Development of a new type of Anhua black tea and its application: Black tea wine

Abstract

Anhua black tea is widely consumed in China. Traditional Anhua black tea is fermented by Eurotium cristatum. In this study, Monascus and E. cristatum were used during the fermentation process to develop a new type of black tea prepared using 10 g black tea, 6 ml E. cristatum suspension, and 4 ml Monascus suspension, with fermentation at 28°C for 4 days. This new type of Anhua black tea contained more probiotics from Monascus and E. cristatum than the traditional. Furthermore, we used this new black tea to develop wine using ultrasonic methods. The best extraction process for this product was with a solid–liquid ratio of 1.6%, ultrasonic time of 120 min, ultrasonic power of 300 W, and ultrasonic temperature of 50°C. Wine products made using new black tea contained several active substances, such as lovastatin, caffeine, and other several flavor components, resulting in improved taste and health-promoting effects. Novelty Impact Statement Monascus and Eurotium cristatum were used during the Anhua black tea fermentation process to produce a new type of tea, which was developed into a rice-flavored black tea wine product. The new type of Anhua black tea and black tea wine product, produced using technology involving cooperative fermentation of two probiotics, showed better performance than traditional products.