酶解技术在茶饮料研发中的应用研究

Applications of Enzymatic Technologies in Tea Drinks

酶解技术在茶饮料研发,特别是绿茶饮料的制备中,具有十分广阔的应用前景。它既可提升茶饮料整体的鲜爽感、降低苦涩味,同时又可最大限度地保留茶叶中原本的有效成分、增加质感,而且减轻了生产上茶汤澄清工艺的压力。本实验研究了不同浓度（0.1%~0.5%）的单宁酶、细胞壁水解酶、风味蛋白酶和复合多糖酶对于茶叶提取液的可溶性固形物含量（Brix）、茶多酚、表没食子儿茶素没食子酸酯（EGCG）和表儿茶素没食子酸酯（ECG）含量的影响。同时,结合单一酶的实验结果,采用这几种酶的复合和单一酶应用于绿茶汤提取中,并制备绿茶饮料进行感官评定和游离氨基酸分析。结果表明,当同时添加0.2%单宁酶、0.1%细胞壁水解酶（纤维素酶∶果胶酶为1∶1）、0.1%复合多糖酶、0.2%风味蛋白酶,茶水比1∶15,60℃下保温1h时,制备的绿茶饮料的整体感官评定分数最高,其氨基酸总量由57.16mg/L上升至75.11mg/L,茶氨酸含量由28.2mg/L上升至41.40mg/L。

In the researches and development of tea drinks,the prospects of enzymatic technologies are broad. It can improve the fresh flavor as well as decrease the bitter and astringent taste. What＇s more,it keeps effective components in teas as much as possible,thus make the filtration processing in tea drinks manufacturing more convenient.The effects of different concentrations（0.1%~0.5%）of tannase,celluase,pectinase,flavourzyme and viscozyme on soluble solid content（Brix）,polyphenols,EGCG and ECG were studies. And according to the results,the combination of these enzymes was used in green tea soup processing to make tea drinks. Sensory evaluation and free amino acid analysis were used to identify the scores of the green tea drinks by different treating methods. The results suggest,when 0.2%tannase,0.05% celluase,0.05% pectinase,0.2% flavourzyme and 0.1%viscozyme were added in tea soup processing,the ratio of tea to water is 1 ∶15,reaction temperature 60℃,reaction time 1h,the final sores of sensory evaluation was the highest. The total contents of amino acids increased from 57.16 mg/L to 75.11 mg/L,and the theanine content increased from 28.2 mg/L to 41.40 mg/L。