中国茶叶2024，Vol.46Issue(7)：41-48,8.
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
摘要
Abstract
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 ℃,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Key words
Aspergillus versicolor/fermentation process/tea polyphenols/sensory score/response surface分类
轻工纺织引用本文复制引用
王如良,王鸿悦,徐从华,马挺军..杂色曲霉固态发酵晒青毛茶工艺优化研究[J].中国茶叶,2024,46(7):41-48,8.基金项目
北京现代农业产业体系(BAIC09-2023) （BAIC09-2023）
