CN109567164A - It is a kind of from the bacterial strain of Pu'er tea and its Pu'er tea ferment of preparation - Google Patents
It is a kind of from the bacterial strain of Pu'er tea and its Pu'er tea ferment of preparation Download PDFInfo
- Publication number
- CN109567164A CN109567164A CN201811556563.3A CN201811556563A CN109567164A CN 109567164 A CN109567164 A CN 109567164A CN 201811556563 A CN201811556563 A CN 201811556563A CN 109567164 A CN109567164 A CN 109567164A
- Authority
- CN
- China
- Prior art keywords
- tea
- cooked
- fermentation
- ferment
- days
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- 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
- A23F3/14—Tea preparations, e.g. using additives
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- 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
-
- C—CHEMISTRY; METALLURGY
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Organic Chemistry (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Tea And Coffee (AREA)
Abstract
The invention belongs to 'Puer ' caffeine deep process technology fields more particularly to a kind of from the bacterial strain of Pu'er tea and its Pu'er tea ferment of preparation.A kind of bacterial strain from Pu'er tea, entitled Pu'er tea bacterium Ni health 1, systematic name is Bacillus sp, and 5 building, the building of compound the 59th of Xianlie Middle Road, Guangzhou City 100 Guangdong Province's Culture Collection is preserved on November 2nd, 2018, and deposit number is GDMCC NO:60474.The preparation process of Pu'er tea ferment after pile-fermentation, bake and bank up with earth, refine, boil the techniques such as tea, inoculation acetic acid bacteria and special No. 1 progress mixed fermentation of Pu'er tea bacterium Ni health, simple to operate, fermentation stability, the impurity such as tannic acid, caffeine, raw green two water, the deep blue taste of pile fermentation and the harmful bacteria in Pu'er tea can effectively be removed, the polyphenol content in Pu'er tea ferment is maintained significantly, without adding additive, that is, can guarantee Pu'er tea ferment heavy flavour of vinegar fragrance, soup look it is golden yellow it is bright, tea flavour is full.
Description
Technical field
The present invention relates to 'Puer ' caffeine deep process technology field more particularly to a kind of bacterial strains and its system from Pu'er tea
Standby Pu'er tea ferment.
Background technique
In recent years, in the case where people advocate nature, pursue the fashion guidance of green and healthy consumption, pectase beverage is with its point
Solution effect, appetizing of refreshing oneself, toxin-expelling and face nourishing, anti-aging and other effects receive the favor of more and more high-end crowds.Especially one
A little fruit ferment, vegetables ferment are turned on beauty, antitumor, anti-oxidation efficacy, are substantially increased occupation rate of market, are simultaneously
Businessman brings rich profit to return.But some wicked businesses are using inferior quality, the fruit and vegetable to rot, manufacture outlet
Feel similar, but has no nutritive value, even the grievous injury physical and mental health of consumer and the misperception to ferment.
Tea is maximum health drink in the world, and in the past 20 years, China's Pu-Erh Tea industry is rapidly developed, Pu'er tea
Effect has obtained the approval of many countries in the world, is national geography sign protection product.But still remain the tool of brewing and
The outstanding problems such as the factors such as method restrict, and universal and popularization face is limited always, there is an urgent need to increase the exploitation of Pu'er tea resource benefit
With.Pu'er tea has lipid-loweringing, weight-reducing, decompression, anti arteriosclerosis, anti-cancer, anticancer, healthy tooth shield tooth, anti-inflammatory, sterilizes, control dysentery, is anti-ageing
It waits for a long time multi-efficiency, will be undoubtedly drink most healthy in the world if Pu'er tea ferment is become drink with function.But it is existing at present
Green tea ferment be tea zymotic fluid is prepared using Extraction of Green Tea tea, or be carried out in two steps fermentation, or directly plus alcohol into
Row acetic fermentation, the unstable, taste bad of generally existing fermentation, the problems such as polyphenol content is low and characteristic is unobvious.
Summary of the invention
The present invention provides Pu'er that a kind of performance is stable, prepares to solve the technical problem in above-mentioned background technique
The continuous agreeable to the taste bacterial strain of tea finished product aromatic taste, acid.
The technical scheme to solve the above technical problems is that a kind of bacterial strain from Pu'er tea, entitled general
Pu'er tea tea bacterium Ni health 1, systematic name are Bacillus sp, and Classification system is preserved in Guangzhou elder generation on November 2nd, 2018
5 building, the building of compound the 59th of strong Road 100 Guangdong Province's Culture Collection, deposit number are GDMCC NO:60474.
The beneficial effects of the present invention are: this bacterial strain performance is stablized, it is fragrant that finished product taste can be prepared during fermentation
The continuous agreeable to the taste Pu'er tea of alcohol, acid.
The present invention also provides it is a kind of it is simple to operate, input cost is low, fermentation stability, finished product aromatic taste, acid are continuous suitable
Mouthful, and the high Pu'er tea ferment of polyphenol content.
