酶辅助提取法制备寒葱速溶茶的加工工艺  

The Processing Technology of Enzyme-Assisted Extraction Method to Prepare Allium victorialis Instant Tea

作　　者：韩篷慧 李范洙[1] 张先[1] 赵鹏[1] HAN Penghui;LI Fanzhu;ZHANG Xian;ZHAO Peng(Agricultural College,Yanbian University,Yanji 133000)

机构地区：[1]延边大学农学院,延吉133000

出　　处：《食品工业》2021年第10期110-114,共5页The Food Industry

基　　金：吉林省重点科技攻关项目(20160204029NY);延边州科技发展攻关研究(2020FG30)。

摘　　要：为开发寒葱深加工产品,通过正交试验设计,探究利用酶辅助提取法制备寒葱速溶茶的工艺,并分析其品质。结果表明,在料水比1︰40 (g/mL)条件下,蛋白酶和纤维素酶添加量分别为0.30%和0.25%,酶辅助提取温度65℃,提取时间1.5 h,酶解pH 5.0,此时速溶茶提取率为40.31%。寒葱速溶茶的水分为3.74%,灰分为19.04%,酚类和黄酮类物质质量分数分别为1.23%和0.60%,游离氨基酸质量分数为21.52%。共检测出16种氨基酸,其中包含7种必需氨基酸,占氨基酸总量的57.84%。茶具有寒葱独特香气,既可为热溶型速溶茶,也可作为冷溶型速溶茶。In order to develop deep-processed Allium victorialis products, the process of preparing Allium victorialis instant tea was explored by using an enzyme-assisted extraction method through orthogonal experimental design, and its quality was analyzed. The results showed that under the condition of material-to-water ratio of 1︰40(g/mL), the addition amount of protease 0.30%, the addition amount of cellulase 0.25%, the enzyme-assisted extraction temperature 65 ℃, the extraction time 1.5 h and the pH of the solution environment 5.0, the extraction rate of instant tea was 40.31%. The moisture of Allium victorialis instant tea was 3.74%;The ash content was 19.04%;The total phenol content was 1.23%;The total flavonoid content was 0.60%;The free amino acid content was 21.52%. A total of 16 amino acids were detected in this experiment included 7 essential amino acids, accounting for 57.84% of the total amino acids. The tea had a unique aroma of Allium victorialis, which could be used as hot soluble instant tea or cold soluble instant tea.

关 键 词：寒葱速溶茶 游离氨基酸质量分数 酶辅助提取法 干燥工艺 加工工艺 

分 类 号：TS272.59[农业科学—茶叶生产加工]