速溶茶加工中酶技术应用研究进展  

Research Progress of Enzyme Technology in Instant Tea Processing

作　　者：徐悦 张阳光 董若霞 王宪达 XU Yue;ZHANG Yang-guang;DONG Ruo-xia;WANG Xian-da(Martin Bauer Plant Extracts(China)Co.,Ltd.,Hangzhou 310018,China)

机构地区：[1]美町宝植物科技(中国)有限公司

出　　处：《中国茶叶加工》2019年第4期50-53,共4页China Tea Processing

摘　　要：文章综述了近年来酶技术在速溶茶加工中的应用研究进展,主要涉及酶法辅助浸提技术、酶法澄清茶汤技术,以及固定化酶技术,同时对酶技术在速溶茶中的应用前景作出了展望。这些技术的应用能有效提高速溶茶感官品质和冷溶性,具有广泛的应用前景。This paper reviewed the recent advances in application of enzyme technology in instant tea processing,including enzymatic-assisted extraction,enzymatic clarification and immobilized enzyme technology.Furthermore,the prospect of enzyme technology in instant tea was analyzed.The application of these technologies can effectively improve the sensory quality and cold solubility of instant tea,and has broad application prospects.

关 键 词：速溶茶 酶技术 酶辅助浸提 酶法澄清 固定化酶 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]