添加外源酶对夏季红茶品质的影响  

Effects of Addition Exogenous Enzymes on Quality of Black Tea in Summer

作　　者：冯花 王飞权 郭雅玲[2] FENG Hua;WANG Fei-quan;GUO Ya-ling(College of Tea and Food Science,Wuyi University/Tea Science Research Institute,Wuyishan354300,Fujian;School of Horticulture,Fujian Agriculture and Forestry University,Fuzhou350002,Fujian)

机构地区：[1]武夷学院茶与食品学院/茶叶科学研究所,福建武夷山354300 [2]福建农林大学园艺学院,福建福州350002

出　　处：《商洛学院学报》2021年第6期62-69,共8页Journal of Shangluo University

基　　金：福建省科技厅引导性项目(2019N0023);中央引导地方科技发展专项(2021L3058)。

摘　　要：为了改善夏季红茶的品质,以红茶新工艺为对照,以萎凋、揉捻和发酵中分别添加纤维素酶、木瓜蛋白酶和单宁酶为处理,将毛蟹茶树品种夏季一芽二叶鲜叶制成红茶样品,对不同处理红茶样品的生化成分及感官品质进行了对比分析。结果表明,加工过程中添加外源酶对毛蟹夏季红茶生化成分的含量与组成影响显著,其中纤维素酶可显著提升茶黄素和氨基酸的含量。木瓜蛋白酶可显著促进茶多酚的转化,降低酚氨比。单宁酶降低了儿茶素总量、酯型儿茶素含量及酯型与非酯型儿茶素的比值。感官审评结果表明,加工过程中添加外源酶均明显改善了毛蟹夏季红茶的感官品质,其中以发酵中添加纤维素酶的品质最优,发酵或揉捻中添加木瓜蛋白酶、三个工序中分别添加单宁酶的品质较优。初步筛选出发酵是外源酶加入的最适工序、单宁酶是红茶品质改善较优的外源酶。In order to improve the quality of black tea in summer,this experiment took the new black tea technology for the CK,while added the cellulase,papain and tannase in withering,rolling and fermentation respectively.And made the one bud two leaves of Maoxie tea tree in summer as the samples,compare and analyse the biochemical components and sensory quality of black tea samples with different treatments.The results showed that adding exogenous enzymes in the processing significantly affected the content and composition of biochemical components in the black tea of Maoxie in summer.Cellulase could significantly increase the contents of theaflavins and amino acids.Papain could promote the transformation of tea polyphenols and reduce the ratio of phenol to ammonia obviously.Tannase decreased the content of ester catechins and the ratio of ester catechins to non-ester catechins.The sensory evaluation results showed that adding exogenous enzymes in the processing of black tea evidently improved the sensory quality of Maoxie black tea in summer.Among them,the quality of cellulase added in fermentation was the best,the quality of papain added in fermentation or rolling and tannase added in three processes was the better.Preliminary screening of fermentation was the optimal process of exogenous enzyme,tannase was the best exogenous enzyme to improve the quality of black tea.

关 键 词：外源酶 毛蟹夏季红茶 感官品质 生化成分 

分 类 号：TS272.52[农业科学—茶叶生产加工]