Study on processing technology of exogenous polyphenol oxidase assisted fermentation of Tibetan tea

doi:10.3969/j.issn.1004-1524.2021.09.16

Acta Agriculturae Zhejiangensis ›› 2021, Vol. 33 ›› Issue (9): 1720-1729.DOI: 10.3969/j.issn.1004-1524.2021.09.16

• Food Science • Previous Articles Next Articles

Study on processing technology of exogenous polyphenol oxidase assisted fermentation of Tibetan tea

JIA Yangyang¹(), NIE Zongning¹, LUO Xingyu¹, YANG Kaihui¹, HE Chunlei¹^,²^,^*()

1. Colleague of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
2. Sichuan Tibetan Tea Industry Engineering Technology Research Center, Ya’an 625000, China

Received:2020-08-19 Online:2021-09-25 Published:2021-10-09
Contact: HE Chunlei

Abstract

Abstract:

In order to solve the hidden safety problems caused by long stacking time and microbial contamination in the processing of Tibetan tea, a new processing technology of Tibetan tea was explored. In this paper, green tea was taken as the experimental material, exogenous enzymes prepared from potatoes were added, and Tibetan tea was processed by combining heat and humidity conversion. The optimal technological parameters were studied through response surface analysis, and sensory perception, flavor, pigment and aroma components were compared with the Tibetan tea made by traditional technology. The results showed that the enzymatic conversion was carried out by adding 80 U·g^-1, 60% water content of tea billet, fermentation temperature of 34 ℃, fermentation time of 7 h, and then the humid heat conversion was carried out under the condition of 80 ℃ for 60 h. The Tibetan tea made by this process was mellower than the traditional process, with more red and bright liquor color, more pure aroma, and no sour and mouldy taste. Compared with the traditional Tibetan tea, water extracts content, theaflavin, thearubigin and theabrownine were increased by 11.72, 0.05, 1.47 and 0.28 percentage points, respectively. In addition, there were more fragrant floral substances, among which beta linalol with magnolia flower, lily and woody fragrance increased by 1.69 percentage points, alpha cedrol with woody fragrance increased by 0.49 percentage points, geranyl acetone with fruit aroma increased by 2.27 percentage points, which greatly improved the flavor quality of tea.

Key words: dark tea, exogenous enzyme, flavor quality, processing technology, fermentation, response surface analysis

CLC Number:

TS272

JIA Yangyang, NIE Zongning, LUO Xingyu, YANG Kaihui, HE Chunlei. Study on processing technology of exogenous polyphenol oxidase assisted fermentation of Tibetan tea[J]. Acta Agriculturae Zhejiangensis, 2021, 33(9): 1720-1729.

Figures/Tables 9

References 30

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指标 Index	90~<99	80~<90	70~<80	权重 Statistical weight/%
外形 Appearance	色泽黑褐油润,匀整,净度好 The color is black, brown, oily, even and good clarity	色泽尚匀润,较匀整,净度较好 The color is acceptably even and smooth, with good clarity	状实紧实,欠匀净 The shape is solid, tight and not even	20
汤色 Liquor color	红浓,明亮 Red thick, bright	红浓,尚明亮 Red thick, acceptably bright	红暗,浑浊 Red, dark, turbid	15
香气 Aroma	香气纯正,陈香高爽馥郁 Pure aroma, aging fragrant and lasting	香气尚纯正,无杂气味 Acceptably pure aroma without miscellaneous smell	香气欠纯 The aroma is not pure	25
滋味 Taste	醇厚,回味甘爽 Mellow, sweet aftertaste	尚醇厚 Acceptably mellow	欠纯 Impure	30
叶底 Infused leaves	黑褐,明亮,匀齐 Dark brown, bright, even	黑褐,尚匀齐 Black brown, acceptably even	黑褐,欠匀齐 Black brown, uneven	10

指标 Index	90~<99	80~<90	70~<80	权重 Statistical weight/%
外形 Appearance	色泽黑褐油润,匀整,净度好 The color is black, brown, oily, even and good clarity	色泽尚匀润,较匀整,净度较好 The color is acceptably even and smooth, with good clarity	状实紧实,欠匀净 The shape is solid, tight and not even	20
汤色 Liquor color	红浓,明亮 Red thick, bright	红浓,尚明亮 Red thick, acceptably bright	红暗,浑浊 Red, dark, turbid	15
香气 Aroma	香气纯正,陈香高爽馥郁 Pure aroma, aging fragrant and lasting	香气尚纯正,无杂气味 Acceptably pure aroma without miscellaneous smell	香气欠纯 The aroma is not pure	25
滋味 Taste	醇厚,回味甘爽 Mellow, sweet aftertaste	尚醇厚 Acceptably mellow	欠纯 Impure	30
叶底 Infused leaves	黑褐,明亮,匀齐 Dark brown, bright, even	黑褐,尚匀齐 Black brown, acceptably even	黑褐,欠匀齐 Black brown, uneven	10

