Method for quick pile fermentation of green brick tea

Abstract

The invention provides a method for quick pile fermentation of green brick tea, and belongs to the technical field of fermentation of green brick tea. The method for pile fermentation of green brick tea comprises the following steps of mixing sunned semi-finished tea with water in the proportion of the sunned semi-finished tea to the water being (2 to 1) to (4 to 1) (W / V) to obtain a mixture, loading the mixture in a pile fermentation vessel, and performing sterilization treatment; and inoculating pile fermentation mixed bacterium fermentation liquid according to the inoculum concentration of5-20%(V / W) to the sterilized pile fermentation vessel, and performing aerobic culture under the condition of 45+ / -3 DEG C. Two bacterial strains of bacillus subtilis and aspergillus fumigatus are usedfor performing pure bred pile fermentation, and the product components using the method disclosed by the invention are the same as those using conventional open-type pile fermentation, and are the same in flavor. Compared with a microorganism natural pile fermentation technology in a conventional open-type utilization environment, the time can be shortened by about 4 weeks, the green brick tea isnot liable to pollute by infectious microbes, increment of enterprise benefits is facilitated, and the quality is improved and stabilized.

Description

technical field [0001] The invention belongs to the technical field of green brick tea fermentation, and in particular relates to a method for rapid pile fermentation of green brick tea. Background technique [0002] Heaping is the key process to form the quality of green brick tea. The traditional heaping of green brick tea is mainly controlled by experience, which greatly limits the guarantee of tea quality and the application of modern fermentation technology. Therefore, it is necessary to understand the microbial community structure during the fermentation process of green brick tea, so as to select and develop potential starters, shorten the fermentation time of fermentation, and achieve clean and standardized production. [0003] The key process for the formation of the quality of green brick tea is heaping and aging in storage. The essence of heaping is to use the microorganisms suspended in the air to naturally grow on the tea dregs to produce extracellular enzymes a...

AI Technical Summary

Problems solved by technology

At present, there is no report on the isolation of Aspergillus fumigatus from Pu-erh tea pile fermentation, and the use of Aspergillus fumigatus in the fermentation and processing of green brick tea, and there is no report that only two strains can be used to eliminate the main components of sun-dried green tea within a week. Content of quality ingredients fermented to ideal Odui tea-like levels

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