摘要
为探索茶资源的增值利用,以小叶种茶树夏秋季鲜叶为原料,在揉捻工序中外源加入木瓜蛋白酶、纤维素酶和单宁酶,研究三种外源酶单独或混合使用对红茶的主要内质成分的影响,分析了水浸出物、茶多酚、可溶性糖、咖啡碱、儿茶素、茶黄素、茶氨酸含量,并与对照样(未加酶组)进行对比分析,认为外源蛋白酶对于红茶内质成分含量具有提高作用,是较优的外源酶选择。
To explore the value-added utilization of tea resources,the small-leaf tea fresh leaves in summer and autumn were used as raw materials,and the effect of papain,cellulase and tannase on the main components of black tea were studied by adding exogenous enzymes in the rolling process.The content of water extract,tea polyphenols,soluble sugar,caffeine,catechins,theaflavins and theanine in treatment group and control group(no enzyme group)were analyzed.The exogenous protease could improve the content of chemical components in black tea,which is a better choice for exogenous enzyme.
作者
林剑峰
白建阳
吴理文
张海华
LIN Jian-feng;BAI Jian-yang;WU li-wen;ZHANG Hai-hua(Science and Technology Bureau of Songyang County,Songyang 323400,China;Songyang Jianyang Tea Co,Lud.,Songyang 323400,China;Zhejiang Zhengdehe Food Co,Lud.,Songyang 323400,China;Hangzhou Tea Research Institute,CHINA C00P,Hangzhou 310016,China)
出处
《中国茶叶加工》
2020年第3期51-57,共7页
China Tea Processing
基金
浙江省第十四批科技特派员项目(KTP-G285)。
关键词
茶
茶多酚
酶
加工
Tea
Tea polyphenols
Enzyme
Processing
