红曲薏米与红茶复配及风味特性  

Study on Combination and Flavor Characteristics of the Coix Seed Fermented by Monascus Mixed Black Tea

作　　者：宋增光 曾海英 李婷 毛佳怡 SONG Zengguang;ZENG Haiying;LI Ting;MAO Jiayi(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025)

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025

出　　处：《食品工业》2020年第3期343-348,共6页The Food Industry

基　　金：贵州省重大科技专项计划项目[黔科合重大专项字(2014)6023号];贵州省科技计划项目[黔科合农G字(2012)4001号];贵州省现代农业产业技术体系(特色杂粮)建设[黔农财(2018)81号]。

摘　　要：以红曲发酵薏米与红茶复配,通过单因素试验和正交试验筛选红曲发酵薏米复配红茶的最佳配方,结果表明:复配茶的最佳配方为红曲薏米粉、红茶、白砂糖质量比30%︰60%︰20%,对复配茶挥发性风味物质进行气相色谱-质谱(GC-MS)检测。复配茶中共检出25种挥发性风味物质组分,主要分为烷类(10种)、醇类(8种)、醛类(3种)、脂类(1种)、内酯类(1种)、其他类化合物(2种),其中复配后红茶新增的风味物质反-4-羟基-3-甲基辛内酯(威士忌内酯),含量高达28.979%,使复配茶具有浓郁的椰香味和草木清香。综合感官评定结果表明,复配所得的薏米红曲茶产品口感好,风味佳,是一种集营养与保健功效的新型天然饮品。The formula of coix seed fermented by Monascus mixed with black tea was screened out through the single factor experiment and orthogonal experiment.The results show that the best mass ratio of the Monascus coix seed powder-black tea-white granulated sugar was 30%︰60%︰20%,respectively.The volatile flavor compounds were detected and analyzed by Gas chromatography-mass spectrometry(GC-MS)in the compounded tea.A total of 25 volatile flavor components were detected in the compounded tea,including aldehydes(10 species),alcohols(8 species),alkyls(3 species),lipids(1 species),lactones(1 species)and other compounds(2 species).Among them,the new flavor compound trans-4-hydroxy-3-methyloctanolactone(whisky lactone)was detected only in the compounded tea,and its content was as high as 28.979%,giving it a strong coconut flavor and a slight aroma of plants and trees.Combined the sensory quality analysis and the above results,the compounded tea is a kind of new natural drink with nutrition and health function.

关 键 词：红曲 薏米 复配茶 风味特性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]