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中国农学通报

中国农学通报 ›› 2011, Vol. 27 ›› Issue (23): 80-85.

所属专题： 生物技术； 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

红茶饮料液态发酵影响因素研究进展

杨宇宙 许勇泉 尹军峰 夏珍珠 王志岚   

  • 收稿日期:2011-01-19 修回日期:2011-02-22 出版日期:2011-09-15 发布日期:2011-09-15
  • 基金资助:

    中国农业科学院科技经费项目“基于鲜叶液态发酵的高茶黄素速溶红茶加工关键技术的研究”

Research Status of the Influencing factors in Liquid Fermentation of Black Tea Beverage

  • Received:2011-01-19 Revised:2011-02-22 Online:2011-09-15 Published:2011-09-15

PDF (PC)

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摘要：

为解决传统红茶饮料产业所面临的问题，近年来国内外许多学者对液态发酵生产红茶饮料产品进行研究。笔者主要综述了红茶饮料液态发酵体系中影响发酵效果的主要因素，包括底物浓度、多酚氧化酶和过氧化物酶活性、鲜叶预处理和液态发酵的技术参数。这些因素通过影响体系中茶黄素、茶红素、茶褐素的含量和比例，从而影响红茶品质，对红茶饮料液态发酵过程起着至关重要的作用。根据国内外红茶饮料液态发酵技术的研究现状，结合当前所存在的问题，从原料、酶和自动控制方面提出改进措施，为这一技术的深入研究和广泛应用提供理论基础。

关键词: 食品安全, 食品安全, 文献计量学, web of science

Abstract:

In recent yeas, in order to solve the problems of the traditional black tea beverage industry, many scholars study the liquid fermentation which was using for producing the black tea beverage. This article mainly discussed the effects in liquid fermentation system of black tea beverage: included the substrate concentration and the activity of polyphenol oxidase and peroxidase, pretreatment of fresh leaves, temperature, pH, oxygen supplements, and time. By affecting the concentration and ratio of theaflavins, thearubigins and theabrownins, these factors can affect the system and the quality of black tea. They played the vital roles in liquid fermentation system of black tea beverage. According to the domestic and international tea beverage liquid fermentation technology, combining the current research situation of the existing problems, the author advanced some measures, such as raw material, enzyme and automatic control. They provided theoretical basis for lucubrating and extensive application of this technology.