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Mechanism of action
The natural fermentation process of fermented tea is to decompose and transform tea's protein, alkaloids, polyphenols, polysaccharides and other macromolecular substances under the combined action of the tea's endogenous enzymes and microorganisms to produce sweet, fragrant, and alcoholic components. It also reduces or eliminates the process of unpleasant and unpleasant odors and odors.
In the production of tea, due to the high temperature of the curing process, the drying process destroys the endogenous enzyme activity of the tea itself, which fixes and keeps the characteristic substances of the tea from being lost, and the tea is not easy to spoil and deteriorate, while greatly reducing the target fermentation microorganisms. Due to the production of carbon and nitrogen source components for survival, the fermentation process of tea leaves is slow. The production cycle of high-end tea is particularly long. High-quality Pu'er tea often requires five, ten, or twenty years of fermentation, and the storage period illustrates this problem.
The tea fermentation compound enzyme of our company adopts high-tech multi-strain fermentation and multi-enzyme compound bioengineering technology to unify cellulase, hemicellulase, pectinase, protease and other enzymes. It is used in the tea fermentation process to provide more sufficient carbon and nitrogen sources for the fermentation microorganisms, forcing and speeding up the fermentation process to the direction required by the process, so that the tea cakes have high-grade tea characteristics (taste, soup color) and the storage time is shortened at least 2/3.
1. Used in making tea cakes
After the tea leaves are finished and before fermentation, weigh 0.5%-1.5% tea alcohol of the tea to be processed, dissolve it in some purified water with a pH value of 4.5-5.0 adjusted by citric acid or oxalic acid, and spray evenly on the tea with a sprayer The surface is fine. The production process remains unchanged after spraying tea alcohol.
2, used in the fermentation process of tea cakes
For intermediate products during storage and fermentation of pressed cakes, biological enzymes can also be used to speed up the subsequent alcoholization speed. Weigh 0.5%-1.5% of the enzyme in the tea cake to be processed, dissolve it in some clean water with a pH of 4.5-5.0 adjusted by citric acid or oxalic acid, and spray it carefully and evenly on the surface of the tea cake with a sprayer, and wait until the surface of the tea cake is air-dried , Repeated spraying two to three times to make it penetrate into the tea cake as much as possible. The tea cakes after spraying treatment should be air-dried as soon as possible to prevent mildew, and the storage conditions after spraying remain unchanged.
This product is derived from the fermentation metabolites of Aspergillus niger, Penicillium and Bacillus subtilis, which are non-toxic and pathogenic to the human body. It is a food-grade additive. It is harmless to human body and skin. If you accidentally contaminate your skin during use, just rinse with clean water.
1. This product is a dark liquid preparation or powder, stored in a cool and dry place.
2. When the temperature is 25℃, the enzyme activity loss is less than 5% every three months