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中国精品科技期刊2020
郑选东,许姗姗,刘江文,等. 冠突散囊菌固态发酵夏秋茶工艺优化和理化特性分析[J]. 食品工业科技,2024,45(16):220−230. doi: 10.13386/j.issn1002-0306.2023090218.
引用本文: 郑选东,许姗姗,刘江文,等. 冠突散囊菌固态发酵夏秋茶工艺优化和理化特性分析[J]. 食品工业科技,2024,45(16):220−230. doi: 10.13386/j.issn1002-0306.2023090218.
ZHENG Xuandong, XU Shanshan, LIU Jiangwen, et al. Process Optimization and Physicochemical Characterization of Solid-state Fermentation of Summer-autumn Tea by Eurotium cristatum[J]. Science and Technology of Food Industry, 2024, 45(16): 220−230. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090218.
Citation: ZHENG Xuandong, XU Shanshan, LIU Jiangwen, et al. Process Optimization and Physicochemical Characterization of Solid-state Fermentation of Summer-autumn Tea by Eurotium cristatum[J]. Science and Technology of Food Industry, 2024, 45(16): 220−230. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090218.

冠突散囊菌固态发酵夏秋茶工艺优化和理化特性分析

Process Optimization and Physicochemical Characterization of Solid-state Fermentation of Summer-autumn Tea by Eurotium cristatum

  • 摘要: 为改善夏秋茶品质,采用冠突散囊菌对夏秋茶进行发酵研究。通过单因素实验,以夏秋茶茶多酚、总游离氨基酸、总黄酮、水浸出物的含量和感官评分为考察指标,选取4因素3水平进行正交实验优化发酵工艺;采用气相色谱-质谱联用(Gaschromatography-mass spectrometry,GC-MS)技术对最佳工艺下发酵夏秋茶的挥发性化合物进行分析。结果表明,最佳发酵工艺为夏秋茶含水量30%、冠突散囊菌接种量15%、发酵时间9 d,发酵温度30 ℃,在此条件下加工的夏秋茶,其水浸出物含量显著提升了22.51%(P<0.05),茶多酚含量显著下降了27.71%(P<0.05),总黄酮含量显著下降了6.41%(P<0.01),游离氨基酸变化不明显,感官评分显著提升了10.33分(P<0.01)。此外,发酵后风味化合物总量提升了296.76%,在整个发酵过程中的芳樟醇、芳樟醇氧化物Ⅰ、α-松油醇、水杨酸甲酯和乙酸苯乙酯物质含量增加尤为明显(P<0.05),为夏秋茶带来了丰富的果香和花草香。因而经过发酵处理后,夏秋茶整体质量提高。

     

    Abstract: To improve the quality of summer-autumn tea, the fermentation of summer-autumn tea was investigated by using Eurotium cristatum. The content of tea polyphenols, total free amino acids, total flavonoids, water leachate, and sensory scores of summer-autumn tea were used as the indicators for the one-way experiment, and four factors and three levels were selected for orthogonal experiments to optimize the fermentation process. The volatile compounds of fermented summer-autumn tea under the optimal process were analyzed by gas chromatography-mass spectrometry (GC-MS) technology. The results showed that the optimal fermentation process was 30% water content, 15% inoculum of Eurotium cristatum, fermentation time of 9 d, and fermentation temperature of 30 ℃, and the water leachate content of summer-autumn tea processed under these conditions was significantly increased by 22.51% (P<0.05), the tea polyphenol content was significantly decreased by 27.71% (P<0.05), and the total flavonoid content was significantly decreased by 6.41% (P<0.01), free amino acids did not change significantly, and the sensory score was significantly improved by 10.33 points (P<0.01). In addition, the total amount of flavor compounds was elevated by 296.76% after fermentation, and the content of linalool, linalool oxide I, α-Terpineol, methyl salicylate, and phenethyl acetate substances increased especially significantly (P<0.05) throughout the fermentation process, which brought rich fruity and floral aroma to the summer-autumn tea. Thus, the overall quality of summer-autumn tea improved after fermentation treatment.

     

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