Study on the fermentation conditions of hedera serrata grape leaves based on black tea process
In this experiment,the black tea process was used to ferment Hinode snake grape leaves,with sensory quality,polyphenol and flavonoid content as the indexes of investigation,and based on the single-factor test of initial tea billet water content,fermentation temperature and fermentation time,a response surface test was carried out and optimized.The results showed that the sensory score of the fermented tea was 91.22 when the fermentation temperature was 26 ℃,the moisture content of the initial tea billet was 66％,and the fermentation time was 5.5 h.The product was firm and moist,the tea broth was orange and bright,the taste was mel-low and sweet,and the flavonoids and polyphenols in the tea were effectively retained,of which the flavonoids content was 179.143 mg/g and the polyphenols content was 248.893 mg/g.The results of the study can provide theoretical and practical basis for the processing of Hinokyo Grape Leaf Black Tea.
black teaHeterodontia gracilis leaffermentationresponse surface
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万方数据