The technical scheme to solve the above technical problems is that the Pu'er tea prepared using Pu'er tea bacterium Ni health 1
Ferment, comprising the following steps:
A, Pu'er gross tea is chosen, is piled into tea heap, then water is sprinkled upon Cha Duishang, then carries out pile-fermentation, fermentation is completed
Afterwards, Pu'er cooked tea is obtained；
B, Pu'er cooked tea obtained in step A is taken, cooling after boiling boiling is added, filtering is placed in container, into container
White wine and honey is added, then will be cultivated in the initial bacterium implantation container of Pu'er cooked tea obtained in step A, until the liquid in container
Surface generates the mycoderma of thin film shape, extracts the mycoderma to get Pu'er cooked tea zymophyte is arrived；
C, take the Pu'er cooked tea in step A, first as baked 3~7 days in curing range and stoving temperature from 25 DEG C by
60 DEG C are gradually promoted to, then is baked 4~8 days and stoving temperature from 60 DEG C is gradually promoted to 80 DEG C, then bakes 4~8 days and bakes temperature
Degree from 80 DEG C is gradually promoted to 95 DEG C, finally bakes 2~6 days and stoving temperature from 60 DEG C is gradually decrease to 35 DEG C, last static
It is cooled to room temperature, obtains the Pu'er cooked tea for baking removal of impurities；
D, the Pu'er cooked tea for the baking removal of impurities that step C is obtained is fitted into native terrine and carries out urn alcoholization, after obtaining alcoholization
Pu'er cooked tea；
E, the Pu'er cooked tea after refining obtained in step D is placed in heating container, the water for covering tealeaves, heating is added
It impregnates, then boils after to constant temperature, Pu'er tea juice is then obtained after filtering and removing slag, rock sugar finally is added simultaneously into Pu'er tea juice
Stirring and dissolving is obtained containing sugared Pu'er tea juice；
F, Pu'er cooked tea zymophyte obtained in acetic acid bacteria and step B is added to together general containing sugar obtained in step E
It in Pu'er tea tea juice liquid, is successively filtered, sterilizes after sealing and fermenting, finally obtain Pu'er cooked tea zymotic fluid；
G, Pu'er tea bacterium Ni health 1 is added to obtained in step E containing in sugared Pu'er tea juice, is sealed fermentation
Afterwards, it is successively filtered, sterilizes, finally obtain Pu'er raw tea original zymotic fluid；
H, the Pu'er raw tea original zymotic fluid in the Pu'er cooked tea zymotic fluid and step G in step F is taken in proportion, it is then uniformly mixed
It closes, finally carries out after-ripening；
I, the obtained solution of step H is filtered, white granulated sugar is added and honey is deployed, is filtered after allotment,
The progress of gained filtrate is filling, obtains Pu'er tea ferment.
The beneficial effects of the present invention are: the present invention processes the Pu'er tea ferment that unique flavor is made using Pu'er tea, after
Pile-fermentation, bake and bank up with earth, refine, boil tea, inoculation acetic acid bacteria and it is Pu'er tea bacterium Ni health 1 special after carry out the works such as mixed fermentation
Skill, it is simple to operate, input cost is low, fermentation stability, can effectively remove tannic acid in Pu'er tea, caffeine, raw green two water,
The impurity such as the deep blue taste of pile fermentation and harmful bacteria, maintain the polyphenol content in Pu'er tea ferment significantly, without adding any addition
Agent, that is, can guarantee Pu'er tea ferment heavy flavour of vinegar fragrance, soup look it is golden yellow it is bright, sweet mouthfeel is palatable, tea flavour is full, tea quality is mentioned
Rise to that gas clear, matter alcohol, rhythm be refined, fragrant remote tidemark.By the baking of the four-stage of step C, make Pu'er cooked tea real
Solid impurity is now removed substantially.And utilize acetic acid bacteria and special Pu'er tea bacterium Ni No. 1 mixed fermentation of health that Pu'er tea ferment is made
Liquid, the characteristics of capable of preferably merging Pu'er tea and vinegar, increase effective nutriment in Pu'er tea zymotic fluid and have to human body
The substance of health-care effect drinks nutrient safe, natural health, and health-care effect is obvious, enriches the type of characteristic teabag drink, more
Be conducive to meet the diversified consumption demand of people, so the present invention can obtain the Pu'er tea ferment of high-quality.
Based on the above technical solution, the present invention can also be improved as follows.
Further, in step, Pu'er gross tea is sundrying Pu'er gross tea, the weight of described sundrying Pu'er gross tea and water
Amount is than being 10:(3~5)；
The pile-fermentation is 30~60 days, during the fermentation, is not surpassed by the temperature that intermittent turning controls tea heap
65 DEG C are crossed, and with the increase of turning number, the heap height of tea heap is gradually decreased, after extracting the white fungus block, by the institute of acquirement
White fungus block refrigeration is stated, after fermentation, the tea heap is dried.
Use above-mentioned further scheme beneficial effect be step A determine fermentation time for after 30~60 days, both preferably
Increase effective nutriment in the Pu'er cooked tea of pile-fermentation and have the substance of health-care effect to human body, so that prepared by the later period
Pu'er tea zymotic fluid there is unique curative effect, advantageously form the wool fabrics such as the sweet tea, alcohol, perfume (or spice) of Pu'er tea ferment, and can make
The initial bacterium activity of Pu'er tea is stronger, and it is more preferable to prepare the zymogenic ferment effect of Pu'er cooked tea.The white fungus block of Pu'er tea is carried out
After stored refrigerated, can better preservation Pu'er cooked tea initial bacterium, can preferably realize industrialization.At the drying of tea heap
Reason avoids the interference of moisture, is conducive to transport, can be very good to mention so that preferably providing Pu'er cooked tea for next step
For commercialized some purposes, it is no more than 65 DEG C by the temperature that intermittent turning controls tea heap, the method, which can allow, guarantees tea
Microorganism in heap effectively maintains the flavor of product not by high-temperature sterilization.
Further, in stepb, the weight ratio of the Pu'er cooked tea and water is (6~18): (2000~6000), is added
Water boiling time is 25~40 minutes, is cooled to 30~50 DEG C；
The weight ratio of the initial bacterium of Pu'er cooked tea in the container in filtered Pu'er cooked tea, white wine, honey and step A
For (600~1000): (8~12): (16~24): (10~20), the white wine are 52 °, and the initial bacterium of puerh tea is planted
Entering in container middle incubation time is 10~20 days, in the initial bacterium implantation container of Pu'er cooked tea when fermentation, using breathable cloth or
Air-permeable paper seals vessel port, and container is placed in cool environment, and guarantees that environment temperature at 15~30 DEG C, extracts the bacterium
Pi Hou refrigerates the mycoderma of acquirement.
