分离纯化及其对普洱茶品质影响初探.pdf

现代食品科技 Modern Food Science and Technology 2009, Vol.25, No.6 普洱生茶优势菌种分离纯化及其对 普洱茶品质影响初探 陈秀燕 1 1 1 2 1 ，陈松 ，郑华 ，陈智勇 ，林捷 （1.华南农业大学食品学院，广东 广州 510642）（2.粤顺茶庄，广东 广州 510360） 摘要：微生物是普洱茶形成甘、滑、醇等品质的重要因素，本文通过对发酵普洱茶中微生物的分离、纯化及回接菌种试验，筛 选出能够有效促进普洱生茶陈化的优势菌(真菌HL26 、QM10)，该优势菌经鉴定为灰绿曲霉和青霉。在25 ℃，180 r/min， 3%茶汤培 养基中生长旺盛。回接真菌HL26 、QM10的普洱生饼茶和散茶，在温度25 ℃，湿度75%下贮存，在滋味和香味方面均可以有效提高 普洱茶的品质，加快陈化速度。 关键词：优势菌种；筛选；普洱生茶 中图分类号：TS272.5；文献标识码：A ；文章篇号:1673-9078(2009)06-0604-04 Purification of Predominant Microbes from Pu’er Tea and their Effects on the Quality of Pu’er Tea 1 1 1 2 1 CHEN Xiu-yan , CHEN Song , ZHENG Hua , CHENZhi-yong , LIN Jie （1.College of food science,South China Agriculture University, Guangzhou 510642, China ） （2.YUEShun Tea Palce of Business, Guangzhou 510360, China ） Abstract: Microbe plays important role in the formation of sweet, smooth and pure tastes of Pu’er tea. Two predominant microbes (fungus HL26 and QM10) were achieved by screening, purification and return-inoculation, which could efficiently promote the aging of the tea. HL26 and QM10 were further as echinuline and penicillin strains, respectively, which grew well in 3% tea culture medium at 25 ℃ with 180r/m of shaking speed. By re-inoculating the two strains to Pu’er tea and then storing it at 25℃ with humidity of 75%, the quality of the tea was greatly improved. Key words: preponderant fungus; inoculation; Pu’er tea 传统普洱茶鲜叶采摘后，经杀青、揉捻、毛茶干 控制优势菌不同