混合型茯茶发酵剂的制备及其在散茯茶中的应用

Preparation mixed starter of Fu tea and its application in loose Fu tea

中文关键词:  金花菌  发酵剂  制备工艺  发花  散茶

英文关键词:“Jinhua fungi”  starter  preparation process  “Fahua”  loose tea

中文摘要:

      目的 制备混合型茯茶发酵剂, 并探讨其在散茯茶“发花”中的应用。方法 用分离于茯茶中的“金花菌”菌株制备混合型茯茶发酵剂; 探讨接种量、培养时间、碳源、氮源及NaCl添加量对发酵剂中孢子数量的影响; 采用响应面分析方法, 建立混合发酵剂制备工艺; 进而将制备的发酵剂应用于散茯茶的生产。结果 发酵剂制备组分为: 蔗糖8.6%, 酵母浸粉5.7%, NaCl添加量1.8%, 得到干燥发酵剂中孢子数量为2.75×109个/g。将该发酵剂接种于散茶进行“发花”实验, 散茯茶中茶多酚和游离氨基酸含量显著低于自然“发花”组(CK组)(P<0.05), 总黄酮含量显著高于CK组(P<0.05)。感官评审结果显示, Ⅲ-1发酵剂接种散茶“发花”后感官评价最佳。结论 优化后的混合型茯茶发酵剂中孢子数量较高, 将其应用于散茯茶“发花”能有效促进散茶“发花”效果及其品质。本研究对提高茯茶“发花”效率具有一定的应用价值。

英文摘要:

      Objective To prepare the mixed starter of Fu tea, and explore its application in the processing of loose Fu tea “Fahua”. Methods The mixed starter of Fu tea was prepared from the “Jinhua fungi” isolated from Fu tea. The effects of inoculation amount, fermentation time, carbon source, nitrogen source, and NaCl addition on the amount of spores in the starter were studied. The preparation process of mixed starter was established by response surface analysis, furthermore, the established starter was used in the processing of loose Fu tea. Results The established starter preparation component comprised sucrose of 8.6%, yeast extract powder of 5.7%, and the addition of 1.8% NaCl. The amount of spores in the dry starter was 2.75×109/g. When the starter culture was inoculated into loose Fu tea for “Fahua” test, the content of tea polyphenols and free amino acids in loose tea was significantly lower than those in natural “Fahua” group (CK group) (P<0.05), and the content of total flavonoids was significantly higher than that in CK group (P<0.05). The sensory evaluation showed that the loose tea “Fahua” after inoculating the Ⅲ-1 starter was the best. Conclusion The amount of spores in the optimized mixed starter increases significantly, and its application in loose Fu tea “Fahua” can effectively promote the effect and quality of loose tea “Fahua”.