Beneficial effect using above-mentioned further scheme is that water is added to be cooled to 30~50 DEG C in step B, first that Pu'er is ripe
Tea adds boiling boiling to cool down again, can guarantee that effective nutriment in Pu'er cooked tea is all discharged into Pu'er cooked tea water, thus
Preferably culture Pu'er cooked tea zymophyte.The weight ratio of Pu'er cooked tea and water is (6~18): (2000~6000), the container
In filtered Pu'er cooked tea, white wine, honey, the initial bacterium of puerh tea weight ratio be (600~1000): (8~12):
(16~24): (10~20).The zymogenic ferment effect of Pu'er cooked tea by this formula preparation is more preferable, more with Pu'er cooked tea
Matching, the effective nutriment contained in Pu'er tea ferment obtained and has the substance of health-care effect more human body, mycoderma
Refrigeration ensure that the supply and prevention error of raw material so that product has a large amount of Pu-erh tea fermentation bacterium.
Further, in step D, the time of the urn system alcoholization is 60~90 days, and when urn system is refined, native terrine tank mouth is used
Breathable cloth or air-permeable paper seal, and are placed in dry and ventilated room.
Beneficial effect using above-mentioned further scheme be the suitable alcoholization time can preferably in baking process compared with
Strong training fragrance and internal heat are gradually converted into the alcohol fragrance of Pu'er cooked tea.
Further, it in step E, is impregnated 8~12 minutes after being heated to 50~80 DEG C of constant temperature, Pu'er after the alcoholization
The weight ratio of ripe tea and water is 1:(50~90), the weight ratio of rock sugar and Pu'er tea juice is (6~18): 1000, the mistake boiled
Cheng Zhong is first boiled by fire 30~50 minutes with 500~800 DEG C, is then boiled with soft fire 60~90 minutes with 200~300 DEG C.
Using the beneficial effect of above-mentioned further scheme is: the weight ratio of Pu'er cooked tea and water after alcoholization for 1:(50~
90), the weight ratio of rock sugar and Pu'er tea juice is (6~18): 1000.Using this formula advantageously form Pu'er tea ferment sweet tea,
The wool fabrics such as alcohol, perfume (or spice).The process boiled can effectively ensure that by the effectively nutriment such as tea polyphenols in Pu'er cooked tea with
And there is the substance of health-care effect all to discharge into Pu'er tea juice human body, so that the Pu'er tea ferment of later period preparation has solely
Special curative effect advantageously forms the wool fabrics such as Pu'er tea ferment sweet tea, alcohol, perfume (or spice).
Further, in step F, the acetic acid bacteria, Pu'er cooked tea zymophyte and the weight ratio containing sugared Pu'er tea juice are
(1~2): (8~16): 2000, it is heated to 50~80 DEG C of constant temperature and impregnates 8~12 minutes, then boil 90~140 minutes, 25~
It is sealed by fermentation 20~40 days under conditions of 28 DEG C, sterilising conditions are 92~95 DEG C and sterilize 3~5 seconds.
Beneficial effect using above-mentioned further scheme is: Pu'er tea zymotic fluid fermentation effect is prepared under the conditions of using this formula
Fruit is more preferable, ferments more stable, the characteristics of capable of preferably merging tea and vinegar, increase effective nutriment in Pu'er tea ferment with
And have the substance of health-care effect to human body, nutrient safe, natural health are drunk, health-care effect is obvious.
Further, in step G, Pu'er tea bacterium Ni health 1 of addition is (2~5) with the weight ratio containing sugared Pu'er tea juice:
2000, sterilising conditions are 92~95 DEG C and sterilize 3~5 seconds, and fermentation condition is that room temperature is sealed by fermentation in terrine.
Beneficial effect using above-mentioned further scheme is: Pu'er tea bacterium Ni health 1 can allow product of the invention to have
Better flavor and holding multiple beneficial composition, increase effective nutriment in Pu'er tea ferment and have health care work to human body
Substance.
Further, in step H, Pu'er cooked tea zymotic fluid and Pu'er raw tea enzyme stoste are taken by the weight ratio of 2:1, after-ripening is 28
It is carried out at~32 DEG C, ripening time is 30~40 days.
Beneficial effect using above-mentioned further scheme is the ratio of feature and the condition of after-ripening allows Pu'er tea zymotic fluid and general
Pu'er tea raw tea enzyme stoste hybrid reaction is more thorough, and health-care effect is obvious.
Further, it in step I, is added according to 4~8% weight ratio of the filtrate for obtaining solution after after-ripening in step H white
Honey, filling environment is added according to 0.8~1.2% weight ratio of the filtrate for obtaining solution after after-ripening in step H in granulated sugar
For gnotobasis.
Beneficial effect using above-mentioned further scheme is to add white sugar and honey in proportion by filtrate, is improving mouth
Flavor substance is increased while sense.
Sundrying is that dark brownish green after rubbing is placed directly on dring yard, with sunlight with drying, reduces the water content of tealeaves.Because
It is natural light, sunning temperature is lower than 60 degree certainly.So sundrying tealeaves, remains a large amount of organized enzyme in tealeaves, by shining
Green tealeaves, because there is the presence of the substances such as these enzymes, subsequent transformation has space.
Acetic acid bacteria is bacterium, belongs to acetomonas category, cell is from ellipse to rod-shaped, Dan Sheng, pairs of or chaining.It is training always
Supporting easily is in a variety of deformities in object, such as spherical, Filamentous, rodlike, bending.In the soil in orchard, grape or other berries or acid
Lose foodstuff surface.Extracting method is extracted according to state of the art, particularly from the grape wine surface mycoderm of souring
In contain acetic acid bacteria, extract and obtain mycoderm, be further cultured for, separate strain Acetobacter xylinum can be obtained.
A kind of health 1 bacterial strain for being derived from Pu'er tea of Pu'er tea bacterium Ni.
Alcoholization, which refers to, to be attributed to pure and honest, pure, is a step of the centre of wine production, and during which grape wine occurs very
Delicate chemical reaction, improves mouthfeel, has more harmonious balance, and the quality of wine is highly improved, urn alcohol
Change refers to is sealed alcoholization in native terrine.
