单宁酶水解提高绿茶茶汤品质的初步的研究.pdfVIP

单宁酶水解提高绿茶茶汤品质的初步研究 许勇泉1钟小玉1尹军峰1陈素芹2 1.中国农科院茶叶研究所，国家茶产业工程技术研究中心，农业部茶及饮料植物产品加工与质量控制重点开 放实验室，杭州3100082.深圳深宝华城食品有限公司研发中心，深圳518020 摘要：单宁酶通过水解酯型儿茶素释放没食子酸和简单儿茶素，从而可以降低茶汤苦涩味和冷后浑的产生。本 试验比较了单宁酶不同添加浓度、水解时间和水解工艺对酯型儿茶素水解程度、感官品质及澄清度的影响。研 究结果显示，随着单宁酶添加浓度的增加和水解时间的延长，酯型儿茶素含量下降，简单儿茶素和没食子酸含 量增加，茶汤pH下降，苦涩味下降，最佳单宁酶添加浓度和水解时间分别为0.07％ (w/v)和60min;茶汤水 解处理的酯型儿茶素水解程度及茶汤澄清度都明显高于混合水解处理，茶汤水解工艺更适合于绿茶茶汤的单宁 酶水解处理。 关键词：绿茶茶汤;单宁酶;水解;酯型儿茶素 PrimaryStudyofTannaseHydrolysisAdvancingthe QualityofGreenTeaInfusion XuYong-quan1ZhongXiao-yu1YinJun-feng1ChenSu-qin2 1.TeaResearchInstitute,ChineseAcademyofAgriculturalSciences,EngineeringResearchCenterforTea Processing,KeyLaboratoryofMachiningandQualityControlofTeaandBeveragePlants,MinistryofAgriculture, Hangzhou310008 2.ResearchDevelopmentCenter,ShenzhenShenbaoHuachengFoodsCo.Ltd.,Shenzhen 518020 Abstract:Tannasecanhydrolyzegallatedcatechins,releasinggallatedacidandungallatedcatechins,whichreduce thebitterandastringentandincreasetheclarityoftheteainfusion.Thisstudycomparedtheeffectsofdifferent concentrationoftannase,hydrolysistimeandhydrolysistechnologiesonhydrolysisrateofgallatedcatechins, sensoryqualityandclarityofgreenteainfusion.Theresultsshowedthat,withtheincreasingoftannaseconcentration andhydrolysistime,thecontentsofgallatedcatechinsreduced,thecontentsofungallatedcatechinsandgallatedacid increased,pHandthebitterandastringentofgreenteainfusionreduced,thebestconcentrationoftannasand hydrolysistimewere0.07％ (w/v)and60min,thehydrolysisrateofgallatedcatechinsfromteainfusionhydrolysis treatmentwasmuchhigherthanthatofmixhydrolysistreatment,thetechnologyofteainfusionhydrolysiswasmore suitedforgreenteainfusionhydrolyzedbytannase. Keywords:Greenteainfusion;Tannase;Hydrolysis;Gallatedcatechins 下 降 引 起 茶素、 4从表5 在理T士 阎守和， 版社，11 曾洪涛． ftannas ~dsensc