一种酱香风味红茶的研制  

Researching and Developmenting a Kind of Maotai-flavor Black Tea

作　　者：杨久玲 谢和[1] 杜超峰 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]蓝茅生态农业有限公司,贵州黔东南557500

出　　处：《山地农业生物学报》2017年第6期90-94,共5页Journal of Mountain Agriculture and Biology

摘　　要：以红茶为原料,产酱香枯草芽孢杆菌(Bacillus subtilis)E20菌株作为发酵菌种,生产具有酱香风味的红茶制品。其生产的工艺条件为:将E20菌悬液接种到发酵培养基中,程序升温发酵6天。再用浓度为0.0113 mol/L乙醇溶液浸提12 h,4000 r/min离心20 min,即制得发酵提取液。往红茶中加入20%的发酵提取液,35℃干燥3 d。以此工艺加工的红茶不仅具有红茶的清香,更具有独特的酱香风味,两种风味能有机的融合,使得整体风味较醇和。酱香风味红茶主要化学成分与对照茶样进行比较,发现总游离氨基酸含量与对照茶样差异显著,茶多酚、咖啡碱、茶红素、茶黄素、茶褐素与对照茶样的差异都不显著。通过检测发现,酱香风味红茶中氨基酸其中一部分由发酵提取液提供。Black tea as materials,Bacillus subtilis E20 as fermentation strain,produced Black Tea with Maotai-flavor.Its production process were as follows: 2% of the E20 suspension was inoculated into the fermentation medium,fermentation temperature program increased and cultivated for 6 d.Then extracted 100 m L ethanol(0.0113 mol/L) solution for 12 h and centrifuged 20 min by 4000 r/min,and the fermentation extract was obtained.Added 20% of the fermentation extract to the black tea,and dryed it at 35℃ 3 days.The Maotai-flavor Black Tea not only has black tea fragrance,but also has a unique flavor of Maotai.Two flavor can organic integration,make the overall flavor mellow.Maotai-flavor of black tea chemical composition compared with contrast,found that the total free amino acid content is a significant difference; tea polyphenols,caffeine,tea red pigment,theaflavins,and tea brown pigment were not significant difference.Through detection,the amino acid in the Maotai-flavor Black Tea was provided by fermentation extract.

关 键 词：酱香 红茶 微生物 工艺条件 化学成分 

分 类 号：Q939.99[生物学—微生物学]