益生菌固态发酵红茶风味品质的分析

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...

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

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.