Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
Food Chem. 2021 Nov 30;363:130322. doi: 10.1016/j.foodchem.2021.130322. Epub 2021 Jun 9.
Zijuan tea is a representative anthocyanin-rich tea cultivar in China. In this study, Zijuan tea was used to produce a novel kombucha beverage (ZTK). The physicochemical, sensory properties, and antioxidant activity of ZTK were compared with that of black tea kombucha (BTK) and green tea kombucha (GTK). Results indicated that after fermentation, the color of ZTK changed from yellowish-brown to salmon-pink, because its anthocyanins (4.5 mg/L) appeared red in acidic conditions. Meanwhile no significant changes of color were observed in BTK and GTK. The dynamic changes of pH, biomass, and concentrations of sugars, amino acids, and main organic acids were similar in three kombucha beverages, except catechins showing different trends. Moreover, ZTK showed the highest overall acceptability score, antioxidant activity, and concentration of volatiles among the three kombucha beverages. Therefore, Zijuan tea is suitable for the preparation of kombucha beverage with attractive color and health benefits.
紫阳茶是中国具有代表性的富含花色苷的茶品种。本研究以紫阳茶为原料，开发了一种新型的红茶菌饮料（ZTK）。将 ZTK 的理化性质、感官特性和抗氧化活性与红茶菌饮料（BTK）和绿茶菌饮料（GTK）进行了比较。结果表明，发酵后，ZTK 的颜色由黄棕色变为鲑鱼粉红色，因为其花色苷（4.5mg/L）在酸性条件下呈红色。而 BTK 和 GTK 的颜色没有明显变化。三种红茶菌饮料的 pH 值、生物量以及糖、氨基酸和主要有机酸的浓度均呈现相似的动态变化，只是儿茶素的变化趋势不同。此外，ZTK 在三种红茶菌饮料中具有最高的总体可接受性评分、抗氧化活性和挥发性化合物浓度。因此，紫阳茶适合制备具有诱人色泽和健康益处的红茶菌饮料。
