普洱茶发酵过程中添加外源酶及外源酵母对主要成分的影响

Effects of Different Exogenous Enzymes and Yeast on Components during Fermentation of Pu-erh Tea

微生物参与的后发酵是云南普洱茶特殊品质形成的关键工序。本文以晒青毛茶为材料,在普洱茶发酵中,添加了几种外源酶(纤维素酶、半纤维素酶、蛋白酶)及外源酵母,并探讨其对云南普洱茶发酵过程中成分变化的影响。结果表明,外源酶的添加在发酵第8天时水溶性总糖的含量增加到3.28%,比对照组高19.4%;在发酵第8天时游离氨基酸的含量增加到1.52%,比对照组高49.0%;外源酵母的添加在发酵第8天时茶多酚总量降至20.05%,比对照组低28.6%,可明显促进茶多酚的转化。本研究表明,外源酶(纤维素酶、半纤维素酶、蛋白酶)及外源酵母的添加对普洱茶发酵过程中成分变化影响显著。

The microbial fermentation plays key role to the development of special quality of Yunnan Pu-erh tea. In this study,unfermented Pu-erh tea was taken as the material and the effects of different enzymes（ cellulase, hemicellulase, protease） and yeast additives on the change of components were studied during fermentation of Pu-erh tea. The results suggested that at the 8 th of the fermentation stage,the cellulase and the hemicellulase additives increased soluble sugar content to3. 28 %, and it＇s 19. 4 % higher than the control group. The protease increased free amino acids to 1. 52 %, and it＇s 49. 0 % higher than the control group. The yeast significantly reduced the total polyphenols but did not increase the content of theabrownin, and gallic acid always maintained a low level. It was shown that the effects of different enzymes（ cellulase hemicellulase,protease） and yeast additives on the change of components during fermentation of Yunnan pu-erh tea were significantly.