配制型茶叶酱油—茶叶有效成分提取与澄清技术研究初探  

Pimary study on the key manufacture technique of tea soysauce

作　　者：莫树平[1] 柏建玲[1] 郑婉玲[1] 

机构地区：[1]广东省微生物研究所,广东广州510070

出　　处：《中国调味品》2005年第8期17-19,8,共4页China Condiment

摘　　要：茶叶酱油是以科学的抽提方法与技术提取茶叶的有效成分,利用特殊的生产工艺与酱油进行调配而制得的健康调味品。其关键制造技术为茶叶有效成分提取技术和茶叶提取液前处理技术。利用酶处理技术可以使茶多酚提取率达70%以上;利用PVPP澄清技术及膜过滤技术可制得澄清透明的茶叶提取液,且与酱油调配后经长期存放不产生絮凝现象。The tea soy sauce is a new product as a kind of the health seasoning. We extracted the effective compositions from the green tea and then mixed it with the original soy sauce with the special processing technique. The keys are the effective composition extracting technique and the extracted liquid precipitatiing technique To deal the tea with cellulase that we can extract the tea polyphenols over 70% in the tea;to deal the green tea extract with PVPP and Chitin as the precipitating agent we can make the extracted liquid very clear,and when it would be mix with the soy sauce, not any precipitate in the preserving term.

关 键 词：绿茶 PVPP(聚乙烯吡咯烷酮) 甲壳素 茶多酚 

分 类 号：TS264.2[轻工技术与工程—发酵工程]