中国糖料2024，Vol.46Issue(4)：34-44,11.DOI:10.13570/j.cnki.scc.2024.04.005
甜菊红茶加工工艺及抗氧化研究
Study on the Processing and Antioxidant Activity of Stevia Black Tea
摘要
Abstract
[Objective]To improve the taste of stevia tea,reduce the'coldness'of stevia leaves,and enhance the health benefits of stevia,[Methods]the preparation processes of stevia black tea,including wilting,fermentation,and drying,was studied using the leaves of the stevia variety'Tiannong 6';The effect of fermentation duration on the content of steviol glycosides,chlorogenic acids,isochlorogenic acids,and flavonoids in stevia black tea was analyzed.[Results]Wilting at room temperature with a water loss of approximately 27%resulted in less juice leakage and better molding;After rolling,moisturizing and fermenting at room temperature for 4 hours,drying in the shade,the stevia black tea soup had reduced'coldness',and had a mellow taste;During the fermentation of stevia black tea,(iso)chlorogenic acid compounds degraded,contents of rebaudioside(R)series RD,RN,RM,RI,RB,rubusoside(Rub)and steviolbioside(SB)gradually increased,contents of RA and RF remained relatively stable,content of stevioside(STV)gradually decreased,and amount of caffeic acid,ferulic acid and quercitrin increased;Compared to sun-dried leaves(stevia green tea),the antioxidant activity of stevia black tea did not show significant changes.[Conclusion]By fermenting stevia leaves into black tea,its'coldness'is reduced.After it was made into black tea,it not only had the fragrance of stevia,sweet and mellow,but also improved the content of compounds related to lowering blood pressure,lowering blood lipids and antioxidants,thus effectively enhancing its health value.关键词
甜菊/红茶/加工工艺/抗氧化/甜菊糖苷/绿原酸Key words
Stevia rebaudiana/black tea/processing/antioxidants/steviol glycoside/chlorogenic acid分类
农业科技引用本文复制引用
毛吉翔,陈剑坤,罗庆云,姚文强,陈家奇..甜菊红茶加工工艺及抗氧化研究[J].中国糖料,2024,46(4):34-44,11.基金项目
中央高校基本科研业务费项目"甜叶菊等资源保存与研究"(KYZZ2022004) （KYZZ2022004）
南京农业大学大学生创新训练项目(202211YX833)资助. （202211YX833）
