摘要
以荷叶为原料,使用浓香型大曲进行发酵制备功能性荷叶茶,以总黄酮含量、总酚含量、感官评分为考察指标,通过单因素试验、响应面-主成分分析法探究大曲接种量、发酵时间、发酵温度、初始糖度对功能性荷叶茶品质的影响。结果表明,最佳发酵工艺条件为大曲接种量8%,发酵时间30 h,发酵温度27℃,初始糖度9%。在此优化条件下,得到的功能性荷叶茶香味浓郁,口味独特,总黄酮含量为30.17 mg/g,总酚含量为73.51 mg/g,感官评分为96.2分。该研究为荷叶的应用提供了理论依据。
Using lotus leaf as raw material,a functional lotus leaf tea was prepared by fermentation with strong-flavor(Nongxiangxing)Daqu.Using the total flavonoids content,total phenols content and sensory score as evaluation indexes,the effect of Daqu inoculum,fermentation time and temperature,initial sugar content on the quality of the functional lotus tea were analyzed by single factor tests and the response surface method-principal component analysis.The results showed that the optimal fermentation conditions were Daqu inoculum 8%,fermentation time 30 h,temperature 27℃,and initial sugar content 9%.Under the optimal conditions,the functional lotus leaf tea had strong flavor and unique taste,and the total flavonoids,total phenols contents and sensory score in functional lotus leaf tea were 30.17 mg/g,73.51 mg/g and 96.2 points,respectively.This study provided a theoretical basis for the application of lotus leaf.
作者
缪园欣
贲锦华
彭欣雨
高佳
王嘉颖
欧阳芊芊
MIAO Yuanxin;BI Jinhua;PENG Xinyu;GAO Jia;WANG Jiaying;OUYANG Qianqian(Research Institute of Agricultural Biotechnology,Jingchu University of Technology,Jingmen 448000,China;Hubei Engineering Research Center for Specialty Flowers Biological Breeding,Jingchu University of Technology,Jingmen 448000,China)
出处
《中国酿造》
CAS
北大核心
2024年第10期211-216,共6页
China Brewing
基金
湖北省科技厅面上项目(2022CFB021)
荆门市科技计划项目(2022YFZD051)
特色花卉生物育种湖北省工程研究中心开放课题(2022ZD005)
荆楚理工学院大学生创新项目(S200311336039)。
关键词
荷叶
发酵
浓香型大曲
功能性荷叶茶
lotus leaf
fermentation
strong-flavor Daqu
functional lotus leaf tea
