摘要
利用不同普洱茶微生物优势菌种对晒青毛茶进行不同阶段发酵,制备普洱茶,研究普洱茶发酵过程中理化成分变化及其与微生物的关系。结果表明,在普洱茶加工过程中,随着翻堆时间增长,普洱茶中茶多酚、儿茶素、茶黄素含量大幅度减少,茶红素、茶褐素含量大幅度增加,蛋白质、氨基酸、总糖含量总体呈上升趋势,随着发酵进行色泽黄绿、滋味纯正、香气清鲜的晒青毛茶转变为色泽红褐、滋味醇和、陈香的普洱茶。说明普洱茶发酵过程中,优势微生物对普洱茶理化品质产生了关键作用。
Using different microbial of fermenting Pu-erh tea, research on the relationship between on physical and chemicalcomposition and microbes in different fermentation of Pu-erh tea. The results showed that the content of the tea polyphenols（TP）, total catechins （TC）, theaflavins （TF）, thearubigins （TR） were reduced obviously, and theabromines （TB） were increasedduring its fermentation of pu-erh tea. The protein, the amino acid and the total carbohydrate showed the trend of escalation.During pu-erh tea fermentation, the sun-dried green tea with color yellow-green and good taste and aroma was transformed tothe pu-erh tea with color red and brown, the mellow taste and chen fragrance. The microbes play a key role on the physical andchemical of Pu-erh tea in fermentation stage.
出处
《食品工业》
北大核心
2014年第6期179-182,共4页
The Food Industry
基金
国家自然科学基金资助项目(30760152
30960241)
云南省重点基金(2009CC005)项目资助
关键词
微生物
普洱茶
发酵阶段
理化成分
microbes
Pu-erh tea
fermentation stage
physical and chemical composition
