Analysis Of The Quality Of Inoculated Fermentation Eurotium Cristatum Tea

Eurotium cristatum fungus called Eurotium cristatum, it attracted great attention as the dominant fungus in Fuzhuan brick tea. At the same time, we urgently need to find a path to a new method to solve the problem that the unreasonable and wasteful use of summer and autumn tea resources in China. So in this experiment, in order to proved the characteristic aroma components and dynamic change rule of the fermentation stage, used the fresh tea leaves from the summer and fall and bulk tea as materials, inoculated the fungus to fermentate the leaves. And prepared the tea extract to improve the quality of the tobacco.The main conclusions are as follows:1. Processing different tea raw material for Eurotium cristatum teaSix kinds of Eurotium cristatum tea prepared by different tea raw material, Luxuriant growth, soup color is orange yellow or brown red, bright and shiny, bottom of leaves brown black, color and taste of the soup had a difference among different Eurotium cristatum tea, or thick or thin, or bitter taste is heavy. Through sensory evaluation and physicochemical analysis, a conclusion can be drawn. The steaming and rolling green tea and black tea are more suitable for the Eurotium cristatum fungus fermented tea as raw materials. The sensory scores of these two kinds of tea are the highest. The steaming and rolling green tea scored83.33points, and the black tea scored80.00points. At the same time, there is a striking difference between the two kinds of tea and other fermented tea on physicochemical analysis. This two kinds of Eurotium cristatum fungus tea not only has the aroma and flavor of raw material tea, but also product the particular fungus aroma and fermentation flavor. The soup color of steaming and rolling green tea is orange and bright, and the tea has the characteristics of taste mellow and smooth, astringent and sweet after taste, rich of fungus aroma. The black tea type fermented tea has the characteristics of reddish brown and bright, rich and sweet after taste, strong aroma.2. Physicochemical component dynamic regularity of different tea fermented Eurotium cristatum teaThe general trend with time of the six kinds of Eurotium cristatum tea is:The content of tea polyphenols, amino acids and water extract content decrease with the increase of fermented time, but the content of soluble sugar showed a decreasing trend after the first increase. The content of theaflavins is increased and then decreased, the thearubigins content has been reduced, while the theabrownin content has been increasing as time. The difference is the specific content and the time period.3.The dynamic laws of volatile aroma components in different tea raw fermeted by Eu rotium cristatumThe type of aroma in Eurotium cristatum tea were:Olefins, alkanes, alcohols, ketones,acids,and so on.There had a large difference in aroma types and contents of in the different fermentation time periods and different teas. Fermentation to the first3d, various aroma components began to increase, the alcohol and heterocyclic compoun ds have the fastest increase. Fermentation to the ninth day, heterocyclic compounds co ntinue to increase,but the alcohols content began to decrease, slightly increased appea r in other ingredients.There were significantly reduced in various fragrance ingredient s when fermentation to twelfth days and fifteen days. Used the aroma of the tea extract, and added it into the tobacco, it could make the aroma soft and the content of the aroma increased, it had a good effect on reducing the stimulus and the harmful substances.