Effect of exogenous catalase on the pigment composition of fermented instant black tea

ZHONG Yan- mei; ZHENG Qing- mei; ZENG Xian- lu; DENG Miao- ling

doi:10.13386/j.issn1002-0306.2016.03.045

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Article Navigation > Science and Technology of Food Industry > 2016 > (03): 256-260

ZHONG Yan- mei, ZHENG Qing- mei, ZENG Xian- lu, DENG Miao- ling. Effect of exogenous catalase on the pigment composition of fermented instant black tea[J]. Science and Technology of Food Industry, 2016, (03): 256-260. doi: 10.13386/j.issn1002-0306.2016.03.045

Citation:

ZHONG Yan- mei, ZHENG Qing- mei, ZENG Xian- lu, DENG Miao- ling. Effect of exogenous catalase on the pigment composition of fermented instant black tea[J]. Science and Technology of Food Industry, 2016, (03): 256-260. doi: 10.13386/j.issn1002-0306.2016.03.045

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Effect of exogenous catalase on the pigment composition of fermented instant black tea

doi: 10.13386/j.issn1002-0306.2016.03.045

School of Life Science,Jiaying University

Received Date: 2015-04-23

Abstract

Abstract

Exogenous catalase was added in water extract solution of low- grade green tea to transform it into instant black tea by liquid state fermentation,the effects of enzyme types and addition rates on the pigment composition of black tea infusion were investigated; and fermentation technology was optimized by reference to standard of top quality black tea. Result showed that the optimized conditions were: catalase addition rate was0.25 U / m L,fermentation temperature at 45 ℃,p H6,for 2 h. Pretreatment of the green tea extract with polyphenol oxidase( addition rate 0.05 U / m L,temperature 40 ℃,p H5,time 1.5 h) previous to the addition of catalase produced better pigment composition of black tea than addition of catalase along,indicating that synergetic action existed between the two enzymes.
- instant tea,
- catalase,
- polyphenol oxidase,
- liquid-state fermentation

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References(20)

References

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