影响散茶发花主要因素探讨  

Study on Main Factors Affecting Fungus Growing of Loose Tea

作　　者：贾洪信[1,2] 刘素纯[1,3] 黄建安[2] 曹聪[1] 达海滔[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]湖南农业大学茶学教育部重点实验室,湖南长沙410128 [3]食品科学与生物技术湖南省重点实验室,湖南长沙410128

出　　处：《安徽农业科学》2010年第14期7541-7543,共3页Journal of Anhui Agricultural Sciences

基　　金：湖南省重大科技专项(2008FJ1005);湖南省科技厅科技计划项目(2009nk3108)

摘　　要：[目的]改善黑毛茶及醇化后黑毛茶的发花效果。[方法]以黑毛茶或醇化后的黑毛茶为原料,研究其发花过程,并探讨原料含水量、汽蒸时间、接种量、渥堆时间及温度、发花温度及添加剂种类(淀粉、有机盐、蔗糖)对发花效果的影响。[结果]散茶含水量为28%～32%,汽蒸时间为8～10min,接种量为0.5‰～1.0‰,渥堆时间为1.5h,渥堆温度为70℃,发花温度为28℃,添加剂为蔗糖时有利于发花。此条件下可实现散茶早发花,发好花,缩短生产周期,改善发花效果。[结论]该研究优化了散茶发花的工艺条件。[Objective]The study was to improve the fungus growing effect of the black tea and alcoholized black tea. [Methods]The black tea and alcoholized black tea were taken as the raw materials. Their fungus growing process were studied,and the effects of raw material moisture content,steam time,inoculation amount,pile fermentation time and temperature,fungus growing temperature and additives types （starch,organic salt,sucrose） on the fungus growing effect were approached. [Results]It was beneficial to fungus growing when the moisture content of loose tea was 28% -32% ,the stea ming time was 8 -10 min,the inoculation amount was 0. 5 ‰ ～1. 0‰,the pile fermentation time was 1. 5 h,the pile fermentation temperature was 70 ℃ and the fungus growing temperature was 28 ℃ with sucrose as the additive. Under this condition,it could be realized of early fungus growing of loose tea with good quality,shortening the production cycle and improving the fungus growing effect. [Conclusion]This study optimized the fungus growing process of loose tea.

关 键 词：冠突散囊菌 散茶 渥堆 发花 

分 类 号：TS272[农业科学—茶叶生产加工]