摘要
以信阳绿茶为原料,采用纤维素酶、半纤维素酶和果胶酶进行酶解制作抹茶,考察加酶量、酶解时间、pH值和温度对DPPH自由基清除率和茶多酚含量的影响,正交试验确定最佳工艺参数为:纤维素酶0.1 g/100 g茶汤、半纤维素酶0.05 g/100 g茶汤、果胶酶0.05 g/100 g茶汤,酶解时间2 h,pH值为6,温度30℃(茶粉与水的比例为1∶15)。此工艺下制作的抹茶产品碎度较小、溶解性和分散性较佳,抗氧化能力更强,其DPPH自由基清除率最高可达87.23%,茶多酚含量最高可达2.98%。
Using Xinyang green tea as raw material,Matcha was prepared by enzymolysis with cellulase,hemicellulase and pectinase.The effects of enzyme addition amount,enzymolysis time,pH value and temperature on DPPH free radical clearance and tea polyphenol content were investigated.The optimal process parameters were determined by orthogonal test as follows:cellulase 0.1 g/100 g tea soup,hemicellulase 0.05g/100 g tea soup,pectinase 0.05g/100 g tea soup,enzymatic hydrolysis time of 2 h,pH value of 6,temperature of 30℃(the ratio of tea powder to water is 1∶15).The Matcha product prepared by this process has less fragmentation,better solubility and dispersion,stronger antioxidant capacity,DPPH free radical scavenging rate up to 87.23%,and tea polyphenol content up to 2.98%.
作者
杨洁茹
杨晓聪
邱彦军
邢淑婕
Yang Jieru;Yang Xiaocong;Qiu Yanjun;Xing Shujie(College of Food,Xinyang Agriculture and Forestry University,Xinyang 464000,Henan,China)
出处
《农业技术与装备》
2023年第8期5-7,11,共4页
Agricultural Technology & Equipment
关键词
抹茶
酶解
茶多酚
抗氧化
Matcha
enzymatic hydrolysis
tea polyphenols
antioxidation
