嚴(yán) 飛1，梁秋元1，張 彥1,2，李春陽1，尤孝鵬1，陳智仙1,2*
（1 安琪酵母股份有限公司，湖北 宜昌 443000； 2 酵母功能湖北省重點(diǎn)實(shí)驗(yàn)室，湖北 宜昌 443000）
摘 要：本文通過設(shè)計(jì)正交試驗(yàn)、梯度篩選實(shí)驗(yàn)和貨架期內(nèi)產(chǎn)品的加速穩(wěn)定性實(shí)驗(yàn)，確定了富鋅酵母在綠茶飲料中 的配方及工藝，同時也探究了加速過程中色度值、茶多酚及咖啡因的含量變化規(guī)律。結(jié)果表明：在pH=5、溫度 70℃、浸提時間 9min 的浸提條件下，富鋅酵母添加量為0.20%，富鋅酵母綠茶飲料具備最佳的色度值。在綠茶浸提 過程中添加富鋅酵母可增加茶湯的綜合色度值，同時也可提升茶飲料的口感。本研究對于富鋅酵母在茶飲料產(chǎn)品 的應(yīng)用具有一定參考價值。
關(guān)鍵詞：富鋅酵母；綠茶飲料；色度值；茶多酚；咖啡因
Application of Zinc-Rich Yeast in Green Tea Beverages
YAN Fei1，LIANG Qiu-yuan1，ZHANG Yan1,2，LI Chun-yang1，YOU Xiao-peng1，CHEN Zhi-xian1,2,*
（1 Angel Yeast Co.，Ltd.，Yichang 443000，China；
2 The Hubei Provincial key Laboratory of Yeast，Yichang 443000，China）
Abstract: In this paper，the formula and process of zinc-enriched yeast in green tea beverages were determined by orthogonal experiment，gradient screening experiment and shelf life accelerated stability experiment，and the variation patterns of chromatic value，tea polyphenol and caffeine content during the accelerated process were also explored. The results showed that under the leaching conditions of pH=5，temperature 70℃ and leaching time 9min， the green tea beverages with zinc-enriched yeast and 0.20% zinc-enriched yeast had the best chromatic value. The addition of zinc-rich yeast in the process of green tea extraction can increase the comprehensive chromatic value of tea soup and improve the taste of tea beverages. This study has certain reference value for the application of zinc enriched yeast in tea beverage products.
Key words: zinc-rich yeast；green tea beverages；chromatic value；tea polyphenols；caffeine
中圖分類號：TS27 文獻(xiàn)標(biāo)志碼：A 文章編號：1007-7871（2025）05-0009-07
2025，Vol.28，No.5