摘要
本试验以凤凰单丛茶碎茶为原料,采用酶辅助提取法对速溶凤凰茶制备中浸提工艺进行研究。对影响浸提效果的主要因素包括茶水比、纤维素酶和果胶酶的添加量、酶解温度、酶解pH等因素进行研究,结果表明速溶凤凰茶浸提最佳工艺参数为复合酶(m(纤维素酶)∶m(果胶酶)=2∶1)用量为1.2%(E/S)、酶解温度60℃、酶解时间为90 min、pH为5.5。此条件下浸提液中茶多酚提取率为12.85%、游离氨基酸总量提取率为1.05%、咖啡因提取率为0.25%。
The study focuses on the technology of enzyme-assisted extraction in the production of Fenghuang instant tea. Fannings of the single-clump Fenghuang tea are used as the experiment material. Factors which may influence the effects of extraction are studied, including the ratio of water to tea, the amount of compound of cellulase and pectinase, the hydrolysis temperature, hydrolysis pH and hydrolysis time. The results show that the optimal parameters of the exlraction technology of Fenghuang instant tea are; the amount of the compound enzyme （cellulase ： pectinase = 2 ： 1） is 1.2% （E/S）; the hydrolysis temperature is 60 %; the hydrolysis time is 90 min and the pH is 5.5. Under these conditions, the extraction rates of tea polyphenol, free amino acids and caffeine are 12.85%, 1.05%, and 0.25% respectively.
出处
《食品工业》
CAS
北大核心
2013年第6期53-57,共5页
The Food Industry
基金
韩山师范学院教授科研启动项目QD20120111
关键词
速溶凤凰茶
浸提工艺
酶辅助法
Fenghuang Instant Tea
Extraction Technology
Enzyme Assisted Extraction
