| Autor: |
Yihuan YANG, Lijun YU, Junhui HE, Yufei ZHOU, Shuai XU, Zhonghua LIU |
| Jazyk: |
čínština |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 43, Iss 17, Pp 87-94 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2021110335 |
| Popis: |
In order to explore the effect of fungal fermentation on the flavor quality of different grades of vine tea, hand-made Fu brick tea was processed from first-class vine tea and second-class vine tea. Sensory evaluation, physical and chemical composition analysis and aroma component comparison were contrasted. The results showed that fungal fermentation reduced the bitterness of different grades of vine tea, changed the aroma from grass aroma to the flower-fruit aroma, and had a unique fungal fragrance, and the soup color changed from bright yellow to bright orange. The contents of water extracts of the two fermented vine teas remained basically unchanged, and the contents of free amino acids and soluble sugars decreased to varying degrees. Particularly, the contents of free amino acids decreased significantly by 48.54% and 38.57%, respectively (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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