After-ripening: seed maturation should include both sides meaning, i.e., maturation and maturation physiologically on seed morphology, only
When having one of condition, it is really mature cannot to be all known as seed.It is harvested after seed morphology is mature, and de- with maternal plant
From, but the physiological and biochemical procedure of Interior Seed continues to carry out, until physiological maturity.The variation in this period be substantially at
The continuity of ripe process, and carry out after harvesting, so referred to as after-ripening.The after-ripening of this specification and refer to Pu'er cooked tea zymotic fluid
Reach thorough until the physiological maturity of its microorganism by the time after reacting with the microorganism in Pu'er raw tea original zymotic fluid
It is mature.
Preservation date: on November 2nd, 2018
Depositary institution: Guangdong Province's Culture Collection (GDMCC)
Deposit number: 60474
Specific embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
A kind of Pu'er tea ferment, prepares by the following method:
A, sundrying Pu'er gross tea 2000kg is chosen, piles the tea heap of 65cm high, then 800kg water is uniformly sprinkled upon Cha Duishang,
Wet concentration mountain spring water, then covers the fermentation carried out 45 days with fermentation cloth, and tea heap temperature can rise when fermentation, generally 50~65
Between DEG C, about two weeks whens, turn over first time heap, after each turning, gradually reduce tea stack height, pass through the temperature inserted on tea heap
Degree meter does not exceed 65 DEG C to detect heap temperature to control temperature, carries out a turning weekly, will turn over if temperature is high
It is more diligent, during each turning, it is temperature, the humidity of balance tea heap, increases gas permeability, needs to dismiss " conglomeration " tea item,
In fermentation process, extract on tea heap the white fungus block that generates to get to the initial bacterium of Pu'er cooked tea, after fermentation, to tea heap into
Row is dried to arrive the Pu'er cooked tea of pile-fermentation.
B, the Pu'er cooked tea 1kg for taking pile-fermentation obtained in step A adds water 300kg, wet concentration mountain spring water, after boiling
40 DEG C are cooled to, filtering obtains Pu'er cooked tea water, and the Pu'er cooked tea water 300kg is then taken to be placed in container, is added 52 °
White wine 1.25kg and ferine honey 2.5kg, then by the liquid in the initial bacterium 2kg implantation container of Pu'er cooked tea obtained in step A
In body, vessel port is then sealed using gauze, and container is placed in cool environment and is cultivated 15 days, and guarantees that environment temperature exists
Between 15~30 DEG C, until the liquid surface in container generate thin film shape mycoderma (mycoderma is white at this time, grey or
A thread silk white hair shape, liquid smell the taste of somewhat sour sour-sweet sweet tea), the mycoderma is extracted to get Pu'er cooked tea zymophyte is arrived.
C, it takes the Pu'er cooked tea of pile-fermentation described in step A to add in tealeaves baking machine, successively carries out four-stage
Bake and bank up with earth, the time of baking and banking up with earth of first stage is 5 days, and stoving temperature is gradually promoted to 60 DEG C from 25 DEG C, and second stage is baked and banked up with earth
Time is 6 days, and stoving temperature is gradually promoted to 80 DEG C from 60 DEG C；Phase III bake and bank up with earth the time be 6 days, and stoving temperature from
80 DEG C are gradually promoted to 95 DEG C, and the time of baking and banking up with earth of fourth stage is 4 days, and stoving temperature is gradually decrease to 35 DEG C from 60 DEG C, most
It stands afterwards, black furnace, obtains the Pu'er cooked tea for baking removal of impurities；
D, the Pu'er cooked tea by baking removal of impurities described in step C is contained in the terrine that buries, tank mouth breathable cloth or air-permeable paper
It seals, the urn system in dry and ventilated room that is placed in is refined 60 days, the Pu'er cooked tea after being refined；
E, the Pu'er cooked tea after alcoholization described in step D is placed in heating container, adds water, the Pu'er cooked tea after alcoholization
It is 1:70 with the weight ratio of water, then wet concentration mountain spring water is first heated to 65 DEG C of constant temperature and impregnates 10 minutes, then big with 650 DEG C
Fire boils 40 minutes, is then boiled with soft fire 75 minutes with 250 DEG C, the tea polyphenols in Pu'er cooked tea after guaranteeing alcoholization are whole
It releases, then is filtered, remove tea grounds, obtain Pu'er tea juice, take Pu'er tea juice 100kg, then by 1.2kg rock sugar
It adds in the Pu'er tea juice, is then homogenized 25 minutes with refiner, stirring and dissolving is to get to containing sugared Pu'er tea juice；
F, Pu'er cooked tea zymophyte 24g described in 3g acetic acid bacteria and step B is added to together described in step E
20000g contains in sugared Pu'er tea juice, is sealed by fermentation 30 days, is filtered after fermentation, Pasteur is gone out under conditions of 26 DEG C
Bacterium to get arrive the Pu'er cooked tea zymotic fluid.
G, 2g Pu'er tea bacterium Ni health 1 is added to obtained in step E containing in sugared Pu'er tea juice, is sealed fermentation
Afterwards, it is successively filtered, sterilizes, finally obtain Pu'er raw tea original zymotic fluid；
H, the 1000g Pu'er raw tea original zymotic fluid for taking the Pu'er cooked tea zymotic fluid 2000g in step F to be added in step G, so
Uniformly mixing afterwards, finally carries out after-ripening, and after-ripening carries out at 28 DEG C, and ripening time is 30 days.
I, the obtained solution of step H is filtered, white granulated sugar 12g and honey 2.4g is added and is deployed, deploys laggard
Row filtering, gained filtrate carries out filling under sterile conditions, obtains Pu'er tea ferment.
