Research progress on influencing factors and quality control technology of black tea fermentation
Black tea is one of the main consumer teas in China,and its processing steps include withering,rolling,fermentation,and drying.Among them,fermentation is the key link in forming the quality characteristics of black tea.Regarding the influencing factors and quality control techniques in the fermentation process of black tea,literature has shown that the content and composition ratio of polyphenols,enzyme types and activities,temperature,humidity,pH,as well as internal and environmental factors such as microorganisms during the fermentation process,can all affect the formation of characteristic compounds in black tea quality,thereby affecting its quality.The commonly used quality control techniques currently include new fermentation techniques,freeze-thaw adjustment techniques,exogenous enzyme techniques,and light quality.The future research focus will be on optimizing the cultivation of suitable varieties of black tea,the interaction mechanism between environmental factors,the influence mechanism of microorganisms on the fermentation quality of black tea,and the intelligence of processing equipment.Therefore,this article reviewed the research progress of influencing factors of black tea fermentation and quality control technology,in order to provide reference and guidance for improving the taste and quality of black tea and promoting new research progress in black tea.
black teatasteinfluencing factorquality controllight qualitymicroorganism
NETL
NSTL
万方数据
维普
