脱苦油橄榄叶白参菌发酵茶的研制

Development of Fermented Tea with Debittered Olive Leaf and Schizophyllum Commune Franch

为合理有效利用资源废弃物油橄榄叶并降解其中的橄榄苦苷,改善其带有的苦涩味,采用油橄榄叶与食药两用真菌白参菌,在不添加任何辅料的情况下进行发酵,获得同时含有油橄榄叶与白参菌中功能性成分的脱苦油橄榄叶白参菌发酵茶,以羟基酪醇、橄榄苦苷、茶多糖作为目标物质,通过单因素和正交试验,探究油橄榄叶白参菌发酵茶的最佳制备工艺。结果表明,油橄榄叶白参菌发酵茶的最佳制备条件为:接种菌龄为48 h、接种量为15 mL、发酵时间为9 d。最终所得发酵茶羟基酪醇含量为360.73μg/g、橄榄苦苷含量为72.34μg/g、茶多糖含量为12.37 g/100 g、三项指标综合评分为589.15,茶叶外形均匀带油光、条索紧结、无杂物,茶汤呈金黄色且清澈明亮,香气纯正、留香持久、无异味,入口醇厚回甘、不涩,叶底呈现褐黄色,证明了油橄榄叶与白参菌结合制备发酵茶的可行性。

In order to make reasonable and effective use of the resource waste olive leaf and degrade oleuropein to improve the bitterness and astringency,the olive leaf and Schizophyllum Commune Franch were fermented without adding any auxiliary materials to obtain de-bittering olive leaf and Schizophyllum Commune Franch fermented tea containing special ingredients.Using hydroxytyrosol,oleuropein,and tea polysaccharides as target substances,the best preparation process for fermented tea was investigated by single factor and orthogonal experiments.The experimental results showed that the optimal preparation conditions for the fermented tea were:the inoculation age was 48 h,the inoculation amount was 15 mL,and the fermentation time was 9 d.The content of hydroxytyrosol in the final fermented tea was 360.73μg/g,the content of oleuropein was 72.34μg/g,the content of tea polysaccharide was 12.37 g/100 g,and the comprehensive score of the three indicators was 589.15.The tea infusion was golden yellow,clear and bright,pure aroma,long-lasting fragrance,no odor,mellow mouth,sweet and not astringent,brownish yellow at the bottom of the leaf,which proved the feasibility of fermented tea with debittered olive leaf and Schizophyllum Commune Franch.