桑叶红茶二次发酵工艺优化  

Optimization of Secondary Fermentation Process of Mulberry Leaf Black Tea

作　　者：王一迪 孙闻 王雅妮 袁怀波 WANG Yidi;SUN Wen;WANG Ya'ni;YUAN Huaibo(School of Food and Biological Engineering,Hefei University of Technology,Hefei,Anhui 230601,China;Lu'an Rose Black Tea Products Co.,Ltd.,Lu'an,Anhui 237299,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230601 [2]六安玫瑰红茶品有限公司,安徽六安237299

出　　处：《农产品加工》2024年第2期47-51,共5页Farm Products Processing

基　　金：安徽省重点研发项目(S202004A06020047)。

摘　　要：为探索桑叶红茶的二次发酵工艺条件,在单因素试验基础上,通过检测桑叶红茶中脱氧野尻霉素(DNJ)、多酚等含量变化及滋味品质,确定发酵混合菌液配方及发酵温度和时间的优化区间,进行响应面回归分析。结果表明,改善桑叶茶综合品质的最优发酵条件为棘孢曲霉、青霉、日本根霉的配比为2∶1∶1,发酵温度30℃,发酵时间4.6 h,接种量3.1×10^(7)CFU/100 g。在此条件下发酵桑叶茶能获得较高的滋味品质和营养价值。In order to explore the secondary fermentation process conditions of mulberry leaf black tea,response surface regression analysis was carried out by detecting the content changes of deoxynojiri mycin(DNJ)and polyphenols and taste quality in mulberry leaf black tea on the basis of single factor experiment.The optimal fermentation conditions to improve the comprehensive quality of mulberry leaf tea were as follows:Aspergillus acanthorium∶Penicillium∶Rhizopus japonica ratio 2∶1∶1,fermentation temperature 30℃,fermentation time 4.6 h,inoculation dosage 3.1×10^(7)CFU/100 g.Under these conditions,mulberry leaf tea could obtain higher taste quality and nutritional value.

关 键 词：桑叶红茶 发酵 菌种 DNJ 

分 类 号：S886[农业科学—特种经济动物饲养]