Embodiment 2
A kind of Pu'er tea ferment, prepares by the following method:
A, sundrying Pu'er gross tea 1000kg is chosen, piles the tea heap of 70cm high, then 500kg water is uniformly sprinkled upon Cha Duishang,
Wet concentration mountain spring water, then covers the fermentation carried out 60 days with fermentation cloth, and tea heap temperature can rise when fermentation, generally 50~65
Between DEG C, about two weeks whens, turn over first time heap, after each turning, gradually reduce tea stack height, pass through the temperature inserted on tea heap
Degree meter does not exceed 65 DEG C to detect heap temperature to control temperature, carries out a turning weekly, will turn over if temperature is high
It is more diligent, during each turning, it is temperature, the humidity of balance tea heap, increases gas permeability, needs to dismiss " conglomeration " tea item,
In fermentation process, extract on tea heap the white fungus block that generates to get to the initial bacterium of Pu'er cooked tea, after fermentation, to tea heap into
Row is dried to arrive the Pu'er cooked tea of pile-fermentation；
B, the Pu'er cooked tea 1.8kg for taking pile-fermentation obtained in step A, adds water 200kg, and wet concentration mountain spring water boils
After be cooled to 30 DEG C, filtering obtains Pu'er cooked tea water, and the Pu'er cooked tea water 200kg is then taken to be placed in container, is added
52 ° of white wine 1.2kg and ferine honey 2.4kg, then take the liquid in the initial bacterium 2kg implantation container of Pu'er cooked tea obtained in step A
In body, vessel port is then sealed using brown paper, and container is placed in cool environment and is cultivated 20 days, and guarantees that environment temperature exists
Between 15~30 DEG C, until the liquid surface in container generate thin film shape mycoderma (mycoderma is white at this time, grey or
A thread silk white hair shape, liquid smell the taste of somewhat sour sour-sweet sweet tea), the mycoderma is extracted to get Pu'er cooked tea zymophyte is arrived；
C, it takes the Pu'er cooked tea of pile-fermentation described in step A to add in tealeaves baking machine, successively carries out four-stage
Bake and bank up with earth, the time of baking and banking up with earth of first stage is 7 days, and stoving temperature be gradually promoted to from 25 DEG C 60 DEG C and heating rate be 1 DEG C/
The time of baking and banking up with earth of min, second stage are 8 days, and stoving temperature be gradually promoted to from 60 DEG C 80 DEG C and heating rate be 1 DEG C/
The time of baking and banking up with earth of min, phase III are 8 days, and stoving temperature be gradually promoted to from 80 DEG C 95 DEG C and heating rate be 1 DEG C/
The time of baking and banking up with earth of min, fourth stage are 6 days, and stoving temperature be gradually decrease to from 60 DEG C 35 DEG C and cooling rate be 1 DEG C/
Min is finally stood, black furnace, obtains the Pu'er cooked tea for baking removal of impurities；
D, the Pu'er cooked tea by baking removal of impurities described in step C is contained in the terrine that buries, tank mouth breathable cloth or air-permeable paper
It seals, the urn system in dry and ventilated room that is placed in is refined 90 days, the Pu'er cooked tea after being refined；
E, the Pu'er cooked tea 1.2kg after taking alcoholization described in step D is placed in heating container, adds water 100kg, and wet concentration is used
Then mountain spring water is first heated to 50 DEG C of constant temperature and impregnates 12 minutes, then be boiled by fire 50 minutes with 500 DEG C, then with 200 DEG C
It is boiled with soft fire 90 minutes, the tea polyphenols in Pu'er cooked tea after guaranteeing alcoholization all release, then are filtered, and remove tea
Slag obtains Pu'er tea juice and takes 100kg, then 18kg rock sugar is added in the Pu'er tea juice, is then homogenized with refiner
40 minutes, stirring and dissolving was to get to containing sugared Pu'er tea juice；
F, by 2kg acetic acid bacteria and Pu'er cooked tea zymophyte 8kg described in step B is taken to be added to described in step E together
280kg contain in sugared Pu'er tea juice, be sealed by fermentation 40 days, be filtered after fermentation, Pasteur is gone out under conditions of 25 DEG C
Bacterium to get arrive the Pu'er cooked tea zymotic fluid.
G, 3g Pu'er tea bacterium Ni health 1 is added to obtained in step E containing in sugared Pu'er tea juice, is sealed fermentation
Afterwards, it is successively filtered, sterilizes, finally obtain Pu'er raw tea original zymotic fluid；
H, the 1000g Pu'er raw tea original zymotic fluid for taking the Pu'er cooked tea zymotic fluid 2000g in step F to be added in step G, so
Uniformly mixing afterwards, finally carries out after-ripening, and after-ripening carries out at 28 DEG C, and ripening time is 40 days.
I, the obtained solution of step H is filtered, white granulated sugar 12g and honey 2.4g is added and is deployed, deploys laggard
Row filtering, gained filtrate carries out filling under sterile conditions, obtains Pu'er tea ferment.
