摘要
在茶饮料生产过程中,使用酶可改善茶汤品质。结果表明,纤维素酶能有效提高红茶茶汤可溶性固形物含量和茶多酚含量。茶叶粒径也会对加酶茶汤的萃取品质产生很大影响,当茶叶平均粒径小于105μm时,茶汤内在品质会得到明显改善。
ln the processing of tea beverage enzymes are applied to improve the quality of tea infusion. The results of the present experiments indicate that the soluble solid content and tea polyphenols concentration of black tea infusion can increase greatly after cellulase treatment. The internal quality of tea infusion was evidently improved when the mean particle size of tea leaf is below 105μm.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第4期61-63,67,共4页
Science and Technology of Food Industry
关键词
红茶茶汤
纤维素酶
萃取
茶多酚
black tea infusion
cellulase
extract
tea polyphenols
