杂色曲霉固态发酵晒青毛茶工艺优化研究  

Study on the Optimization of Solid Fermentation Process of Aspergillus versicolor to Sun-dried Green Tea

作　　者：王如良 王鸿悦 徐从华 马挺军[1] WANG Ruliang;WANG Hongyue;XU Conghua;MATingjun(College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China;China Agricultural University,Beijing 100083,China)

机构地区：[1]北京农学院食品科学与工程学院,北京102206 [2]中国农业大学,北京100083

出　　处：《中国茶叶》2024年第7期41-48,共8页China Tea

基　　金：北京现代农业产业体系(BAIC09-2023)。

摘　　要：以晒青毛茶为原料,利用杂色曲霉进行固态发酵。通过单因素试验及响应面试验,以发酵茶叶感官评分及茶多酚含量为考察指标,对菌种添加量、外加水量、发酵时间、发酵温度4个因素进行黑茶发酵工艺条件优化研究。结果表明,当菌种添加量为14.5%、外加水量为25%、发酵温度为32℃、发酵时间为10 d,发酵得到的茶叶感官评分为(91.00±2.29)分,茶多酚含量为(17.84±0.28)%。此工艺条件下制得的黑茶外形匀整、汤色红浓明亮、香气纯正、滋味醇厚,且茶多酚含量高。In this study,Aspergillus versicolor was used as raw material for solid fermentation.Through the design of univariate experiment and response surface experiment,the sensory score of fermented tea and the content of tea polyphenols were taken as the investigation index,and the fermentation process conditions of black tea were studied by four factors:bacterial addition amount,added water volume,fermentation time and fermentation temperature.The results show that when the bacterial addition amount was 14.5%,the added water was 25%,the fermentation temperature was 32°C,and the fermentation time was 10 days,the sensory score of tea was 91.00±2.29,and the content of tea polyphenols was(17.84±0.28)%.Under these processing conditions,the black tea had a uniform shape,red and bright soup color,pure aroma,mellow taste and high tea polyphenol content.

关 键 词：杂色曲霉 发酵工艺 茶多酚 感官评分 响应面 

分 类 号：TS272.5[农业科学—茶叶生产加工]