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- Title
冠突散囊菌发酵青钱柳茶的工艺优化.
- Authors
罗茜; 巢瑾; 周令欣; 李佳莲; 蒋立文; 袁勇; 吴浩人; 银飞燕; 赵萌萌
- Abstract
To enhance the flavor quality of Cyclocarya paliurus tea, the optimal process parameters for the solid ‐ state fermentation of Eurotium cristatum on C. paliurus tea were investigated. The fermentation process was optimized by orthogonal experiments based on single factor experiments with the count of E. cristatum in the fermented tea per unit mass as the evaluation index. The influences of solid‐liquid ratio, sterilization time, and inoculation amount on the quality of fermented tea were examined. The results showed that the optimal fermentation conditions were a solid ‐ liquid ratio of 1∶0.3 (g/mL), sterilization time of 20 min, inoculation amount of 3%. After 7 d 28 ℃ of fermentation under these optimal conditions, the fermented C. paliurus tea exhibited a rich golden color, with a colony count of 6.48×106 CFU/g, total flavonoid content of 8.11 mg/g and total triterpenoid content of 22.45 mg/g. The tea's rough and astringent taste was improved significantly.
- Publication
Food Research & Development, 2024, Vol 45, Issue 13, p150
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005‐6521.2024.13.021