茯茶发花工艺影响因素研究进展  

Research Progress on the Influencing Factors of the Fungal Fermentation of Fu Tea

作　　者：丁帅涛 刘凯利 朱晓芳 陈桂梅 胡歆 梁艳 DING Shuai-tao;LIU Kai-li;ZHU Xiao-fang(Xianyang Jingwei Fu Tea Co.,Ltd.,Xianyang,Shaanxi 712044;Engineering Technology Research Center of Fu Tea,National Forestry and Grassland Administration,Xianyang,Shaanxi 712044)

机构地区：[1]咸阳泾渭茯茶有限公司,陕西咸阳712044 [2]国家林业和草原局茯茶工程技术研究中心,陕西咸阳712044

出　　处：《安徽农业科学》2023年第5期12-14,20,共4页Journal of Anhui Agricultural Sciences

基　　金：陕西茶叶走向高端化品牌化发展战略研究(2021KRM129)。

摘　　要：茯茶属于后发酵茶,发花工艺是茯茶制作过程中的独特工序。发花过程中茶叶生化成分在湿热作用、微生物作用和酶促作用下发生剧烈复杂变化,这些生化成分的综合变化和协调为茯茶独特品质风味和保健功效的形成奠定了重要的物质基础。对影响茯茶发花的内部和外部环境因素进行了综述,并对发花工艺的研究趋势进行了展望,以期为实际生产中合理调控茯茶发花提供探索方向和参考依据。Fu tea is one kind of peculiar post-fermented tea in China,and the fungal fermentation is the unique process of Fu tea manufacturing.During the process of fungal fermentation,the biochemical components of Fu tea has drastic and complex changes within the action of damp-heat,microbiological and enzyme,the comprehensive changing and coordination of the biochemical components lays an important material foundation for the formation of unique quality flavor and health benefits of Fu tea.In order to provide the exploration direction and reference for the rational control of the fungal fermentation of Fu tea in actual production,the internal and external environment factors effecting the fungal fermentation of Fu tea is mainly reviewed in this article,and the research trend technology of the fungal fermentation of Fu tea is prospected.

关 键 词：茯茶 发花工艺 冠突散囊菌 生化成分 影响因素 

分 类 号：TS272[农业科学—茶叶生产加工]