摘要
为阐明微生物在普洱茶发酵过程中作用机制,进行了普洱生茶单菌发酵实验,通过跟踪不同菌种对普洱茶发酵过程中感官品质和理化指标的影响,发现不同微生物对普洱茶发酵的作用,并对优势菌种进行混菌发酵实验,以期为工业化微生物发酵普洱茶提供理论和数据支持。结果表明,普洱茶发酵过程中,叶色由黄绿变为猪肝色,茶汤的苦涩感逐渐减弱,汤色红浓明亮,理化成分中茶多酚和水浸出物含量均减少,茶褐素和咖啡碱含量增加,且霉菌对这些成分的影响最大,酵母次之,细菌最小。混菌发酵茶样20 d即具有普洱熟茶的品质。结果证明采用合理配比微生物发酵普洱茶可以缩短发酵时间,而且能更好地控制和规范普洱茶的发酵趋势和结果。
In order to explain the effects and mechanisms of microorganisms on the fermentative process of Pu-erh tea, For the purpose of providing the theory and data support for industrialized fermentation of Pu-erh tea, the monoxenie fermentation under individual microorganism and mixed fermentation experiments of Pu-erh tea were carried out. The experiments discovered the effects of different microorganisms by tracing the influences of different strains to sense quality and physics and chemistry index in the fermentative process of Pu-erh tea. The results showed that in the fermentative process of Pu-erh tea, the color of tea became to hepatic from green, the bitter sense of tea soup taperred, the tea soup was red and bright. The contents of tea polyphenol and water extract were decreased, while the contents of theabrownin and caffeine were increased. Furthermore, the influence of fungi to these components was largest, yeast was less than fungi, bacteria was least. Mixed fermentation tea possessed ripe tea quality when fermented 20 d. Forementioned results proved that fermenting Pu-erh tea with reasonable matching can not only shorten fermentative time, but also preferably control and benchmarking the fermentative trend and result of Pu-erh tea.
出处
《茶叶科学》
CAS
CSCD
北大核心
2012年第4期325-330,共6页
Journal of Tea Science
关键词
普洱茶
定向发酵
霉菌
酵母
细菌
Pu-erh tea
orientation fermentation
fungi
yeast
bacteria
