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Changes of the quality of green tea liquid feremented with Eurotium cristatum

XU Rui-rui,LI Li-xiang,NI Yuan,YU Hong-jun,QIU Xin-ping,JIANG Qi-zhong(Key Laboratory of Tea Biochemistry & Biotechnology,Ministry of Education and Agriculture,Anhui Agriculture University,Hefei 230036)  
The low-grade green tea liquid was fermented with inoculation of Eurotium cristatum,and the broth-related quality after fermentation was studied in this paper.The results indicated that: at the fourth day after the fermentation,the composite grade of tea liquid was the best;the results of the color difference were in line with sensory tests.The contents of polyphenols,catechin monomer,and amino acid decreased gradually,while the caffeine was relatively stable in the fermenting process;phenol ammonia ratio decreased in a certain extent compared to the raw material.The quality of tea presented a better improvement;polyphenols was absorbed by hyphae in vivo in a certain amount.
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