不同菌种人工接种渥堆发酵金花藏茶品质比较  

Comparison on quality of golden flower Tibetan tea with different fungal by artificial inoculated pile fermentation

作　　者：徐文萍 王丹 余鳗游 施刘刚 刘刚 夏陈[2] XU Wen-ping;WANG Dan;YU Man-you;SHI Liu-gang;LIU Gang;XIA Chen(School of Life Sciences,Sichuan Normal University,Chengdu 610101,Sichuan,China;Institute of Agricultural Products Processing,Sichuan Academy of Agricultural Sciences,Chengdu 610066,Sichuan,China;Yazhou Hengtai Tea Industry Co.,Ltd.,Ya’an 625100,Sichuan,China)

机构地区：[1]四川师范大学生命科学学院,四川成都610101 [2]四川省农业科学院农产品加工研究所,四川成都610066 [3]雅安市雅州恒泰茶业有限公司,四川雅安625100

出　　处：《粮食与油脂》2025年第3期102-108,共7页Cereals & Oils

基　　金：四川省科技计划资助重点研发项目(2023YFN0012);四川省农业科学院1+9科技攻关项目(1+9KJGG007);四川省科技计划资助重点研发项目(2019YFN0178)。

摘　　要：选取冠突曲霉、泡盛曲霉、米曲霉作为发酵菌种,对金花藏茶进行人工接种渥堆发酵,并对其品质进行比较分析。结果表明:冠突曲霉发酵茶在发酵21 d时的感官总分、儿茶素单体含量及茶褐素含量优于其他菌种;泡盛曲霉发酵表现出对茶叶的高效利用,但在增强茶叶的功能性成分和抗氧化能力方面表现不佳;米曲霉发酵的茶叶在感官品质方面评分较低,但其抗氧化能力强。综合比较,冠突曲霉发酵金花藏茶品质最佳。Using Aspergillus cristatus,Aspergillus awamori and Aspergillus oryzae as fermentation strains,artificial inoculation pile fermentation for golden flower Tibetan tea was carried out,and its quality was analyzed.The results showed that total the sensory score,catechin monomer content,and theabrownin content of tea fermented by Aspergillus cristatus were better than those of other strains at 21 d.The fermentation of Aspergillus awamori exhibited high efficiency in the utilization of tea,but it showed poor performance in enhancing the functional components and antioxidant capacity of tea.The tea fermented by Aspergillus oryzae had lower scores in sensory quality,but its antioxidant capacity was strong.Comprehensive comparison showed that the quality of golden flower Tibetan tea fermented by Aspergillus cristatus was the best.

关 键 词：金花藏茶 人工接种渥堆发酵 冠突曲霉 发酵工艺 

分 类 号：TS272.54[农业科学—茶叶生产加工]