混合型茯茶发酵剂的制备及其在散茯茶中的应用

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在散茯茶生产上应用。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。将该发酵剂接种于散茶进行“发花”试验,散茯茶中茶多酚和游离氨基酸显著低于自然“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,Ⅳ-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。

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

Objective: The mixed starter of Fu tea was prepared and applied in the processing of Loose Fu tea. Methods: The complex starter of Fu tea was prepared from the the "Jinhua fungus" isolated from Shaanxi 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. Combined with the response surface test, the preparation method of the starter was optimized. Furthermore, the established starter was used in the processing of Loose Fu tea. Results: The established starter preparation component comprises sucrose 8.6%, yeast extract powder 5.7%, and the addition of 1.8% NaCl. The amount of spores in the dry starter is 2.75 × 10_⁹/g. In the processed loose tea, the starter, the tea polyphenols, and free amino acids were significantly lower than those in the CK group (P < 0.05). In contrast, the content of total flavonoids was significantly higher than that in the CK group (P < 0.05). The sensory evaluation showed that the loose tea after inoculating the IV-1 starter was the best. Conclusion: The amount of spores in the optimized mixed starter increased significantly, which can effectively promote the fermentation and the quality of loose tea. The current study has significance in improving the fermentation of Fu tea.