应用双层保湿转动式普洱茶发酵罐(专利号:200920111698.9),以云南大叶种晒青茶为原料,研究发酵罐的最优工艺参数。以水分、菌种接种量、翻堆间隔时间为3因素,做3因素3水平的正交试验,分析各因素对普洱茶品质的影响,以获得发酵罐发酵普洱茶的最佳组合;同时对自动发酵罐和传统发酵普洱茶样品进行理化和感官审评的比较分析。结果表明,双层保湿转动式普洱茶发酵罐发酵普洱茶(每罐100 kg)的最优组合为:水分27%、接种量100 mL(黑曲霉孢子数量108/mL)、翻堆1次/2 d。在此条件下,仅发酵19 d就能形成普洱茶特有的甘、滑、醇、厚的品质特点。

Pile-fermentation using the automatic fermentation tank( patent number: 200920111698. 9) to deal with Yunnan sun-dried green tea was studied and optimized in this paper. The optimum technological parameters were obtained by taking moisture,germ dosage and turnover cycle as the three factors to carry out the orthogonal experiment. At the same time,the quality of pu-erh tea obtained from the automatic fermentation tank and traditional method was compared based on the analysis of chemical components and sensory evaluation. The results showed that the aroma and taste of pu-erh tea was best formed after fermentation for 19 days when the moisture was 27%,germ dosage was 100 mL /100 kg,and turnover cycle was once every 2 days. It provided the experimental data for application of automatic fermentation tank.