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| 影响散茶发花主要因素探讨 | |
| 引用本文： | 贾洪信,刘素纯,黄建安,曹聪,达海滔.影响散茶发花主要因素探讨[J].安徽农业科学,2010,38(14):7541-7543. |
| 作者姓名： | 贾洪信 刘素纯 黄建安 曹聪 达海滔 |
| 作者单位： | 1. 湖南农业大学食品科技学院,湖南长沙,410128;湖南农业大学茶学教育部重点实验室,湖南长沙,410128 2. 湖南农业大学食品科技学院,湖南长沙,410128;食品科学与生物技术湖南省重点实验室,湖南长沙,410128 3. 湖南农业大学茶学教育部重点实验室,湖南长沙,410128 4. 湖南农业大学食品科技学院,湖南长沙,410128 |
| 基金项目： | 湖南省重大科技专项，湖南省科技厅科技计划项目 |
| 摘 要： | 目的]改善黑毛茶及醇化后黑毛茶的发花效果。方法]以黑毛茶或醇化后的黑毛茶为原料,研究其发花过程,并探讨原料含水量、汽蒸时间、接种量、渥堆时间及温度、发花温度及添加剂种类（淀粉、有机盐、蔗糖）对发花效果的影响。结果]散茶含水量为28%～32%,汽蒸时间为8～10min,接种量为0.5‰～1.0‰,渥堆时间为1.5h,渥堆温度为70℃,发花温度为28℃,添加剂为蔗糖时有利于发花。此条件下可实现散茶早发花,发好花,缩短生产周期,改善发花效果。结论]该研究优化了散茶发花的工艺条件。 |
| 关 键 词： | 冠突散囊菌 散茶 渥堆 发花 |
Study on Main Factors Affecting Fungus Growing of Loose Tea |
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| JIA Hong-xin et al.Study on Main Factors Affecting Fungus Growing of Loose Tea[J].Journal of Anhui Agricultural Sciences,2010,38(14):7541-7543. | |
| Authors: | JIA Hong-xin |
| Institution: | JIA Hong-xin et al (Institute of Food Science and Technology,Hunan Agricultural University,Changsha,Hunan 410128) |
| Abstract: | Objective]The study was to improve the fungus growing effect of the black tea and alcoholized black tea. Methods]The black tea and alcoholized black tea were taken as the raw materials. Their fungus growing process were studied,and the effects of raw material moisture content,steam time,inoculation amount,pile fermentation time and temperature,fungus growing temperature and additives types (starch,organic salt,sucrose) on the fungus growing effect were approached. Results]It was beneficial to fungus grow... |
| Keywords: | Eurotium cristatum Loose tea Pile fermentation Fungus growing |
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