CN109055247A - The method of one saccharomycete strain and its ripe general tea of processing - Google Patents
The method of one saccharomycete strain and its ripe general tea of processing Download PDFInfo
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- CN109055247A CN109055247A CN201810910309.2A CN201810910309A CN109055247A CN 109055247 A CN109055247 A CN 109055247A CN 201810910309 A CN201810910309 A CN 201810910309A CN 109055247 A CN109055247 A CN 109055247A
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- 238000000034 method Methods 0.000 title claims abstract description 30
- 241001122767 Theaceae Species 0.000 title claims 9
- 238000012545 processing Methods 0.000 title abstract description 7
- 241000235342 Saccharomycetes Species 0.000 title abstract description 4
- 235000013616 tea Nutrition 0.000 claims abstract description 51
- 238000000855 fermentation Methods 0.000 claims abstract description 48
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims abstract description 36
- 235000020339 pu-erh tea Nutrition 0.000 claims abstract description 36
- 230000004151 fermentation Effects 0.000 claims abstract description 30
- 230000001580 bacterial effect Effects 0.000 claims abstract description 29
- 241000680806 Blastobotrys adeninivorans Species 0.000 claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 claims abstract description 16
- 244000005700 microbiome Species 0.000 claims abstract description 5
- 241000894006 Bacteria Species 0.000 claims description 34
- 239000007788 liquid Substances 0.000 claims description 23
- 238000011081 inoculation Methods 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 238000005070 sampling Methods 0.000 claims description 9
- 239000012530 fluid Substances 0.000 claims description 8
- 235000015097 nutrients Nutrition 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 238000003860 storage Methods 0.000 claims description 7
- 230000008859 change Effects 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 230000000813 microbial effect Effects 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 244000285963 Kluyveromyces fragilis Species 0.000 claims 1
- 235000014663 Kluyveromyces fragilis Nutrition 0.000 claims 1
- 230000004913 activation Effects 0.000 claims 1
- 230000007306 turnover Effects 0.000 claims 1
- 244000269722 Thea sinensis Species 0.000 abstract description 46
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 abstract description 4
- 238000004904 shortening Methods 0.000 abstract description 3
- 239000002609 medium Substances 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 6
- 238000009630 liquid culture Methods 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 230000012010 growth Effects 0.000 description 5
- 239000001963 growth medium Substances 0.000 description 5
- 230000003213 activating effect Effects 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- 238000005054 agglomeration Methods 0.000 description 3
- 230000002776 aggregation Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000159601 Blastobotrys Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
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- 239000007921 spray Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000235349 Ascomycota Species 0.000 description 1
- 241000228197 Aspergillus flavus Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
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- 229910052757 nitrogen Inorganic materials 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 235000008118 thearubigins Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
- C12R2001/125—Bacillus subtilis ; Hay bacillus; Grass bacillus
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- C12R2001/66—Aspergillus
- C12R2001/685—Aspergillus niger
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
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Abstract
The invention belongs to Pu'er tea production technologies and product quality to improve field, and in particular to the method for a saccharomycete strain and its ripe general tea of processing.Blastobotrys adeninivorans yeast of the present invention, has been preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, and deposit number is CGMCC No.15960.Blastobotrys adeninivorans bacterial strain of the present invention is applied to carry out forced fermentation in Pu'er tea processing technology, and Pu'er tea can be made to have special mellow and rouge fragrant, inhibits harmful mould, while greatly shortening fermentation time.
Description
Technical field
The invention belongs to Pu'er tea production technologies and product quality to improve field, be related to one plant of yeast Blastobotrys
The method of adeninivorans bacterial strain 0071-BA and its ripe general tea of processing.
Background technique
Pu'er cooked tea belongs to post-fermented tea, is to be made using solar dried green tea as raw material by one month or more pile-fermentation,
Generally believe that Pu'er tea has effects that reducing blood lipid, promotees digestion effect.The most important feature of Pu'er tea is with storage time
Extend, the features such as mouthfeel fragrance of tealeaves can change, and the mouthfeel become better and better is presented.With Pu'er tea storage time
Extend, the value and price of Pu'er tea can all dramatically increase.
Saccharomyces is more in distributed in nature, has numerous applications, research hair in field of food such as brewing fermentation, flour fermentations
Protein, amino acid and a variety of metabolic enzymes are rich in existing yeast thallus.Under the extracellular enzyme effect of saccharomycete, tealeaves can occur
The reactions such as some tea polyphenols oxidations, amino acid polymerization.
