摘要
针对速溶茶品质存在的几个主要问题,对红碎茶、绿茶的有效化学成分,纤维素酶、果胶酶和蛋白酶采用酶法提取.其使用浓度纤维素酶以0.3%为宜,水浸出物提取率分别比对照高20.5%与19.6%;果胶酶以0.1%为宜,水浸出物提取率分别比对照高5.4%与5.6%;蛋白酶分别以o.4%和o.6%较好,其氨基酸提取率分别比对照高105.6%和49.5%。试验表明纤维素酶与蛋白酶组合提取互作效果最好。同时还发现采用酶法提取,可以改善提取液的香气、汤色与清澈度。
Aiming at solving the several quality problems of instanttea, studies on the extraction by enzymes were carried out The resultsshow that: (1) the suitable concentration of celluloase to extract black brokentea and green tea are 0.3%, the extraction ratios (ER)of total soluble compo-nents are 20.5% and 19.6% higher thah that of CK respectively; (2) the suitableconcentrations of pectinase are 0.1%, the ERs of total soluble components are5.4% and 5.6% higher than that of CK respectively; (3) the suitable concentr-ations of protease are 0.4% for black broken tea and 0.6% for green tea, theERs of amino acids are i05.6% and 49.5% higher than that of CK respectively;(4) the mutual relation of cpllulose and protease is best. At the same time, thearoma, color and clean of extraction infusion are all improved when ERs byusing enzymes are increased.
关键词
茶叶
速溶茶
化学成分
品质
酶法
tea leaves
chemical composition
enzymology/instant tea
tea quality