Embodiment 3
A kind of Pu'er tea ferment, prepares by the following method:
A, 1000kg sundrying Pu'er gross tea is chosen, piles the tea heap of 60cm high, then 300kg water is uniformly sprinkled upon Cha Duishang,
Wet concentration mountain spring water, then covers the fermentation carried out 30 days with fermentation cloth, and tea heap temperature can rise when fermentation, generally 50~65
Between DEG C, about two weeks whens, turn over first time heap, after each turning, gradually reduce tea stack height, pass through the temperature inserted on tea heap
Degree meter does not exceed 65 DEG C to detect heap temperature to control temperature, carries out a turning weekly, will turn over if temperature is high
It is more diligent, during each turning, it is temperature, the humidity of balance tea heap, increases gas permeability, needs to dismiss " conglomeration " tea item,
In fermentation process, extract on tea heap the white fungus block that generates to get to the initial bacterium of Pu'er cooked tea, after fermentation, to tea heap into
Row is dried to arrive the Pu'er cooked tea of pile-fermentation；
B, the Pu'er cooked tea 3kg for taking pile-fermentation obtained in step A adds water 1000kg, wet concentration mountain spring water, after boiling
50 DEG C are cooled to, filtering obtains Pu'er cooked tea water, and the Pu'er cooked tea water 1000kg is then taken to be placed in container, is added
52 ° of white wine 8kg and 16kg ferine honey, then take the liquid in the initial bacterium 10kg implantation container of Pu'er cooked tea obtained in step A
In body, vessel port is then sealed using brown paper, and container is placed in cool environment and is cultivated 10 days, and guarantees that environment temperature exists
Between 15~30 DEG C, until the liquid surface in container generate thin film shape mycoderma (mycoderma is white at this time, grey or
A thread silk white hair shape, liquid smell the taste of somewhat sour sour-sweet sweet tea), the mycoderma is extracted to get Pu'er cooked tea zymophyte is arrived；
C, it takes the Pu'er cooked tea of pile-fermentation described in step A to add in tealeaves baking machine, successively carries out four-stage
Bake and bank up with earth, the time of baking and banking up with earth of first stage is 3 days, and stoving temperature is gradually promoted to 60 DEG C from 25 DEG C, and second stage is baked and banked up with earth
Time is 4 days, and stoving temperature is gradually promoted to 80 DEG C from 60 DEG C；Phase III bake and bank up with earth the time be 4 days, and stoving temperature from
80 DEG C are gradually promoted to 95 DEG C, and the time of baking and banking up with earth of fourth stage is 2 days, and stoving temperature is gradually decrease to 35 DEG C from 60 DEG C, most
It stands afterwards, black furnace, obtains the Pu'er cooked tea for baking removal of impurities；
D, the Pu'er cooked tea by baking removal of impurities described in step C is contained in the terrine that buries, tank mouth breathable cloth or air-permeable paper
It seals, the urn system in dry and ventilated room that is placed in is refined 30 days, the Pu'er cooked tea after being refined；
E, the Pu'er cooked tea 1kg after taking alcoholization described in step D is placed in heating container, adds water 50kg, wet concentration mountain
Then spring is first heated to 80 DEG C of constant temperature and impregnates 8 minutes, then be boiled by fire 30 minutes with 800 DEG C, then small with 300 DEG C
Fire boils 60 minutes, and the tea polyphenols in Pu'er cooked tea after guaranteeing alcoholization all release, then are filtered, and removes tea grounds,
Pu'er tea juice is obtained, then 6kg rock sugar is taken to add in the 1000kg Pu'er tea juice, is then homogenized 15 points with refiner
Clock, stirring and dissolving is to get to containing sugared Pu'er tea juice；
F, Pu'er cooked tea zymophyte 16kg described in 1kg acetic acid bacteria and step B is added to together described in step E
2000kg contains in sugared Pu'er tea juice, is sealed by fermentation 20 days, is filtered after fermentation, Pasteur is gone out under conditions of 28 DEG C
Bacterium to get arrive the Pu'er cooked tea zymotic fluid.
G, 5g Pu'er tea bacterium Ni health 1 is added to obtained in step E containing in sugared Pu'er tea juice, is sealed fermentation
Afterwards, it is successively filtered, sterilizes, finally obtain Pu'er raw tea original zymotic fluid；
H, the 1000g Pu'er raw tea original zymotic fluid for taking the Pu'er cooked tea zymotic fluid 2000g in step F to be added in step G, so
Uniformly mixing afterwards, finally carries out after-ripening, and after-ripening carries out at 31 DEG C, and ripening time is 35 days.
I, the obtained solution of step H is filtered, white granulated sugar 12g and honey 2.4g is added and is deployed, deploys laggard
Row filtering, gained filtrate carries out filling under sterile conditions, obtains Pu'er tea ferment.
Embodiment 1, embodiment 2, the Pu'er tea ferment prepared in embodiment 3, hence it is evident that better than other using green tea, black tea and
The same fermentoid that fruit ferments out, consumer acceptance is preferable, and market development space is larger, has heavy flavour of vinegar fragrance, soup look gold
Features, the data that detected such as Huang is bright, sweet mouthfeel is palatable, tea flavour is obvious are all satisfied following table 1, table 2, table 3 and table 4
In indices.
1 organoleptic requirements of table
The general physical and chemical index of table 2
| Project | Index | The method of inspection |
| pH≤ | 4 | GB/T10468 |
| Ethyl alcohol, (g/100g)≤ | 0.5 | GB/T12143 |
| Sodium chloride, (g100g)≤ | 0.2 | GB/T12457 |
3 characteristic physical and chemical index of table
| Project | Index | The method of inspection |
| Total acid (in terms of lactic acid), (g/100g) >= | 1.2 | GB/T12456 |
| Tea polyphenols, mg/kg >= | 80 | GB/T31740 |
| Lactic acid bacteria, CFU/g (mL) >= | 1x105 | GB/T4789.35 |
| Dietary fiber, (g/100g) >= | 0.5 | |
| Thick many candies, (g/100g) >= | 0.1 | SN/T4260 |
4 microbiological indicator of table
Above-mentioned testing result illustrates that product sensory of the invention is good, general physical and chemical index, characteristic physical and chemical index and micro- life
Object index has reached national standard, and product of the invention can be realized industrial volume production.And the present invention effectively remove it is general
Solid impurity in Pu'er tea tea, such as the exotics such as dust or packaging material.It ensure that the safety of beverage.
In order to further prove beneficial effects of the present invention, the embodiment of the present invention 1, embodiment 2 and embodiment 3 are distinguished
National quality testing department is sent to be detected.The inspection made according to Yunnan Entry-Exit Inspection and Quarantine Bureau of Shanxi Province inspection and quarantine technique center
It surveys, inspection 01WT201705325, part detection data is as follows:
5 Quarantine Techniques central part detection data of table
| Project | Index | Inspection result |
| Total acid (with a molecular water citrometer) | ≥3g/L | 5.2g/L |
| Tea polyphenols | ≥80mg/L | 115mg/L |
| Mould | ≦20CFU/mL | ≦1CFU/mL |
| Starter | ≦20CFU/mL | ≦1CFU/mL |
| Tin | ≦150mg/L | 0.08mg/L |
Common sense better based on product, more higher than the numerical value of standard.Production available by These parameters, of the invention
Product are not only all qualified, have even more much been higher by the standard of country, and most important one index tea polyphenols are 115mg/L, explanation
Product of the invention effectively maintains the content of tea polyphenols, and significantly larger than national standard, has great social benefit
And economic benefit.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of bacterial strain from Pu'er tea, which is characterized in that entitled Pu'er tea bacterium Ni health 1, deposit number is
GDMCCNO:60474.
