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.
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万方数据
