严 飞1，梁秋元1，张 彦1,2，李春阳1，尤孝鹏1，陈智仙1,2*
（1 安琪酵母股份有限公司，湖北 宜昌 443000； 2 酵母功能湖北省重点实验室，湖北 宜昌 443000）
摘 要：本文通过设计正交试验、梯度筛选实验和货架期内产品的加速稳定性实验，确定了富锌酵母在绿茶饮料中 的配方及工艺，同时也探究了加速过程中色度值、茶多酚及咖啡因的含量变化规律。结果表明：在pH=5、温度 70℃、浸提时间 9min 的浸提条件下，富锌酵母添加量为0.20%，富锌酵母绿茶饮料具备最佳的色度值。在绿茶浸提 过程中添加富锌酵母可增加茶汤的综合色度值，同时也可提升茶饮料的口感。本研究对于富锌酵母在茶饮料产品 的应用具有一定参考价值。
关键词：富锌酵母；绿茶饮料；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
中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2025）05-0009-07
2025，Vol.28，No.5