灵芝菌丝体固态发酵黑茶的初步研究

Preliminary Study on Solid State Fermentation of Dark Tea by Ganoderma lucidum Mcelium

研究原料配比、湿度对麦芽汁和茶叶固态培养灵芝菌丝体的影响,并将培养所获的含灵芝菌丝体的茶叶固态发酵制成灵芝黑茶,对其感官品质进行品评和分析。单因子试验确定茶叶培养灵芝菌丝体的最佳原料配比为:茶叶干物质40%,麦芽汁干物质3%,相对湿度控制在70%。灵芝黑茶与普洱茶的对照品评结果表明,灵芝黑茶具有传统黑茶的风味,具有进一步研究价值。

The effects of raw material ratio and humidity on Ganoderma lucidum mycelium growth in malt juice and tea were studied. The cultivated tea-leaves with mycelium were made into dark tea. The sensory quality of the tea was evaluated and was analyzed. Single factor test confirmed that the best raw material ratio of Ganoderma lucidum mycelium for culture of mycelium was 40% of tea dry matter, 3% of malt juice dry matter, and 70% of relative humidity. The comparison of the black tea of Ganoderma lucidum and Pu＇er tea showed that the dark tea of Ganoderma lucidum had the flavor of traditional dark tea and had further research value.