益生菌固态发酵红茶风味品质的分析  

Analysis on Flavor and Taste Quality of Solid-state Fermentation for Probiotic Black Tea

作　　者：刘晓辉 万晶琼 吴函殷 刘雪娇 罗龙新 LIU Xiao-hui;WAN Jing-qiong;WU Han-yin;LIU Xue-jiao;LUO Long-xin(Shenzhen Shenbaohuacheng Sci-Tech.Co.,Ltd.,Shenzhen 518057,China;Wuyuan Jufangyong Tea Co.,Ltd.,Wuyuan 333320,China)

机构地区：[1]深圳市深宝华城科技有限公司,广东深圳518057 [2]婺源县聚芳永茶业有限公司,江西婺源333200

出　　处：《饮料工业》2021年第1期29-35,共7页Beverage Industry

基　　金：深圳市创业资助项目(CYZZ20170327145804274)。

摘　　要：选用代表性的不同产地及级别的滇红工夫、锡兰红茶和阿萨姆红茶,通过外源添加乳酸菌、酵母菌进行固态发酵制成益生菌发酵红茶,并分析研究发酵后主要理化、香气成分及感官品质的风味变化情况。结果显示:经过两种菌发酵后茶多酚、咖啡碱、没食子酸、儿茶素以及pH值均呈降低趋势,且乳酸菌发酵降幅高于酵母菌发酵;经发酵后香气物质总量显著减少且组成成分变化较大,乳酸菌发酵后醇类物质含量显著降低,其中芳樟醇降低57%以上,而醛类及吡咯等显著增加;酵母菌发酵后主要香气物质有苯乙醇、壬醛、苯乙醛、水杨酸甲酯等,醛类增加明显。同时发现发酵后会形成新的香气及风味物质。益生菌发酵茶叶在原红茶浓厚滋味的基础上兼具发酵风味,酵母菌发酵茶叶酒酿香显著,乳酸菌发酵茶酸感强烈,均具有很好的开发利用价值。Choosing Yunnan,Ceylon and Assam black tea from different producing areas and grades as materials,the probiotic fermented black tea was prepared by solid-state fermentation through adding Lactobacillus and Saccharomyces according certain proportion respectively,then analyzed and studied the changes of main physicochemical,aroma components and sensory quality.The results showed that:tea polyphenols,caffeine,gallic acid,catechin and pH value showed a decreasing trend after fermentation,and the decline rate of lactic acid bacteria fermentation was higher than that of yeast treatment.In addition,the total amount of aroma substances decreased significantly and the components changed greatly after fermentation,and the alcohol content decreased significantly after lactobacillus fermentation,among which linalool decreased by more than 57%.While aldehydes and pyrazine increased significantly and the main aroma substance in the Saccharomyces-fermented tea were phenethyl alcohol,nonyl aldehyde,benzene acetaldehyde,methyl salicylate,and so on,and aldehydes increased greatly.At the same time,it was found that new aroma and flavor substances could be formed in the fermentation,probiotics fermented tea has developed new fermentation flavor on the basis of the typical flavor and taste of the original black tea.Saccharomyces fermented tea has pleasant wine flavor,and the Lactobacillus fermented tea tasted natural acid,which all have a good development and utilization value.

关 键 词：益生菌 固态发酵 红茶 风味品质 乳酸菌 酵母菌 

分 类 号：TS272[农业科学—茶叶生产加工]