实验 Trial	A	B	C	D	审评得分 Sensory score
20	1	0	1	0	89.30
9	-1	0	0	-1	85.51
26	0	0	0	0	86.57
19	-1	0	1	0	89.14
14	0	1	1	0	83.97
6	0	1	1	-1	90.41
18	1	0	0	0	83.04
1	-1	-1	0	0	85.43
5	0	0	-1	-1	83.81
22	0	1	0	-1	86.29
2	1	-1	0	0	85.34
8	0	0	1	1	90.21
7 27 17 16 11 24 23 29 15 25 28 21 12 10 3 4	0 0 -1 0 -1 0 0 0 0 0 0 0 1 1 -1 1	0 0 0 1 0 1 -1 0 -1 0 0 -1 0 0 1 1	-1 0 -1 1 0 0 0 0 1 0 0 0 0 0 0 0	1 0 0 0 1 1 1 0 0 0 0 -1 1 -1 0 0	83.68 86.92 83.16 90.37 85.42 86.16 86.68 86.46 90.28 86.85 86.38 86.73 85.79 85.80 85.68 85.71

实验 Trial	A	B	C	D	审评得分 Sensory score
20	1	0	1	0	89.30
9	-1	0	0	-1	85.51
26	0	0	0	0	86.57
19	-1	0	1	0	89.14
14	0	1	1	0	83.97
6	0	1	1	-1	90.41
18	1	0	0	0	83.04
1	-1	-1	0	0	85.43
5	0	0	-1	-1	83.81
22	0	1	0	-1	86.29
2	1	-1	0	0	85.34
8	0	0	1	1	90.21
7 27 17 16 11 24 23 29 15 25 28 21 12 10 3 4	0 0 -1 0 -1 0 0 0 0 0 0 0 1 1 -1 1	0 0 0 1 0 1 -1 0 -1 0 0 -1 0 0 1 1	-1 0 -1 1 0 0 0 0 1 0 0 0 0 0 0 0	1 0 0 0 1 1 1 0 0 0 0 -1 1 -1 0 0	83.68 86.92 83.16 90.37 85.42 86.16 86.68 86.46 90.28 86.85 86.38 86.73 85.79 85.80 85.68 85.71

方差来 Source of variation	平方和 Sum of squares	自由度 Degree of freedom	均方 Mean square	F值 F value	P值 P value
模型Model	131.64	14	9.40	165.75	<0.000 1
A	0.034	1	0.034	0.60	0.450 8
B	7.500×10^-5	1	7.500×10^-5	1.322×10^-3	0.971 5
C	122.24	1	122.24	2 154.76	<0.000 1
D	0.031	1	0.031	0.55	0.471 9
AB	3.600×10^-3	1	3.600×10^-3	0.063	0.804 8
AC	0.020	1	0.020	0.35	0.566 0
AD	1.600×10^-3	1	1.600×10^-3	0.028	0.869 0
BC	4.225×10^-3	1	4.225×10^-3	0.074	0.788 9
BD	1.600×10^-3	1	1.600×10^-3	0.028	0.869 0
CD	1.225×10^-3	1	1.225×10^-3	0.022	0.885 3
A²	6.13	1	6.13	108.06	<0.000 1
B²	0.051	1	0.051	0.89	0.360 5
C²	1.64	1	1.64	28.91	<0.000 1
D²	0.037	1	0.037	0.66	0.430 5
残差Residual error	0.79	14	0.057	—	—
失拟误差Lack of fit	0.57	10	0.057	1.00	0.549 5
纯误差Pure error	0.23	4	0.057	—	—
总计Sum total	132.44	28	—	—	—

Study on processing technology of exogenous polyphenol oxidase assisted fermentation of Tibetan tea

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工艺 Process	外形(10%) Appearance	汤色(20%) Liquor color	香气(20%) Aroma	滋味(40%) Taste	叶底(10%) Infused leaves	加权总分 The weighted total score
酶处理新工艺 New process of enzyme treatment	色泽黑褐乌润、外形紧卷、完整 The color is black, brown, moist, tight and complete(87)	红浓明亮 Red and bright(90.7)	陈香显著,甜香略显 Aging aroma is obvious, and the sweet aroma is slightly obvious(91.7)	醇厚回甘 Mellow and sweet(92.3)	黑褐匀整,柔软 Black and brown, even and soft(89.9)	91.09
传统工艺 Traditional processing technique	色泽黑褐、外形较紧卷、完整 The color is black and brown, and the shape is acceptably tight and complete(83.3)	红,尚明亮 Red, acceptably bright(88.3)	陈香显著,略带酸霉味 It has obvious aging aroma and slightly sour and musty taste(88.7)	醇,尚厚 Mellow, acceptably thick (90.7)	黑褐,尚柔软 Black brown, acceptably soft(89)	88.91

