加工过程中添加外源酶对夏季绿茶品质影响的研究

【摘要】 夏季绿茶加工过程中添加木瓜蛋白酶(Papain)和纤维素酶(Celluloseenzyme)均能明显提高茶汤中氨基酸的含量,纤维素酶对提高茶叶中可溶性糖的含量亦有显著作用。这些成分能有效降低夏茶的苦涩味。纤维素酶的上述效应和其浓度有正相关性。更多还原

【Abstract】 Amino acid content of tea, plucked and processed in summer, could significantly increase by applying the enzymes (papain and cellulose enzyme) in processing. The usage of cellulose enzyme can also achieve the increment of soluble sugar in liquor. These components could reduce the bitterness of tea liquor. There is a positive relation between the concentration of cellulose enzyme and the above effects.更多还原