Blastobotrys adeninivorans is also reported as Arxula adeninivorans, is Ascomycota ferment
The fungi of female Cordycepps at home and abroad has been reported that discovery, and the country mostly exists in Pu'er tea, but seldom to its correlative study.
Summary of the invention
For this purpose, the angle that the present invention is excavated and developed and used from microbial resources, isolated Blastobotrys
Adeninivorans bacterial strain provides the method for being applied in Pu'er tea processing technology and carrying out forced fermentation, makes Pu'er tea
It is fragrant with special mellow and rouge, inhibit harmful mould, while greatly shortening fermentation time.
It is micro- to be preserved in China by a kind of Blastobotrys adeninivorans bacterial strain 0071-BA of the present invention
Biological inoculum preservation administration committee common micro-organisms center, deposit number are CGMCC No.15960.
Above-mentioned microbial strains, by isolating and purifying to obtain in tea Pu'er tea storage silo in Kunming, inheritance stability meets general
The bacterial strain of the production requirements such as Pu'er tea tea high temperature steaming, includes the following steps:
1, tea Pu'er tea storage warehouse chooses several places in Kunming, using air bells laid method and surface smear sampling method into
Row sampling；
2, it is cultivated after sampling in PDA solid medium, is cultivated 10 days under the conditions of 28-30 DEG C and carry out inversion culture,
Blank control group culture is carried out simultaneously, records bacterium colony growing state；
3, bacterium colony growing state is recorded, bacterium colony identification is carried out；The bacterium colony that colonial morphology is mutually distinguishable is chosen to carry out in next step
Purifying；
4, in picking screening bacterium colony streak inoculation to PDA solid medium, 5-10 days are cultivated under the conditions of 28-30 DEG C, directly
To obtaining the single colonie of each bacterial strain；
5, the bacterial strain of acquisition is subjected to bacterial strain identification, selecting can grow at 20-45 DEG C, survive, can apply at 20-75 DEG C
It is produced in Pu'er tea, inhibits miscellaneous bacteria ability strong, and the bacterial strain of inheritance stability, deposit number is CGMCC No.15960.
The forced fermentation of Pu'er tea technique, institute are carried out using the Blastobotrys adeninivorans bacterial strain of this patent
The forced fermentation stated is accessed before pile-fermentation containing the single culture that the deposit number is CGMCC No. 15960 through training
The liquid seeds obtained after supporting；The liquid seeds are prepared via a method which:
1, take Blastobotrys adeninivorans (CGMCC No.15960) strain inoculated after activating to liquid
Culture medium.The fluid nutrient medium is included PDB fluid nutrient medium and is prepared the Liquid Culture of tea juice using tealeaves, tea powder
Base.
2, it will aseptically be cultivated in shaking table under the conditions of 28-30 DEG C.The density of the liquid seeds is
106Cfu/mL or more.
The standardization for preparing forced fermentation technique using the Blastobotrys adeninivorans bacterial strain of this patent is general
Pu'er tea tea product, which is characterized in that Pu'er tea can be made to have special mellow and rouge fragrant, inhibit harmful mould, while greatly
Shorten fermentation time.Described standardization Pu'er technique includes assorted gross tea, mixing, sprinkling inoculation, pile-fermentation, turning, trench digging
It is dry, it carries out as follows:
1, after different material to be carried out to assorted, mixing as required, it is desirable that tealeaves is miscellaneous without spending after mixing；
2, the liquid seeds of preparation are inoculated into tea raw material, are uniformly sprayed using miniaturised nebuliser and uniformly sprays bacterium solution
It is spread across on tealeaves, inoculum concentration 25-35%, bacterium solution sprinkling is uniform, tealeaves does not agglomerate；
3, the tealeaves after inoculation is stacked into high 1 meter, the tea heap that length and width are (2-3) * (2-3) rice, carries out pile-fermentation, heap
Core temperature is 30-35 degree in 40-50 degree or so, heap surface temperature, and moisture content is in 40%-50% or so；
4, primary every turning in 7 days, allow reactor core tealeaves to be uniformly mixed with to heap table tealeaves, and keep core temperature and water
Divide content；
5, it after post-fermentation 14-21 days of turning 2-3 times, ditches in raft, is aerated drying.
