酶解法生产工艺对速溶普洱茶产品得率的影响  

Effect of enzymatic hydrolysis production process on instant Pu’er tea product yield

作　　者：耿丽晶[1] 周围[1] 郭雪[1] 王美玲[1] 

机构地区：[1]辽宁医学院食品科学与工程学院,辽宁锦州121001

出　　处：《食品工业科技》2013年第12期214-219,共6页Science and Technology of Food Industry

基　　金：辽宁省自然科学基金项目(201102137);辽宁省高等学校杰出青年学者成长计划(LJQ2012073);辽宁省"大学生创新创业训练计划"项目(201210160011);辽宁医学院"奥鸿"大学生科技创新课题(2011D03)

摘　　要：速溶茶是国内外当前最为流行的一种饮料。酶在普洱茶工艺中的应用尚无资料报道。本实验利用单因素实验、正交实验确定酶解法制备速溶普洱产品的最佳工艺参数。通过测定速溶普洱茶产品得率,研究最佳生产速溶普洱茶的工艺条件。结果显示,酶解法最佳工艺参数为复合纤维素酶∶果胶酶∶蛋白酶=1∶1∶1,酶添加量为0.75%,酶解温度为45℃,酶解60min,茶水比为1∶12,浸提2次,产品平均得率为26.23%。所得产品干粉呈砂红色泽,冲溶性为易溶,冲调后的汤色为红褐明亮,无沉淀,具有陈香香气,其滋味醇和。Instant tea is the favorite product of many consumers at home and abroad. So it is currently the most popular foreign drinks. Enzyme using in the process of Pu＇er tea is no reported. In this paper,the single-factor test,orthogonal experiment was determined the optimal parameters for enzymatic prepared instant Pu＇er production. By measuring the instant Pu＇er tea product yield,the best productions of instant tea processing conditions were studied. The results showed that the enzymatic hydrolysis of the optimum parameters. They were that the proportion of composite cellulase：pectinase：protease was 1：1：1 ,enzyme dosage was 0.75%, hydrolysis temperature was 45℃ ,enzymatic hydrolysis was 60min,ratio of tea to water was 1：12,extraction need twice times,and last the product average yield was 26.23%. The product obtained dry powder was the sand red color and soluble. The liquor color after reconstituted was bright reddish brown,no precipitation,Chen fraqrant aroma,and the taste of mellow.

关 键 词：普洱茶 酶解法 提取技术 速溶 产率 

分 类 号：TS272.5[农业科学—茶叶生产加工]