High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing

作     者：Junhao Kong Xiufang Yang Xiaobo Zuo Xiaoqin Su Bing Hu Xinle Liang Junhao Kong;Xiufang Yang;Xiaobo Zuo;Xiaoqin Su;Bing Hu;Xinle Liang

作者机构：Department of Biochemical EngineeringZhejiang Gongshang UniveristyHangzhou 310018China Hangzhou Tea Research InstituteChina COOPHangzhou 310016China Zhejiang Key Laboratory of Transboundary Applied Technology for Tea ResourceHangzhou 310016China Haixi Tea Deep Processing InstituteZhangzhou 363007China College of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2022年第11卷第3期

页      面：676-685页

核心收录：

学科分类：09[农学] 090203[农学-茶学] 0902[农学-园艺学] 

基　　金：financially supported by the National Key R&D Program of China(2017YFD0400804) Public Technology Research Project of Zhejiang Province(LGN18C160001) Special Fund for Quality Research in the Public Welfare(20110210)to X.Yang 

主　　题：Instant black tea Liquid-state fermentation Enzymatic-enhanced extraction Quality characteristics 

摘      要：Repeated thermal treatment could impair the flavor of instant black tea(IBT)as the volatile compounds and characteristic constituents dramatically vary during the manufacturing *** of fresh leaves as raw material in IBT manufacture at low temperature may become an alternative to conventional extraction *** study aimed to improve the quality of IBT using fresh tea leaves by a two-stage enzymatic *** influence of combined enzymatic oxidation and extraction conditions for maximal extractable flavour(taste and aroma)characteristics from fresh tea leaves were *** changes of aroma profiles and chemical constituents including theaflavins(TFs),thearubigins(TRs),theabrownines(TBs)and TRs/TFs ratio in converted tea brews under two-stage enzyme catalyzed fermentation and extraction conditions were further compared between different treatments,based on which the optimised conditions were *** the two-stage enzymatic processing,75 kinds of volatile compounds were identified in all processed samples,and the contents of TFs,TRs,TBs and TRs/TFs ratio could be optimized by adjusting different procedures and *** overall properties of final product were compared with two types of commercial *** quality IBT with desired properties and antioxidant activity can be manufactured using fresh tea leaves by two-stage enzymatic processing approach.