红茶菌发酵不同种类红茶饮料品质和功效物质差异性分析  

Analysis of Substance Difference in Quality and Efficacy of Different Kindsof Black Tea Beverages Fermented by Kombucha Bacteria

作　　者：陈艳虹 邱森梅 沈志伟 肖遥 李凯欣 廖婷 CHEN Yan-hong;QIU Sen-mei;SHEN Zhi-wei;XIAO Yao;LI Kai-xin;LIAO Ting(College of Tea and Food,Wuyi University,Wuyishan 354300,China)

机构地区：[1]武夷学院茶与食品学院,福建武夷山354300

出　　处：《饮料工业》2024年第6期1-4,共4页Beverage Industry

基　　金：福建省科技厅引导性项目(2023N0018);福建省大学生创新创业项目(S202310397074);武夷学院科研启动基金项目(YJ201902)。

摘　　要：本研究选用武夷山市场上价位相近的六款不同品种的红茶汤为基质,以红茶菌为发酵菌种制备红茶饮料。分别在发酵的2、4、6、8、10、12d进行取样,分析发酵液的理化成分状况和抗氧化性。得出:采用不同种类红茶基质发酵饮料理化成分差异较大,抗氧化能力差异较小,感官品质均在发酵第4d最佳,不同种类红茶发酵液品质间差异较明显,该研究可为茶饮料原材料的选用提供一定的参考。In this study,six different varieties of red tea soup with similar price in Wuyishan market were selected as the substrate.Samples were taken at the 2,4,6,8,10 and 12 days to analyze the physicochemical composition and antioxidant properties of the fermentation solution,respectively.The results showed that there were significant differences in physicochemical components and little difference in antioxidant capacity of fermented beverages with different black tea substrates.The sensory quality was the best on the 4th day of fermentation,and the difference between different kinds of black tea fermented liquid quality was obvious.This study can provide certain reference significance for the selection of tea beverage raw materials.

关 键 词：红茶菌 发酵 红茶 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]