CAJ | 학술논문

为提高金荞麦茶的适口性，采用单因素试验和正交试验研究了萎凋叶含水率、发酵温度和发酵时间对发酵金荞麦茶的影响。结果表明：金荞麦发酵茶的最佳生产工艺条件为萎凋叶含水率70％、揉捻90 min、发酵温度30℃、发酵时间29 h。在该条件下的金荞麦发酵茶条索紧卷、色泽乌润、汤色橙黄鲜丽、滋味鲜爽，综合品质最好，黄酮和γ-氨基丁酸含量为8．14％和1．96‰。
위제고금교맥다적괄구성，채용단인소시험화정교시험연구료위조협함수솔、발효온도화발효시간대발효금교맥다적영향。결과표명：금교맥발효다적최가생산공예조건위위조협함수솔70％、유념90 min、발효온도30℃、발효시간29 h。재해조건하적금교맥발효다조색긴권、색택오윤、탕색등황선려、자미선상，종합품질최호，황동화γ-안기정산함량위8．14％화1．96‰。
To improve the palatability of golden buckwheat tea,a single factor experiment and an orthogonal experiment was conducted to study the effects of water content of withering leaves, fermentation temperature and fermentation time on the golden buckwheat fermented tea.The results showed that the optimal conditions of golden buckwheat fermented tea included water content of withering leaves of 70%,rolling for 90 min,fermenting at 30℃ for 29 h.Under these conditions,the gold buckwheat fermented tea had the best quality such as strip rope tight volume,color zeu-run,orange and bright soup, and mellow taste. The flavonoid content and GABA content was 8.14% and 1.96‰respectively.