金耳发酵茶发酵条件优化研究

Optimization on Fermentation Conditions of Tremella Fermented Tea

以酚氨比为评价指标,通过单因素试验研究不同参数对产品品质的影响,结合响应面试验设计优化金耳发酵茶的最佳发酵工艺。结果表明,金耳发酵茶最佳发酵条件为:金耳液体菌种接种量为50 mL、茶培养基水茶比为1.5:1、发酵时间为15 d,在此条件下加工获得的金耳发酵茶的酚氨比最低,茶水口感风味最佳。利用该发酵条件对绿茶发酵试验结果重现性良好,该研究可为茶叶产业发展和食用菌开发提供一定的理论参考。

The ratio of phenol to ammonia were used as evaluation indicators.In order to evaluate the product quality,the influence of different parameters on the product quality was studied by single factor experiment.The optimal formula of the product was designed and optimized through the response surface experiment.The results showed that the best fermentation conditions of Tremella aurantialba fermented tea were as follows:quantity of inoculation 50 mL,water to tea ratio 1.5:1,the fermentation time is 15 days.Under this condition,the ratio phenol to ammonia of Tremella aurantialba fermented tea is the lowest,and the taste of tea is the best.Using this fermentation condition to ferment green tea,the result has good reproducibility,it provides some theoretical basis for the development of tea industry and fungi food development.