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中国精品科技期刊2020
薄佳慧,张杨玲,宫连瑾,等. 外源酶在茶叶深加工中的应用进展[J]. 食品工业科技,2021,42(9):396−404. doi: 10.13386/j.issn1002-0306.2020060208.
引用本文: 薄佳慧,张杨玲,宫连瑾,等. 外源酶在茶叶深加工中的应用进展[J]. 食品工业科技,2021,42(9):396−404. doi: 10.13386/j.issn1002-0306.2020060208.
BO Jiahui, ZHANG Yangling, GONG Lianjin, et al. Application Progress of Exogenous Enzymes in Deep Processing of Tea[J]. Science and Technology of Food Industry, 2021, 42(9): 396−404. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306. 2020060208.
Citation: BO Jiahui, ZHANG Yangling, GONG Lianjin, et al. Application Progress of Exogenous Enzymes in Deep Processing of Tea[J]. Science and Technology of Food Industry, 2021, 42(9): 396−404. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306. 2020060208.

外源酶在茶叶深加工中的应用进展

Application Progress of Exogenous Enzymes in Deep Processing of Tea

  • 摘要: 外源酶在茶叶加工中的应用,主要体现在茶叶深加工领域。近几年来,随着外源酶技术的快速发展以及对不同外源酶特性的深入研究,多种外源酶在催化合成儿茶素、茶黄素,辅助提取茶氨酸、茶多糖、茶皂素以及改善茶饮料的风味品质中逐渐发挥重要作用,茶叶有效成分及功能成分的利用率得到进一步提升。本文综述了外源酶在茶叶深加工中的应用,以期为今后外源酶在提升茶叶功能成分利用率及降低成本方面提供理论依据,为茶叶天然成分的连续化及产业化制备打下坚实的基础。

     

    Abstract: The application of exogenous enzymes in tea processing is mainly reflected in the field of tea deep processing. In recent years, with the rapid development of exogenous enzyme technology and in-depth study on the characteristics of different exogenous enzymes, a variety of exogenous enzymes play an important role in catalyzing the synthesis of catechins and theaflavins, assisting the extraction of theanine, tea polysaccharide and tea saponin, and improving the flavor and quality of tea drinks. The utilization rate of effective components and functional components of tea has been further improved. In this paper, the application of exogenous enzymes in tea deep processing is reviewed, in order to provide theoretical basis for improving the utilization rate of tea functional components and reducing costs in the future, and lay a solid foundation for the continuous and industrial preparation of tea natural components.

     

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