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本实验以人工接种黑曲霉、青霉、酵母三种真菌固态发酵和自然渥堆发酵加工而成的普洱茶为材料,对比研究其感官品质、理化品质、香气成分和微生物安全指标,并探讨其在降糖和抗癌等保健功能方面的异同。结果表明:人工接种黑曲霉、青霉和酵母三种真菌固态发酵普洱茶能保持自然渥堆发酵普洱茶的基本品质,其产品汤色、滋味、香气等感官品质优良,水浸出物和茶多酚较自然渥堆发酵的茶样(对照)优越,大肠杆菌含量低于30MPN/100g,致病菌未检出,符合云南省地方标准DB53/103—2006的安全指标要求;在活性功能方面,人工接种黑曲霉、青霉和酵母三种真菌固态发酵的普洱茶在防治胃癌和努南氏综合症上效果较好,对于降糖和减肥、免疫缺陷疾病和白血病、血液疾病的防治效果来看,则稍次于自然渥堆发酵的普洱茶。
In this study, Pu’er tea, which was produced by artificial inoculation of three kinds of fungi, such as Aspergillus niger, Penicillium, yeast, was fermented and fermented spontaneously. The sensory quality, physicochemical properties, aroma components and microbial safety indexes were compared and discussed Similarities and differences in the hypoglycemic and anti-cancer health functions. The results showed that the artificial fermentation of Pu’er tea with three kinds of fungi, Aspergillus niger, Penicillium and Yeast, could maintain the basic quality of Pu-erh tea naturally. The sensory quality of its products such as soup color, taste and aroma was excellent. The water extracts and tea polyphenols More natural fermented pheasant tea samples (control) superior, less than 30MPN / 100g of E. coli, pathogenic bacteria were not detected, in line with Yunnan Province local standards DB53 / 103-2006 safety indicators require; in the active function, the artificial Inoculation of Aspergillus niger, Penicillium and yeast three kinds of fungi solid-state fermentation of Pu’er tea in the prevention and treatment of gastric cancer and Noonan syndrome better, for hypoglycemic and weight loss, immunodeficiency disease and leukemia, blood disease prevention and control effect, Then fermented in a small pile of natural Puer tea.