Researching And Developmenting A Kind Of Maotai Flavor Black Tea Products

Maotai flavor is a special aroma of traditional Chinese food.It has been widely used in food,sauce making,and wine making.It has also been used in the development of new products such as cigarettes and beef,and it has been successful.At present,the homogeneity of tea in the market is relatively serious and the aroma is relatively single.Therefore,this article intends to organically combine the flavor of the sauce with the special aroma of the tea through a microbial fermentation method to develop a new type of tea flavored with flavor.The results of the study are as follows:1.Temperature-raising cultivation of soybean culture medium Bacillus subtilis E20 strain is selected as a strain,soybean is a fermentation raw material,and black tea is used as a raw material.Soy-flavored black tea is prepared by adding a fermented extract.The single-factor experiment was used to screen the concentration of ethanol used during extraction,the extraction time,and the amount of fermented extract added to black tea.Through sensory evaluation,ethanol concentrations of 0.0104 mol/L,0.0113 mol/L,and 0.0122 mol/L were selected.Extraction time 6h,12h,24h;Fermented extract amount 15%,20%,25%(mass to volume ratio),design L9(3~3)orthogonal experiment,optimization of processing technology.The optimized parameters were as follows:ethanol concentration was 0.0113 mol/L,extraction time was 12 h,and the amount of fermented extract was 20%.The black tea processed by this process not only has the fragrance of black tea,but also has a unique sauce flavor.The two flavors can be organically blended,making the overall flavor more mellow.2.Based on national standards,determine the chemical composition of Maotai black tea developed.Total free amino acid was 2.83%,tea polyphenol was 12.62%,caffeine was2.51%,the aflavin was 4.55%,theaflavin was 0.66%,and theaflavin was 6.92%.Compared with the control tea samples,only the total free amino acids were significantly different,and there were no significant differences in other chemical components.3.Volatile substances of Maotai black tea developed by HS-SPME-GC/MS were detected.The principal component analysis showed that the main components of the sauce 1 were geraniol,linalool,α-cetanol,and ethyl palmitate.Methyl palmitate;the main components of the sauce 2 are linalool,geraniol,N-ethylsuccinimide,methyl salicylate,cis-oxidized linalool.By comparing with the volatiles in the blank control,it was found that only the pyrazines were only detected in the developed Maotai black tea.In order to further determine the Maotai material,the volatile substances of the soybean fermented product and the sorghum wheat 1:1 mixed fermented product were directly detected.A total of 49.74%of the pyrazines were detected in the volatiles of soybean fermented material,and a total of 37.62%of pyrazines were detected in volatile compounds of the 1:1 mixture of sorghum wheat.