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《Journal of Anhui Agricultural Sciences》 2010-14
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Study on Main Factors Affecting Fungus Growing of Loose Tea

JIA Hong-xin et al (Institute of Food Science and Technology,Hunan Agricultural University,Changsha,Hunan 410128)  
[Objective]The study was to improve the fungus growing effect of the black tea and alcoholized black tea. [Methods]The black tea and alcoholized black tea were taken as the raw materials. Their fungus growing process were studied,and the effects of raw material moisture content,steam time,inoculation amount,pile fermentation time and temperature,fungus growing temperature and additives types (starch,organic salt,sucrose) on the fungus growing effect were approached. [Results]It was beneficial to fungus growing when the moisture content of loose tea was 28% -32% ,the stea ming time was 8 -10 min,the inoculation amount was 0. 5 ‰ ~1. 0‰,the pile fermentation time was 1. 5 h,the pile fermentation temperature was 70 ℃ and the fungus growing temperature was 28 ℃ with sucrose as the additive. Under this condition,it could be realized of early fungus growing of loose tea with good quality,shortening the production cycle and improving the fungus growing effect. [Conclusion]This study optimized the fungus growing process of loose tea.
【Fund】: 湖南省重大科技专项(2008FJ1005);; 湖南省科技厅科技计划项目(2009nk3108)
【CateGory Index】: TS272
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