酶处理对绿茶浸提液成分及膜过滤通量影响的研究

Effects of enzymatic treatment on components of tea extracts and membrane flux

为解决绿茶饮料生产中出现的沉淀问题 ,研究了酶处理对绿茶浸提液成分及膜通量的影响。结果表明双酶水解后绿茶汁的膜过滤通量比未经过酶处理的茶汁提高 2 1%～ 40 % ;粘度下降 6%～ 13 % ,氨基态氮增加 11%～ 41% ,而茶多酚、咖啡碱等成分变化不大。并且双酶混合酶解处理后的绿茶浸提液经过超滤能有效解决绿茶饮料“冷后浑”的现象。

In order to attempt to solve the problem of sediment in tea beverages, the effects of enzymatic treatment of tea extracts and membrane flux were studied. The results showed that, in comparison with the tea extracts without enzymatic treatment, the membrane flux of tea extractions increased by 21%～40%, viscosity decreased by 6%～13%, aminonitrogen increased by 11%～41%, while tea polyphenols and theine remained unchanged after enzymatic treatment combined by double enzyme pectase and papain. The phenomenon of developing cloudiness after cooling can be resolved effectively through unltrafiltration after enzymolysing.