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Study on the Tannase Against Precipitation of Green Tea Drink
Author(s): 
Pages: 69-72
Year: Issue:  6
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  绿茶饮料沉淀;
Abstract: 研究了不同剂量的单宁酶对绿茶饮料防沉淀的作用并用HPLC分析了经单宁酶处理后茶汤中酯型儿茶素的变化,同时分别对β-环状糊精、果胶酶、木瓜蛋白酶、葡萄糖氧化酶与单宁酶协同抗沉淀作用进行了研究.结果表明,单宁酶最佳作用剂量为4.0U/g;在一定范围内,随着酶剂量的增加,茶汤中酯型儿茶素的总量在不断减少,茶汤的透光率随着酯型儿茶素的减少在不断增大;β-环状糊精、果胶酶、木瓜蛋白酶与单宁酶协同抗沉淀效果达显著水平,葡萄糖氧化酶与单宁酶协同抗沉淀有效果且差异性达到极显著水平.
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