紧压银杏茶工艺优化研究  

Studies on Process Optimization of Compressed Ginkgo Biloba Tea

作　　者：秦俊哲[1] 殷红[1] 李银亮[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：《食品工业》2014年第7期46-49,共4页The Food Industry

基　　金：陕西省西安市陕西科技大学生命科学与工程学院;710021;陕西省重大科技创新专项项目(2010ZKC11-05)

摘　　要：通过人工接种冠突散囊菌发酵银杏叶制作紧压银杏茶。单因子试验和正交设计试验结果表明,优化发酵条件为含水量35%、兑配比例为7︰3、渥堆温度50℃、渥堆时间4 h,此时金花茂盛,颗粒饱满,汤色橙黄明亮,滋味醇和,有金花香气,气味浓郁,银杏酸含量为0.41%,银杏总黄酮含量为18.93 mg/g,有害成分银杏酸含量较低,银杏总黄酮的含量较高,保存了银杏茶中的有效活性成分,取得了脱苦去涩的口感。Artificial inoculation Eurotium cris-tatum was fermented to produce compressed ginkgo biloba tea. The results of monofactorial experiments and orthogonal test indicated that femaentation condition were optimized as following： moisture content was 35%, distribution ratio was 7 ： 3, fermentation temperature was 50℃, fermentation time was 4 h. After the optimization, Jinhua lush plump soup was yellow and bright with alcohol taste. Ginkgo acid content was 0.41%, flavonoids content was 18.93 mg/ g, harmful ingredients ginkgo acid content was low, levels flavonoids was high and the ginkgo tea effective active ingredients was saved, making debittering taste.

关 键 词：人工接种发酵 冠突散囊菌 工艺优化 银杏紧压茶 

分 类 号：TS272[农业科学—茶叶生产加工]