摘要
利用冠突散囊菌(Eurotium cristatum)对低档绿茶茶汤进行发酵,对发酵液的相关品质进行了研究。结果表明,第4天发酵液综合感官评分最高,与色差计对汤色检测的结果一致;发酵过程中茶多酚及儿茶素、氨基酸的含量逐渐降低,咖啡碱含量较稳定;发酵液酚氨比较原材料茶汤有一定幅度的降低,茶汤品质得到较好的改善;发酵过程中菌丝体对茶多酚存在一定量的吸收。
The low-grade green tea liquid was fermented with inoculation of Eurotium cristatum,and the broth-related quality after fermentation was studied in this paper.The results indicated that： at the fourth day after the fermentation,the composite grade of tea liquid was the best;the results of the color difference were in line with sensory tests.The contents of polyphenols,catechin monomer,and amino acid decreased gradually,while the caffeine was relatively stable in the fermenting process;phenol ammonia ratio decreased in a certain extent compared to the raw material.The quality of tea presented a better improvement;polyphenols was absorbed by hyphae in vivo in a certain amount.
出处
《安徽农业大学学报》
CAS
CSCD
北大核心
2010年第3期478-482,共5页
Journal of Anhui Agricultural University
基金
安徽省高等学校"十五"优秀人才计划项目(教秘人[2005]79号)资助
关键词
冠突散囊菌
感官审评
色差
生化成分
菌丝体
Eurotium cristatum
sensory evaluation
chromaticity
biochemical composition
micellium
