夏季绿茶发酵产品研制及其品质评价

夏季绿茶滋味苦涩,品质远不及春茶,为提高夏季绿茶滋味品质、拓宽资源利用,文章以夏季绿茶为原料,筛选最佳发酵菌种,研制夏季绿茶发酵产品。通过单因素与响应面优化试验,探究夏季绿茶发酵产品最佳工艺参数,并检测分析夏季绿茶发酵产品的主要生化成分及抗氧化能力。结果表明,乳酸菌对夏季绿茶浸提液发酵作用效果较佳,优于双歧杆菌和酵母菌;通过单因素试验和响应面优化试验,进一步确定发酵产品的加工参数为:茶水比1:51.3、加糖量10 g、发酵温度49 ℃、发酵时间19 h,制得的发酵产品入口微甜,尚醇,有茶香,不苦不涩,滋味较好,评分为7.4分。对比发酵前,乳酸菌发酵茶产品的茶多酚、儿茶素、游离氨基酸含量均有所增加,分别增加3.68%、0.91%、0.21%,咖啡碱含量变化不大,DPPH自由基清除能力下降,下降14.37%。乳酸菌发酵,能有效改善夏季绿茶滋味品质,又兼具两者的营养成分与生理功效,这可为夏季绿茶综合开发利用提供参考。

Development and Quality Evaluation of Green Tea Fermentation Products in Summer

In order to improve the taste quality of summer green tea and broaden the utilization of resources,the quality of summer green tea is far less than that of spring tea.In this paper,the fermentation product of summer green tea was developed by selecting the best fermentation strain.Through single factor and response surface optimization test,the optimal technological parameters of summer green tea fermentation products were explored,and the main biochemical components and antioxidant capacity of summer green tea fermentation products were detected and analyzed.The results showed that Lactobacillus had better effect on fermentation of green tea extract in summer than Bifidobacterium and yeast.Through the single-factor test and response surface optimization test,the processing parameters of the fermented product were further determined as follows:tea water ratio 1:51.3,added sugar content 10 g,fermentation temperature 49 ℃,fermentation time 19 h,the fermented product was slightly sweet,mellow,with tea aroma,neither bitter nor astringent,good taste,scoring 7.4 points.The content of tea polyphenols,catechins and free amino acids in Lactobacillus fermented tea products increased by 3.68%,0.91% and 0.21% than before fermentation,respectively;the content of caffeine did not change much,and the DPPH free radical scavenging capacity decreased by 14.37%.Lactobacillus fermentation can effectively improve the taste quality of summer green tea,but also the nutritional composition and physiological effect of both,which provides a reference for the comprehensive development and utilization of summer green tea.