冠突散囊菌发酵杜仲茶的工艺优化

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1.13×106 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。

Process Optimization of Fermentation of Eucommia ulmoides Tea by Eurotium cristatum

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 1.13×106 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.