Study On The Influence Of Advantage Fungi To Its Quality Components In The Process Of Piled-fermentation Of Sichuan Brick Tea

Dark tea, one of the six tea categories of China, is named according to its appearance and fully fermented. It is produced mainly in Sichuan, Yunnan, Hubei, Hunan and some other places. Raw materials of dark tea are coarse old and it is the main raw material for the suppression of brick tea. Tea process generally includes fixing, rolling, pile and dry, four processes. According to geographical distribution, the major component of dark tea are Hunan dark tea, Sichuan dark tea, Yunnan dark tea (Pu’er tea) and Hubei dark tea.There are a large number of micro-organisms involved in the pile-fermentation process of dark tea. Actually, it is a transformation of chemicals in the tea raw materials which makes use of enzymes produced by microbial life activities. Micro-organisms have a vital role in this process, in which fungal population plays a major role, but the problems faced current of development of dark tea industry are what kind of effect the variety of fungi have in the end in the pile-fermentation process, and how to use these fungi to shorten the dark tea production cycle, and how to stabilize and improve tea quality. Address this issue, Strains of brick tea were screened from piling samples of Tibetan tea factory, which were inoculated into fixation tea leaf for fermentation.The ingredients are regularly measured and sensory evaluation, then pick out a positive effect on black tea quality advantages of fungal populations.There are sterile pile-fermentation and natural pile-fermentation as the control in the experiments, seting sterilization vaccination pile-fermentation and natural inoculation pile-fermentation two groups, each group inoculated with Aspergillus, Penicillium, yeasts, and Rhizopus oryzae, individually. Then compared differences in sensory quality and chemical composition changes. In this study,we found that every sensory quality of sterile pile-fermentation tea are worse than that of the natural pile-fermentation tea, The overall sensory quality of vaccination tea is better than that of non-vaccinated tea. The overall effect of natural pile-fermentation tea is better than that of sterilization after a single vaccination inoculation, the taste is pure and mild The content of free amino acids in Artificial inoculation of fungi pile-fermentation tea is significantly higher than the concorl. The content of tea polyphenol of vaccination pile-fermentation tea is lower than the control. Sterilization vaccination of wallman group, vaccination aspergillus tea kind water extract obvious to higher and other bacteria so vaccination sample tea, tea polyphenols obviously lower than so and other bacteria to vaccination kind, amino acid content of higher than so; Natural vaccination of wallman group, vaccination of tea kind aspergillus tea polyphenols content and amino acids of change and the sterilization of roughly the same trend of wallman, but different amplitude, water extract the tendency of changes in both different. Brown, content in tea inoculation of aspergillus two groups of tea samples of all represent a significant advantage. In Sterile pile-fermentation, the content of water extraction tended to decrease, From45.68%to44.54%, a decline of2.50%. Inoculated with Aspergillus and Penicillium pile-fermentation samples showing an increasing trend in the reduction of a significant first, significantly increase access Aspergillus niger, Increased to47.81%, an increase of4.66%. In Natural pile-fermentation group,The content of tea polyphenol of the Aspergillus niger processing samples is from18.01%to13.97%,as A decline of22.43%, followed by access to Penicillium. In the sterilization group,the decline of amino acids is small in Rhizopus oryzae tea, Tea samples processed than the other species in advance to increase and maintain higher levels. Similarly, the Chahe factors increase with higher levels. And were able to pile in pile-fermentation within20days the content of value still pile-fermentation of25days. Taken together, the various ingredients in the fungal populations inoculated with a certain number of conditions pile-fermentation within20days of the still pile-fermentation of25days. levels of the advantages of fungal populations in which played an important role. fungal metabolism to promotevarious types of enzymatic reactions to improve the pile-fermentation efficiency, shorten the pile-fermentation period.