中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 冠突散囊菌发酵杜仲茶的工艺优化 食品工业科技 2019 (21) 118-123
Position: Home > Articles > Process Optimization of Fermentation of Eucommia ulmoides Tea by Eurotium cristatum Science and Technology of Food Industry 2019 (21) 118-123

冠突散囊菌发酵杜仲茶的工艺优化

作  者：
张丽华;李珍珠;赵光远;纵伟
单  位：
郑州轻工业大学食品与生物工程学院
关键词：
冠突散囊菌;人工接种发酵;杜仲茶;工艺优化
摘  要：
以杜仲叶为主要材料,探索冠突散囊菌发酵杜仲茶的最佳工艺条件。以发酵天数、接种量、含水量、渥堆温度、渥堆时间为单因素进行试验,并选取主要因素进行正交试验,并以孢子数、绿原酸含量及发花情况为评价指标,确定冠突散囊菌发酵杜仲茶的最佳工艺。研究表明:其最佳工艺条件为接种量20%、含水量35%、渥堆温度45℃、渥堆时间3 h、发酵时间为8 d,在此条件下,所制得的冠突散囊菌发酵杜仲茶金花茂盛,颗粒饱满,孢子数为1.13×10~6 CFU/g干茶,绿原酸含量为0.478 mg/g,有金花独特香气且气味浓郁。
译  名：
Process Optimization of Fermentation of Eucommia ulmoides Tea by Eurotium cristatum
作  者：
ZHANG Li-hua;LI Zhen-zhu;ZHAO Guang-yuan;ZONG Wei;School of Food and Biological Engineering,Zhengzhou University of Light Industry;Collaborative Innovative Center of Food Production and Safety;Henan Key Laboratory of Cold Chain Food Quality and Safety Control;
关键词：
Eurotium cristatum;;artificially inoculated fermentation;;Eucommia ulmoides tea;;process optimization
摘  要：
With Eucommia ulmoides leaves as the main material,the optimum technological conditions for Eucommia ulmoides tea fermentation by Eucommia crown fungus were explored. The optimum technological formula for Eucommia ulmoides tea was determined using the number of fermentation days,inoculation amount,water content,stacking temperature and stacking time as a single factor,respectively,and selecting the main factors for orthogonal test,and taking the spores,the content of chlorogenic acid and the condition of flower as the evaluation indexes. The results showed that the optimum technological conditions were inoculation amount 20%,water content 35%,the stacking temperature was 45 ℃,the stacking time was 3 h,and the fermentation time was 8 d,the fermented Eucommia ulmoides tea produced by Eucommia ulmoides had rich golden flowers,full granules,the spore number of Eucommia ulmoides tea was 1.13×10~6 CFU/g dry tea. The content of chlorogenic acid was 0.478 mg/g,and the Eucommia ulmoides tea had the unique fragrance and strong odor of golden flowers.

相似文章

导出引用
计量
文章访问数: 24
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46