红茶菌发酵过程中主要化学成分变化的研究

食品科学 ›› 2007, Vol. 28 ›› Issue (3): 238-240.

红茶菌发酵过程中主要化学成分变化的研究

蒋立文, 刘德华, 廖卢燕, 唐道方

湖南农业大学食品科技学院食品微生物研究所；湖南农业大学食品科技学院食品微生物研究所湖南长沙410128；湖南长沙410128；

出版日期:2007-03-15 发布日期:2011-12-31

Study on Changes in Major Components during Tea Fungus Fermentation

JIANG Li-Wen, LIU De-Hua, LIAO Lu-Yan, TANG Dao-Fang

Institute of Food Microbiology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China

Online:2007-03-15 Published:2011-12-31

摘要/Abstract

摘要： 以10%蔗糖(W/V)、0.6%绿茶(W/V)为主要原料制成的糖茶水为发酵基质,经巴氏灭菌后接种传统的红茶菌菌膜发酵,于28℃恒温静置培养12d,取样测定了发酵液前后蔗糖、醋酸、pH值、游离氨基酸、儿茶素、蛋白质、酵母菌和醋酸菌数量等变化及纤维素膜生成量。结果表明:蔗糖降解较缓慢,pH值是逐步下降的,醋酸含量达到1.2%,蛋白质变化比较大,儿茶素含量略有降低,但各成分EGCG、GCG、EGC、ECG、DL-C、EC变化趋势不同,醋酸菌和酵母菌细胞数量变化近似生长曲线,游离氨基酸的总量从70μg/ml减少至20μg/ml,纤维素膜的干重量可以达到7.0g/LDW。

关键词: 红茶菌膜, 糖茶水

Abstract: In this paper, it was checked using traditional tea fungus inoculated in pasteus sterilized tea broth with 10% sucrose (W/V) and 0.6% green tea(W/V), controlling 28℃ invariably and fermented 12 days stillnessly, fermentation guidelines were measured. The results showed as following: sucrose is degraded at low ratio and pH value are decreased slowly, acetic acid degree reach maximum up to 1.2%, protein concentration increase from 0.1mg/ml to 0.24mg/ml through 12 days fermentation. The total tea catechins is lowed 10% but epicatechin isomers(EGCG, EGC, ECG, EC, including GCG, DL-C) are examined demonstrated varying during sucrose-green-tea broth fermentation. Acetic acid bacterium and yeast cell count is approxially growth curve. The total content of free amino-acid is decreased from 70μg/ml to 20μg/ml. The content of cellulose pellicle is up to 7.0g/LDW.

Key words: tea fungus, glucose-tea broth

蒋立文, 刘德华, 廖卢燕, 唐道方. 红茶菌发酵过程中主要化学成分变化的研究[J]. 食品科学, 2007, 28(3): 238-240.

JIANG Li-Wen, LIU De-Hua, LIAO Lu-Yan, TANG Dao-Fang. Study on Changes in Major Components during Tea Fungus Fermentation[J]. FOOD SCIENCE, 2007, 28(3): 238-240.