期刊论文

中文

食品与发酵工业

0253-990X

2022

48

8

220-226

10.13995/j.cnki.11-1802/ts.028721

湖南省现代农业产业技术体系（湘农发[2020]112号）； 湖南省农业科技创新资金项目（2020CX34）；

本校为第一机构

变温发酵是指通过调整不同发酵时间段的温度以控制酶活性，充分发挥酶促氧化作用，实现工夫红茶品质提升。为筛选适合保靖黄金茶1号夏季原料实践生产的工夫红茶最优变温发酵参数，我们采用高效液相色谱法测定儿茶素、游离氨基酸等主要滋味物质，采用固相微萃取-气质联用法（solid phase microextraction/GC-MS，SPME/GC-MS）测定主要香气成分，结合感官审评及气味活度值（odor active value，OAV）分析样品关键风味成分。感官审评结果表明：变温发酵优于恒温发酵和自然发酵，变温发酵以28 ℃ 2 h+22 ℃ 1 h制得茶样审评得分最高，具有香气持久、甜香带花香、滋味甜醇回甘的特点。OAV分析表明，β...

Variable-temperature fermentation, which means that the temperature changes at different periods of fermentation time, can control the enzyme activity and enzymatic oxidation and improve the quality of Congou black tea. In order to optimize variable-temperature fermentation of Congou black tea made with fresh leaves of Baojing Huangjincha 1 plucked in summer, the catechin and free amino acids content were determined by HPLC, and the main aroma composition was measured using solid phase microextraction / gas chromatography-mass spectrometry (SPM...