Fermenting Ampelopsis Grossedentata Production Technology And The Research Of The Formation Mechanism Of Flavor

With the development of Ampelopsis grossedentata’s pharmacological effects and chemical constituents, comprehensive processing of Ampelopsis grossedentata become more and more important, but the traditional drinking was the main way of development and utilization to tengcha at presentThe Eurotium cristatum is the dominant germ in the production of Fuzhuan brick tea, contributing to the special quality of the tea. By means of their own growth to breed, with temperature and humidity’s effect, a series of biochemical reactions were happened and the unique quality of researcher brick tea were formed.Especially its use of the tea thick old material, so as to improve the taste of tea.And the astringency has been an important factor in ampelopsis grossedentata’s development.Identification to "Golden Fungus"which purificated from different sources was researehed,different materials and fermentation condition preparation of yeast were explored to regulate production of "Golden Fungus"Ampelopsis grossedentata and to shorten the production cycle and improve product quality.The main results were as follows:1.Six strains of "Golden Fungus"which had no difference in their morphology were isolated from fermentative ampelopsis grossedentata,fu-brick tea and other dark tea.The results of their gel electrophoresis of soluble protein and esterase isozyme showed that six strains belong to the same species. Preliminary identification by morphology indicated that they were Eurotium Cristatum.2.Single tea factor and orthogonal experiments were used to analyze the main environmental factors which affect the fermentation.The results showed that The queue of various factors were the moisture content of material> steam time> piling temperature.＞piling time.The optimal zymotechnique wre material moisture content for28%, Steaming10minutes, inoculation amount for1‰, piling2h on the temperature of70℃, the best temperature of fermentation was28℃. With that culture condition, the soup of products was red and transparent,, taste sweet and velvety.3.The growth of Eurotium Cristatum on the blended material of tengcha and black tea in simulated processing condition of Loose tea and the variations of several main components contents and sensory quality of "Golden Fungus" Ampelopsis grossedentata during processing were tested.The results showed that the contents of polyphenol,amino acid and dihydromyricetin decrease separately49.68%,56.79%and39.29%;Soluble sugar,caffeine and water extract, increase separately4.65%,3.90%and3.22%.Catechins showed a downward trend during processing of "Golden Fungus"Ampelopsis grossedentata.4. The changes of aroma components content of ampelopsis grossedentata before and after fermentation were analysized with GC-MS. Furthermore, the formation mechanism of the flavor formed through the fermentation of eurotium cristatum, the generation approach of the volatilesation possible formed and flavor compounds were investigated.