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.