人工接种发酵银杏砖茶的研究  

Eurotium cristatum-fermented ginkgo biloba brick tea artificially

作　　者：任金玫 秦俊哲[1] 邹力 

机构地区：[1]陕西科技大学生命科学与工程学院,西安710021 [2]陕西省产品质量监督检验研究院,西安710048

出　　处：《食品科技》2015年第4期137-140,共4页Food Science and Technology

基　　金：陕西省重大科技创新专项(2010ZKC11-05)

摘　　要：为了探索发酵法制作银杏茯砖茶的工艺以及在发酵过程中银杏茯砖茶主要功效成分的变化,通过单因素和正交试验,人工接种冠突散囊菌纯菌种发酵剂进行银杏茯砖茶发酵试验。结果表明,银杏茯砖茶发酵的最佳条件为:银杏茶与黑毛茶比例8:2,含水量35%、二次气蒸后接种、接种量为0.2%;在最佳工艺条件下,随着发酵天数的变化,银杏茯砖茶中银杏酸含量大幅下降,黄酮含量呈先上升后下降的趋势。In order to explore the fermentation process of ginkgo fu tea and variation of the main efficacy components during processing of fermentation. Eurotium cristatum was artificially inoculated into ginkgo biloba to ferment ginkgo biloba fu tea by using single-factor and orthogonal array design methods. The optimal fermentation process was found as follows： ratio of ginkgo biloba to dark green tea of 1：1, moisture content was 35%, inoculated before pressing, inoculum was 0.2%. Under the optimal fermentation conditions, The contents of ginkgo acids was decreased and ginkgo flavonoids was increased after the first fall during the processing of fermentation.

关 键 词：冠突散囊菌 发酵 银杏茯砖茶 银杏酸 黄酮 

分 类 号：TS272.54[农业科学—茶叶生产加工]