期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：10
期号：8
页码：591-596
DOI：10.19026/ajfst.10.2189
出版社：MAXWELL Science Publication
摘要：The use of green tea infusion as culture broth for production of Dark Tea Infusion (DTI) with Eurotium cristatum was investigated. Fermentation process of produced DTI was monitored for 120 h, bioactive components and color properties were studied. After 120 h of fermentation, the levels of caffeine and flavonoids increased while contents of tea polyphenols, free amino acids and carbohydrates decreased. Thearubigins (TRs) and Theabrownin (TB) were the representative component in DTI, which increased in amount during Submerged Fermentation (SF). Turbidity of cultured broths decreased while lightness increased. The cultured broths formed the typical dark tea color characteristics of "redness" and "maroon" after SF and color properties were obviously improved.
Loading...
