摘要
普洱茶品质的形成是微生物(优势菌种黑曲霉)和酶系综合协调作用的结果,从普洱茶的化学成分、品质特征、渥堆发酵、功效、食品安全等方面作了分析,探明黑曲霉在普洱茶品质形成中具有重要作用。
The mechanism about the forming of the quality of puer tea lies in the result of comprehensive and coordinate acting between the microorganism （Aspergillus niger in the ascendant） and the enzyme system. This article has probed primary that Aspergillus niger played an important role to the forming of the quality of puer tea from chemical ingredient, quality characters, pile fermentation, effects, food safety and so forth.
出处
《食品研究与开发》
CAS
北大核心
2008年第5期159-162,共4页
Food Research and Development
基金
云南省自然科学基金重点项目(2003C0007Z)
关键词
黑曲霉
普洱茶
渥堆发酵
品质特征
功效
安全性
A spergillus niger
puer tea
pile fermentation
quality characters
effect
food safety
