康普茶饮品开发及其体外生物活性研究

该实验以康普茶发酵液为主要原料,将其分别与铁皮石斛、枸杞、菊花提取液复配制备康普茶饮品,测定了三种康普茶饮品的部分理化指标并进行感官评价,并研究其体外抗氧化、降血糖、降血脂活性。结果表明,铁皮石斛康普茶的感官评分最高为82.20分;其pH、糖度、酸度分别为3.34、6.67°Bx、1.69 g/L,总酚、总黄酮、总多糖含量分别为145.76 mg没食子酸当量(GAE)/m L、11.34 mg芦丁当量(RE)/m L、1 622.13 mg/m L;其体外生物活性表现最佳,对2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS)、1,1-二苯基-2-三硝基苯肼(DPPH)、羟基自由基的清除率分别为97.85%、95.26%、75.06%,铁还原能力测定最大吸光度值为0.784,对α-葡萄糖苷酶活性的抑制率为98.17%,对甘氨胆酸钠、牛磺胆酸钠的结合率分别为59.23%、58.15%。铁皮石斛康普茶兼具口感与功能性,为康普茶系列产品开发提供了思路。

An overview of probiotic health booster-kombucha tea

Traditional herbal medicine(THM)is a significant division of traditional Chinese medicine(TCM)that plays an important role in maintaining health and disease prevention.WHO has consistently highlighted the significance of traditional,complementary,and alternative medicine in human healthcare.Most people in Eastern Asia will start their day with a cup of tea.The tea provides a nourishing effect,and it has become an inevitable part of life.There are several types of tea,like black tea,green tea,oolong tea,white tea,and herbal tea.Besides the refreshments,it is important to consume beverages that benefit health.One such alternative is a healthy probiotic drink called kombucha,a fermented tea.Kombucha tea is aerobically fermented by infusing sweetened tea with a cellulose mat/pellicle called SCOBY(symbiotic culture of bacteria and yeast).Kombucha is a source of bioactive compounds that include organic acids and amino acids,vitamins,probiotics,sugars,polyphenols,and antioxidants.Currently,studies on kombucha tea and SCOBY are gaining attention for their remarkable properties and applications in the food and health industries.The review gives an overview of the production,fermentation,microbial diversity,and metabolic products of kombucha.The possible implications for human health are also discussed.

发酵条件对红茶菌发酵品质及风味的影响

探究发酵条件对红茶菌发酵品质及发酵液风味的影响。以发酵产酸率、感官评分为指标,考察红茶品种、茶叶浸提方式、糖添加量、茶叶添加量及红茶菌膜接种量的影响;同时,对发酵过程中风味物质的变化进行分析。结果表明:将水煮沸后,加0.5%醇香红茶浸提15 min,加入7%糖,冷却后加8%红茶菌膜于30℃条件下发酵10 d,得到的产品感官品质好,发酵液呈清澈淡黄色,酸甜适中,微酸,口味纯;茶汤经发酵后风味物质显著改变,共检测到19种风味成分,其中醇类7种、酯类6种、酸类4种、酚类1种、烷烃类1种,即风味物质多为醇类、酯类和酸类。醇类的含量为25.09%,其中乙醇含量为21.51%;酸类的含量为46.40%,其中正辛酸含量为19.41%;酯类的含量为15.91%,其中乙酸乙酯含量为9.47%。

红茶菌制备细菌纤维素的研究

寻找高效的生产菌和发酵工艺以及廉价高效的培养基是解决当前细菌纤维素产业化面临的高生产成本和低产率等瓶颈问题的重要手段。以红茶菌和木葡糖酸醋杆菌作为生产菌株,比较研究了不同碳源、氮源以及茶叶浓度对两种菌合成细菌纤维素的影响。结果表明,以红茶菌制备的细菌纤维素与木葡糖酸醋杆菌无本质区别;红茶菌生产细菌纤维素的效率显著高于木葡糖酸醋杆菌,产量可提高3倍以上。