Bacterial strain of the present invention is applied in Pu'er tea production and processing, plays very big positive work to the quality conversion of Pu'er tea
With by keeping Pu'er tea fragrant with special mellow and rouge, inhibiting harmful mould, flavour is mellow to tealeaves progress forced fermentation
It returns sweet, while greatly shortening fermentation time.
Specific embodiment
The following PDA solid mediums as described in the examples of the present invention, PDB fluid nutrient medium are according in the prior art often
The preparation of rule method.
The selection of Blastobotrys adeninivorans bacterial strain (CGMCC No.15960) in the present invention, including
Following steps:
1, tea Pu'er tea storage warehouse chooses several places in Kunming, using air bells laid method and surface smear sampling method into
Row sampling；
2, it by the PDA solid medium after sampling, is cultivated under the conditions of 28-30 DEG C and carries out within 10 days inversion culture, while into
Line blank control group culture records bacterium colony growing state；
3, bacterium colony growing state is recorded, bacterium colony identification is carried out；Choose representative colonies, the bacterium colony that colonial morphology is mutually distinguishable
Carry out next step purifying；
4,5-10 days are cultivated in the above-mentioned bacterium colony streak inoculation to PDA solid medium of picking, under the conditions of 28-30 DEG C, directly
To the single colonie of each bacterial strain is obtained, (50 plants total) is numbered in all bacterial strains of acquisition；
5, the bacterial strain of acquisition is subjected to bacterial strain identification, and carries out heat resistance experiment and genetic stability experiment, screening can
It grows used in 20-45 DEG C, survives at 20-75 DEG C, be applied to Pu'er tea and produce, inhibit miscellaneous bacteria ability strong, and the bacterium of inheritance stability
Strain, deposit number are CGMCC No.15960.
By by bacterial strain 0071-BA isolated in above-mentioned steps, bacterial strain identification, result Blastobotrys are carried out
adeninivorans.The bacterial strain genetic stability is stablized, and has good heat resistance, can meet production requirement, sample presentation number
For 0071-BA, bacterial strain is in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number CGMCC
No.15960, Blastobotrys adeninivorans, preservation address are in Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3
Institute of microbiology of the academy of sciences of state, the deposit date is on June 19th, 2018, current state was survival.
Blastobotrys adeninivorans strain inoculated of the present invention is cultivated at 28-32 DEG C in PDA culture medium
Start to grow after 18-24 hours, bacterium colony is round, and micro- protuberance, milky, neat in edge, surface is smooth sticky and opaque, micro-
Visible colonies cell is ellipse, the typical feature with yeast strain under mirror.The strain growth speed is fast, and growth rate is
1.95mm-2.23mm/d (colony diameter/day) is able to suppress using amino acid as nitrogen source with other microorganism competitive growths
The growth of the microorganisms such as aspergillus flavus, Mucor can also promote tea polyphenols, thearubigin, flavones to reduce under the action of yeast ectoenzyme,
Increase theabrownin, caffeine content.
The bacterial strain is used for Pu-erh tea fermentation production, increase prepares liquid seeds and inoculation step, forms forced fermentation work
Skill, including gross tea is assorted, mixing, prepares liquid seeds, sprinkling inoculation, pile-fermentation, turning, trench digging drying, compression moulding.It should
Process characteristic be inoculation before it is unsterilised, do not influence the natural flavour feature of Pu'er gross tea, after inoculation can in tealeaves fast fast-growing
It is long, and the material compositions such as amino acid, flavones in rapid conversion tealeaves, increase theabrownin, and make have unique mellowness in Pu'er tea,
Slightly butterfat is fragrant.
Wherein the liquid seeds are pressed using Blastobotrys adeninivorans (CGMCC No. 15960)
It is prepared according to following method:
1, take Blastobotrys adeninivorans (CGMCC No.15960) strain inoculated after activating to liquid
Culture medium.The fluid nutrient medium is included PDB fluid nutrient medium and is prepared the Liquid Culture of tea juice using tealeaves, tea powder
Base.
2, above-mentioned culture solution is aseptically placed in shaking table and is cultivated in 28-30 DEG C.The density of the liquid seeds
It is 106Cfu/mL or more.
