Study on the Optimization of Solid Fermentation Process of Aspergillus versicolor to Sun-dried Green Tea
In this study,Aspergillus versicolor was used as raw material for solid fermentation.Through the design of univariate experiment and response surface experiment,the sensory score of fermented tea and the content of tea polyphenols were taken as the investigation index,and the fermentation process conditions of black tea were studied by four factors:bacterial addition amount,added water volume,fermentation time and fermentation temperature.The results show that when the bacterial addition amount was 14.5％,the added water was 25％,the fermentation temperature was 32 ℃,and the fermentation time was 10 days,the sensory score of tea was 91.00±2.29,and the content of tea polyphenols was(17.84±0.28)％.Under these processing conditions,the black tea had a uniform shape,red and bright soup color,pure aroma,mellow taste and high tea polyphenol content.
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