【摘要】 研究以绿茶为底物，采用蛋白酶、纤维素酶单一酶分别作用及双酶组合作用提取速溶绿茶的最适作用条件及效果。结果表明，双酶组合作用优于单一酶作用。绿茶在蛋白酶、纤维素酶组合作用下，速溶绿茶提取率达３０％左右，并具有保香效果好、冲溶后茶水口味鲜醇的优点。双酶组合作用量宜取蛋白酶９００Ｕ／ｇ，纤维素酶４００Ｕ／ｇ。中试结果表明，在速溶绿茶工业生产中采用双酶同时加入底物，３５℃和５０℃两段升温浸提新工艺较为合适。更多还原

【Abstract】 Optimal conditions and effects for the extraction of instant green tea with the treatments of protease, cellulase and combinations of protease and cellulase were studied in this paper. The results showed that the combining use of protease and cellulase is better than that of any single enzyme. With combining enzymes, the extraction rate of instant green tea was higher than 30 %, the products possessed a good aroma and tasty after dissolved in water. The amount of protease and cellulase were 900 U/g and 400 U/g respectively, which can reach a satisfying effect. Factory experiment showed that the technique enzymes were added into the substrate simultaneously and raising the temperature 35 ℃ to 50 ℃ in sequence is suitable during the production of instant green tea.更多还原