绿茶茶汤发酵过程中理化性质及香气成分变化分析
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摘要
以绿茶茶汤为底物,接种酵母菌和醋酸菌进行发酵,分析发酵过程中绿茶茶汤pH、总酸、有机酸、游离氨基酸、多酚物质及挥发性香气成分的变化。结果表明,与未发酵绿茶茶汤相比,经发酵后的绿茶茶汤pH降低,总酸含量增加,有机酸中醋酸含量增加,游离氨基酸总量增加,多酚物质含量减少,挥发性香气成分中苯乙醇含量增加。发酵时间越长,变化越明显。
The green tea was used as a substrate, and the yeast and acetic acid bacteria were inoculated to ?nalize fermentation.The changes of pH, total acid, organic acid, free amino acid, polyphenol and volatile aroma component of the green tea during fermentation were analyzed. The results showed that compared with the unfermented green tea, the pH value and the content of polyphenol of the fermented green tea decreased, the contents of total acid, acetic acid, free amino acid and benzene ethanol increased after fermentation. The degree of these changes were more pronounced with the extension of fermentation time.
The green tea was used as a substrate, and the yeast and acetic acid bacteria were inoculated to ?nalize fermentation.The changes of pH, total acid, organic acid, free amino acid, polyphenol and volatile aroma component of the green tea during fermentation were analyzed. The results showed that compared with the unfermented green tea, the pH value and the content of polyphenol of the fermented green tea decreased, the contents of total acid, acetic acid, free amino acid and benzene ethanol increased after fermentation. The degree of these changes were more pronounced with the extension of fermentation time.
引文
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[14]袁磊,张国华,SADIQ F A,等.发酵条件对红茶菌发酵品质及风味的影响[J].食品科学,2017,38(2):92-97.
[2]RASU Jayabala,RADOMIR V M,EVA S L,et al.A review on Kombucha tea-microbiology,composition,fermentation,beneficial effects,toxicity,and tea fungus[J].Comprehensive Reviews in Food Science and Food Safety,2014,13(4):538-550.
[3]吴薇,籍保平.红茶菌国内外研究应用概况[J].食品科技,2003(12):9-11.
[4]朱晓庆.红茶菌混菌发酵工艺优化及抗氧化特性研究[D].泰安:山东农业大学,2011.
[5]马骋,林娟,杨美容,等.红茶菌饮料发酵工艺条件的优化[J].食品研究与开发,2008,29(3):36-38.
[6]MINDANI I W,NILAKSHI J,CANDY C,et al.Application of the Kombucha‘tea fungus’for the enhancement of antioxidant and starch hydrolase inhibitory properties of ten herbal teas[J].Food Chemistry,2016,194:304-311.
[7]KATARZYNA N S,BARBARA S,IWONA?,et al.Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical,microbiological and sensory properties[J].CYTA-Journal of Food,2017,15(4):601-607.
[8]LIU C H,HSU W H,LEE F L,et al.The isolation and identification of microbes from a fermented tea beverage,Haipao,and their interactions during Haipao fermentation[J].Food Microbiology,1996,13(6):407-415.
[9]JüRGEN R.Influence of different sugars on the metabolism of the tea fungus[J].Zeitschrift für Lebensmittel-Untersuchung und-Forschung A,1994,198(3):258-261.
[10]RASU J,KESAVAN M,MUTHUSWAMY S,et al.Biochemical characteristics of tea fungus produced during Kombucha fermentation[J].Food Science and Biotechnology.2010,19(3):843-847.
[11]刘婧琳,郭玉蓉.4种工艺苹果酒中的游离氨基酸及其呈味特征[J].陕西农业科学,2015,61(10):27-30.
[12]TU Y Y,XIA H L,WATANABE N,et al.Changes in catechins during the fermentation of green tea[J].Applied Biochemistry and Microbiology,2005,41(6):574-577.
[13]WILLIAMS A A,TUCKNOTT O G.The volatile aroma components of fermented ciders:minor neutral components from the fermentation of sweet coppin apple juice[J].Journal of the Science of Food and Agriculture.1978,29(4):786-791.
[14]袁磊,张国华,SADIQ F A,等.发酵条件对红茶菌发酵品质及风味的影响[J].食品科学,2017,38(2):92-97.