桑叶茶“散茶发花”工艺研究

Process Optimization of Mulberry Leaf Tea by Fungal Fermentation with Loose Tea

以桑叶毛茶和黑毛茶的混合茶坯为原料,人工接种冠突散囊菌经固体发酵成功试制了散茯茶,优化了散茶发花的工艺条件,通过单因素试验和L9(34)正交试验得到最优发酵条件:茶坯含水量为28%,汽蒸时间为8min,渥堆时间为1.5h,接种量为0.1%,在此条件下加工的桑叶茯茶金花颗粒饱满茂盛且分布均匀,茶汤橙黄明亮,滋味醇和无青涩味,水浸出物为27.89%。

Mixed with raw mulberry tea and raw dark tea as material,artificial inoculation Eurotium cristatum was fermented to produce compress loose tea and optimized grow process of loose tea.The results of monofactorial experiments and L9（34）orthogonal test indicated that fermentation condition was optimized that moisture content was 28%,steam time was 8 min,fermentation time was 1.5 h,inoculums was 0.1%.After the optimization,Jinhua was lush and plump,soup was yellow and bright,and taste good.The tea-determination of water extract was 27.89%.