普洱茶固态发酵过程中环境因子变化的研究

Research on the Variation environmental Factors During Solid Fermentation of Pu-erh Tea

通过对云南大叶种晒青毛茶接种发酵有益菌种(绿色木霉Trichoderma viride Pers.exFr.、黑曲霉Aspergillus niger van Tieghem、少根根霉Rhizopus arrhizus Fischer、酿酒酵母Saccharomyces cerevisiae)进行固态发酵,并对固态发酵过程中的发酵因子进行跟踪调查;利用多元线性回归分析建立普洱熟茶品质与发酵因子的回归模型,探明发酵因子对普洱熟茶品质形成的影响,为人工接种优势有益菌种加工特色风味普洱熟茶的新工艺提供技术参数。

Through the solid fermentation of sundried Yunnan big leaf tea by inoculating of beneficial fungi,Trichoderma viride Pers.Ex Fr.,Aspergillus niger van Tieghem,Rhizopus arrhizus Fischer,and Saccharomyces cerevisiae,and trace the variation of environmental factors and set up regression model of quality and fermentation factors,the technological indexes were formulated for processing of quality ripe pu-erh tea.