桑黄液体发酵茶饮料工艺研究  

Study on the process of Phellinus igniarius tea beverage with submerged fermentation

作　　者：邵伟[1] 陈良辉[1] 熊泽[1] 唐明[1] 陈菽[1] SHAO Wei CHEN Lianghui XIONG Ze TANG Ming CHEN Shu(Tea Research Center of Three Gorges University, College of Biological and Pharmaceutical, Three Gorges University,Yichang 443001, China)

机构地区：[1]三峡大学生物与制药学院三峡大学茶叶研究中心,湖北宜昌443001

出　　处：《中国酿造》2016年第12期184-187,共4页China Brewing

基　　金：三峡大学茶叶研究中心开放基金项目(2015CY9)

摘　　要：以茶汁为培养基,菌丝多糖含量为评价指标,在单因素实验的基础上,利用响应面法优化桑黄液体发酵茶饮料工艺条件,得到桑黄液体发酵茶饮料的最佳工艺条件为:菌丝接种量为8%,茶水比4.15∶1(g∶L)、初始pH 5.8、培养温度24℃、摇瓶转速173 r/min。在此条件下,菌丝多糖含量可达到0.064 g/100 mL。Using tea extraction as medium, mycelia polysaccharide contents as evaluation index, on the basis of single factor experiments, the process conditions of Phellinus igniarius tea beverage with submerged fermentation were optimized by response surface methodology. The optimum process conditions were mycelium inoculum 8%, tea-water ratio 4.15∶1（g∶L）, initial pH 5.8, culture temperature 24 ℃, and shake flask speed 173 r/min. Under these conditions, the mycelia polysaccharide content was up to 0.064 g/100 ml.

关 键 词：桑黄 液体发酵 茶饮料 工艺优化 

分 类 号：TS272[农业科学—茶叶生产加工]