摘要
以信阳夏秋茶为原料,通过木瓜蛋白酶、单宁酶和谷氨酰胺酶的最佳酶解工艺条件来改良抹茶风味。以感官评分和茶叶中的代表性风味氨基酸——茶氨酸质量浓度为评价指标,考察上述3种酶的加酶量、酶解时间、酶解温度和酶解pH 4个单因素对抹茶品质的影响,通过正交试验分析确定最佳酶解工艺参数:每100 g茶汤(料液比1∶15)中添加0.150 g木瓜蛋白酶、0.075 g单宁酶和0.075 g谷氨酰胺酶,酶解时间为1.5 h,酶解温度为50℃,酶解pH为5.0。该工艺下制备的抹茶茶汤组织均匀、分散性好、不易沉淀,色彩鲜艳翠绿,清香显著,口感醇厚甘爽,感官评分最高,可达到90分,茶氨酸质量浓度为最高,可达到2.135 g/L。
Xinyang summer and autumn tea was used as raw material to improve the flavor of Matcha through the optimum enzymatic hydrolysis conditions of papain,tannase and glutaminase.The sensory evaluation and theanine con⁃centration were used as the evaluation indexes to study the effects of enzyme dosage,hydrolysis time,hydrolysis tempera⁃ture and hydrolysis pH on the quality of Matcha.Through orthogonal test analysis,the optimal enzymatic hydrolysis pro⁃cess parameters were determined as follows:0.150 g of papain,0.075 g of tannase and 0.075 g of glutaminase in every 100g of tea soup(the ratio of material to liquid is 1∶15).The enzymolysis time was 1.5 h,the enzymolysis temperature was 50℃and the enzymolysis pH was 5.0.The results showed that the prepared Matcha tea soup had uniform structure,good dispersibility,not easy to precipitate,bright green color,distinct fragrance,mellow and sweet taste,the highest sen⁃sory score was 90 points and the highest theanine concentration was 2.135 g/L.
作者
杨洁茹
陈晖
张慧敏
邢淑婕
YANG Jieru;CHEN Hui;ZHANG Huiming;XING Shujie(College of Food,Xinyang Agriculture and Forestry University,Xinyang Henan 464000)
出处
《安徽农学通报》
2023年第4期123-127,186,共6页
Anhui Agricultural Science Bulletin
关键词
酶解
夏秋茶
抹茶风味
茶氨酸
enzymolysis
summer and autumn tea
matcha flavor
theanine
作者简介
杨洁茹(1995-),女,河南固始人,硕士,助教。研究方向:生物功能因子的提取与利用。;通信作者:邢淑婕。
