【摘要】 为了提高修剪粗老茶品质,试验利用人工接种优势菌种发酵普洱茶,从香气方面研究白参菌发酵普洱茶工艺的优劣,开发一种具有独特风味和香气的新型菌茶产品。结果表明,接种白参菌发酵后,不利于茶叶香气的成分β-芳樟醇由15.09%急剧下降到1.70%,11种不利于茶叶品质的香气成分含量显著降低或消失;同时,新产生了β-红没药醇、4-己基-2,5-二氧-3-呋喃乙酸、N-乙基琥珀酰亚胺3种关键香气物质,有利于茶叶品质改善。通过人工接种优势菌种发酵,茶叶香气朝着有利的方向转变,茶叶品质明显改善。更多还原

【Abstract】 To improve the quality of pruning crude old tea, the fermentation of Pu’er tea by artificial inoculation of dominant bacteria was studied. The technology of fermentation of Pu’er tea by white ginseng bacteria was studied in terms of aroma, and a new type of bacteria tea product with unique flavor and aroma was developed. The results showed that the content of β-linalool, the most important aroma component in tea, decreased sharply from 15.09% to 1.70%, and the content of 11 aroma components decreased significantly or disappeared when Schizophyllum commune was inoculated and fermented. At the same time, three new key aroma compounds, β-red myrrh alcohol, 4-hexyl-2, 5-dioxo-3-furanoacetic acid and N-ethyl succinimide, were produced, which were beneficial to the improvement of tea quality. Through artificial inoculation of dominant bacteria fermentation, tea aroma changed to a favorable direction,and tea quality is improved significantly.更多还原