| Title: |
Process Optimization and Physicochemical Characterization of Solid-state Fermentation of Summer-autumn Tea by Eurotium cristatum |
| Authors: |
Xuandong ZHENG, Shanshan XU, Jiangwen LIU, Lei SUN, Xuefeng WU, Dongdong MU, Xiangsong CHEN, Xingjiang LI |
| Source: |
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 220-230 (2024) |
| Publisher Information: |
The editorial department of Science and Technology of Food Industry, 2024. |
| Publication Year: |
2024 |
| Collection: |
LCC:Food processing and manufacture |
| Subject Terms: |
summer-autumn tea, eurotium cirstatum, process optimization, physicochemical characteristics, quality improvement, Food processing and manufacture, TP368-456 |
| More Details: |
To improve the quality of summer-autumn tea, the fermentation of summer-autumn tea was investigated by using Eurotium cristatum. The contents of tea polyphenols, total free amino acids, total flavonoids, water leachate, and sensory scores of summer-autumn tea were used as the indicators for the one-way experiment, and four factors and three levels were selected for orthogonal experiments to optimize the fermentation process. The volatile compounds of fermented summer-autumn tea under the optimal process were analyzed by gas chromatography-mass spectrometry (GC-MS) technology. The results showed that the optimal fermentation process was 30% water content, 15% inoculum of Eurotium cristatum, fermentation time of 9 d, and fermentation temperature of 30 ℃, and the water leachate content of summer-autumn tea processed under these conditions was significantly increased by 22.51% (P |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
Chinese |
| ISSN: |
1002-0306 |
| Relation: |
https://doaj.org/toc/1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2023090218 |
| Access URL: |
https://doaj.org/article/0b0045a4f9564681b67cf2ddf73a25f7 |
| Accession Number: |
edsdoj.0b0045a4f9564681b67cf2ddf73a25f7 |
| Database: |
Directory of Open Access Journals |
