蒲公英发酵茶工艺研究  

Study on the Technology of Dandelion Fermented Tea

作　　者：丁磊 李鑫洋 刘佳鑫 王英臣 DING Lei;LI Xin-yang;LIU Jia-xin;WANG Ying-chen(School ofFood Engineering,Jilin Agriculture Science and Technology College,Jilin 132101,Jilin,China;Jilin Province Brewing Technology Science and Technology Innovation Center,Jilin 132101,Jilin,China)

机构地区：[1]吉林农业科技学院食品工程学院,吉林吉林132101 [2]吉林省酿造技术科技创新中心,吉林吉林132101

出　　处：《食品研究与开发》2020年第15期75-79,共5页Food Research and Development

基　　金：全国大学生科技创新项目(201811439039)。

摘　　要：以蒲公英叶茶为原料,以冠突散囊菌为发酵菌株进行发酵.以发酵茶的多酚含量、冠突散囊菌的孢子数和感官评定为指标进行单因素试验,在此基础上以感官评定为指标进行正交试验.通过单因素试验和正交试验研究,确定蒲公英发酵茶的最佳工艺条件.结果表明:蒲公英叶茶茶坯含水量35%,菌种添加量为0.08 mL/g(干茶),发酵时间为8d时蒲公英发酵茶香气协调,茶汤呈橙黄色,清亮透明,口感醇厚、柔顺.Eurotium cristatum was used as the starter culture to ferment the dandelion tea.With polyphenols,spore amount and sensory evaluation for evaluation index,a single factor experiment and orthogonal experiment were carrid out to determine the optimum process of the fermented tea.The results showed that moisture content of dandelion tea was 35%,inoculum amount was 0.08 mL/g(dry tea)and fermentation time was 8 days.In this condition,the dandelion fermented tea had orange color,harmonious aroma and delicate taste.

关 键 词：蒲公英 冠突散囊菌 发酵茶 工艺研究 多酚 

分 类 号：TS272.5[农业科学—茶叶生产加工]