发酵型普洱茶饮料加工工艺研究

Study on Processing Technology of Fermented Pu'er Tea Beverage

[目的]研制一种新型的保健普洱茶饮料。[方法]以云南普洱茶为主要原料,经乳酸菌、酵母菌共生发酵,考察了普洱茶浸提和茶饮料发酵过程中主要风味物质的变化对茶饮料品质的影响,并对茶饮料的加工工艺和技术参数进行详细探讨。[结果]发酵型普洱茶饮料最佳加工工艺为茶水比1∶80,浸提温度90℃,浸提时间15 min;接种最佳条件为保加利亚乳杆菌(Lb)和嗜热链球菌(St)按1∶1接入,接种量4%,38℃下发酵8 h后接入0.2%酵母菌,28℃下发酵24 h;调配p H 4.5,蜂蜜添加量为4%;温度135℃,5 min瞬时灭菌。[结论]该研究可为进一步开发新型发酵茶饮料提供理论依据。

[Objective]To develop a new type of health Pu’er Tea beverage.[Method]Taking Yunnan Pu’er Tea as the main raw material,through the symbiotic fermentation of lactic acid bacteria and yeasts,the effects of main flavoring substances on the quality of tea beverage during Pu’er Tea extraction and tea beverage fermentation process was discussed,and the processing technology and technical parameters of tea beverage were discussed in detail.[Result]The result showed that the best processing technology of fermented tea drink for the Pu’er Tea ratio 1∶80,extraction temperature 90℃,extraction time 15 min;the best conditions for vaccination:Lactobacillus bulgaricus(Lb)and Streptococcus thermophilus(St)according to 1∶1 access,inoculation amount 4%,38℃after 8 h fermentation access to 0.2%yeast,28℃24 h fermentation;deployment of pH 4.5,the honey was 4%;the temperature of 135℃,5 min sterilization.[Conclusion]The study can provide a theoretical basis for the further development of a new type of fermented tea beverage.