食品科学2025，Vol.46Issue(9)：225-234,10.DOI:10.7506/spkx1002-6630-20241015-085
茶泛菌Z09液态发酵速溶普洱茶的品质分析
Quality Analysis of Instant Pu-erh Tea Produced by Liquid-State Fermentation with Pantoea camelliae Z09
摘要
Abstract
This study aimed to evaluate the quality attributes and components of instant Pu-erh tea produced by liquid-state fermentation with Pantoea camelliae Z09.Colorimetric analysis and headspace-solid phase microextraction(HS-SPME)coupled with gas chromatography-mass spectrometry(GC-MS)were used for a comparative evaluation of instant tea samples made from non-fermented sun-dried tea leaves(UIPT),sun-dried tea leaves subjected to natural liquid-state fermentation(NIPT)and inoculated liquid-state fermentation with P.camelliae Z09(PIPT)for 24 h.Sensory evaluation revealed that PIPT infusion had a reddish brown color,a mellow and slightly sweet taste,and a strong floral and fruity aroma,which was distinct from UIPT and NIPT infusions.A total of 29 volatile components were detected in PIPT infusion,including phenylethanol and methyl nonyl ketone,which contribute to the aroma of rose and citrus oils.In addition,the analysis of the non-volatile composition of PIPT indicated that P.camelliae Z09 promoted the degradation and conversion of theanine and catechins while significantly increasing the synthesis of theabrownins,thereby increasing the mellow taste of instant Pu-erh tea.Correlation analysis showed that theanine,catechin and epigallocatechin gallate were significantly negatively correlated with the synthesis of theabrownins(P<0.05),indicating that they might be involved in the synthesis of theabrownins.In addition,the contents of theabrownins,theanine,catechin,soluble proteins and total soluble sugars had significant effects on the L*,a* and b* values.The results of multiple batches of scaled-up fermentation showed that instant Pu-erh tea(F-PIPT)prepared in a 100 L fermenter was superior to PIPT with respect to infusion color quality and key ingredient contents,and the scale-up production was feasible and stable.This study fills the gap in the application of bacteria in the liquid-state fermentation of tea and provides a new idea for the development of quality tea products.关键词
茶泛菌Z09/液态发酵/速溶普洱茶/感官品质/化学成分/茶褐素Key words
Pantoea camelliae Z09/liquid-state fermentation/instant Pu-erh tea/sensory quality/chemical composition/theabrownins分类
轻工纺织引用本文复制引用
谢燕霞,朱圆敏,杨子玺,许攀,施川,余龙江..茶泛菌Z09液态发酵速溶普洱茶的品质分析[J].食品科学,2025,46(9):225-234,10.基金项目
"十四五"国家重点研发计划重点专项(2023YFD2100900) （2023YFD2100900）
云南省专家工作站项目(202205AF150090) （202205AF150090）
中央高校基本科研经费项目(2023XCZX001) （2023XCZX001）
湖北省中央引导地方科技发展专项(2023EGA069) （2023EGA069）
鄂州市揭榜制科技项目(EZ06-001-20220013) （EZ06-001-20220013）
