摘要
针对武夷岩茶制作过程中产生大量下脚料如粗老叶、茶梗等问题,以粗老叶为原料,添加木瓜蛋白酶和纤维素酶辅助浸提,以提高水提液的营养及风味,为下一步制备茶饮料及速溶茶粉提供原料和理论依据。以游离氨基酸总量为指标,选取两种酶复配比、总加酶量、浸提温度、浸提时间和料液比进行单因素试验,再通过正交试验优化工艺参数。结果表明:最佳浸提工艺参数为纤维素酶与木瓜蛋白酶以酶活力比(U/U)5∶5复配、总加酶量1 000 U、酶解温度50℃、酶解时间25 min、料液比1∶22(g/mL)。在此工艺条件下得到的水提液中游离氨基酸总量最高,可达26.97%。
To deal with the problem during the process of making Wuyi rock tea,a lot of leftover such as crude old leaves and tea stems would be produced,the crude old leaves were used as raw materials in this study,and the papain and cellulase were added to assist the extraction,so as to improve the nutrition and the flavor of the aqueous extract and provide the materials and basis for the next step of preparing tea beverages and instant tea powder. Taking the total amount of free amino acids as the index,the single factor experiment was carried out by combining the two enzymes,the total enzyme amount,the extraction temperature,the extraction time and the ratio of material to liquid,and then the orthogonal experiment was used to optimize the process. The results showed that the optimal extraction process was the combination of cellulase and papain with enzyme activity ratio(U/U)5 ∶ 5,total enzyme amount 1 000 U,enzymatic hydrolysis temperature 50 ℃,enzymatic hydrolysis time 25 min,the liquid ratio was 1 ∶ 22(g/mL). The total amount of free amino acids in the aqueous extract obtained under this process condition is the highest,being up to 26.97 %.
引文
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