银杏茶人工接种发酵工艺优化研究  

Process optimization of Ginkgo biloba tea artificial inoculation fermentation

作　　者：秦俊哲[1] 任金玫 李银亮[1] 殷红[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,西安710021

出　　处：《食品科技》2014年第6期114-118,共5页Food Science and Technology

基　　金：陕西省重大科技创新专项(2010ZKC11-05)

摘　　要：通过人工接种冠突散囊菌发酵银杏叶制作银杏茶。单因素试验和正交设计试验结果表明,优化发酵条件为接种量1 mL、含水量40%、渥堆温度50℃、渥堆时间4 h。经上述优化后,金花发花茂盛,颗粒饱满,汤色橙黄明亮,滋味醇和,有金花香气,银杏酸脱除率达55.63%,银杏总黄酮增加了24.46%,银杏萜类内酯减少了2.14%,保存了银杏茶中的有效活性成分,又降低了银杏酸,达到了脱苦去涩的口感。Through artificial inoculation Eurotium cristatum be fermented for producing Ginkgo biloba tea. The results of monofactorial experiments and orthogonal test indicated that fermentation condition were optimized was inoculum was 1 mL, moisture content was 40%, fermentation temperature was 50℃, fermentation time was 4 h. After the optimization, Jinhua lush, plump, soup was yellow and bright, taste of alcohol, ginkgo acid removal rate reached 55.63%, Ginkgo biloba flavonoids had an increase of 24.46%, terpene lactones was reduced by 2.14%, saved the effective active ingredient, but also reduced the ginkgolic acid.

关 键 词：人工接种发酵 冠突散囊菌 工艺优化 银杏茶 

分 类 号：TS272.55[农业科学—茶叶生产加工]