武夷岩茶粗老叶酶法提取高含量游离氨基酸水提液的工艺研究
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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 %.
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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[2]张佳,王川丕,阮建云.GC-MS及GC测定茶叶中主要游离氨基酸的方法研究[J].茶叶科学,2010,30(6):445-452
[3]陈圆圆,钏相龙,陈春月,等.茶汤中游离氨基酸的分离条件初探[J].昆明学院学报,2018,40(3):37-40
[4]黄玮,潘玉华,余成法,等.茗科1号和金牡丹工夫红茶游离氨基酸组成特征分析[J].茶叶科学技术,2014(4):10-15
[5]蔡健,华景清,王薇,等.利用茶叶下脚料提取黄酮的工艺[J].食品工业,2004(3):9-11
[6]何佳宁,黄亚辉.不同浸提过程对GABA速溶红茶生化成分的影响[J].广东茶业,2016(1):16-20
[7]刘义,陈燕,蒲凤琳,等.超微粉碎结合酶法制备速溶川明参粉的工艺研究[J].食品与发酵科技,2016,52(5):75-78
[8]黄瑶,高年芬,谭俊呈,等.酶法制备青钱柳茶汤的工艺研究[J].广西科技大学学报,2016,27(4):116-121
[9]龚玉雷,魏春,王芝彪,等.生物酶在茶叶提取加工技术中的应用研究[J].茶叶科学,2013,33(4):311-321
[10]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 8314-2013:茶游离氨基酸总量的测定[S].北京:中国标准出版社,2014
[11]邱深本.茶叶饲料添加剂的开发应用[J].广东农业科学,2005(4):82-83
[12]郑清梅,陈昆平,钟艳梅,等.4类茶叶及其茶渣主要成分的测定与分析[J].广东农业科学,2015,42(6):14-20
[13]钟振声,陈钰,文锡莲.木瓜蛋白酶与中性蛋白酶水解大豆分离蛋白的研究[J].现代食品科技,2009,25(9):1039-1042,1079
[14]梁靖,须海荣,蒋文莉,等.纤维素酶在速溶茶中的应用研究[J].茶叶,2002(1):25-26
[15]王星天,李桂水,程丽君,等.响应面试验优化桑叶茶中游离氨基酸与多酚的提取工艺[J].食品科学,2015,36(24):83-88
[16]林素英,陈华,童丽华,等.粗老茶叶中茶氨酸的超声辅助提取工艺研究[J].莆田学院学报,2012,19(5):49-52
[17]王家建,高亚荣,梁璐,等.酶法制取速溶茶[J].江苏农业科学,2012,40(3):260-262