冠突散囊菌散茶发花工艺提高茯茶品质

Improving the Quality of Fu Tea by Fermentation of Eurotium cristatum and Scattered Tea Flower

夏秋茶具有良好的营养价值,但是其茶汤苦涩味重,大众的接受度较低。以分离得到的纯种冠突散囊菌采用散茶发花工艺制备茯散茶,通过高效液相色谱、氨基酸分析等方法,对茯散茶化学成分进行分析。结果表明,咖啡碱含量较夏秋茶有所上升,而可溶性糖、粗脂肪、氨基酸组分、茶多酚含量都有不同程度的下降,其中茶多酚含量下降最多,为32.6%。说明散茶发花加工工艺能有效将茶多酚转化成茶色素,降低茶汤苦涩感,为普及夏秋茶的饮用提供了新方法。

Summer and autumn tea has good nutritional value,however,due to its bitter and astringent tea soup,the public’s acceptance is low.In this study,Fu loose tea was prepared by the process of scattered tea flower using Eurotium cristatum.The chemical constituents of Fu loose tea were analyzed by high performance liquid chromatography and amino acid analysis.The results showed that the content of caffeine in Fu loose tea was higher than that in summer and autumn tea,but the content of soluble sugar,crude fat,amino acid and tea polyphenols were all decreased in varying degrees.The tea polyphenols content decreased the most(32.6%).This study showed that the processing technology of scattered tea flower could effectively transform tea polyphenols into tea pigments,reduce the bitterness and astringency of tea soup,and provide a new method for popularizing the drinking of summer and autumn tea.