红茶菌发酵不同种类红茶饮料品质和功效物质差异性分析
Analysis of Substance Difference in Quality and Efficacy of Different Kinds of Black Tea Beverages Fermented by Kombucha Bacteria
陈艳虹 1邱森梅 1沈志伟 1肖遥 1李凯欣 1廖婷1
作者信息
- 1. 武夷学院茶与食品学院,福建 武夷山 354300
- 折叠
摘要
本研究选用武夷山市场上价位相近的六款不同品种的红茶汤为基质,以红茶菌为发酵菌种制备红茶饮料.分别在发酵的 2、4、6、8、10、12d进行取样,分析发酵液的理化成分状况和抗氧化性.得出:采用不同种类红茶基质发酵饮料理化成分差异较大,抗氧化能力差异较小,感官品质均在发酵第 4d 最佳,不同种类红茶发酵液品质间差异较明显,该研究可为茶饮料原材料的选用提供一定的参考.
Abstract
In this study,six different varieties of red tea soup with similar price in Wuyishan market were selected as the substrate.Samples were taken at the 2,4,6,8,10 and 12 days to analyze the physicochemical composition and antioxidant properties of the fermentation solution,respectively.The results showed that there were significant differences in physicochemical components and little difference in antioxidant capacity of fermented beverages with different black tea substrates.The sensory quality was the best on the 4th day of fermentation,and the difference between different kinds of black tea fermented liquid quality was obvious.This study can provide certain reference significance for the selection of tea beverage raw materials.
关键词
红茶菌/发酵/红茶Key words
kombucha/fermentation/black tea引用本文复制引用
出版年
2024
NETL
NSTL
万方数据