摘要
为得到优质红茶饮料,利用外源木瓜蛋白酶和α-淀粉酶对红茶茶汤进行沉淀澄清研究。结果表明:两种酶均能显著提高茶汤透光率,起到澄清作用,且效果相当。木瓜蛋白酶最佳反应条件为酶添加量0.3 U/mL、作用温度50℃、作用时间45 min、pH6;α-淀粉酶最佳反应条件为酶添加量30 U/mL、作用温度45℃、作用时间15 min、pH5,但在各自最佳条件下两种酶未表现出协同作用。
The clarification effect of exogenous papain and α-amylase on black tea soup were investigated. Resuhs indicated that both two enzymes were able to significantly increase the transmittance rate, and the two enzymes demonstrated no significant difference for clarification of tea. The optimal reaction conditions for papain were ： addition amount of enzyme to be 0.3 U/mL, treatment temperature to be at 50 ℃, treatment time 45 min at pH 6; and the optimal conditions for α-amylase were ： enzyme amount to be 30 U/mL, treatment temperature to be at 45 ℃, treatment time to be 15 min at pH 5.
出处
《食品研究与开发》
CAS
北大核心
2017年第12期83-87,共5页
Food Research and Development
基金
广东省教育厅自然科学基金(Yq2013152)