The standardization forced fermentation technique carries out as follows:
1, after different material to be carried out to assorted, mixing as required, it is desirable that tealeaves is miscellaneous without spending after mixing；
2, tea raw material is placed on clean production line, the liquid seeds of preparation is inoculated into tealeaves, use is small-sized
Sprayer, which uniformly sprays, is uniformly sprayed onto bacterium solution on tealeaves, while keeping stirring, stirring, and the inoculum concentration of liquid seeds is 25-
35%, it is desirable that bacterium solution sprinkling is uniform, tealeaves does not agglomerate；
3, the tealeaves after inoculation is stacked at high 1 meter, the tea heap that length and width are (2-3) * (2-3) rice, in the clean of temperature and humidity control
Net environment ferments, and temperature is 27-33 DEG C, under the conditions of relative air humidity is 70-80%, carries out pile-fermentation, it is desirable that hair
Core temperature is 30-35 degree in 40-50 degree, heap surface temperature during ferment, and moisture content is in 40%-50% or so；
4, primary every turning in 7 days, it allows reactor core tealeaves to be uniformly mixed with to heap table tealeaves, reduces agglomeration, and keep reactor core
Temperature is in 40-50 degree, moisture content 40%-50%；
5, it after post-fermentation 14-21 days of turning 2-3 times, ditches on tea heap, aeration-drying 5-10 days, until moisture reaches
Terminate to produce when to 12-15%.
1 forced fermentation Pu'er tea of embodiment
The method according to the invention prepares Pu'er cooked tea using single strain standardization forced fermentation technique.As follows
It carries out:
1, after the big-leaf species in yunnan solar dried green tea raw material of 3 kinds of different producing areas being carried out assorted, mixing as required, it is desirable that mixing
Tealeaves is miscellaneous without spending afterwards；
2, take Blastobotrys adeninivorans (CGMCC No.15960) strain inoculated after activating to PDB liquid
Body culture medium.
3, Liquid Culture is based on 28 DEG C, is aseptically placed in shaking table and cultivates.The density of the liquid seeds is
5*106cfu/mL。
4, the tea raw material after will be assorted is placed on clean production line, and the liquid seeds of preparation are inoculated into tealeaves,
It is uniformly sprayed using miniaturised nebuliser and is uniformly sprayed onto bacterium solution on tealeaves, while kept stirring, stirring, the inoculation of liquid seeds
Amount is 35%, it is desirable that bacterium solution sprinkling is uniform, tealeaves does not agglomerate；
5, stacking the tealeaves after inoculation at high 1 meter, length and width is 2*3 meters of tea heap, in temperature and humidity control clean environment into
Row fermentation, temperature are 33 DEG C, under the conditions of relative air humidity is 80%, carry out pile-fermentation, it is desirable that reactor core temperature in fermentation process
Degree is at 45 degree, and heap surface temperature is 32 degree, and moisture content is 40% or so；
6, primary every turning in 7 days, it allows reactor core tealeaves to be uniformly mixed with to heap table tealeaves, reduces agglomeration, and keep reactor core
Temperature is at 45 degree, moisture content 40%；
7, it after the post-fermentation 21 days of turning 3 times, ditches on tea heap, aeration-drying 8 days, until knot when moisture reaches 12%
Beam production.
Pu'er cooked tea manufactured in the present embodiment, stay in grade, flavour is mellow, strongly fragrant, tea polyphenols rapid conversion, tea
Brown cellulose content, which replies, to be increased.Its fragrance has special mellow, and bottom note slightly has butterfat fragrant.Five batches of continuous preparation, are fermented into
Power improves, and mildew rate reduces, and miscellaneous bacteria reduces the interference of fermentation.Production cycle shortens 31 days compared with comparative example.
2 forced fermentation Pu'er tea of embodiment
The method according to the invention prepares Pu'er cooked tea using single strain standardization forced fermentation technique.As follows
It carries out:
1, after the big-leaf species in yunnan solar dried green tea raw material of 2 kinds of different producing areas being carried out assorted, mixing as required, it is desirable that mixing
Tealeaves is miscellaneous without spending afterwards；
2, take Blastobotrys adeninivorans (CGMCC No.15960) strain inoculated after activating to PDB liquid
Body culture medium.
