The server is under maintenance between 08:00 to 12:00 (GMT+08:00), and please visit later.
We apologize for any inconvenience caused
Login  | Sign Up  |  Oriprobe Inc. Feed
China/Asia On Demand
Journal Articles
Laws/Policies/Regulations
Companies/Products
Bookmark and Share
Studies on the Tea Flavour Material Production by Enzymatic Treatment of Abandoned-leaves of Tea Plant
Author(s): 
Pages: 158-160
Year: Issue:  3
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  茶树老叶外源酶浸提游离氨基酸;
Abstract: 利用外源酶对茶树废弃老叶进行处理以制取茶风味物质,其最佳酶处理条件为茶水比1:150,使用纤维素酶、果胶酶、酸性蛋白酶1:1:1组成复合酶,pH4.6,温度45℃,恒温3 h,在此条件下,老叶经处理后茶多酚、可溶性糖和氨基酸含量分别比茶树老叶水提物增加了1.26倍,2.75倍,3.93倍,与一级毫茶含量指标相当,可作为茶饮料天然添加剂.
Related Articles
No related articles found