食品工业科技2013，Vol.34Issue(16)：169-173,5.
自动发酵罐与传统发酵普洱茶品质比较研究
Comparative analysis on the quality of Pu-erh tea fermenting with automatic fermentation tank and traditional method
摘要
Abstract
Taken Yunnan sun-dried green tea as raw material,the quality difference of pu-erh tea fermenting by using the automatic fermentation tank(patent number:200920111698.9) and traditional method was analyzed.Through the chemical components and sensory evaluation,results showed that the quality of samples processing by two methods has no significant difference (p=0.9484).Contents of flavone,caffeine,tea polyphenols,amino acid and theabromine of samples fermenting by automatic fermentation tank were higher than those of fermenting by traditional method.The aroma and taste of pu-erh tea was best formed fermentation 24 days by using automatic fermentation tank,while it needed 56 days by traditional method.It provided the experimental data for application of automatic fermentation tank.关键词
普洱茶/自动发酵罐/发酵/工艺/品质Key words
pu-erh tea/automatic fermentation tank/fermentation /technology /quality分类
轻工纺织引用本文复制引用
李亚莉,朱广鑫,周红杰,黄云战,赵永洁,郝强..自动发酵罐与传统发酵普洱茶品质比较研究[J].食品工业科技,2013,34(16):169-173,5.基金项目
国家自然科学基金项目(31260197) （31260197）
云南省自然科学重点基金项目(2009CC005) （2009CC005）
国家科技支撑计划项目课题(2007BAD58B02) （2007BAD58B02）
云南省科技厅富民强县计划项目(2011EB117). （2011EB117）
