果胶酶在杜仲绿茶饮料生产中的应用研究  

Application study of pectinase in the production of eucommia ulmoides oliv tea beverage

作　　者：罗磊[1] 白喜婷[1] 李辉[1] 孙红姣 

机构地区：[1]河南科技大学食品与生物工程学院,洛阳471003 [2]南阳市土壤肥料工作站,南阳473000

出　　处：《食品科技》2008年第6期69-71,共3页Food Science and Technology

基　　金：河南科技大学研究基金资助项目(2007ZY005)

摘　　要：研究果胶酶对杜仲绿茶饮料中可溶性固形物和黄酮提取量的影响。结果表明,酶解杜仲茶的最佳工艺为果胶酶浓度10U/mL,酶解温度55℃,pH6.0,浸提时间25min,该工艺下可溶性固形物含量为4.429%(w/v),黄酮提取率为54.02mg/g。This paper studied the effect on pectinase in the production of eucommia ulmoides oliv tea Beverage. Results showed the optimum enzymolysis conditions were that pectinase dosage was 10 U/mL and temperature 55 ℃ and pH value 6.0 and enzymolysis time 25 min. The contend of soluble solids were 4.429% （w/v）and extraction rate of flavonoids were 54.02 mg/g.

关 键 词：杜仲绿茶 果胶酶 可溶性固形物 黄酮 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]