middle and low-grade green tea is high. Tea polyphenols are mainly involved in the bitterness and astringency of tea soup, and the content of amino acids is the decisive factor for the freshness of tea. Green tea with high amino acid content is better, and the content of the two is unreasonable, and the taste of green tea is poor. [0003] In order to improve the quality of tea and improve the sales of middle and low-grade gr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10
CPCA23F3/10
Inventor 廖祥儒李韵雅孟天添江威
Owner JIANGNAN UNIV
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