摘要
该试验在制备发酵茶的过程中添加了碱性蛋白酶,旨在探讨酶添加量、发酵温度和发酵时间等因素对发酵茶茶汤游离氨基酸含量的影响。研究表明,在碱性蛋白酶添加量1.4%、发酵时间6 h、发酵温度28℃的条件下制备发酵茶,茶汤中的游离氨基酸含量有所提高,茶香醇厚。
This article was in order to research effect of alkaline protease on the content of free amino acids in fermented tea.The effects of the amount of enzymes, fermentation temperature and fermentation time were studied. The results showed that the content of free amino acids in tea infusion was increased when the amount of alkaline protease was 1.4%, fermentation time was 6 h and fermentation temperature was 28 ℃. The tea soup had mellow tea flavor.
作者
程谦伟
林颖凤
杨菊
陈通
孟陆丽
郑燕红
CHENG Qianwei;LIN Yingfeng;YANG Ju;CHEN Tong;MENG Luli;ZHENG Yanhong(College of Biological and Chemical Engineering Guangxi University Of science and Technology,Liuzhou 545006)
出处
《食品工业》
CAS
2021年第11期100-102,共3页
The Food Industry
基金
广西重点研发计划项目(项目编号:桂科AB18294019)
国家级(广西)大学生创新创业训练计划资助项目(项目编号:202010594044)。
关键词
碱性蛋白酶
发酵茶
茶汤
游离氨基酸
alkaline protease
fermented tea
tea infusion
free amino acids
