Studies On Technologic Parameters Of Liquid Fermentation And Interrelated Enzyme Activity Of Tea

This article studied "golden flower" fungus liquid fermentation tea drinkproduction craft and the parameters, and studied in the fermentation process therelated zymology change, and provided certain rationale for the development newfermentation liquid state tea. Results showed as followings:1. Uses the distilled water as solvent of medicinal extraction, through comparingand the operating costs, the optimal extraction condition of tea was tea to water was1:60, the temperature 85℃, and time 15 minutes respectively, one time extraction waschose.2. Through the analysis of response surface methodology, we mastered that whenthe table rotational speed 120r/min, the temperature 30℃, the bottling measures 70ml,the vaccination quantity 10%, fermentation time 120h.3. In the entire fermentative process, After cellulose enzyme activity assumes thetendency which first elevates drops, also the enzyme activity is biggest, the change is45.342U/ml. min-66.493U/ml. min. When ferments to 12h, the cellulose enzymeactivity maximizing, is 66.493U/ml. min. The fermentation later period, the celluloseenzyme activity assumes gradually drops the tendency. When ferments to 120h, thecellulase vigor falls to 45.342 U/ml. min. After pectolase activeness assumes thetendency which first elevates drops, the change is 23.255 U/ml. min-38.216U/ml. min.When ferments to 24h, the pectolase active maximizing, is 38.216U/ml. min. Thefermentation later period, pectolase activeness assumes gradually drops the tendency.When ferments to 120h, pectolase activeness falls to 23.255 U/ml. min. Afterpolyphenoloxidase activeness assumes the tendency which first elevates drops, alsothe enzyme vigor is smallest, the change is 0.002 U/ml. min-0.01U/ml. min. Whenferments to 12h, the polyphenoloxidase active maximizing, is 0.01U/ml. min. Thefermentation later period, polyphenoloxidase activeness assumes gradually drops thetendency. When ferments to 120h, polyphenoloxidase activeness falls to 0.002U/ml. min. Amylase activeness assumes first elevates, afterwards passes through thecertain undulation, gradually drops the change rule, the change is 0.197U/ml. min-0.320U/ml. min. When ferments to 12h, the amylase active maximizing, is0.320U/ml. min. Afterwards, amylase activeness presents suddenly the Gao Hudiirregular change. When ferments to 84h, amylase activeness starts the stable change which presents gradually drops, from 0.238U/ml. min-0.197U/ml. min. Afterproteinase activeness assumes the tendency which first elevates drops, the change is5.990 U/ml. min-18.967U/ml. min. When ferments to 12h, the proteinase activemaximizing, is 18.967U/ml. min. The fermentation later period, proteinase activenessassumes gradually drops the tendency. When ferments to 120h, proteinase activenessfalls to 5.990U/ml. min.4. In the entire fermentative process, after the soluble solid shape assumes thetendency which first elevates drops, the change is 531.200-404.400mg/100ml. Whenferments to 12h, the soluble solid shape maximizing, is 531.200mg/100ml. Thefermentation later period, the soluble solid shape assumes gradually drops thetendency. When ferments to 120h, the soluble solid shape falls to 404.400mg/100ml.After the amino acid assumes the tendency which first elevates drops, the change is15.902-26.131mg/100ml. When ferments to 12h, the amino acid maximizing, is26.131mg/100ml. The fermentation later period, the amino acid assumes graduallydrops the tendency. When ferments to 120h, the amino acid falls to 15.902mg/100ml.After the soluble sugar assumes the tendency which first elevates drops, the change is13.492-44.773mg/100ml. When ferments to 12h, the soluble sugar maximizing, is44.773mg/100ml. The fermentation later period, the soluble sugar assumes graduallydrops the tendency. When ferments to 120h, the soluble sugar falls to13.492mg/100ml. The polyphenols matter is unceasingly reduces. When ferments to120h, the polyphenols matter content falls to 230.128mg/100ml.5. In the fermentative process, the cellulase and between the solid shape contentcorrelation coefficient is 0.860 (p＜0.01); The pectolase and between the solid shapecontent correlation coefficient is 0.693 (p＜0.05); The amylase and between the solidshape content correlation coefficient is 0.727(p＜0.05). Between the proteinase andthe amino acid correlation coefficient is 0.754 (p＜0.01). Between the cellulase andthe soluble sugar correlation coefficient is 0.926 (p＜0.01); Between the pectolaseand the soluble sugar correlation coefficient is 0.862(p＜0.01); Between the amylaseand the soluble sugar correlation coefficient is 0.810 (p＜0.01). Between thepolyphenoloxidase and the polyphenols matter correlation coefficient is 0.340 (p＞0.05).