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Method for producing sour tea by direct vat set bacterial fermentation

A direct-injection, bacterial agent technology, used in the food industry for tea making and food fields, to achieve the effect of fresh taste, rich sour tea aroma, and no bad smell

Inactive Publication Date: 2016-12-07
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method has the advantages of simple process, short fermentation cycle, controllable fermentation process and quality, and can meet the modern people's demand for tea health care, and can better solve the problem of full development and utilization of tea resources in summer and autumn

Method used

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  • Method for producing sour tea by direct vat set bacterial fermentation
  • Method for producing sour tea by direct vat set bacterial fermentation
  • Method for producing sour tea by direct vat set bacterial fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: (straight-input type lactobacillus plantarum fermentation)

[0029] 1). Selection of tea raw materials: Fresh tea leaves with one bud and three or four leaves are used, and the tea leaves are picked in summer and autumn.

[0030] 2). Water cleaning: Blanch the picked fresh tea leaves with boiling water for 2 minutes, immediately take them out after blanching and put them in ice water for cooling, then take out the tea leaves and put them on a bamboo plaque to drain.

[0031] 3). Draining and bottling: spread the drained tea leaves thinly on the bamboo plaque, which can speed up the water loss. Then divide into 500ml glass bottles with lids, each bottle is filled with 200g tea leaves.

[0032] 4). Steam sterilization: put the tea leaves together with the glass bottle in an autoclave, and carry out steam damp heat sterilization at a temperature of about 115° C. for 40 minutes.

[0033] 5). Add sterilized saline and inoculum: cool the sterilized tea leaves ...

Embodiment 2

[0037] Embodiment 2: (direct throw type Lactobacillus brevis fermentation)

[0038] 1). Selection of tea raw materials: Fresh tea leaves with one bud and three or four leaves are used, and the tea leaves are picked in summer and autumn.

[0039] 2). Water cleaning: Blanch the picked fresh tea leaves with boiling water for 2 minutes, immediately take them out after blanching and put them in ice water for cooling, then take out the tea leaves and put them on a bamboo plaque to drain.

[0040] 3). Draining and bottling: spread the drained tea leaves thinly on the bamboo plaque, which can speed up the water loss. Then divide into 500ml glass bottles with lids, each bottle is filled with 200g tea leaves.

[0041] 4). Steam sterilization: put the tea leaves together with the glass bottle in an autoclave, and carry out steam damp heat sterilization at a temperature of about 115° C. for 40 minutes.

[0042] 5). Add sterilized saline and inoculum: cool the sterilized tea leaves to be...

Embodiment 3

[0046] Embodiment 3 control group-non-fermentation

[0047] 1). Selection of tea raw materials: Fresh tea leaves with one bud and three or four leaves are used, and the tea leaves are picked in summer and autumn.

[0048] 2). Water cleaning: Blanch the picked fresh tea leaves with boiling water for 2 minutes, immediately take them out after blanching and put them in ice water for cooling, then take out the tea leaves and put them on a bamboo plaque to drain.

[0049] 3). Draining and bottling: spread the drained tea leaves thinly on the bamboo plaque, which can speed up the water loss. Then divide into 500ml glass bottles with lids, each bottle is filled with 200g tea leaves.

[0050]4). Steam sterilization: put the tea leaves together with the glass bottle in an autoclave, and carry out steam damp heat sterilization at a temperature of about 115° C. for 40 minutes.

[0051] 5). Add sterilized saline and bacteria agent: cool the sterilized tea leaves to below 40°C, add 250ml...

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Abstract

The invention belongs to the field of food, in particular the field of tea preparation in food industry, and particularly relates to a method for producing sour tea by direct vat set bacterial fermentation. The method comprises the following steps: 1) picking fresh leaves of summer and autumn tea trees, pouring water to perform deactivation and draining water, and subpackaging into airtight glass bottles for future use; 2) performing moist heat sterilization on the tea prepared in the step (1) at the temperature of 110 to 120 DEG C; 3) cooling the sterilized tea, adding sterile saline until the volume of the water in each bottle is 50% to 70% of the total volume, and adding pure bacterial powder of lactic acid bacteria under the aseptic condition and mixing uniformly, wherein the inoculation quantity is 0.01-0.05 wt%; 4) after the bacterial powder is added, placing the tea at the temperature of 25 to 35 DEG C and fermenting for 5 to 15 days; and 5) performing thermo-compression formation and naturally drying. The method has the advantages that the production technology of the sour tea is simplified; the production cycle is shortened; pollution caused by infectious microbes is avoided; the production process and the quality of the sour tea can be controlled; and the prepared sour tea has a good mouthfeel.

Description

technical field [0001] The invention belongs to the field of food, in particular to the field of tea production in the food industry, and specifically relates to a method for producing sour tea by direct-injection bacterial agent fermentation. Background technique [0002] Tea has a long history in China, and modern people divide it into six major tea families. Green tea, oolong tea, yellow tea, dark tea, black tea, white tea. The production method of tea is not exactly the same in its historical development. [0003] Sour tea is a traditional edible product of the ethnic minorities in Yunnan Province, and most of them are De'ang and Blang. The De'ang people have many ways of making tea and drinking tea, and the most distinctive one is the sour tea of ​​the De'ang people. There are two techniques: one is the earth pit method. Before human beings invented the use of pottery, after picking fresh tea leaves home, wrap the tea leaves with fresh plantain leaves, put them in a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/10
CPCA23F3/06A23F3/10
Inventor 唐垚陈功张其圣李恒汪冬冬伍亚龙
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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