外源酶对普洱生茶浸提液品质的影响

Effect of exogenous enzymes on the quality of Pu 'er crude tea extract

向普洱生茶浸提液中添加不同的外源酶(漆酶、蛋白酶、单宁酶),考察酶的种类及剂量对浸提液内含成分含量的影响。单因素实验结果显示添加不同浓度外源酶可显著调节普洱生茶浸提液内含成分的比例,改善茶浸提液品质。正交实验以茶褐素为指标,结果显示三种酶对茶褐素氧化贡献由大到小顺序为漆酶、蛋白酶、单宁酶;三种酶最优配比为:0.15%、0.05%、0.03%,此条件下,茶多酚含量28.71%,与酶处理前试样比较降低了8.45%;可溶性糖、氨基酸、茶褐素含量分别为11.97%、3.58%、8.60%,是酶处理前的3.49倍、1.10倍、4.32倍。与渥堆发酵相比较,此工艺在较短时间内改变了普洱生茶浸提液内含成分配比,快速氧化形成茶褐素,使茶浸提液回甘效果增强,汤色红浓明亮。本文为实现普洱茶产业走向酶法快速提高茶品质的液态化道路奠定基础。

Studying on the influence of the type and dose of laccase,protease and tannase enzyme,which were added to Pu＇er tea extract,on extract intrinsic component content. The single factor experimental results demonstrate that exogenous enzymes could significantly adjust Pu＇er tea extract intrinsic component ratio and improve the quality of tea. To theabrownin prime targets for the main study,orthogonal experiment results showed that three enzymes contribution to theabrownin formation from big to small order for laccase,protease,tannin enzyme. The optimal proportion for three kinds of enzymes were 0.15%,0.05%,0.03%. The result showed that tea polyphenol contained 28.71% which was decreased 8.45% comparing with that before the treatment.The concentration of soluble sugar,amino acid acquire,theabrownin to 11.97%,3.58%,8.60% respectively under the conditions,which were 3.49,1.10,4.32 times than that before the process of enzyme treatment. This process revised the composition ratio of Pu＇er crude tea extract and oxidates theabrownin rapidly in a short term,these transform significantly improved the quality of tea ranging from pure and mellow taste to glow color.It would promote the liquid process,that using enzyme to ameliorate the quality of tea.