Fermented vinegar tea, preparation method and application

A technology for fermenting vinegar and vinegar tea, applied in the field of microbial fermentation, can solve the problems of difficulty in guaranteeing the quality stability of tea leaves, difficult control of fermentation conditions, complicated fermentation process, etc., so as to increase nutritional components and health care effects, and avoid excessive fermentation temperature. , Controllable effect of fermentation process

Pending Publication Date: 2022-03-08
湖南大德未来科技产业集团有限公司
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the embodiments of the present application is to provide a fermented vinegar tea, its preparation method and its application, so as to solve the technical problems in the prior art that there are too many bacteria, difficult to control the fermentation conditions, complex fermentation process, and difficult to guarantee the stability of tea quality

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  • Fermented vinegar tea, preparation method and application
  • Fermented vinegar tea, preparation method and application

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preparation example Construction

[0024] The embodiment of the present application provides a method for preparing fermented vinegar tea, which includes the following steps: killing fresh tea leaves sequentially, adding famous wine Daqu and Jiuqu balsamic ester vinegar for stacking fermentation, fumigation and drying in the shade to obtain fermented vinegar tea.

[0025] Compared with existing fermented teas such as black tea and Pu'er tea, the preparation method of vinegar tea of ​​the present invention does not limit specific tea varieties. The raw tea leaves can be tea leaves of large-leaf or medium-small-leaf varieties of tea plants.

[0026] The main purpose of greening is to destroy and passivate the oxidase activity in fresh tea leaves by high temperature, inhibit the enzymatic oxidation of tea polyphenols in fresh tea leaves, evaporate part of the water in fresh tea leaves, and make the tea leaves soft and easy to knead and shape. At the same time, it emits green odor and promotes the formation of good...

Embodiment 1

[0077] A preparation method of fermented vinegar tea, comprising the following steps:

[0078] Pick the tea leaves of large-leaf or small- and medium-leaf varieties of tea trees, pass the freshly picked tea leaves through a drum to kill enzymes, and spread them to cool. The temperature for finishing is 150°C, and the time for finishing is 15 minutes;

[0079] The cooled tea leaves are poured into a kneading machine for kneading. The kneading time is 30 minutes, and the cell damage rate is 60%;

[0080] The kneaded tea leaves are deblocked, sprayed with Jiuqu balsamic ester vinegar and added to the famous wine Daqu for fermentation, and then piled up for fermentation. The fermentation temperature is 40° C., and the fermentation time is 12 hours.

[0081] The fermented tea leaves are smoke-dried at a temperature of 65° C. for 30 minutes, and the moisture content of the smoke-dried vinegar tea is 15%.

[0082] The smoked vinegar tea is heated at a temperature of about 85°C and...

Embodiment 2

[0085] A preparation method of fermented vinegar tea, comprising the following steps:

[0086] Pick the tea leaves of large-leaf or small- and medium-leaf varieties of tea trees, pass the freshly picked tea leaves through a drum to kill enzymes, and spread them to cool. The temperature for finishing is 180°C, and the time for finishing is 10 minutes;

[0087] The cooled tea leaves are poured into the kneading machine for kneading, the kneading time is 45min, and the cell damage rate is 70%;

[0088] The kneaded tea leaves are deblocked, sprayed with Jiuqu balsamic ester vinegar and added to the famous wine Daqu for fermentation, and then piled up for fermentation. The temperature of fermentation is 30° C., and the time of fermentation is 1 day.

[0089] The fermented tea leaves are smoke-dried at a temperature of 50° C. for 1 hour, and the moisture content of the smoke-dried vinegar tea is 10%.

[0090]The smoked vinegar tea is heated at a temperature of about 80°C and the ...

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Abstract

The embodiment of the invention provides fermented vinegar tea as well as a preparation method and application thereof. The preparation method of the vinegar tea comprises the following steps: sequentially carrying out fixation on fresh tea leaves, adding famous liquor yeast and nine-yeast-flavor ester vinegar, carrying out pile fermentation, drying by smoking, and drying in the shade to obtain the fermented vinegar tea. According to the invention, the microbial fermentation effect is sufficient, the material conversion is sufficient, the stability of the quality of the fermented product is improved, the fermentation process is controllable and is not influenced by external factors such as seasons and environmental conditions, the quality of the obtained fermented tea is stable, and the method is suitable for mechanical processing of modern fermented tea leaves, is suitable for batch production and can meet the market demand.

Description

technical field [0001] The present application relates to the technical field of microbial fermentation, and more specifically, to a fermented vinegar tea, its preparation method and application. Background technique [0002] The pile fermentation of fully fermented tea such as Yunnan Pu'er cooked tea, Hunan dark tea, Guangxi Liubao tea, etc. is inoculated naturally by the microorganisms that come with the raw tea and the microorganisms in the fermentation environment; there are many kinds of microorganisms involved in the fermentation process, which can be detected and separated. There are more than a hundred kinds of microorganisms, and there are too many ineffective bacteria; the temperature and humidity of the fermentation process are greatly affected by the environment, and it is difficult to control the fermentation conditions; ensure. For example, fermented tea such as Pu'er cooked tea is piled in raw tea in the fermentation workshop, sprinkled with a certain amount ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10
CPCA23F3/10
Inventor 石小和
Owner 湖南大德未来科技产业集团有限公司
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