江西农业学报2024，Vol.36Issue(11)：29-35,7.DOI:10.19386/j.cnki.jxnyxb.2024.11.005
酶法浸提对速溶红茶品质及硒含量的影响
Effect of Enzymatic Extraction on Quality and Selenium Content of Instant Black Tea
摘要
Abstract
Instant black tea was prepared by using different enzyme infusions,and instant black tea without enzyme was used as the control(CK),and the effects of different enzyme infusions on instant black tea were comprehensively assessed by sensory evaluation,stability analysis of tea broth,physicochemical test and selenium content determination.The effects of papain,tannase and composite enzyme-assisted extraction on the quality and selenium content of instant black tea were studied.The results showed that the sensory score of the samples treated with composite enzyme Ⅱ was the highest,and the soup color,aroma,taste and solubility of the tea broth were significantly improved compared with that of CK.The anti-sedimentation effect of tannin enzyme extraction of instant black tea was superior.The content of tea polyphenols and caffeine in the enzyme-treated samples decreased significantly.The lowest content of tea polyphenol and caffeine was found in the sample prepared by composite enzyme Ⅲ,which was 16.28％ and 4.67％,and decreased by 4.27 percentage points and 1.86 percentage points,respectively,compared with that of CK.Meanwhile the contents of free amino acids,soluble sugars as well as theaflavins were increased to some extent.Among them,the free amino acid content of the samples processed by composite enzyme Ⅱ had the highest enhancement of 1.10 percentage points compared with CK.The soluble sugar content of the samples processed by papain enzyme had an enhancement of 1.05 percentage points compared with CK,and the theaflavin content of the samples processed by tannin enzyme had a significant enhancement of 0.10 percentage points compared with CK.The selenium content of the samples treated with composite enzyme Ⅲ was enhanced by 56.90％ compared with CK.Complex enzyme extraction was beneficial to improve the quality of instant black tea,enhance the stability of tea broth,and increase the selenium content of instant black tea.This study provides some theoretical references for the production and processing and quality improvement of instant black tea.关键词
速溶红茶/木瓜蛋白酶/单宁酶/冷后浑/硒Key words
Instant black tea/Papain/Tannase/Cream down/Selenium分类
农业科技引用本文复制引用
张雨萱,吴冲,常娜,尹旭超,齐玉岗,李冬花,纪昌中..酶法浸提对速溶红茶品质及硒含量的影响[J].江西农业学报,2024,36(11):29-35,7.基金项目
中国富硒产业研究院富硒专项研发计划项目(2021 FXZX01-01) （2021 FXZX01-01）
陕西省教育厅科学研究计划项目(22JY003、23JY002、23JY004). （22JY003、23JY002、23JY004）
