散茶人工发花工艺研究  

Process Optimization of Loose Tea Artificial Inoculation Fermentation

作　　者：秦俊哲[1] 张锐[1] 刘凯丽[1] 

机构地区：[1]陕西科技大学食品与生物工程学院,西安710021

出　　处：《食品工业》2016年第2期96-98,共3页The Food Industry

摘　　要：试验通过人工接种冠突散囊菌发酵黑毛茶制作散茯茶,并优化了散茶发花的工艺条件。经过单因素试验及正交试验设计结果表明,其适宜发酵条件为含水量40%、渥堆时间4 h、渥堆温度50℃以及接种量0.12%,经过上述优化后,金花茂盛,颗粒饱满,汤色橙黄明亮,滋味醇和,金花香气浓郁。茶叶水分含量为8.3%,水浸出物为38.5%。Artificial inoculation Eurotium cristatum was fermented to produce compressed loose tea and optimized growing process of loose tea. The results of monofactorial experiments and orthogonal test indicated that fermentation condition was optimized that moisture content was 40%, fermentation time was 4 h, fermentation temperature was 50 ℃, inoculums was 0.12%. After the optimization, Jinhua was lush and plump, soup was yellow and bright, and taste good. The tea-determination of moisture content was 8.3%, and tea-determination of water extract was 38.5%.

关 键 词：人工接种发酵 冠突散囊菌 正交试验 

分 类 号：TS272.4[农业科学—茶叶生产加工]