冠突散囊菌发酵青钱柳茶的工艺优化

Optimization of the Fermentation Process of Eurotium cristatum for Cyclocarya paliurus Tea

采用单因素试验和正交试验优化冠突散囊菌发酵青钱柳茶的工艺条件,以单位质量发酵茶中冠突散囊菌菌落数为指标,考察固液比、灭菌时间、接种量对发酵茶品质的影响。结果表明:最佳工艺条件为固液比1∶0.3(g/mL)、灭菌时间20 min、接种量3%。在优化条件下28℃发酵7 d所制得的发酵青钱柳茶金花饱满,菌落数为6.48×10^(6)CFU/g,总黄酮含量为8.11 mg/g,总三萜含量为22.45 mg/g,茶叶粗老青气和青涩味得到明显改善。

To enhance the flavor quality of Cyclocarya paliurus tea,the optimal process parameters for the solid⁃state fermentation of Eurotium cristatum on C.paliurus tea were investigated.The fermentation process was optimized by orthogonal experiments based on single factor experiments with the count of E.cristatum in the fermented tea per unit mass as the evaluation index.The influences of solid⁃liquid ratio,sterilization time,and inoculation amount on the quality of fermented tea were examined.The results showed that the optimal fer⁃mentation conditions were a solid⁃liquid ratio of 1∶0.3(g/mL),sterilization time of 20 min,inoculation amount of 3%.After 7 d 28℃of fermentation under these optimal conditions,the fermented C.paliurus tea ex⁃hibited a rich golden color,with a colony count of 6.48×10^(6) CFU/g,total flavonoid content of 8.11 mg/g and to⁃tal triterpenoid content of 22.45 mg/g.The tea's rough and astringent taste was improved significantly.