摘要
采用不同酶类浸提制备速溶红茶,以未加酶的速溶红茶为对照(CK),通过感官品质审评、茶汤稳定性分析、理化指标检验及硒含量的测定,综合评估了不同酶类浸提对速溶红茶的影响,分析了木瓜蛋白酶、单宁酶及复合酶辅助浸提对速溶红茶品质及硒含量的影响。结果表明:与CK相比,经复合酶Ⅱ处理后速溶红茶样品的感官评分最高,汤色、香气、滋味及茶汤溶解性均明显改善;单宁酶浸提速溶红茶的抗沉淀效果较优。经酶处理后速溶红茶样品中的茶多酚和咖啡碱含量均呈现显著下降的趋势。经复合酶Ⅲ处理后速溶红茶样品中的茶多酚和咖啡碱含量最低,分别为16.28%和4.67%,较CK分别降低了4.27和1.86个百分点。经不同酶处理的速溶红茶样品中的游离氨基酸、可溶性糖和茶黄素含量均有一定幅度的提升,与CK相比,经复合酶Ⅱ处理后的速溶红茶样品中的游离氨基酸含量提升最高(1.10个百分点);经木瓜蛋白酶处理后的可溶性糖含量提升了1.05个百分点;经单宁酶处理后的茶黄素含量显著提升了0.10个百分点。经复合酶Ⅲ处理后的速溶红茶样品中的硒含量较CK提升了56.90%。综上,复合酶浸提有利于改善速溶红茶品质、增强茶汤稳定性,并提高速溶红茶的硒含量,为速溶红茶的生产加工和品质提升提供了一定的理论参考。
Instant black tea was prepared by using different enzyme infusions,and instant black tea without enzyme was used as the control(CK),and the effects of different enzyme infusions on instant black tea were comprehensively assessed by sensory evaluation,stability analysis of tea broth,physicochemical test and selenium content determination.The effects of papain,tannase and composite enzyme-assisted extraction on the quality and selenium content of instant black tea were studied.The results showed that the sensory score of the samples treated with composite enzymeⅡwas the highest,and the soup color,aroma,taste and solubility of the tea broth were significantly improved compared with that of CK.The anti-sedimentation effect of tannin enzyme extraction of instant black tea was superior.The content of tea polyphenols and caffeine in the enzyme-treated samples decreased significantly.The lowest content of tea polyphenol and caffeine was found in the sample prepared by composite enzymeⅢ,which was 16.28%and 4.67%,and decreased by 4.27 percentage points and 1.86 percentage points,respectively,compared with that of CK.Meanwhile the contents of free amino acids,soluble sugars as well as theaflavins were increased to some extent.Among them,the free amino acid content of the samples processed by composite enzymeⅡhad the highest enhancement of 1.10 percentage points compared with CK.The soluble sugar content of the samples processed by papain enzyme had an enhancement of 1.05 percentage points compared with CK,and the theaflavin content of the samples processed by tannin enzyme had a significant enhancement of 0.10 percentage points compared with CK.The selenium content of the samples treated with composite enzymeⅢwas enhanced by 56.90%compared with CK.Complex enzyme extraction was beneficial to improve the quality of instant black tea,enhance the stability of tea broth,and increase the selenium content of instant black tea.This study provides some theoretical references for the production and processing and quality impr
作者
张雨萱
吴冲
常娜
尹旭超
齐玉岗
李冬花
纪昌中
ZHANG Yu-xuan;WU Chong;CHANG Na;YIN Xu-chao;QI Yu-gang;LI Dong-hua;JI Chang-zhong(Ankang University,Ankang 725000,China;Shaanxi Tea Key Lab Co-sponsored by Province and Municipality,Ankang 725000,China)
出处
《江西农业学报》
CAS
2024年第11期29-35,共7页
Acta Agriculturae Jiangxi
基金
中国富硒产业研究院富硒专项研发计划项目(2021 FXZX01-01)
陕西省教育厅科学研究计划项目(22JY003、23JY002、23JY004)。
