Analysis of Changes in the Main Nutrients of De'ang Acid Tea during Fermentation in Different Containers
To explore the changes in the physicochemical content and main nutrients of De'ang family sour tea loaded in different containers during the fermentation process,and to provide scientific data for the improvement of the fermentation process and quality enhancement of its sour tea.Samples of De'ang acid tea samples,which were loaded in bags,cans,and bamboo tubes and subjected to anaerobic fermentation,were taken from the raw materials and fermentation process.UV visible spectrophotometry,ultra-high performance liquid chromatography,and mass spectrometry were used to detect the water extracts,tea polyphenols,free amino acids,caffeine,soluble sugars,phenolic acids,lactobacilli,and lactic acid in the fermentation process of the acid tea samples in each container Changes in the content of physicochemical components such as acetic acid and major nutritional components.The results showed that with the extension of fermentation time,the extract of De'anic acid tea water fermented in three different containers showed a trend of first decreasing and then increasing.The content of tea polyphenols showed a trend of first increasing and then decreasing,and the content of free amino acids showed a trend of first decreasing and then increasing.However,the content of caffeine showed different trends during the fermentation process in different containers,and the content of soluble sugars showed an overall upward trend;The main nutrients with relatively high content,phenolic acids and lactobacilli,show an overall trend of first increasing and then decreasing during the fermentation process;Lactic acid and acetic acid showed an overall fluctuating and increasing trend during the fermentation process of De'ansour tea.In the later stage of fermentation,the content of free amino acids and soluble sugars increases compared to the initial stage of fermentation,and the contribution to the taste of tea soup mainly manifests as a significant increase in the fresh and sweet taste of fermented sour tea compared to the raw materials.Lactic acid and acetic acid may be important nutrients involved in the formation of the fruity aroma and sour sweet aftertaste of sour tea during the fermentation process.
De'ang acid teaFermentationPhysical and chemical componentNutrients
NETL
NSTL
万方数据