工艺 Process	儿茶素 Catechins/ (mg·g^-1)	茶多酚 Tea polyphenol/%	氨基酸 Amino acid/%	可溶性糖 soluble sugar/%	酚氨比 Phenol ammonia ratio	水浸出物 Water extracts/%
新工艺New	4.47±0.25 a	9.25±0.42 a	2.02±0.03 a	9.58±0.32 a	2.21±0.02 a	48.45±0.06 a
传统工艺Traditional	4.09±0.35 b	5.59±0.84 a	0.68±0.01 b	5.70±0.24 b	6.01±0.05 b	36.73±4.35 b

工艺Process	茶黄素Theaflavins	茶红素Thearubigins	茶褐素Theabrownine
新工艺New	0.11±0.01 a	4.30±0.02 a	8.09±0.19 a
传统工艺Traditional	0.06±0.01 b	2.83±0.02 b	7.81±0.10 b

香气成分 Aroma component	分子式 Formula	香气特征 Aroma characteristics	含量Content/%
香气成分 Aroma component	分子式 Formula	香气特征 Aroma characteristics	新工艺 New	传统工艺 Traditional
β-芳樟醇Beta linalool	C₁₀H₁₈O	百合花香、玉兰花香、铃兰香和木香 Greenish lily magnolia flower aroma woody aroma	5.93	4.24
香叶醇Geraniol	C₁₀H₁₈O	玫瑰、蔷薇花香Roses aroma	4.15	7.88
橙花叔醇Nerolidol	C₁₅H₂₆O	清甜玫瑰香Roses aroma	2.32	3.41
α-萜品醇Alpha terpineol	C₁₀H₁₈O	具有丁香香气Syzygium aromaticum aroma	2.26	3.74
脱氢芳樟醇Dehydrolinalool	C₁₀H₁₆O	花香、木香Floral and woody	1.67	1.90
α-雪松醇Alpha cedrol	C₁₅H₂₆O	木香、类似檀香并带花香Woody sandalwood like and floral	1.18	0.69
植醇Phytol	C₂₀H₄₀O	芳香气味Aromatic odor	0.35	3.71
顺-氧化芳樟醇Ⅱ cis-linalool Ⅱ oxide	C₁₀H₁₈O₂	木香、花香、萜香、清香Woody floral terpene aroma fragrance	0.67	3.35
香叶基丙酮Geranyl acetone	C₁₃H₂₂O	果香、木香Fruity woody	4.57	2.30
苯乙酮Hypnone	C₈H₈O	愉悦香气Pleasant aroma	4.37	2.00
β-紫罗酮Beta-ionone	C₁₃H₂₀O	紫萝兰香、甜花香Purple lilac sweet flowers	3.67	8.31
顺-茉莉酮cis-jasmonone	C₁₁H₁₆O	茉莉花香The jasmine incense	0.94	2.41
6-甲基-5-庚烯-2-酮 6-Methyl-5-heptene-2-ketone	C₈H₁₄O	青草气味Smell the grass	0.20	0.72
2,3-环氧-β-紫罗酮 2,3-Epoxy-β-rhodopone	C₁₃H₂₀O₂	陈气味Aroma after aging	0.42	1.83
癸醛Decanal	C₁₀H₂₀O	橙香、柠檬香Orange lemon	4.91	0.91
苯甲醛Benzaldehyde	C₇H₆O	风信子香、水果甜香Sweet hyacinth sweet fruit	3.67	5.18
壬醛Nonanal	C₉H₁₈O	玫瑰、柑橘等香气The aroma of roses oranges etc	3.66	1.01
β-环柠檬醛Beta cyclocitral	C₁₀H₁₆O	果香和清香Fruity and fragrant	1.53	2.86
反-柠檬醛trans-citral	C₁₀H₁₆O	柠檬香、香叶香Fragrant lemon fragrant bay leaf	1.28	0.46
顺-2-壬烯醛 cis-2-nonenal	C₉H₁₆O	脂肪气息、青香、蜡香、黄瓜香、甜瓜香 Smell of fat green wax cucumber melon	1.17	1.02
反-2-反-4-庚二烯醛 trans-2-trans-4-heptadienal	C₇H₁₀O	呈青草、水果似香气 Grass and fruit	1.15	1.02
反-2-顺-6-壬二烯醛 trans-2-cis-6-nonadienal	C₉H₁₄O	具有强烈的紫罗兰和黄瓜似香气 Intense violet and cucumber-like aromas	0.74	0.20
