| 绿茶液冠突散囊菌发酵期间品质变化的研究 |
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| 引用本文： | 徐瑞瑞,李立祥,倪媛,余红军,邱新平,蒋其忠.绿茶液冠突散囊菌发酵期间品质变化的研究[J].安徽农业大学学报,2010,37(3). |
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| 作者姓名： | 徐瑞瑞 李立祥 倪媛 余红军 邱新平 蒋其忠 |
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| 作者单位： | 安徽农业大学教育部和农业部茶叶生物化学与生物技术重点实验室,合肥,230036;安徽农业大学教育部和农业部茶叶生物化学与生物技术重点实验室,合肥,230036;安徽农业大学教育部和农业部茶叶生物化学与生物技术重点实验室,合肥,230036;安徽农业大学教育部和农业部茶叶生物化学与生物技术重点实验室,合肥,230036;安徽农业大学教育部和农业部茶叶生物化学与生物技术重点实验室,合肥,230036;安徽农业大学教育部和农业部茶叶生物化学与生物技术重点实验室,合肥,230036 |
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| 基金项目： | 安徽省高等学校"十五"优秀人才计划项目 |
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| 摘 要： | 利用冠突散囊菌(Eurotium cristatum)对低档绿茶茶汤进行发酵,对发酵液的相关品质进行了研究.结果表明,第4天发酵液综合感官评分最高,与色差计对汤色检测的结果一致;发酵过程中茶多酚及儿茶素、氨基酸的含量逐渐降低,咖啡碱含量较稳定;发酵液酚氨比较原材料茶汤有一定幅度的降低,茶汤品质得到较好的改善;发酵过程中菌丝体对茶多酚存在一定量的吸收.
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| 关 键 词： | 冠突散囊菌 感官审评 色差 生化成分 菌丝体 |
Changes of the quality of green tea liquid feremented with Eurotium cristatum |
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| XU Rui-rui,LI Li-xiang,NI Yuan,YU Hong-jun,QIU Xin-ping,JIANG Qi-zhong.Changes of the quality of green tea liquid feremented with Eurotium cristatum[J].Journal of Anhui Agricultural University,2010,37(3). |
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| Authors: | XU Rui-rui LI Li-xiang NI Yuan YU Hong-jun QIU Xin-ping JIANG Qi-zhong |
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| Institution: | XU Rui-rui,LI Li-xiang,NI Yuan,YU Hong-jun,QIU Xin-ping,JIANG Qi-zhong(Key Laboratory of Tea Biochemistry & Biotechnology,Ministry of Education and Agriculture,Anhui Agriculture University,Hefei 230036) |
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| Abstract: | The low-grade green tea liquid was fermented with inoculation of Eurotium cristatum,and the broth-related quality after fermentation was studied in this paper.The results indicated that: at the fourth day after the fermentation,the composite grade of tea liquid was the best;the results of the color difference were in line with sensory tests.The contents of polyphenols,catechin monomer,and amino acid decreased gradually,while the caffeine was relatively stable in the fermenting process;phenol ammonia ratio d... |
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| Keywords: | Eurotium cristatum sensory evaluation chromaticity biochemical composition micellium |
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