乳酸发酵岩茶饮料的制备及其性能研究

Studies on Fabrication and Properties of Rock Tea Beverage by Lactobacillus Fermentation

以武夷岩茶为原料,在其茶液中加入奶粉、糖、乳酸菌等原料进行发酵制备茶饮料。经乳酸菌发酵后游离氨基酸和多糖含量分别增加2.4和1.9倍。茶多酚含量有所下降,但仍保持82.04 mg/g。产品的综合理化指标及感官品质较好,微生物检验完全符合饮料标准。

Rock tea beverage were prepared using Wuyi rock tea as raw materials and tea fluid added with milk power and sugar by lactobacillus fermentation. Free-amino acid and polysaccharide have increased 2. 5 and 1. 9times after lactobacillus fermentation,respectively. Tea polyphenols slightly decreased, but still keep in 82. 04mg/g. Physicochemical comprehensive index and organoleptic quality are better,and microbiological examination of tea beverage are in accordance with the beverage standard.