2-呋喃甲醛2-Furfural	C₅H₄O₂	具有特殊香味Special fragrance	0.46	0.27
辛醛Octanal	C₈H₁₆O	水果香Aztique	0.45	0.24
反-2-辛烯醛 trans-2-octenal	C₈H₁₄O	脂肪和肉类香气,并有黄瓜和鸡肉香 Fat and meat aroma, cucumber and chicken aroma	0.62	0.77
水杨酸甲酯Methyl salicylate	C₈H₈O₃	冬青叶香味Holly leaves aroma	2.16	2.25
二氢猕猴桃内酯Dihydroactinidiolide	C₁₁H₁₆O₂	甜桃香、香豆素及麝香味Sweet peach coumarin and musk	1.81	2.18
δ-杜松烯δ-Cadinene	C₁₅H₂₄	木香Elecampane	7.49	2.10
顺-己酸-3-己烯酯 cis-hexanoic acid-3-hexene ester	C₁₂H₂₂O₂	水果香Aztique	1.43	1.12
柠檬烯Limonene	C₁₀H₁₆	柠檬香Lemon zest	3.45	2.88
α-法尼烯Alpha farnesene	C₁₅H₂₄	花香Potpourri	1.1	3.10
L-菖薄烯L-Calamenene	C₁₅H₂₂	具有香味Fragrance	1.17	1.14
β-丁香烯Beta caryophyllene	C₁₅H₂₄	具有淡的丁香似香味Clove aroma	0.81	0.91
顺-β-罗勒烯cis-β-rotene	C₁₀H₁₆	甜香,花香Sweet floral	0.74	0.64
苯乙烯Phenylethylene	C₈H₈	具有特殊香气Special aroma	0.65	0.69
月桂烯Myrcene	C₁₀H₁₆	木香及热带水果香Woody and tropical fruit aromas	0.59	0.96
τ-萜品烯Tau-terpinene	C₁₀H₁₆	具有香味Fragrance	0.32	0.52
1-乙基-2-甲酰吡咯 1-Ethyl-2-formylpyrrole	C₇H₉NO	具有桂皮香味Cinnamon aroma	5.87	1.66
2-乙酰吡咯 2-Hexyl pyrrole	C₆H₇NO	具有核桃、甘草、烤面包、炒榛子和鱼样的香气 Aromas of walnut, licorice, toast, Fried hazelnut	2.05	1.51
橄榄醇Elemol	C₁₁H₁₆O₂		4.83	4.47
6,10,14-三甲基-十五烷-2-酮 6,10, 14-Trimethyl-pentadecane-2-ketone	C₁₈H₃₆O		2.20	1.26
2,6,6-三甲基环己烷酮 2,6, 6-Trimethylcyclohexanone	C₉H₁₆O		0.48	0.49
2-甲基-3-辛酮2-Methyl-3-octyl	C₉H₁₈O		0.18	1.05
糠醛Furfural	C₅H₄O₂	有类似苯甲醛的特殊气味Special smell	0.46	0.27
香叶酸甲酯Methyl geranate	C₁₁H₁₈O₂		0.79	2.02
二甲基戊酸甲酯Methyl dimethyl valerate	C₈H₁₆O₂		1.96	5.19
β-荜澄茄油烯Beta cubebene	C₁₅H₂₄		1.26	0.28
1-已基吡咯1-Hexyl pyrrole	C₆H₉N		1.08	0.20
2-乙烯基-1,1-二甲基-3-亚甲基-环己烷 2-Vinyl-1,1-dimethyl-3-methylene-cyclohexane	C₁₁H₁₈		3.27	1.52
1,1,6-三甲基-1,2-二氢化萘 1,1, 6-Trimethyl-1, 2-dihydronaphthalene	C₁₃H₁₆		1.57	1.41
2-正戊基呋喃2-Pentylfuran	C₉H₁₄O	豆香、果香Beans and fruit aroma	0.31	0.79

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水平 Levels	酶量 Amount of enzyme/ (U·g^-1)	发酵温度 Fermentation temperature/℃	茶坯含水量 Tea billet water content/%	发酵时间 Fermentation time/h
-1	60	30	50	7
0	80	32	55	8
1	100	34	60	9

水平 Levels	酶量 Amount of enzyme/ (U·g^-1)	发酵温度 Fermentation temperature/℃	茶坯含水量 Tea billet water content/%	发酵时间 Fermentation time/h
-1	60	30	50	7
0	80	32	55	8
1	100	34	60	9