摘要
酵母菌作为普洱茶发酵过程中的优势菌种,是形成普洱茶甘、滑、醇品质风格的重要因子。通过对发酵普洱茶中酵母菌的分离、纯化及其载体制备的试验,以确定酵母菌和载体之间的比例。为研究普洱茶发酵过程中人工添加酵母菌,进一步改善传统发酵方法,提高普洱茶的品质提供理论参考。
Saccharomycetes is a dominant kind of microbes in the process of puer tea fermentation, it is important factor to form quality and tyle of puer tea＇s sweet, slides, mellow. In the process of puer tea fermentation,by Saccharomycetes＇s separation,purification and carrier preparation, in order to determine the rate of Saccharomycetes and carrier, it provided theory references for artificial Saccharomycetes added, further improve traditional fermentation methods and raise the quality of puer tea.
出处
《食品研究与开发》
CAS
北大核心
2007年第9期64-67,共4页
Food Research and Development
关键词
发酵
酵母菌
普洱茶
载体
fermentation
saccharomycetes
puer tea
carrier
