摘要
以茶叶为原料,微生物技术为加工手段形成可食用的茶叶微生物产品。对目前国内外已有的可食用茶叶微生物产品种类和产品的制作工艺、发展现状,以及在各类产品中微生物的作用对茶叶的品质、功效、经济价值带来的影响进行综述,并对茶叶微生物产品的开发前景进行展望。
Using tea as raw material and microorganism technology as processing means,edible tea microorganism products were formed.In this paper,the types of edible tea microorganism products,the production process and development status of the products were reviewed,and the effects of microorganism in various products on the quality,efficacy and economic value of tea were discussed.
作者
戴宇樵
张拓
刘亚兵
刘忠英
郑文佳
DAI Yu-qiao;ZHANG Tuo;LIU Ya-bing;LIU Zhong-ying;ZHENG Wen-jia(Tea Research Institute,Guizhou Academy of Agricultural Sciences,Guiyang Guizhou 550006,China)
出处
《贵茶》
2022年第2期5-12,共8页
Journal of Guizhou Tea
基金
贵州省科技支撑项目(黔科合支撑[2020]1Y009号)
贵州省质量发展项目(黔质量发展项目[2020]21号)
贵阳市科技计划项目(筑科合同[2021]3-20号)
关键词
茶叶微生物
食用菌
红茶菌
茶酒
茶醋
Tea Microorganism
Edible Fungus
Kombucha Fungus
Tea Wine
Tea Vinegar
