冠突散囊菌和植物乳杆菌联合发酵对绿茶液态饮料品质的影响

doi:10.13305/j.cnki.jts.2018.05.007

Abstract

Abstract: In order to inhibit the degradation of catechins in fermented green tea liquid beverage fermented by E. cristatum, the co-fermentation of L. plantarum and E. cristatum to green tea liquid beverage was conducted. The processing technology was optimized by response surface methodology. Besides, high performance liquid chromatography (HPLC) and headspace solid-phase microextraction tandem mass spectrometry (HS-SPME/GS-MS) method were used to detect the catechin contents and aroma components in the combined fermented green tea liquid beverage. The results showed that under the premise of 10βg·L^-1 of dry tea and 10βmL·L^-1 of E. cristatum, the optimal technological conditions for the combined fermentation of green tea liquid beverage were L. plantarum 20βmL·L^-1, sucrose 75βg·L^-1, and stationary fermentation at 30℃ for 3 days. The total catechin concentration in the joint fermented green tea liquid beverage under this process was 1β419.94βμg·mL^-1, which was significantly higher than unfermented green tea liquid beverage (848.72βμg·mL^-1) (P<0.05). And the contents of alcohol compounds (30.27%), aldehyde compounds (15.25%), hydrocarbon compounds (11.35%), ester compounds (9.86%) and ketone compounds (9.01%) were significantly increased (P<0.05) compared with unfermented green tea liquid beverage.

Key words: L. plantarum, E. cristatum, aroma component, catechin, green tea liquid beverage

CLC Number:

TS275.2

TU Zheng, MEI Huiling, LI Huan, LIU Xinqiu, Emmanuel Arkorful, ZHANG Caili, CHEN Xuan, SUN Kang, LI Xinghui. Effects of Co-fermentation by Eurotium cristatum and Lactobacillus plantarum on the Quality of Green Tea Liquid Beverage[J]. Journal of Tea Science, 2018, 38(5): 496-507.

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Effects of Co-fermentation by Eurotium cristatum and Lactobacillus plantarum on the Quality of Green Tea Liquid Beverage

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