信阳红茶发酵工艺研究  

Fermentation technology of Xinyang black tea

作　　者：韩艳霞[1] 张镭[1] 师兆忠[1] 冯清真[1] 

机构地区：[1]开封大学化学工程学院,河南开封475004

出　　处：《中国酿造》2013年第7期141-143,共3页China Brewing

基　　金：河南省教育厅自然科学基金(2011C550005)

摘　　要：以信阳毛尖为原料,采用加入优势菌群的微生物渥堆发酵。初步研究了信阳红茶发酵的基本条件,并对其发酵工艺进行了优化。以温度、时间、水分、菌种用量4个因素设计正交试验,最终以感官评价和茶多酚含量的变化来判断茶叶发酵的好坏。结果表明,茶叶在温度50℃,水分40%,菌种用量15mL/500g干茶叶,发酵时间18d时效果较好。Pile-fermentation by increasing the beneficial microbes to deal with the Xinyang Maojian black tea was studied and optimized in this paper. Taking temperature, time, moisture and germ-dosage as the four factors, the orthogonal experiment was designed. The quality of Xinyang black tea is then tested by sensory evaluation and the changes of tea polyphenol. It is shown thr-ough the results that the aroma and taste of Xinyang black tea is best formed when the temperature 50℃, moisture 40%, germ-dosage 15ml/500g dried tea and fermentation time 18d.

关 键 词：信阳红茶 优势菌种 发酵 

分 类 号：S571[农业科学—作物学]