摘要
本文对乌龙青茶的微生物发酵进行了研究,结果表明:乌龙茶在产黄青霉(Penicillium Chrysogenum)、黑曲霉(Aspergillius niger)和日本根霉(Rhizopus japonicus Vuillemin)等微生物发酵后其内在品质发生显著的变化,水浸出物、茶多酚、儿茶素、可溶性糖的含量都有一定程度的减少,其中三种微生物联合作用下,茶多酚下降了45.4%。茶色素和氨基酸的含量都有一定程度的增加,其中茶色素以根霉发酵后增加了34.8%尤为显著。
Microbial fermentation of oolong tea was studied in this paper. Obviously changes of the internal quality of oolong tea were found in microbial fermentation by Penicillium, Aspergillius niger and Rhizopus. The contents of water extracted substances, tea polyphenols, catechins and soluble sugars decreasedand the tea polyphenol content of the fermented oolong tea decreased by 45.3% with a combined use of the above-mentioned 3 kinds of microbes. Meanwhile both the contents of tea pigments and amino acid increased in the Aspergillius niger-mediated fermentation, and especially, the theabrownins （TB） increased by 34.8%.
出处
《现代食品科技》
EI
CAS
2008年第8期773-776,共4页
Modern Food Science and Technology
关键词
微生物
乌龙茶
发酵
microbe
oolong tea
fermentation
