刘晓辉1，2，万晶琼2，吴函殷2，刘雪娇1，罗龙新1
（1 深圳市深宝华城科技有限公司，广东深圳518057；2 婺源县聚芳永茶业有限公司，江西婺源333200）
摘要：选用代表性的不同产地及级别的滇红工夫、锡兰红茶和阿萨姆红茶，通过外源添加乳酸菌、酵母菌进行固态发酵制成益生菌发酵红茶，并分析研究发酵后主要理化、香气成分及感官品质的风味变化情况。结果显示：经过两种菌发酵后茶多酚、咖啡碱、没食子酸、儿茶素以及pH值均呈降低趋势，且乳酸菌发酵降幅高于酵母菌发酵；经发酵后香气物质总量显著减少且组成成分变化较大，乳酸菌发酵后醇类物质含量显著降低，其中芳樟醇降低57%以上，而醛类及吡咯等显著增加；酵母菌发酵后主要香气物质有苯乙醇、壬醛、苯乙醛、水杨酸甲酯等，醛类增加明显。同时发现发酵后会形成新的香气及风味物质。益生菌发酵茶叶在原红茶浓厚滋味的基础上兼具发酵风味，酵母菌发酵茶叶酒酿香显著，乳酸菌发酵茶酸感强烈，均具有很好的开发利用价值。
关键词：益生菌；固态发酵；红茶；风味品质；乳酸菌；酵母菌
Analysis on Flavor and Taste Quality of Solid-state Fermentation for Probiotic Black Tea
LIU Xiao-hui1，2，WAN Jing-qiong2，WU Han-yin2，LIU Xue-jiao1，LUO Long-xin1
（1 Shenzhen Shenbaohuacheng Sci-Tech. Co.，Ltd.，Shenzhen 518057，China；
2Wuyuan Jufangyong Tea Co.，Ltd.，Wuyuan 333320，China）
Abstract: Choosing Yunnan，Ceylon and Assam black tea from different producing areas and grades as materials，theprobiotic fermented black tea was prepared by solid-state fermentation through adding Lactobacillus and Saccharomycesaccording certain proportion respectively，then analyzed and studied the changes of main physicochemical，aromacomponents and sensory quality. The results showed that：tea polyphenols，caffeine，gallic acid，catechin and pHvalue showed a decreasing trend after fermentation，and the decline rate of lactic acid bacteria fermentation washigher than that of yeast treatment. In addition，the total amount of aroma substances decreased significantly and thecomponents changed greatly after fermentation，and the alcohol content decreased significantly after lactobacillusfermentation， among which linalool decreased by more than 57% . While aldehydes and pyrazine increasedsignificantly and the main aroma substance in the Saccharomyces- fermented tea were phenethyl alcohol，nonylaldehyde，benzene acetaldehyde，methyl salicylate，and so on，and aldehydes increased greatly. At the same time，it was found that new aroma and flavor substances could be formed in the fermentation，probiotics fermented tea hasdeveloped new fermentation flavor on the basis of the typical flavor and taste of the original black tea.Saccharomyces fermented tea has pleasant wine flavor，and the Lactobacillus fermented tea tasted natural acid，which all have a good development and utilization value.
Key words: probiotics；solid-state fermentation；black tea；flavor quality；Lactobacillus；Saccharomyces
中图分类号：TS272 文献标志码：A 文章编号：1007-7871（2021）01-0029-07
2021，Vol.24，No.1