无苦味茶叶提取物加工技术研究

Study on technology of processing de-bitter tea extracts

研究了外源单宁酶对绿茶品质成分的酶解特性、酶解条件优化及其酶解液在微滤澄清工艺中的效应.结果表明,根据绿茶粗滤液中酯型儿茶素的含量添加相应活性单位的外源单宁酶,在40℃酶解2 h,主要苦味成分酯型儿茶素能够有效地降解为简单儿茶素,达到提取物的无苦味,并且酶解液中的氨基酸、茶多酚、咖啡碱、水浸出物等品质成分的得率依次增加5.56%,6.18%,11.17%,3.53%.微滤澄清工艺对外源单宁酶加工无苦味茶叶提取物在工效、产品得率方面具有协同增效的作用,可作为外源单宁酶加工无苦味茶叶提取物的配套技术.

The de-bitter tea extracts was processed by using external tannase and micro-filtration technology. Enzymatic decomposition character and conditions of external tannase on the bitter component of green tea was investigated in details, and the effect of micro-filtration on using external tannase to process de-bitter tea extracts was also discussed. The results show that the estered catechins can be decomposited into simple catechins effectively when the corresponding amount external tannase with the content of estered catechins is added to green tea coarse filtrated liquid on the condition of 40 ℃ and 2 hours＇ enzymatic decomposition, and then tea extracts lost its bitter character, moreover, the yield rate of amino acid, tea polyphenol, caffeine and water extracts can increase 5.56%, 6.18%, 11.17%, 3.53% in sequence. Since the process of micro-filtration clarification has the co-synergism function in the aspect of work efficiency and product yield rate, micro-filtration can be used as a kind of matched technology when we use external tannase to process de-bitter tea extracts.