摘要
研究平菇发酵绿茶中多糖、茶多酚、氨基酸等主要营养成分变化,结果表明:平菇发酵绿茶中氨基酸含量、多糖含量、水浸出物含量有所提高,而茶多酚组分降低;平菇发酵能够有效改善茶叶营养成分、提高绿茶品质。
In this paper,main nutritional ingredient changes of green tea fermented by oyster mushroom including polysaccharide,tea polyphenol and amino acid were studied.The results showed that contents of amino acid,polysaccharide and aqueous extracts were increased in green tea fermented by oyster mushroom while tea polyphenol was decreased; It means that fermentation by oyster mushroom could improve nutritional ingredient and tea quality.
作者
郑若男
陈晓英
林晨
ZHENG Ruo-nan(Fujian Vocational College of Bioengineering, Fujian Province 35000)
出处
《福建农业科技》
2016年第9期36-39,共4页
Fujian Agricultural Science and Technology
基金
福建生物工程职业技术学院教育科研项目(KJ201301)
关键词
平菇
发酵茶
绿茶
品质
Oyster mushroom
fermented tea
green tea
quality
