摘要
为解决传统浸提的绿茶汤易沉淀、变色、滋味差的问题,将固定化单宁酶技术与低温浸提工艺耦合,通过单因素实验和正交实验,确定优化工艺为:1.00g绿茶,加入60mL蒸馏水和2.4g固定化单宁酶,50℃下浸提40min。与采用传统高温浸提的茶汤相比,实验提取的茶汤澄清度高,色泽好,酚氨比下降30%,咖啡因含量减少20%,儿茶素含量提高16%,同时贮存性能得到提高。采用该工艺连续浸提6批次绿茶,固定化单宁酶的相对酶活力仍保持在83%以上。
The low - temperature extraction method of green tea based on the immobilized tannase was studied u- sing the single factor and orthogonal tests. The optimum conditions for extraction were as follows： 1.00 g green tea, added water by the rate of 60 and 2.4 g immobilized tannase, at 50 ℃ hand 40 min. A comparative study between the new and traditional hot extraction methods was conducted. Results indicated that the color stability and storage property of the low extracted tea become better, while the ratio of tea polyphenol to amino acid decreased by 30% , caffeine decreased by 20% , catechin increased by 16%. The activity of immobilized tannase was still kept to 83% after extracting green tea for six times consecutively.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第8期54-58,共5页
Food and Fermentation Industries
关键词
绿茶
单宁酶
固定化
低温
提取
色泽
澄清
green tea,tannase, immobilized ,low temperature, extraction, color, clarity
