Food and Fermentation Industries

Effect of the quality of Fuzhuan brick tea fermented in Eurotium cristatum

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  • 1(Shanxi University of Science and Technology;College of food and biological engineering; Xi′an 710021;China) 2(Xianyang Jing Wei Fu Tea Co.; Ltd.; xianyang 712000;China)

Online published: 2018-05-25

Abstract

The effect of theEurotium?cristatumon the quality of Fuzhuan brick tea were studied by using black Maocha as the raw material. The contents of dominant bacteria and main active ingredients were tracked by artificial inoculation of agent. The results showed that the contents of theaflavins; thearubigins; polyphenols; EGCG; free amino acids and caffeine were decreased in the leavening agent 1;2 and ck tea; and the contents of tea polysaccharides; tea water extract and thearubigins were increased. The contents of water extract increased by 1.49%;2.88%;3.22% during the growth ofEurotium?cristatum. The sensory evaluation results also revealed the flooding can promote the quality of Fuzhuan brick tea.

Cite this article

WANG Ya-li1;QIN Jun-zhe1; HUANG Ya-ya2*; LIU Kai-li1 . Effect of the quality of Fuzhuan brick tea fermented in Eurotium cristatum[J]. Food and Fermentation Industries, 2018 , 44(4) : 194 -197 . DOI: 10.13995/j.cnki.11-1802/ts.015308

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