夏秋茶发花工艺及发花过程中主要物质成分变化  

The Fungus Grow Processing of Summer-Autumn Tea and the Changes of Main Components during the Fungus Growing

作　　者：陈琳琳[1,2] 邱树毅 罗小叶[1,2] 王晓丹 

机构地区：[1]贵州大学贵州省发酵工程与生物制药重点实验室,贵阳550025 [2]贵州大学酿酒与食品工程学院,贵阳550025 [3]贵州大学生命科学学院,贵阳550025

出　　处：《食品工业》2017年第9期71-75,共5页The Food Industry

基　　金：基金项目:贵州省普通高等学校固态发酵与白酒酿造创新人才团队(黔教合人才团队字[2015]52Y)

摘　　要：为了改善夏秋茶品质,利用冠突散囊菌进行发花,并研究发酵过程中茶叶主要物质成分变化。确定发酵茶工艺为汽蒸时间10 min,水添加量20%,渥堆温度60℃,渥堆时间1.5 h,接种量2%。成品茶茶汤橙黄尚亮,菌香浓郁,冠突散囊菌可达4×106 CFU·g^(-1)以上。经发酵,茶叶中的茶多酚,氨基酸,可溶性糖,总黄酮分别降低了3.14%,0.66%,1.64%和0.85%;儿茶素组分中,儿茶素(C),表儿茶素没食子酸酯(ECG),表没食子儿茶素没食子酸酯(EGCG)分别下降33.07%,74.31%和71.50%,表儿茶素(EC),表没食子儿茶素(EGC)分别上升42.02%,4.12%;咖啡碱(CAF)上升5.53%。The changes of main components of tea during termentatlon were studaed through the tungus growing ot Eurottum cristatus in order to improve quality of the summer-autumn tea. The steaming time, the amount of water added, heating stacking temperature, heating stacking time, inoculation tea fermentation process was determined respectively were 10min, 20%, 60℃, 1.5 h, 2%. The liquid of finished tea was orange and bright, the taste of the bacteria smelled well, the amount of Eurotium cristatus was over 4×10^6 CFU·g^-1. The tea polyphenols, amino acids, soluble sugar, total flavonoids of tea reduced respectively after fermentation were 3.14%, 0.66%, 1.64% and 0.85%. catechin （C）, epicatechin gallate （ECG）, epigallocatechin gallate （EGCG） of tea reduced respectively 33.07%, 74.31% and 71.50%. epicatechin （EC）, epigallocatechin （EGC） and caffeine （CAF） of tea increased respectively were 42.02%, 4.12% and 5.53%.

关 键 词：茶 冠突散囊菌 茶多酚 总黄酮 儿茶素 

分 类 号：TS272.4[农业科学—茶叶生产加工]