Variation of main components and temperature in pu-erh tea with starter fermentation
The starter which was made from Penicillium,Aspergillus and Rhizopus by the ratio of 1:1:1 showed a better fermentation results with 1% of additive amount.In order to vertify the effect of the starter,both groups(the starter group and the control group) were set in this experiment.The change of pu-erh tea fermentation temperature was monitored in real-time for the first time.After finishing fermentation,the analysis of main com-ponent and sensory evaluation was carried out between the starter group and the control group.Some conclusions can be gained as follows: firstly,the starter group's tea liquor color,aroma,taste and the tea leaves bottom in starter group were more excellent than that in the control group for all tea samples,and the starter group tea fer-ments is faster than the control group;secondly,in terms of temperature,the center temperature of two groups almost remained at 40-60℃.The starter group's temperature was about 2℃ higher than that of the control;thirdly,in terms of main component change,the contents of TP(tea polyphenol),CC(catechin),TR(thearubigins) and wa-ter-soluble total sugar decreased,while TB(theabrownin) and TF(theaflavins)had an obvious upward trend.Compared with the control group,the curves of the starter group always changed faster.The results indicated that the starter can improve the quality of tea and shorten the fermentation period.