Improving the quality of fermented black tea juice with oolong tea infusion
Fresh tea leaves were crushed into juice and then fermented (oxidation) to obtain fermented black tea juice, which can be used to prepare black tea beverage. The effects of addition of oolong tea infusion or tossing of tea leaves on the sensory quality and theaflavins (TFs) concentration of fermented black tea juice were investigated. The results showed that both addition of tea infusion and tossing of fresh tea leaves increased the TFs/thearubigins (TRs) ratio and improved the sensory quality of fermented black tea juice. The TFs/TRs ratio was found to be significantly correlated with the scores for flavor (r = 0.98), mouth feel (r = 0.94), and overall acceptability (r = 0.91) of the fermented black tea juices from different processes. This result suggested that a relatively high concentration of catechins and stepwise enzymatic oxidation were the crucial factors that increased the TFs/TRs ratio and improved the sensory quality. The combination of adding tea infusion and tossing fresh tea leaves greatly improved the quality of the fermented black tea juice by markedly increasing the TFs/TRs ratio (87%). Results of the present study provided useful information for improving the quality of fermented black tea juice.
KeywordsFermented black tea juice Process craft Chemical components Sensory quality
This research was supported by the Natural Science Foundation of Zhejiang (LR17C160001), National Key Technologies R&D Program of China (Grant No. 2011BAD01B03-5-5), and the Innovation Project for Chinese Academy of Agricultural Sciences and the Young Elite Scientist Sponsorship Program by CAST (2015QNRC001).
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