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中国精品科技期刊2020
巫文鑫,覃展敏,刘佳莉,等. 加工工艺对桑寄生茶品质及功能活性的影响[J]. 食品工业科技,2023,44(5):149−157. doi: 10.13386/j.issn1002-0306.2022050036.
引用本文: 巫文鑫,覃展敏,刘佳莉,等. 加工工艺对桑寄生茶品质及功能活性的影响[J]. 食品工业科技,2023,44(5):149−157. doi: 10.13386/j.issn1002-0306.2022050036.
WU Wenxin, QIN Zhanmin, LIU Jiali, et al. Effect of Processing Technology on Quality and Functional Activity of Taxilli Herba Tea [J]. Science and Technology of Food Industry, 2023, 44(5): 149−157. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050036.
Citation: WU Wenxin, QIN Zhanmin, LIU Jiali, et al. Effect of Processing Technology on Quality and Functional Activity of Taxilli Herba Tea [J]. Science and Technology of Food Industry, 2023, 44(5): 149−157. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050036.

加工工艺对桑寄生茶品质及功能活性的影响

Effect of Processing Technology on Quality and Functional Activity of Taxilli Herba Tea

  • 摘要: 目的:探讨不同加工工艺对桑寄生茶品质及功能活性的影响。方法:采用自然发酵、杀青、冠突曲霉发酵等3种加工技术进行工序组合,制备8种不同的桑寄生茶样品,进而测定8种桑寄生茶的主要化学成分、抗氧化活性及对α-淀粉酶的影响,并对8种桑寄生茶进行感官审评。结果:经杀青处理的桑寄生茶能提升水浸出物、游离氨基酸、茶多酚、总黄酮、可溶性糖等5种化学成分的含量(P<0.05)及抗氧化活性;经自然发酵处理的桑寄生茶清香气加强;冠突曲霉发酵处理桑寄生茶能显著提升α-淀粉酶的酶活力(P<0.05)。其中,杀青处理能最大程度提升桑寄生茶的主要化学成分含量、抗氧活活性;杀青结合冠突曲霉发酵处理桑寄生茶具有一定的抗氧化活性及风味特点,且能双向调节α-淀粉酶的活性。结论:杀青、杀青结合冠突曲霉发酵等加工技术在品质、功能活性上各有明显优势,可作为关键加工技术用于制作品质优异的桑寄生茶。

     

    Abstract: Objective: To explore the effect of different processing technology on the quality and functional activity of Taxilli Herba tea. Methods: A total of eight different samples of Taxilli Herba tea were prepared by different procedures combined with 3 processing technologies including natural fermentation, fixation, and Aspergillus cristatus fermentation. After processing, determinations were done on the main chemical components, antioxidant activity, influence on α-amylase activity, and organoleptic evaluation. Results: The content of 5 chemical compounds, including water extract, free amino acid, tea polyphenol, total flavonoid, and soluble sugar in Taxilli Herba tea, were increased (P < 0.05) after fixation while the antioxidant activity was improved too. The delightful odour of Taxilli Herba tea processed by natural fermentation was enhanced. The α-amylase activity of Taxilli Herba tea fermented by A. cristatus was significantly improved (P<0.05) . The data showed that, if only taken fixation process, the content of the main chemical components and anti-oxidant activity were improved in the maximum extent. What’s more, if taken fixation process combined with A. cristatus fermentation, the α-amylase activity was bidirectionally regulated, the antioxidant activity was detected to a certain extent, and flavor characteristics were tasted. Conclusion: Different processing technologies (fixation, and fixation combined with A. cristatus fermentation) on this project showed different and clear advantages on quality and functional activity of Taxilli Herba tea, and it could be key processing technologies used to produce excellent quality of Taxilli Herba tea.

     

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