3, Liquid Culture is based on 28 DEG C, is aseptically placed in shaking table and cultivates.The density of the liquid seeds is
1*106cfu/mL。
4, the tea raw material after will be assorted is placed on clean production line, and the liquid seeds of preparation are inoculated into tealeaves,
It is uniformly sprayed using miniaturised nebuliser and is uniformly sprayed onto bacterium solution on tealeaves, while kept stirring, stirring, the inoculation of liquid seeds
Amount is 27%, it is desirable that bacterium solution sprinkling is uniform, tealeaves does not agglomerate；
5, stacking the tealeaves after inoculation at high 1 meter, length and width is 2*2 meters of tea heap, in temperature and humidity control clean environment into
Row fermentation, temperature are 27 DEG C, under the conditions of relative air humidity is 70%, carry out pile-fermentation, it is desirable that reactor core temperature in fermentation process
Degree is at 40 degree, and heap surface temperature is 30 degree, and moisture content is 40% or so；
6, primary every turning in 7 days, it allows reactor core tealeaves to be uniformly mixed with to heap table tealeaves, reduces agglomeration, and keep reactor core
Temperature is at 40 degree, moisture content 40%；
7, it after the post-fermentation 14 days of turning 2 times, ditches on tea heap, aeration-drying 5 days, until knot when moisture reaches 15%
Beam production.
Pu'er cooked tea manufactured in the present embodiment, stay in grade, flavour is mellow, tea polyphenols rapid conversion, dark brown cellulose content
Increase.Its fragrance has special mellow, and bottom note slightly has butterfat fragrant.Five batches of continuous preparation, fermentation success rate improve, mildew
Rate reduces, and miscellaneous bacteria reduces the interference of fermentation.Production cycle shortens 41 days compared with comparative example.
1 Pu'er tea of comparative example is routinely prepared
According to the requirement of " geography symbol product-Pu'er tea " (GB/T 22111), tea raw material is prepared as Pu'er cooked tea,
The pile-fermentation time is 35 days, and the complete production cycle is 60 days.
The Pu'er cooked tea ingredient and quality of above-described embodiment are detected and evaluated.Each embodiment takes three parts of samples,
Testing result average value is recorded in the following table 1 respectively.
The testing result of 1 Pu'er cooked tea quality of table
By the Pu'er cooked tea data of table 1 it is found that the theabrownin of Examples 1 and 2, caffeine content are higher than comparative example, and tea
Leaf distinctive aroma has the rare mellowness of traditional handicraft, has significant difference with conventional Pu'er tea, and can effectively inhibit other
The growth of miscellaneous bacteria, improve pile-fermentation success rate, while substantially shorten fermentation time more than half.In general, it utilizes
The Examples 1 and 2 of Blastobotrys adeninivorans preparation are integrally better than comparative example.
In addition, evaluation soup look is dark red, and shade is different between different batches after comparative example repeats five times, quality is unstable
It is fixed, can not standardized production, and have heap taste, it is necessary to be aged by the prolonged later period, really can be prepared as product by cake of press.
And by the method for this patent, the soup look difference being visible by naked eyes between five batches of Examples 1 and 2, in identical technique
Under parameter, flavour, fragrance are stablized.
Obviously, the above embodiments are merely examples for clarifying the description, and does not limit the embodiments.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of variation or
It changes.There is no necessity and possibility to exhaust all the enbodiments.And it is extended from this it is obvious variation or
It changes still within the protection scope of the invention.
Claims (4)
1. a primary yeast Blastobotrys adeninivorans 0071-BA, has been preserved in Chinese microorganism strain preservation pipe
Reason committee common micro-organisms center, deposit number are CGMCC No.15960.
2. microbial strains according to claim 1, which is characterized in that pure by being separated in tea Pu'er tea storage silo in Kunming
Change obtains, inheritance stability, meets the bacterial strain of the production requirements such as Pu'er tea high temperature steaming, includes the following steps:
S11, tea Pu'er tea storage warehouse chooses several places in Kunming, smears sampling method using air bells laid method and surface and carries out
Sampling；
It is cultivated after S12, sampling in PDA solid medium, is cultivated 10 days under the conditions of 28-30 DEG C and carry out inversion culture, together
Shi Jinhang blank control group culture records bacterium colony growing state；
S13, record bacterium colony growing state, carry out bacterium colony identification；It is pure in next step to choose the bacterium colony progress that colonial morphology is mutually distinguishable
Change；
S14, picking S13 are screened in bacterium colony streak inoculation to PDA solid medium, cultivate 5-10 days under the conditions of 28-30 DEG C, directly
To obtaining the single colonie of each bacterial strain；
S15, the bacterial strain for obtaining S14 carry out bacterial strain identification, and selecting can grow at 20-45 DEG C, survive, can answer at 20-75 DEG C
It is produced for Pu'er tea, inhibits miscellaneous bacteria ability strong, and the bacterial strain of inheritance stability, deposit number is CGMCC No.15960.
