银杏茶人工接种发酵工艺优化研究

Process optimization of Ginkgo biloba tea artificial inoculation fermentation

通过人工接种冠突散囊菌发酵银杏叶制作银杏茶。单因素试验和正交设计试验结果表明,优化发酵条件为接种量1 mL、含水量40%、渥堆温度50℃、渥堆时间4 h。经上述优化后,金花发花茂盛,颗粒饱满,汤色橙黄明亮,滋味醇和,有金花香气,银杏酸脱除率达55.63%,银杏总黄酮增加了24.46%,银杏萜类内酯减少了2.14%,保存了银杏茶中的有效活性成分,又降低了银杏酸,达到了脱苦去涩的口感。

Through artificial inoculation Eurotium cristatum be fermented for producing Ginkgo biloba tea. The results of monofactorial experiments and orthogonal test indicated that fermentation condition were optimized was inoculum was 1 mL, moisture content was 40%, fermentation temperature was 50℃, fermentation time was 4 h. After the optimization, Jinhua lush, plump, soup was yellow and bright, taste of alcohol, ginkgo acid removal rate reached 55.63%, Ginkgo biloba flavonoids had an increase of 24.46%, terpene lactones was reduced by 2.14%, saved the effective active ingredient, but also reduced the ginkgolic acid.