2. a kind of Pu'er tea ferment prepared using the bacterial strain described in claim 1 from Pu'er tea, which is characterized in that packet
Include following steps:
A, Pu'er gross tea is chosen, is piled into tea heap, then water is sprinkled upon Cha Duishang, pile-fermentation extracts tea heap during the fermentation
The white fungus block of upper generation is dried the tea heap, obtains after fermentation to get to the initial bacterium of Pu'er cooked tea
Pu'er cooked tea；
B, Pu'er cooked tea obtained in step A is taken, cooling after boiling boiling is added, filtering is placed in container, is added into container
White wine and honey, then will be cultivated in the initial bacterium implantation container of Pu'er cooked tea obtained in step A, until the liquid surface in container
The mycoderma for generating thin film shape extracts the mycoderma to get Pu'er cooked tea zymophyte is arrived；
C, the Pu'er cooked tea in step A is taken, first as baking 3~7 days in curing range and stoving temperature is gradually mentioned from 25 DEG C
Rise to 60 DEG C, then bake 4~8 days and stoving temperature from 60 DEG C is gradually promoted to 80 DEG C, then bake 4~8 days and stoving temperature from
80 DEG C are gradually promoted to 95 DEG C, finally bake 2~6 days and stoving temperature from 60 DEG C and are gradually decrease to 35 DEG C, last static cooling
To room temperature, the Pu'er cooked tea for baking removal of impurities is obtained；
D, the Pu'er cooked tea by the baking removal of impurities that step C is obtained is fitted into progress urn alcoholization in mellowing equipment, after being refined
Pu'er cooked tea；
E, the Pu'er cooked tea after refining obtained in step D is placed in heating container, the water for covering tealeaves is added, is heated to perseverance
It impregnates, then boils after temperature, Pu'er tea juice is then obtained after filtering and removing slag, rock sugar is finally added into Pu'er tea juice and stirs
Dissolution is obtained containing sugared Pu'er tea juice；
F, Pu'er cooked tea zymophyte obtained in acetic acid bacteria and step B is added to obtained in step E together containing sugared Pu'er tea
It in juice, is successively filtered, sterilizes after sealing and fermenting, finally obtain Pu'er cooked tea zymotic fluid；
G, Pu'er tea bacterium Ni health 1 described in claim 1 is added in the juice of the Pu'er tea containing sugar obtained in step E, into
After row is sealed by fermentation, successively it is filtered, sterilizes, finally obtain Pu'er raw tea original zymotic fluid；
H, the Pu'er raw tea original zymotic fluid in the Pu'er cooked tea zymotic fluid and step G in step F is taken in proportion, then uniformly mixing, most
After carry out after-ripening；
I, the obtained solution of step H is filtered, white granulated sugar is added and honey is deployed, is filtered after allotment, gained
Filtrate progress is filling, obtains Pu'er tea ferment.
3. the Pu'er tea ferment according to claim 2 prepared using the bacterial strain described in claim 1 from Pu'er tea
Element, which is characterized in that in step, Pu'er gross tea is sundrying Pu'er gross tea, the weight of described sundrying Pu'er gross tea and water
Than for 10:(3~5)；
The pile-fermentation time is 30~60 days, during the fermentation, is not surpassed by the temperature that intermittent turning controls tea heap
65 DEG C are crossed, and with the increase of turning number, the heap height of tea heap is gradually decreased, after extracting the white fungus block, by the institute of acquirement
State white fungus block refrigeration.
4. the Pu'er tea ferment according to claim 2 prepared using the bacterial strain described in claim 1 from Pu'er tea
Element, which is characterized in that in stepb, the weight ratio of the Pu'er cooked tea and water is (6~18): (2000~6000), and water is added
Boiling time is 25~40 minutes, is cooled to 30~50 DEG C；
The weight ratio of the initial bacterium of Pu'er cooked tea in the container in filtered Pu'er cooked tea, white wine, honey and step A is
(600~1000): (8~12): (16~24): (10~20), the white wine are 52 °, and the initial bacterium implantation of Pu'er cooked tea is held
Middle incubation time is 10~20 days in device, when by cultivating in the initial bacterium implantation container of Pu'er cooked tea obtained in step A, using saturating
Gas cloth or air-permeable paper seal vessel port, and container is placed in cool environment, and guarantee that environment temperature at 15~30 DEG C, extracts institute
After stating mycoderma, the Pu'er cooked tea zymophyte of acquirement is refrigerated.
5. the Pu'er tea ferment according to claim 2 prepared using the bacterial strain described in claim 1 from Pu'er tea
Element, which is characterized in that in step D, the mellowing equipment is native terrine, and the time of the urn system alcoholization is 60~90 days, urn
When system alcoholization, native terrine tank mouth is sealed with breathable cloth or air-permeable paper, is placed in dry and ventilated room.
6. the Pu'er tea ferment according to claim 2 prepared using the bacterial strain described in claim 1 from Pu'er tea
Element, which is characterized in that in step E, constant temperature impregnates 8~12 minutes after being heated to 50~80 DEG C；Pu'er after the alcoholization is ripe
The weight ratio of tea and water is 1:(50~90)；During boiling, first it is boiled by fire 30~50 minutes with 500~800 DEG C, so
It is boiled with soft fire 60~90 minutes with 200~300 DEG C afterwards；The weight ratio of rock sugar and Pu'er tea juice is (6~18): 1000.
7. the Pu'er tea ferment according to claim 2 prepared using the bacterial strain described in claim 1 from Pu'er tea
Element, which is characterized in that in step F, the acetic acid bacteria, Pu'er cooked tea zymophyte and the weight ratio containing sugared Pu'er tea juice are (1
~2): (8~16): 2000, it is heated to 50~80 DEG C of constant temperature and impregnates 8~12 minutes, then boil 90~140 minutes, 25~28
It is sealed by fermentation 20~40 days under conditions of DEG C, sterilising conditions are 92~95 DEG C and sterilize 3~5 seconds.
