ZHANG Li-hua, LI Zhen-zhu, ZHAO Guang-yuan, ZONG Wei. Process Optimization of Fermentation of Eucommia ulmoides Tea by Eurotium cristatum[J]. Science and Technology of Food Industry, 2019, 40(21): 118-123. DOI: 10.13386/j.issn1002-0306.2019.21.019
Citation: ZHANG Li-hua, LI Zhen-zhu, ZHAO Guang-yuan, ZONG Wei. Process Optimization of Fermentation of Eucommia ulmoides Tea by Eurotium cristatum[J]. Science and Technology of Food Industry, 2019, 40(21): 118-123. DOI: 10.13386/j.issn1002-0306.2019.21.019

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.
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