| 不同原料对金花菌茶品质的影响 |
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| 引用本文： | 黄友谊.不同原料对金花菌茶品质的影响[J].中国农学通报,2015,31(19):222-226. |
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| 作者姓名： | 黄友谊 |
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| 作者单位： | 湖北省武汉市洪山区狮子山街1号华中农业大学园艺林学 学院306室 |
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| 基金项目： | “十二五”国家科技支撑计划“优质夏秋茶加工技术集成与示范”(2013BAD20B06)；中央高校基本科研业务费专项资金项目“新型生物茶产品发酵技术研究”(2009PY023) |
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| 摘 要： | 为促进金花菌茶产品的开发，通过人工接种金花菌发酵，分析比较不同茶类、不同绿茶原料对金花菌茶品质的影响。结果表明，不同茶类原料中以红茶发酵的金花菌茶感官品质最佳，菌香浓郁，绵滑感强，但内含物质含量以晒青发酵的最高；不同绿茶原料中以杀青揉捻叶发酵的金花菌茶品质最佳，汤色橙黄尚明，滋味浓醇绵滑，内含成分丰富。这说明在不同茶类中以红茶为原料更有利于金花菌茶感官品质的形成，晒青原料更有利于金花菌茶理化品质的形成，而以杀青揉捻叶为原料发酵金花菌茶更有利于降低生产成本。
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| 关 键 词： | 盐碱地 盐碱地 棉田废弃物 土壤质量 毛坨 |
| 收稿时间： | 2014/12/18 0:00:00 |
| 修稿时间： | 2015/5/22 0:00:00 |
Effects of Different Materials on the Qualities of Eurotium cristatum Tea |
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| Abstract: | In order to promote its development, Eurotium cristatum teas fermented by inoculating the spores to different kinds of tea and green teas, were analyzed and compared. The results showed that, among different kinds of tea, Eurotium cristatum tea fermented from the black tea had the best sensory qualities with a rich fungal aroma and a strong sticky sense, but its chemical components were lower than those of shined green tea whose chemical components were the highest. And among different green tea materials, the quality of Eurotium cristatum tea fermented from the de-enzymed and rolled tea leaves was best, which was the orange-yellow and slightly bright color, and the strong mellow and sticky taste, and whose chemical components were the richest. It was improved that among different kinds of tea, black tea was the best material to form the sensory quality of Eurotium cristatum tea, and shined green tea was the best material to form its chemical; and the de-enzymed and rolled tea leaves directly as its material was more helpful to reduce its production costs. |
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| Keywords: | Eurotium cristatum summer and autumn tea incolation fermentation quality |
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