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Method for improving quality of black tea by using rhizopus fungi

A rhizopus and fungus technology, applied in the biological field, can solve problems such as unpublished literature reports, achieve stable and improved quality, shorten processing time, and improve quality

Inactive Publication Date: 2021-03-23
普洱学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the field of black tea research, especially the research on black tea fermentation from the perspective of microorganisms; how to improve the quality of black tea through the research on microorganisms in Yunnan black tea processing, and screening beneficial and dominant microbial strains from black tea processing for production has not yet been completed. See published literature reports

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Purification of Prhi501 strain

[0014] From the collected tea sample, 15 strains of Rhizopus alicifera were obtained by known plate separation (substratum using rhizopus separation and purification medium); the purification medium of rhizopus was: glucose 50g, bean sprouts infusion 1000ml, agar 15g , 1000ml of distilled water, natural pH, sterilized at 121°C for 20min.

[0015] The purification method is as follows:

[0016] (1) Melt the solid culture medium, cool it to 45°C, pour it into a sterile petri dish, about 15-20 ml per dish, shake it slightly, let it stand still, and make it into a plate for later use.

[0017] (2) Take 2g of the tea sample to be separated, add it to a mortar with 98ml of sterile water beside the flame and grind it, and what is obtained at this time is 10 -2 bacterial suspension.

[0018] (3) Dilution: Dilute the bacterial suspension to 10 -8 The ten-fold method means that the bacterial suspension in the next tube should be ten times thin...

Embodiment 2

[0023] Production application of Prhi501

[0024] The fresh leaves are withered and rolled according to the traditional method, and then the weight ratio of inoculation in the rolled tea dregs is 0.1-1.8% (the inoculation amount can be any value within this range, such as 0.1%, 1%, 1.8%) Let it ferment with Prhi501, control the temperature of the fermentation room at 30±2°C, and control the humidity at about 95%. When the pile temperature rises to 25±3°C, Prhi501 will start to metabolize, and as the fermentation time prolongs, secrete A large amount of glucoamylase. These enzymes oxidize and hydrolyze the ingredients in tea leaves; among them, reducing sugars, soluble carbohydrates, and hydrated pectin show a trend of increasing. , the polysaccharide hydrolyzate is consumed by many microorganisms for growth and reproduction, so the content of soluble carbohydrates is less than that of black tea large-scale production and simulated large-scale production at the end of fermenta...

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Abstract

The invention discloses a method for improving the quality of black tea by using rhizopus fungi, and belongs to the technical field of biology. According to the method, the rhizopus fungi are used ina production process of the black tea and have the function of improving the quality of the black tea; and the strain is Rhizopus arrhizus Prhi501, which is obtained through the procedures of traditional primary screening, secondary screening, natural medium culture and rhizopus purification culture of a production strain and auxiliary materials. The Prhi501 is applied to the production process ofthe black tea according to a certain proportion, so that tea polyphenols and thearubigins in the black tea are controlled within a proper proportion range, the effect of improving the quality is achieved, the processing time is shortened, and an important role is played in stabilizing and improving the quality of the black tea.

Description

technical field [0001] The invention relates to a method for improving the quality of black tea by using rhizopus fungus, belonging to the field of biological technology. Background technique [0002] As we all know, rhizopus is an important class of industrial fungi, and it has many excellent characteristics. Among them, rhizopus with strong saccharifying power can be used in glucose production and wine making industry. Rhizopus is also used in part, the so-called koji winemaking method. Studies by Luo Xin and others have shown that the use of pure rhizopus, Chinese herbal medicine and rum koji to make liqueur koji can not only maintain the traditional flavor of rum, but also help control the acidity and temperature in the production of rum, prevent rancidity and odor, and improve the quality of rum. The sugar content of the product. [0003] The amylase activity of Rhizopus is relatively high, which can produce organic acids, such as fumaric acid, lactic acid, succinic a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10A23F3/12C12N1/14C12R1/845
CPCA23F3/10A23F3/12C12N1/14
Inventor 张春花单治国周红杰满红平谭文涵王睿芳黄红萍罗娅婷赵艳李鹤松陈黎黎李思瑾赵媛
Owner 普洱学院
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