摘要
微生物制剂是一类作为特殊用途的微生物菌种及其代谢产物的总称。利用微生物在茶叶中生长、繁殖、代谢制备特殊风味茶产品的做法由来已久。本文基于微生物制茶的传统工艺和新工艺实例,试从微生物源酶制剂和微生物发酵剂两个角度综述微生物对茶制品香气提升的作用。
Microbial agents are a group of microorganisms and their metabolites used with special purposes. The u- tilization of microorganisms in the growth, reproduction and metabolism of tea leaves has been a long-standing practice to prepare special flavored tea products. Based on the examples of microbial produced tea from both tradi- tional technology and new technology, this paper tries to explain the effect of the aroma enhancement of microbial tea products from two angles of microbial source enzyme agents and microbial fermentative agents.
作者
龙丹
罗龙新
吴函殷
万晶琼
LONG Dan;LUO Long-xin;WU Han-yin;WAN Jing-qiong(Shenzhen Shenbao Technology Center Co.,Ltd.,Shenzhen Guangdong 510115,China;Wuyuan Jufangyong Tea Industrial Co.,Ltd.,Wuyuan Jiangxi 333200,China)
出处
《食品与发酵科技》
CAS
2018年第5期80-85,共6页
Food and Fermentation Science & Technology
基金
深圳市创业资助项目(CYZZ20170327145804274)
关键词
微生物
茶制品
香气提升
microorganism
tea products
aroma enhancement