3. carrying out the strong of Pu'er tea technique using Blastobotrys adeninivorans bacterial strain described in as claimed in claim 1 or 22
Change fermentation, which is characterized in that it is CGMCC that the forced fermentation, which is that access contains the deposit number before pile-fermentation,
The liquid seeds that the single culture of No.15960 obtains after cultivation；The liquid seeds are prepared via a method which:
S21, Blastobotrys adeninivorans (CGMCC No.15960) strain inoculated to the liquid after activation is taken to train
Support base.The fluid nutrient medium is included PDB fluid nutrient medium and is prepared the fluid nutrient medium of tea juice using tealeaves, tea powder；
S22, it will aseptically be cultivated in shaking table under the conditions of 28-30 DEG C.The density of the liquid seeds is
106Cfu/mL or more.
4. preparing forced fermentation technique using Blastobotrys adeninivorans bacterial strain described in as claimed in claim 1 or 22
Standardize Pu'er tea product, which is characterized in that utilize Blastobotrys adeninivorans (CGMCC No.15960) bacterium
Strain inoculation preparation Pu'er tea product, described standardization Pu'er technique include assorted gross tea, mixing, sprinkling inoculation, pile-fermentation, turn over
Heap, trench digging drying, carry out as follows:
S31, different material is carried out as required it is assorted, mix after, it is desirable that tealeaves is miscellaneous without spending after mixing；
S32, the liquid seeds for preparing claim 3 are inoculated into tea raw material, are uniformly sprayed bacterium solution using miniaturised nebuliser
It is spread across on tealeaves, inoculum concentration 25-35%, bacterium solution sprinkling is uniform, tealeaves does not agglomerate；
S33, the tealeaves after inoculation is stacked into high 1 meter, the tea heap that length and width are (2-3) * (2-3) rice, carries out pile-fermentation, reactor core
Temperature is 30-35 degree in 40-50 degree or so, heap surface temperature, and moisture content is in 40%-50% or so；
It is S34, primary every turning in 7 days, allow reactor core tealeaves to be uniformly mixed with to heap table tealeaves, and keep core temperature and moisture
Content；
After S35, post-fermentation 14-21 days of turning 2-3 times, ditches on tea heap, be aerated drying.
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| CN201810911167.1A Withdrawn CN109198073A (en) | 2018-07-13 | 2018-08-10 | One plant of Tabin aspergillus bacterial strain and its application for promoting Pu'er tea quality |
| CN201810912297.7A Active CN109007111B (en) | 2018-07-13 | 2018-08-10 | Pu' er tea storage bin and storage method |
| CN201810910309.2A Pending CN109055247A (en) | 2018-07-13 | 2018-08-10 | The method of one saccharomycete strain and its ripe general tea of processing |
| CN201810912299.6A Pending CN109486683A (en) | 2018-07-13 | 2018-08-10 | A kind of novel Aspergillus niger strain and its application in Pu'er tea processing technology |
| CN201810912284.XA Withdrawn CN108998393A (en) | 2018-07-13 | 2018-08-10 | One bacillus subtilis and its preparation have the Pu'er tea method for adjusting function of intestinal canal |
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| CN201810911167.1A Withdrawn CN109198073A (en) | 2018-07-13 | 2018-08-10 | One plant of Tabin aspergillus bacterial strain and its application for promoting Pu'er tea quality |
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| CN113801798A (en) * | 2021-08-02 | 2021-12-17 | 广西大学 | Arthrospora adenantha A50 strain, exopolysaccharide produced by same and application thereof |
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| CN109055273B (en) * | 2018-09-10 | 2022-03-04 | 安徽农业大学 | Green brick tea pile fermentation strain composition and application thereof |
| CN109567164A (en) * | 2018-12-19 | 2019-04-05 | 玉溪市康提商贸有限公司 | It is a kind of from the bacterial strain of Pu'er tea and its Pu'er tea ferment of preparation |
| CN111771995A (en) * | 2020-07-28 | 2020-10-16 | 陈永堂 | Storage method of Pu' er tea |
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Also Published As
| Publication number | Publication date |
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| CN109198073A (en) | 2019-01-15 |
| CN108998393A (en) | 2018-12-14 |
| CN109486683A (en) | 2019-03-19 |
| CN109007111B (en) | 2021-08-31 |
| CN109007111A (en) | 2018-12-18 |
| CN109182134A (en) | 2019-01-11 |
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