摘要
以云南大叶种晒青毛茶为原料,利用自身菌体,通过单因素和正交实验考察了培菌温度、发酵温度、摇床转速、装液量和固液比等对普洱茶液态发酵液中主要成分的影响。研究表明:各因素对普洱茶液态发酵液中茶褐素含量的影响由大到小的顺序为固液比、摇床转速、发酵温度、培菌温度、装液量;最佳工艺参数:培菌温度30℃、发酵温度50℃、摇床转速120r/min、装液量50mL、固液比3∶80。在此条件下,发酵液中可溶性固形物含量26.62%,茶褐素含量29.20%,茶多酚含量23.48%。
In order to study the liquid natural fermentation of Pu＇er tea,the effects of reference factors including cultivation temperature,fermentation temperature,rotation speed,liquid medium volume and ratio of solid to liquid on the main components content of fermentation liquor were taken by means of single-factor and orthogonal experiment with its own strains. And raw material was the sun dried green tea of Yunnan da ye species. Results had demonstrated that the importance of various factors were arranged in following order： solid to liquid ratio〉 rotation speed〉 fermentation temperature〉 cultivation temperature〉 liquid medium volume. The optimum factors were as follows：cultivation temperature 30~C ,the fermentation temperature 50℃ ,the rotation speed 120r/min,bottling measures 50mL,solid to liquid ratio 3：80. Under the above mentioned conditions,the soluble solid shape of fermentation liquor was 26.62% ,the theabrownin 29.20% ,the tea polyphenol 23.48%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第11期243-246,共4页
Science and Technology of Food Industry
关键词
普洱茶
液态自然发酵
可溶性固形物
茶褐素
茶多酚
Pu＇ er tea
liquid natural fermentation
soluble solid shape
teabrown
tea polyphenol
作者简介
徐瑞雪（1985-），女，硕士，研究方向：现代酿造技术。
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