食品工业科技2012，Vol.33Issue(17)：93-97,5.
不同潮水量下普洱茶渥堆过程中微生物及酶活变化研究
Study on change of microbes and enzyme activities of Pu-erh tea during pile-fermentation process with various water contents
胡捷 1刘通讯1
作者信息
- 1. 华南理工大学轻工与食品学院,广东广州510640
- 折叠
摘要
Abstract
The change of microbes and enzyme activities was investigated during different stages of pile-fermentation process of Pu-erh tea with various water contents （30%, 35% ,40% ,45% ）in laboratory-scale. During pile-fermentation process, mould was dominant strain growth in large number at the beginning ,then yeast and bacteria increased later while pile temperature went down.PPO of 35% group had significantly higher enzyme activity than others,and pile temperature had little effect on PPO.There was no POD secreted by microorganisms during pile-fermentation process.Protease of 45% group in later phase of fermentation had lower enzyme activity than raw material, and was significantly lower than other groups. It indicated that protease could be inhibited by high water content and low temperature.Amylase activity was significantly enhanced with water content increased, but there was no significant difference between 40% and 45% groups.Pectinase and cellulase of 40% ,45% group had higher enzyme activity than 30%, 35% group. Therefore, proper water content will be benefit to the improvement of quality and functions of Pu-erh tea.关键词
普洱茶/渥堆/潮水量/微生物/酶活Key words
Pu-erh tea/pile-fermentation/water content/microbe/enzyme activity分类
轻工纺织引用本文复制引用
胡捷,刘通讯..不同潮水量下普洱茶渥堆过程中微生物及酶活变化研究[J].食品工业科技,2012,33(17):93-97,5.
