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High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing

Junhao Kong Xiufang Yang Xiaobo Zuo Xiaoqin Su Bing Hu Xinle Liang

食品科学与人类健康（英文）2022，Vol.11Issue(3)：676-685,10.

High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing

Junhao Kong ¹Xiufang Yang ²Xiaobo Zuo ³Xiaoqin Su ²Bing Hu ³Xinle Liang⁴

作者信息

1. Department of Biochemical Engineering,Zhejiang Gongshang Univeristy,Hangzhou 310018,China
2. Hangzhou Tea Research Institute,China COOP,Hangzhou 310016,China
3. Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resource,Hangzhou 310016,China
4. Haixi Tea Deep Processing Institute,Zhangzhou 363007,China
折叠

摘要

关键词

Instant black tea/Liquid-state fermentation/Enzymatic-enhanced extraction/Quality characteristics

Key words

Instant black tea/Liquid-state fermentation/Enzymatic-enhanced extraction/Quality characteristics

引用本文复制引用

Junhao Kong,Xiufang Yang,Xiaobo Zuo,Xiaoqin Su,Bing Hu,Xinle Liang..High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing[J].食品科学与人类健康（英文）,2022,11(3):676-685,10.

基金项目

This work was financially supported by the National Key R&D Program of China(2017YFD0400804),Public Technology Research Project of Zhejiang Province(LGN18C160001),and Special Fund for Quality Research in the Public Welfare(20110210)to X.Yang. （2017YFD0400804）

食品科学与人类健康（英文）

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