摘要
通过添加作为内源酶来源的茶鲜叶，对低档绿茶茶汤进行悬浮发酵生产红茶茶汤。以茶红素（TRs）和茶黄素（TFs）为评价指标，在单因素试验基础上做部分析因试验及扩充试验；使用JMP软件分析最佳工艺参数以及对产品中红茶色素影响较大的几个因素。研究结果表明，在兼顾TRs和TFs的情况下，茶汤中二者含量达到最佳比例时的发酵条件是：发酵时间35min，通氧量26．5mL／min，温度30-35℃，pH从5．5逐渐升至6，且无需添加果胶酶。
In this paper, black tea infusion was produced with suspension-fermentation from low-grade green tea soup using fresh tea leaves as the source of endogenous enzymes. Black tea pigments, including thearubigins （TRs） and theaflavins （TFs）, were used as evaluation indexes. Using the software of JMP analysis about the fractional factorial ex- periment and augment experiment based on single factor test results, the optimum processing parameters were screened out. Taking full consideration to achieve the best ratio between TRs and TFs, the optimum technology parameters were fermentation time 35min, oxygen supply 26.5 mI]min, temperature 30-35 ℃ and gradually increased pH from 5.5 to 6, without adding peetinase.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2010年第5期177-182,共6页
Journal of Chinese Institute Of Food Science and Technology
关键词
红茶茶汤
悬浮发酵
低档绿茶
茶鲜叶
红茶色素
black tea infusion
fermentation in aqueous suspension
low-grade green tea
fresh tea leaves
black tea pigments
