食品工业科技2024，Vol.45Issue(7)：344-351,8.DOI:10.13386/j.issn1002-0306.2023050093
外源酶在红茶加工中的应用研究进展
Progress of Exogenous Enzymes Application in Black Tea Processing
摘要
Abstract
Black tea is the most important in the world tea production,and is very popular in the world tea market.China has abundant tea resources,especially unused tea leaves in summer and autumn,and there are a few new ways to develop them,such as processing black tea or deep processed products.Application of exogenous enzymes with good functional characteristics,can improve the quality of summer and autumn black teas,and their deep processed products.This article reviews that,the current status and existing problems of exogenous enzymes application in black tea processing in recent years,as well as the types and acting mechanisms of frequently-used exogenous enzymes,transformation of tea components catalyzed by exogenous enzymes during withering,rolling,and fermentation in black tea processing.Utilizing exogenous enzymes to promote the synthesis of theaflavins,a unique component of black tea,and the quality changes in deep-processing of black tea,are also summarized.Exploring the enzymatic processing methods,could promote the efficient utilization of tea resources,and regulate quality of summer and autumn black tea,as well as their deep-processed products,in the future.关键词
外源酶/红茶/加工/深加工/作用机制Key words
exogenous enzyme/black tea/processing/deep-processing/mechanism分类
轻工纺织引用本文复制引用
杨丽娟,王伟伟,许勇泉,江和源..外源酶在红茶加工中的应用研究进展[J].食品工业科技,2024,45(7):344-351,8.基金项目
国家自然科学基金项目(32372766) （32372766）
浙江省科技计划项目(2022C02033-3,2023C02040) （2022C02033-3,2023C02040）
中国农业科学院科技创新工程(CAAS-ASTIP-2022-TRICAAS). （CAAS-ASTIP-2022-TRICAAS）
