摘要
速溶桑叶绿茶是桑叶绿茶粗品经酶-超声法浸提按照一定加工工序制成。以速溶桑叶绿茶得率为指标,利用单因素试验、正交试验分别确定酶解法制备速溶桑叶绿茶的最佳工艺参数。试验结果表明,酶-超声法的最佳工艺参数为复合纤维素酶、果胶酶和蛋白酶质量比1︰1︰1,酶添加量为0.75%,酶解温度为45℃,超声酶解15 min,料液比为1︰11(g/m L),超声波功率为90 W,浸提2次,产品平均得率为23.6%。酶-超声法生产速溶桑叶绿茶产品得率最高,澄清、鲜亮、呈黄绿色且速溶桑叶绿茶中矿物质种类和含量、茶可溶性多糖、游离氨基酸等含量比速溶绿茶高。
Instant mulberry leaf green tea is made from raw mulberry leaf green tea by the enzyme-method of ultrasonic extraction according to certain machining operations. Instant mulberry leaf green tea yield as the index, the single factor test and orthogonal test were used to determine the enzyme hydrolysis optimum parameters of instant mulberry leaf green tea. Experimental results showed that the optimum parameters of ertzyrne-ultrasonic method as followings： the mass ratio of compound cellulase, pectinase and protease was 1 ： 1 ： 1, the adding amount was 0.75%, enzymolysis temperature was 45℃, ultrasonic digestion was 15 min, material liquid ratio was 1 ： 11 （g/mL）, ultrasonic power was 90 W, leaching 2 times, product yield on average was 23.6%. Enzyme-ultrasound method to produce instant mulberry leaf green tea products has the highest rate, which is clear and bright. The yellow-green liquid and instant soluble mineral type and content in mulberry leaves of green tea, tea polysaccharide and free amino acid content is higher than those in instant green tea.
出处
《食品工业》
北大核心
2015年第1期168-171,共4页
The Food Industry
基金
山东省自然科学基金项目(2R2010CQ005)
关键词
速溶桑叶绿茶
酶-超声法
最佳工艺
instant mulberry leaf green tea
enzyme-ultrasonic method
optimum process
