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

Food Science and Human Wellness 2022年第3期11卷 676-685页

作者： Junhao Kong Xiufang Yang Xiaobo Zuo Xiaoqin Su Bing Hu Xinle Liang Department of Biochemical Engineering Zhejiang Gongshang UniveristyHangzhou 310018China Hangzhou Tea Research Institute China COOPHangzhou 310016China Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resource Hangzhou 310016China Haixi Tea Deep Processing Institute Zhangzhou 363007China College of Food Science and Technology Nanjing Agricultural UniversityNanjing 210095China

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.

关键词： Instant black tea Liquid-state fermentation enzymatic-enhanced extraction Quality characteristics

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