CAJ | 학술논문

以蔗糖(50g/L)、不同贮藏年份的普洱茶(8g/L)为主要原料制成的糖茶水,经微孔滤膜除菌后接种红茶菌母液发酵,于28℃恒温静置培养8d,研究微生物总数、pH值、茶多酚、总酸度、蛋白质含量、成膜生物量及发酵液中高沸点物质的动态变化规律.结果表明:采用普洱茶茶汤培养的红茶菌,发酵过程中各项基本指标(如微生物总数、pH值等)的变化规律与采用绿茶或红茶茶汤发酵没有多大差异,说明普洱茶茶汤是培养红茶菌的较好原料;发酵过程中采用GC-MS从发酵液中共鉴定到了35种非挥发性成分,其中主要是醇类(14种)和酸类(13种),发酵初期(0～4d)以产生醇类物质为主,之后则以酸类物质为主;柠檬酸、nonahexacontanoic acid、2,6-十六烷基-1(+)-抗坏血酸酯等物质出现在菌液成熟期(7d),可能是成熟的红茶菌菌液中起保健作用的关键成分.
이자당(50g/L)、불동저장년빈적보이다(8g/L)위주요원료제성적당다수,경미공려막제균후접충홍다균모액발효,우28℃항온정치배양8d,연구미생물총수、pH치、다다분、총산도、단백질함량、성막생물량급발효액중고비점물질적동태변화규률.결과표명:채용보이다다탕배양적홍다균,발효과정중각항기본지표(여미생물총수、pH치등)적변화규률여채용록다혹홍다다탕발효몰유다대차이,설명보이다다탕시배양홍다균적교호원료;발효과정중채용GC-MS종발효액중공감정도료35충비휘발성성분,기중주요시순류(14충)화산류(13충),발효초기(0～4d)이산생순류물질위주,지후칙이산류물질위주;저몽산、nonahexacontanoic acid、2,6-십륙완기-1(+)-항배혈산지등물질출현재균액성숙기(7d),가능시성숙적홍다균균액중기보건작용적관건성분.
Different storage-age Pu-erh tea (1, 5, 10 years) infusion (8 g/L) sweetened with sucrose 50 g/L was filtrated and inoculated with kombucha culture for 8-day fermentation at 28 ℃. The fermentation broth was dynamically analyzed for microbial population, pH, tea polyphenols, total acidity, protein and biomass as well as high-boiling-point substances. Results showed that there were no obvious differences in microbial population, pH values, etc. between Pu-erh and green or black tea infusion fermented by kombucha culture. Therefore, Pu-erh tea infusion was an excellent matrix for kombucha fermentation. Added together, 35 non-volatile components (mainly including 14 alcohols and 13 acids) were identified by GC-MS in different storage-age Pu-erh tea infusion fermented by kombucha for 3, 4, 6, 7 days and 8 days. Alcohols were detected with the most frequencies at the initial fermentation stage (0-4 days), and acids were dominant later. Citric acid, nonahexacontanoic acid, 1-(+)-ascorbic acid, 2, 6-dihexadecanoate, etc. were detected in the maturation period (the 7~(th) day), which may be the crucial constituents in favor of health in fermented Pu-erh tea infusion by kombucha.