摘要
分别使用果胶酶、纤维素酶和β-淀粉酶在明日叶发酵茶的制作过程中进行辅助发酵,制作出的明日叶发酵茶能够有效去除明日叶身的涩味。经过正交试验,明日叶发酵茶最佳工艺优化条件为:使用纤维素酶作为外源酶辅助发酵,外源酶添加量为0.75 g/100 g鲜叶,发酵温度为42℃,发酵时间为5 h。经过茶品质测定,与市售红茶、明日叶未发酵茶、明日叶无酶发酵茶相比,酶促发酵的明日叶发酵茶,特别是纤维素酶促进发酵的明日叶发酵茶在茶多酚含量(0.94%)、总黄酮含量(8.45%)、总多糖含量(18.22%)、游离氨基酸含量(8.11%)等主要品质方面都有所改善。
Using pectinase, cellulase and β-amylase to promote the fermentation in the process of Angelica keiskei tea respectively can remove the astringency of Angelica keiskei observably. The best fermentation conditions of Angelica keiskei tea was obtained by orthogonal experiment： using cellulose as exogenous enzymes, the amount of enzymes was 0.75 g/100 g fresh leaves, fermentation temperature and time were 42 % and 5 h. The tea quality test showed that the tea polyphenols content, flavonoids content, total polysaccharide content andtotal free amino acid of Angelica keiskei tea fermented with cellulose were 0.94%, 8.45%, 18.22% and 8.11%, which was improved compared with ordinary black tea, Angelica keiskei nonfermented tea and Angelica keiskei tea fermented with no exogenous enzymes.
出处
《食品工业》
北大核心
2015年第9期65-69,共5页
The Food Industry
基金
国家自然科学基金资助项目(21276154
31171642)
关键词
外源酶
明日叶发酵茶
品质检测
exogenous enzymes
Angelica keiskei tea
tea quality test
