茶鲜叶匀浆悬浮发酵工艺学研究

Studies on the technology of suspension fermentation of tea leaf homogenates

研究了茶鲜叶匀浆悬浮发酵过程的代谢变化规律及其工艺调控。结果表明,悬浮发酵中多酚氧化酶活性虽明显受抑,但仍可完成正常酶促氧化作用;工艺监测参数如氧化还原电位、溶解氧浓度、摄氧率及茶汤总色度的变化与发酵体系中的底物消耗及产物形成间存在密切关系;提高供氧水平和添加有机溶剂A可明显促进多酚氧化产物茶黄素的形成;高悬浮液浓度限制发酵的主要原因是供氧不足,而分批补料发酵方式能缓解供氧矛盾。

WT5”BZ]Variation and technological regulation of suspension fermentation of tea leaf homogenates were investigated. The results showed that although the activity of polyphenol oxidase was obviously inhibited during fermenting process, it could fulfill the enzymatic oxidation. Some significant correlations were found between the changes of technologic testing parameters such as oxido reducing potential (ORP), dissolved oxygen (DO) concentration, oxygen uptake rate (OUR), total color (TC) and the consumption of substrates and the formation of oxidative product theaflavins (TFs) in fermentation system. The increase of oxygen supply and the addition of organic ester A could promote TFs formation. The major cause to limit the fermentation was the insufficient oxygen supply under high suspension concentration. The oxygen supply and the quality of black tea involved could be improved by using the pitch fed fermentation method.