摘要
以水浸提茶多酚的方式,对茶多酚进行调控,并将茶叶进行超微粉碎,制备了一种茶膳食纤维粉。此膳食纤维粉明显降低茶粉的苦涩味,保留丰富的茶膳食纤维及蛋白质,并带有茶叶典型的香气特征。对此茶膳食纤维粉进行必需氨基酸营养价值及体外消化率研究显示:该茶膳食纤维粉中必需氨基酸种类丰富、含量较高,超过FAO/WHO推荐值;通过控制变量法,对体外消化中胃蛋白酶和胰酶最适浓度进行确定,该茶粉的膳食纤维含量远高于全豆粉和全麦粉,其蛋白质在体外模拟情况下消化率亦可达到39.03%。该研究为茶膳食纤维粉应用于保健食品领域,尤其是强化氨基酸和膳食营养保健食品,提供了科学依据和推广可行性。
Polyphenols have been extracted in hot water to regulate tea polyphenols,and treated tea-leaves have been super-pulverized to prepare a tea dietary fiber powder.The dietary fiber powder significantly reduces the bitter taste of the tea powder,maintains rich tea dietary fiber and protein,and has the typical aroma characteristics of tea.The evaluation on essential amino acid and in vitro digestibility of the fiber powder shows that most of the essential amino acids in the tea dietary fiber powder are rich in variety and high in content,exceeding the FAO/WHO recommended value.By controlling the variables,optimum concentration of pepsin and trypsin in in-vitro digestion is determined.The dietary fiber content of the tea powder is much higher,but the protein digestion can also reach 39.03%in vitro simulation.This study provides a scientific basis and promotion feasibility for the application of tea powder in the field of health foods,especially for strengthening amino acids and dietary nutrition and health foods.
作者
石慧
胡琴
SHI Hui;HU Qin(Kangshi Food Technology Co.,Shanghai 201103,China;State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
出处
《陕西理工大学学报（自然科学版）》
2019年第5期58-64,共7页
Journal of Shaanxi University of Technology:Natural Science Edition
关键词
茶蛋白
茶膳食纤维粉
营养强化
体外消化
tea protein
tea dietary fiber powder
nutritionfortified
in vitro digestion
