酵母抽提物提升四种果茶风味作用研究  

Yeast extract on enhancing flavor of four fruit tea

作　　者：李维 李志刚 许琦 孙合群[1] 颜东方 郭甲[1] 彭颖 LI Wei;LI Zhi-gang;XU Qi;SUN He-qun;YAN Dong-fang;GUO Jia;PENG Ying(Angel Yeast Co.,Ltd.,Yichang 443003;College of Food Science&Technology,Huazhong Agricultural University,Wuhan 430070)

机构地区：[1]安琪酵母股份有限公司,宜昌443003 [2]华中农业大学食品科技学院,武汉430070

出　　处：《中国食品添加剂》2021年第1期59-63,共5页China Food Additives

基　　金：2019年湖北省博士后创新岗位基金;国家自然科学基金(31571847)。

摘　　要：通过感官评价实验可知:韩式香柚茶、桂圆红枣茶、芒果乌龙茶、金桔柠檬汁四种果茶添加0.03%酵母抽提物(YE)能降低茶苦涩味以及柠檬汁等酸味,使果茶的口感得到提升。通过对YE成分分析及其对茶多酚和柠檬酸的影响实验可知:YE中的蛋白质等物质能与茶多酚络合,从而降低茶的苦涩味;YE中的风味物质还能与味蕾的酸味受体结合,降低柠檬酸的酸味。Through sensory evaluation experiments,0.03%yeasty extract(YE)can reduce bitterness and sour taste of tea and improve the taste Korean grapefruit tea,Longan red jujube tea,Mango Oolong tea and Kumquat Lemon juice tea.Composition analysis of YE and its influence on tea polyphenols and citric acid showed that the proteins and other substances in YE can combined with tea polyphenols to reduce the bitter taste of tea.The analysis also showed that YE flavor can also bind acid receptors in taste buds and reduce the acidity of the citric acid.

关 键 词：酵母抽提物 绿茶 红茶 乌龙茶 柚子酱 芒果汁 柠檬汁 

分 类 号：S571.1[农业科学—茶叶生产加工] TS255.44[农业科学—作物学]