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.
引文
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