Fungus fermentation tea leaf powder seasoning making method

Abstract

The invention discloses a fungus fermentation tea leaf powder seasoning making method and relates to the technical field of tea leaf processing. The method is characterized by including following steps: (1), pretreating: washing picked black tea leaves clean, dehydrating, rolling, performing pile fermentation, drying, crushing into powder, grinding aired tea leaves into powder (water content of the powder is less than or equal to 3%, and mesh number of the powder is greater than or equal to 20); (2), treating a sample: putting the powder into water at temperature of 30 DEG C and sterilized athigh temperature for soaking for 4-6h; (3), using beneficial bacteria for fermentation: adding 0.25% of eurotium cristatum (Jinhua fungus) and 0.15% of tea leaf endogenous enzyme, and controlling temperature at 30-35 DEG C for fermentation; (4), filtering: using a funnel to filter fermentation residue; (5), spray-drying tea leaf powder after being filtered, and frying; (6), crushing into powder: using a powder crusher to grind fried powder into powder at high speed within short time; (7), collecting the powder, and packing. Eurotium cristatum is adopted as a fermentation strain, so that the method is unique; obtained black tea powder seasoning is fragrant, refreshing, long in storage time and less prone to mildewing and going bad, has special fragrance and is a high-quality product for household seasoning indeed.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing tea powder as seasoning. Background technique: [0002] Seasonings, also known as condiments, refer to food ingredients that are added in small amounts to other foods to improve their taste. [0003] In terms of sources, most come directly or indirectly from plants, and a few are animal ingredients (such as dried bonito used in miso soup in Japanese cuisine) or synthetic ingredients (such as monosodium glutamate). From the taste added by the seasoning, there are sour, sweet, bitter, spicy, salty, fresh, and hemp. The added aromas are sweet, spicy, minty, fruity and so on. In terms of technical means, in ancient times, most of them were natural seasonings (such as salt, soybean oil, sugar, star anise), and now Chinese people often use compound seasonings (monosodium glutamate, chicken essence, chicken powder), and foreign countries mostly use pure n...

AI Technical Summary

Problems solved by technology

[0004] However, little is known about tea as a condiment. Putting tea leaves into food not only has the effect of health care, but also has special effects in some special foods, such as removing fishy smell, reducing fat and seasoning. , in the prior art, tea leaves are generally added as seasonings through processed tea leaves, the method of use is relatively simple, tea leaves are generally not used directly, the taste of tea leaves is also poor, and the taste is single. The seasoning not only has the fragrance of tea, but also has a special fragrance that ordinary seasonings do not have