现制红茶奶茶开封后微生物动态变化规律初探  

Study on Dynamic Changes of Microorganisms in Freshly-made Black Milk Tea after Opening

作　　者：苏小琴[1,2] 宋鹏鹏 孔俊豪 左小博[1,2] 杨秀芳 陈根生 SU Xiaoqin;SONG Pengpeng;KONG Junhao;ZUO Xiaobo;YANG Xiufang;CHEN Gensheng(Hangzhou Tea Research Institute,CHINA COOP,Hangzhou 310016,China;Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resourses,Hangzhou 310016,China;Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China)

机构地区：[1]中华全国供销合作总社杭州茶叶研究所,浙江杭州310016 [2]浙江省茶资源跨界应用技术重点实验室,浙江杭州310016 [3]中国农业科学院茶叶研究所,浙江杭州310008

出　　处：《中国茶叶加工》2023年第4期51-56,共6页China Tea Processing

基　　金：浙江省“三农九方”科技协作计划项目(2022SNJF39)。

摘　　要：为探究现制市售红茶奶茶开封后微生物的动态变化规律,文章以市售3家不同品牌加冰和热红茶奶茶为研究对象,在常温(25℃),自然湿度条件下放置6 h,按照国标方法测定现制红茶奶茶中霉菌、酵母菌,大肠菌群和菌落总数含量。结果表明,与第0 h比,现制加冰红茶奶茶25℃放置6 h,酵母菌、大肠菌群和菌落总数的含量显著增长(p<0.05),含量范围分别为1.2×10^(2)~2.8×10^(3) CFU/mL、3.0×10^(2)~1.4×10^(5) CFU/mL、6.4×10^(4)~2.7×10^(5) CFU/mL,霉菌含量无显著变化(p>0.05),范围为0~15 CFU/mL。热红茶奶茶25℃放置6 h,未检出霉菌和酵母菌,大肠菌群和菌落总数含量范围分别为0~9.9×10^(4) CFU/mL、0~1.6×10^(5) CFU/mL。现制红茶奶茶开封放置过程中菌落总数和大肠菌群呈增加趋势,加冰红茶奶茶开封后比热红茶奶茶更易滋生大肠菌群、细菌和酵母菌。研究为现制奶茶的卫生质量控制提供理论依据,为消费者科学饮用现制奶茶提供指导。In order to explore the dynamic changes of microorganisms during the drinking process of freshly-made commercial black milk tea,this paper took iced and hot black milk tea of 3 different brands on the market as the research object.They were placed at room temperature(25℃)and natural humidity for 6 h to determine the total contents of mold,yeast,coliform and bacterial colonies in the freshly-made black milk tea according to the national standard method.The results showed that compared with the 0 h,the contents of yeast,coliform and total colonies of iced black milk tea placed at 25℃for 6 h significantly increased(p<0.05).The contents ranged from 1.2×10^(2)~2.8×10^(3) CFU/mL,3.0×10^(2)~1.4×10^(5) CFU/mL,6.4×10^(4)~2.7×10^(5) CFU/mL,respectively.No significant changes were found in the contents of mold(p>0.05),and the contents ranged from 0 to 15 CFU/mL.When the hot black milk tea was at 25℃for 6 h,no mold and yeast were detected,and the total contents of coliforms and colonies ranged from 0~9.9×10^(4) CFU/mL and 0~1.6×10^(5) CFU/mL,respectively.In conclusion,the total number of bacterial colonies and coliform group increased after the black milk tea was unsealed. Coliform groups, bacteria and yeasts were more likely to breed after opening iced black milk tea than hot. This study provides a theoretical basis for the hygienic quality control of freshly-made milk tea, and provides guidance for consumers to drink freshly-made milk tea scientifically.

关 键 词：现制红茶奶茶 微生物 变化规律 质量控制 科学饮用 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]