外源酶对茶汤贮存过程中品质的影响  

Effects of Exogenous Enzyme on Tea Beverage Quality during Storage

作　　者：黄彤[1] 

机构地区：[1]宜宾学院生命科学与食品工程学院/宜宾学院西南特色经济植物保护与利用重点实验室,四川宜宾644000

出　　处：《湖北农业科学》2012年第15期3300-3303,共4页Hubei Agricultural Sciences

基　　金：宜宾学院青年基金项目(2004Q11)

摘　　要：向茶汤中添加不同的外源酶,考察酶的种类、剂量、作用时间对改善茶汤贮存过程中褐变及沉淀现象的影响。结果表明,pH 5.5、40℃条件下,0.015 U/mL单宁酶作用1.0 h后,加入2.0 U/mL葡萄糖氧化酶,对茶汤的护色及防沉淀效果最好。Different exogenous enzymes were added into the beverage to study the effect of enzyme kind, dose and acting time on browning and precipitation of green tea beverage during storage. The results showed that the best color-sustaining and anti-precipitation conditions were adding 0.015 U/mL tannins enzyme acting for 1.0 h, then adding 2.0 U/mL glucose oxidase under pH 5.5, 40 ℃.

关 键 词：茶汤 酶 护色 防沉淀 

分 类 号：TS272[农业科学—茶叶生产加工]