【摘要】 以10%蔗糖(W/V)、0.6%绿茶(W/V)为主要原料制成的糖茶水为发酵基质,经巴氏灭菌后接种传统的红茶菌菌膜发酵,于28℃恒温静置培养12d,取样测定了发酵液前后蔗糖、醋酸、pH值、游离氨基酸、儿茶素、蛋白质、酵母菌和醋酸菌数量等变化及纤维素膜生成量。结果表明:蔗糖降解较缓慢,pH值是逐步下降的,醋酸含量达到1.2%,蛋白质变化比较大,儿茶素含量略有降低,但各成分EGCG、GCG、EGC、ECG、DL-C、EC变化趋势不同,醋酸菌和酵母菌细胞数量变化近似生长曲线,游离氨基酸的总量从70μg/ml减少至20μg/ml,纤维素膜的干重量可以达到7.0g/LDW。更多还原

【Abstract】 In this paper, it was checked using traditional tea fungus inoculated in pasteus sterilized tea broth with 10% sucrose (W/V) and 0.6% green tea(W/V), controlling 28℃ invariably and fermented 12 days stillnessly, fermentation guidelines were measured. The results showed as following: sucrose is degraded at low ratio and pH value are decreased slowly, acetic acid degree reach maximum up to 1.2%, protein concentration increase from 0.1mg/ml to 0.24mg/ml through 12 days fermentation. The total tea catechins is lowed 10% but epicatechin isomers(EGCG, EGC, ECG, EC, including GCG, DL-C) are examined demonstrated varying during sucrose-green-tea broth fermentation. Acetic acid bacterium and yeast cell count is approxially growth curve. The total content of free amino-acid is decreased from 70μg/ml to 20μg/ml. The content of cellulose pellicle is up to 7.0g/LDW.更多还原