摘要
为开发苦丁茶新产品,将冠突散囊菌(Eurotium cristatum)接种至小叶苦丁茶(Ligustrum robustum)上,以菌丝生长量、菌丝球大小、孢子量为评价指标,优化了冠突散囊菌液体菌种制备参数(10%的接种量,CZG培养基,转速140 r/min,装液量250 mL/L);以菌丝覆盖度为主要指标,优化了发酵参数(苦丁茶含水质量分数30%,培养4 d的液体菌种,28~30℃,发酵10 d)。所制得的发酵产品表面遍布金黄色培养物,茶汤色黄亮,滋味醇和,苦味消失;挥发性物质变化显著,涉及多种物质的出现、消失及含量上的变动,尤其是甲基庚烯酮大幅度减少,柠檬醛、香叶醛在发酵至第10天时显著增加,持续发酵2 d后又大幅下降;桉叶油醇、芳樟醇在发酵至第12天时大量增加,同时4-羟基丁酸乙酰酯、水杨酸甲酯等酯类与桧烯等不饱和烃增多。该研究为苦丁茶新产品的开发提供了思路和方法。
In order to develop new products of Ligustrum robustum,Eurotium cristatum was inoculated to L.robustum.Depending on the biomass of mycelium,diameter of mycelium-ball and the status of spore,CZG medium were selected to prepare the liquid spawn on optimized parameters of 10%inoculation,140 r/min,and 25%capacity in 1 L conical flask.The tea made by L.robustum with 30%water was then inoculated by the liquid spawn cultured for 4 d,and incubated for 10 d at 28-30℃when dense golden mycelium were observed in the substrate.The soup of the fermented tea appeared bright yellow and tasted mellow without bitterness.Significant changes were observed in volatile compounds,involving the emergence,disappearance and changes in the content of a variety of compounds.Especially,the methyl heptanone content significantly reduced;while citral and geranial content substantially increased at 10 d of fermentation and followed by a decline in the next 2 d.Eudesmol and linalool content increased at 12 d of fermentation.The content of 4-hydroxybutyrate,methyl salicylate,birchene and other volatile compounds also increased.The results provide a new perspective on the development of the tea of L.robustum.
作者
陈敏
谢发
游玲
王涛
CHEN Min;XIE Fa;YOU Ling;WANG Tao(College of Life Science and Food Engineering,Yibin University,Yibin 644000,China;Key Laboratory of Sichuan Province for the Utilization of Solid State Fermentation Resources,Yibin University,Yibin 644000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第6期224-228,共5页
Food and Fermentation Industries
基金
宜宾市科技局计划项目(2018JY001)
宜宾学院创新团队项目(2018ZRTD01)。
关键词
苦丁茶
冠突散囊菌
发酵
挥发性物质
感官审评
Ligustrum robustum
Eurotium cristatum
fermentation
volatile compound
sensory evaluation
