一种新型的富硒茶饮料的研制

A novel processing technology of selenium fortified tea beverage

实验以普洱生茶为主要原料,纯种接种酵母茵(Saccharomyces cerevisiae)和黑曲霉(Aspergillus niger),通过硒含量检测和发酵茶冲泡后茶汤品质的比较,筛选确立酵母茵为硒转化菌株。然后结合普洱茶的自身发酵,酵母茵辅助添加与培养,获得制备富硒茶饮料的原料茶。运用正交实验,分析得出当茶水比为1:50时,调整pH为5.0,并于100℃条件下浸提30 min,所得茶汤品质最好;再经过调配研制出一种新型的硒含量达2.2 mg/kg的富硒茶饮料,该饮料的最佳配方为:富硒茶汤40 mL,V_c 0.04%,白砂糖5.0%,柠檬酸含量为1.0%。

In this study,S.cerevisiae and A.niger were respectively inoculated into Pu-erh raw tea leaves which were used as main material.S.cerevisiae was selected as the fermentation microorganism.According to the selenium content and quality of fermented tea beverage,tea material of beverage was determined with the fermentation processing of Pu-erh tea and combined with the addition of S.cerevisiae.Orthogonal experiment indicated that when the proportion of tea to water was 1:50,extracting at 100°C for 30 rain at pH 5.0,the optimum quality of tea was gained.Selenium content in the beverage was 2.2 mg/kg.Formula of the tea beverage were as follows:Se-enriched tea 40 mL,Vc 0.04%,powdered sugar 5%,citric acid 1.0%.