安化黑茶加工过程中的微生物关系及保健功能 研究进展
近年来随着科技的进步, 不论是安化黑毛茶还是成品安化黑茶的生产工艺都在不断创新与突破, 产品越来越丰富, 品质越来越优质, 促进了安化黑茶的极大发展。现代研究表明, 安化黑茶品质的形成与加工过程中的微生物作用息息相关, 不论是黑毛茶的渥堆过程还是茯砖茶的“发花”工艺, 都是以微生物的活动为基础, 微生物在利用茶叶中的营养成分供自身生长的同时还分泌多种水解酶类, 促进茶叶中内含成分的转化, 从而形成安化黑茶优良的品质。由于安化黑茶独特的保健功能, 特别是其降脂减肥、改善消化道、防癌抗癌等作用, 适应现代需求, 深受消费者喜爱。本文综述了安化黑茶中的关键工艺及其创新、微生物相互关系以及其保健功能的研究概况, 并对今后安化黑茶中的研究发展方向进行了展望。
With the development of technology, no matter the process of Anhua raw dark tea or the finished tea product have been innovated and broken recently. The products become richer and richer and the quality becomes higher and higher, which promote the great development of Anhua dark tea. Modern researches indicate that the quality of Anhua Dark tea is formed with microorganism activities. Both the Pile-fermentation processing of Anhua raw dark tea and the “fungus growing” of Fuzhuan brick tea are based on the activities of microorganism. The microorganisms secrete a large number of hydrolytic enzymes when they use nutrition of tea, which advance the transformation of the components in tea to form its quality. As the unique health function adapting for the requirement, especially the function of lipid-lowering diet, improving the digestive tract, preventing and curing cancer, it has become very popular favorite for customers. This paper summarized the relationship between microorganism in the processing of Anhua dark tea and health care function. Finally, we forecasted the study on the development direction of Anhua dark tea in the future.
标题：安化黑茶加工过程中的微生物关系及保健功能 研究进展
英文标题：Research progress in the relationship between microorganism in the processing of Anhua dark tea and health care function
作者：
曾斌 湖南农业大学茶学教育部重点实验室
向阳 湖南农业大学茶学教育部重点实验室
梁敏敏 湖南农业大学茶学教育部重点实验室
何郁菲 湖南农业大学茶学教育部重点实验室
傅冬和 1.湖南农业大学茶学教育部重点实验室;2.湖南农业大学园艺园林学院植物资源工程系
中文关键词:安化黑茶,工艺,微生物关系,保健功能,
英文关键词:Anhua dark tea,technology,relationship between microorganism,health care function,
发表日期：2015-03-20
- 文件大小:
- 219.46 KB
- 下载次数:
- 60
-
高速下载
|
|
