Xu Yong-Quan, Chen Jian-Xin, Du Qi-Zhen, Yin Jun-Feng
Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou, 310008 China.
Institute of Food Chemistry, Zhejiang A&F University, 88 Huanbei Road, Hangzhou, 311300 Zhejiang China.
J Food Sci Technol. 2017 Nov;54(12):3908-3916. doi: 10.1007/s13197-017-2849-4. Epub 2017 Sep 13.
Fresh tea leaves were crushed into juice and then fermented (oxidation) to obtain fermented black tea juice, which can be used to prepare black tea beverage. The effects of addition of oolong tea infusion or tossing of tea leaves on the sensory quality and theaflavins (TFs) concentration of fermented black tea juice were investigated. The results showed that both addition of tea infusion and tossing of fresh tea leaves increased the TFs/thearubigins (TRs) ratio and improved the sensory quality of fermented black tea juice. The TFs/TRs ratio was found to be significantly correlated with the scores for flavor ( = 0.98), mouth feel ( = 0.94), and overall acceptability ( = 0.91) of the fermented black tea juices from different processes. This result suggested that a relatively high concentration of catechins and stepwise enzymatic oxidation were the crucial factors that increased the TFs/TRs ratio and improved the sensory quality. The combination of adding tea infusion and tossing fresh tea leaves greatly improved the quality of the fermented black tea juice by markedly increasing the TFs/TRs ratio (87%). Results of the present study provided useful information for improving the quality of fermented black tea juice.
将新鲜茶叶压榨成汁，然后进行发酵（氧化）以获得发酵红茶汁，该汁可用于制备红茶饮料。研究了添加乌龙茶浸出液或对茶叶进行摇青处理对发酵红茶汁感官品质和茶黄素（TFs）浓度的影响。结果表明，添加浸出液和对新鲜茶叶进行摇青处理均提高了TFs/茶红素（TRs）的比值，并改善了发酵红茶汁的感官品质。发现TFs/TRs比值与不同工艺发酵红茶汁的风味评分（r = 0.98）、口感评分（r = 0.94）和总体可接受性评分（r = 0.91）显著相关。该结果表明，相对较高浓度的儿茶素和逐步酶促氧化是提高TFs/TRs比值和改善感官品质的关键因素。添加浸出液和对新鲜茶叶进行摇青处理相结合，通过显著提高TFs/TRs比值（87%），极大地改善了发酵红茶汁的品质。本研究结果为提高发酵红茶汁的品质提供了有用信息。