8. the Pu'er tea ferment according to claim 2 prepared using the bacterial strain described in claim 1 from Pu'er tea
Element, which is characterized in that in step G, the Pu'er tea bacterium Ni health of addition 1 and the weight ratio containing sugared Pu'er tea juice for for (2~
5): 2000, sterilising conditions are 92~95 DEG C and sterilize 3~5 seconds, and fermentation condition is that room temperature is sealed by fermentation in terrine.
9. the Pu'er tea ferment according to claim 2 prepared using the bacterial strain described in claim 1 from Pu'er tea
Element, which is characterized in that in step H, take Pu'er cooked tea zymotic fluid and Pu'er raw tea enzyme stoste by the weight ratio of 2:1, after-ripening is 28
It is carried out at~32 DEG C, ripening time is 30~40 days.
10. the Pu'er tea ferment according to claim 2 prepared using the bacterial strain described in claim 1 from Pu'er tea
Element, which is characterized in that in step I, be added according to 4~8% weight ratio of the filtrate of the solution after the completion of after-ripening in step H white
Honey is added according to 0.8~1.2% weight ratio of the filtrate of solution after after-ripening in step H in granulated sugar, and filling environment is sterile
Environment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811556563.3A CN109567164A (en) | 2018-12-19 | 2018-12-19 | It is a kind of from the bacterial strain of Pu'er tea and its Pu'er tea ferment of preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811556563.3A CN109567164A (en) | 2018-12-19 | 2018-12-19 | It is a kind of from the bacterial strain of Pu'er tea and its Pu'er tea ferment of preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109567164A true CN109567164A (en) | 2019-04-05 |
Family
ID=65930074
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811556563.3A Pending CN109567164A (en) | 2018-12-19 | 2018-12-19 | It is a kind of from the bacterial strain of Pu'er tea and its Pu'er tea ferment of preparation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109567164A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113768060A (en) * | 2021-09-03 | 2021-12-10 | 西双版纳粘巴欢农业科技开发有限公司 | Fructus phyllanthi fruit juice beverage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851301A (en) * | 2016-05-19 | 2016-08-17 | 玉溪市康提商贸有限公司 | Fermenting and processing process of Pu'er tea vinegar drink |
| CN108998393A (en) * | 2018-07-13 | 2018-12-14 | 云南中茶茶业有限公司 | One bacillus subtilis and its preparation have the Pu'er tea method for adjusting function of intestinal canal |
-
2018
- 2018-12-19 CN CN201811556563.3A patent/CN109567164A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851301A (en) * | 2016-05-19 | 2016-08-17 | 玉溪市康提商贸有限公司 | Fermenting and processing process of Pu'er tea vinegar drink |
| CN108998393A (en) * | 2018-07-13 | 2018-12-14 | 云南中茶茶业有限公司 | One bacillus subtilis and its preparation have the Pu'er tea method for adjusting function of intestinal canal |
Non-Patent Citations (4)
| Title |
|---|
| 姚静等: "普洱茶渥堆发酵过程中细菌种群的分离与分子鉴定", 《安徽农业科学》 * |
| 张欣等: "基于高通量测序和可培养方法的勐海发酵普洱茶细菌多样性分析", 《食品与发酵工业》 * |
| 葛慈斌等: "不同年份陈年普洱茶中芽胞杆菌的多样性", 《农业生物技术学报》 * |
| 郝彬秀等: "普洱熟茶的发酵微生物研究进展", 《食品研究与开发》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113768060A (en) * | 2021-09-03 | 2021-12-10 | 西双版纳粘巴欢农业科技开发有限公司 | Fructus phyllanthi fruit juice beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102352299B (en) | Jewel orchid fruit vinegar and jewel orchid fruit vinegar beverage | |
| CN102676333B (en) | Fruit wine production process of citrus fruit | |
| CN104928099B (en) | The preparation method of bread Lattice Topology | |
| CN110283749A (en) | One plant of lactobacillus plantarum P-01 separated and its application | |
| CN103283882A (en) | Solid fermentation process of golden flower black tea | |
| CN102018261A (en) | Astragalus probiotics fermented cold tea beverage and preparation method thereof | |
| CN102578528B (en) | Health care fermented black beans containing Chinese herbal medicine and production process thereof | |
| CN102578270B (en) | Health care preserved beancurd containing Chinese herbal medicine formula and production process thereof | |
| CN102599258B (en) | Health-care fermented bean curd containing Chinese herbal medicine formula and production process thereof | |
| CN109567164A (en) | It is a kind of from the bacterial strain of Pu'er tea and its Pu'er tea ferment of preparation | |
| CN104962449A (en) | Preparation method for papaya fruit vinegar and application thereof | |
| CN102578494B (en) | Healthy salted black soya bean containing Chinese herbal medicine formula and production process thereof | |
| CN105851301A (en) | Fermenting and processing process of Pu'er tea vinegar drink | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| KR101142318B1 (en) | Method for producing Shitake mushroom alcoholic drink using rice cultured with Shitake mushroom | |
| CN102578487B (en) | Health care salt black beans containing Chinese herbal medicine formula and production process thereof | |
| CN102578262B (en) | Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd | |
| CN102578495B (en) | Chinese herbal medicinal formula-containing health black soybean salt black soybean and production technology thereof | |
| CN102578488B (en) | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce | |
| CN102578491B (en) | Health-care fermented black bean containing Chinese herbal formulations and production process thereof | |
| CN102578264B (en) | Health care preserved beancurd containing Chinese herbal medicine formula and production process thereof | |
| CN102578539B (en) | Health care salt black beans containing Chinese herbal medicine formula and production process thereof | |
| CN107245412A (en) | A kind of litchi spirit and preparation method thereof | |
| CN107296122A (en) | High formula of plant fermentation beverage of a kind of nutrient composition content and preparation method thereof | |
| CN102578538B (en) | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190405 |
|
| RJ01 | Rejection of invention patent application after publication |