基于单宁酶处理的绿茶茶汤沉淀复溶与回收利用研究

Re-dissolution and Reclaim of Green Tea Sediment Based on the Treatment of Tannase

沉淀形成不仅会影响茶饮料或茶浓缩汁的风味品质和外观品质,也会导致大量有效成分损失。酯型儿茶素是参与绿茶沉淀形成的关键化学成分,本研究通过单宁酶水解酯型儿茶素探讨单宁酶处理对沉淀复溶和沉淀回收利用的影响。结果表明,采用单宁酶处理沉淀,可有效促进沉淀的复溶和回收利用;随着酶添加量的增加和酶解时间的延长,沉淀复溶程度逐步提高;正交试验优化后,得到35℃、150 min和固形物总量的2.0%的酶添加量是单宁酶处理沉淀的最优参数,可水解98%的酯型儿茶素,减少82%的再沉淀。单宁酶处理还可在一定程度上改善沉淀复溶液和茶浓缩汁的滋味品质。本研究为有效解决茶饮料沉淀问题提供理论依据。

The formation of tea sediment not only influences the flavor and exterior qualityof tea beverage or tea concentrate, but also causes a great loss of chemical components. Gallated catechins are the principal components participating ingreen tea sediment formation. This study discussed the effect of tannase treatment on the re-dissolution and reclaim of green tea sedimentby hydrolyzing gallated catechins with tannase. The results showed that, the tannase treatment helped re-dissolve and reclaimofgreen tea sediment; the re-dissolution of sedimentwas enhanced with the increase of added enzyme amount and enzymatic time.35℃, 150min and 2.0%of solids were obtained as the optimal parameters of tannase treatment by orthogonal test. Tannase treatment with optimal parameters could hydrolyze 98% gallated catechins and reduce 82% re-sediment. And tannase treatment also helped toimprove the taste quality of the resolution of sediment and tea concentrate. This study will providetheory evidence forsolving the problem of sediment in tea beverages.