GABA红茶饮料液态悬浮发酵工艺优化  

Optimization of the Liquid Suspension-fermented Process for GABA Black Tea Beverage

作　　者：沈强 许凡凡 司辉清[2] 潘科 张小琴 赵振军[3] Shen Qiang;Xu Fanfan;Si Huiqing;Pan Ke;Zhang Xiaoqing;Zhao Zhenjun(Tea Research Institute,Guizhou Academy of Agricultural Science,Guiyang 550006;College of Food Science,Southwest University,Beibei 400716,Chongqing;College of Horticulture and Landscape Architecture,Yangtze University,Jingzhou 434023,Hubei)

机构地区：[1]贵州省农业科学院茶叶研究所,贵阳550006 [2]西南大学食品科学学院,重庆北碚400716 [3]长江大学园艺园林学院,湖北荆州434023

出　　处：《中国食品学报》2019年第5期175-181,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：贵州省农科院院专项[黔农科院院专项(2013)009号];贵州省农业科技攻关项目[黔科合NY(2015)3023-2号];贵州省科技创新人才团队项目[黔科合人才团队(2014)4025]

摘　　要：利用经真空厌氧富集GABA处理的夏秋茶鲜叶匀浆进行液态悬浮发酵,以GABA和红茶重要品质成分含量及其感官品质审评得分为评价指标,通过单因素试验法和正交试验法优化GABA红茶饮料液态悬浮发酵工艺。GABA红茶液态悬浮发酵的最佳工艺条件是:茶鲜叶与纯水比1∶30、匀浆粉碎时间2 min、摇床转速180r/min、发酵温度35℃、固液振荡发酵时间45 min,在此条件下红茶鲜汁中GABA含量(22.44±1.96)μg/mL,茶黄素(TFs)、茶红素(TRs)含量分别为(0.58±0.05)%,(5.52±0.04)%,且感官品质最佳。Effects of different factors(such as ratio of tea and water,homogenate crushed time,oscillation frequency,fermentation temperature and fermentation time)on the properties of GABA black tea beverage were studied.The methods of the single factor experiment and orthogonal experiment were used to optimize the process parameters of the liquid suspension-fermentation of GABA black tea beverage.Conclusion:The optimum process conditions for the liquid suspension-fermentation of GABA black tea beverage were:The ratio between fresh tea leaves and pure water is 1∶30,homogenate crushed time 2 min,oscillation frequency 180 r/min,fermentation temperature 35℃,solid-liquid fermentation oscillation time 45 min.Under the condition,the GABA content of black tea beverage was 22.44μg/mL,the contents of TFs and TRs were(0.58±0.05)%,(5.52±0.04)%respectively.In this way,the sensory quality of black tea beverage was best.

关 键 词：GABA 液态悬浮发酵 红茶饮料 正交试验法 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程] TQ920.6[轻工技术与工程—食品科学与工程]