复合酶水解技术改善绿茶浓缩液品质的研究  

Study on Improving Quality of Green Tea Concentrate by Compound Enzyme Hydrolysis Technology

作　　者：杨晓丽 YANG Xiao-li(Shanghai Kangshi Food Tech.Co.,Ltd.,Shanghai 201103,China)

机构地区：[1]上海康识食品科技有限公司,上海201103

出　　处：《中国茶叶加工》2021年第2期48-53,共6页China Tea Processing

摘　　要：目前绿茶浓缩液的加工工艺主要为水提法,但在产品得率以及营养和风味品质方面还有待改善。文章对复合酶水解技术进行了研究,使用正交实验的方法确定了破壁酶的复配比例,进一步优化了蛋白酶的水解时间和加酶量,并验证了单宁酶对茶汤的澄清效果。结果表明,破壁酶最佳复配比例为Pectinase PL添加量0.5%、Rapidase PRESS添加量0.1%、Rohapect B1L添加量0.2%;蛋白酶Sumizyme FP的最佳水解时间为8 h,最佳加酶量为1.5%;按0.1%加酶量添加单宁酶,可有效改善茶汤澄清程度。采用复合酶水解技术制备的绿茶浓缩液氨基酸含量显著提高,鲜味和甜味更加明显,苦涩感降低,品质得到明显改善。The water extraction method was the main processing technology of green tea concentrate, but the product yield, nutrition and flavor quality needed to be improved. This paperinvestigated the compound enzyme hydrolysis technology. The orthogonal experiment method was used to determine the compound ratio of the wall-breaking enzyme. The hydrolysis time and adding amount of protease were also optimized. Additionally, the clarification effect of tanninase on tea soup was verified. The results showed that the best compound ratio of wall-breaking enzyme was Pectinase PL 0.5%, Rapidase PRESS 0.1% and Rohapect B1L 0.2%. The best hydrolysis time and adding amount of protease Sumizyme FP were 8 h and 1.5% respectively. Adding tanninase at 0.1% could effectively improve the clarification of tea soup. It also demonstrated that the amino acid content, umami and sweetness of green tea concentrate prepared by the compound enzyme hydrolysis technology were significantly increased, while the bitterness was reduced, which greatly improved the quality.

关 键 词：绿茶浓缩液 复合酶 水解 游离氨基酸 感官品质 

分 类 号：Q55[生物学—生物化学] TS275.2[轻工技术与工程—农产品加工及贮藏工程]