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生物酶处理对绿茶浓缩汁风味品质影响的研究

时间:2020-06-28 19:23来源:毕业论文
复合蛋白酶与单宁酶复配使用能显著减少浓缩汁沉淀且提高茶汤的风味品质,推荐参数为1.5%单宁酶+2.5%复合蛋白酶。多种生物酶处理茶汤时,1.5%单宁酶+0.5%糖苷酶处理茶汤能得到最佳风

摘要本试验拟在前期研究的基础上,以越南大叶种机采茶叶为原料,开展不同生物酶对绿茶浓缩汁风味品质与沉淀产生的影响研究,研究提出生物酶最佳处理参数,形成整套酶改善浓缩汁风味品质技术,为饮料企业提供技术指导。研究结果表明复合蛋白酶辅助浸提能显著提高茶叶的浸提率,对改善茶汤的亮度有明显效果。添加适当单宁酶能显著改善绿茶浓缩汁的风味品质,具体体现为降低茶汤苦味和涩味并提高回甘。单独添加单宁酶最佳应用参数为:添加量10-15mg/100mL(1.0%-1.5%),酶解温度40℃,酶解时间1.5h。为了满足对绿茶浓缩汁的不同需求,开展了单宁酶和复合蛋白酶复配处理绿茶浓缩汁的研究。复合蛋白酶与单宁酶复配使用能显著减少浓缩汁沉淀且提高茶汤的风味品质,推荐参数为1.5%单宁酶+2.5%复合蛋白酶。多种生物酶处理茶汤时,1.5%单宁酶+0.5%糖苷酶处理茶汤能得到最佳风味,但沉淀控制效果不如单独添加单宁酶。51707

Abstract

On the basis of preliminary studies, Vietnam apheresis large-leafed tea as the raw material ,the present study carry out the effects of different enzymes on flavor quality green tea concentrate and the resulting precipitate, study and put forward the best processing parameters enzyme to form an enzyme package improve juice concentrate flavor quality technology, to provide technical guidance for the beverage business. Composite protease assisted extraction can improve the extraction rate of tea, has obvious effect on improving the brightness of tea. Add the appropriate tannase can significantly improve the flavor quality green tea concentrate, embodied in order to reduce bitterness and astringency of tea and  aftertaste improve. Separately added tannase best application parameters are: amount of 10-15mg / 100mL (1.0% -1.5%), 40 ℃, 1.5h. In order to meet the different needs of green tea juice concentrate, the study of the compound treatment of green tea juice concentrate was carried out by the combination of the single enzyme and compound protease. Tannins and complex enzyme protease complex processing of green tea concentrate juice can significantly reduce sedimentation and improve the quality of tea flavor. Recommended parameter is 1.5% + 2.5% tannin enzyme protease complex. A variety of tea processing enzymes, tannin 1.5% + 0.5% glucosidase enzyme treated tea to get the best flavor, but not as effective as a single deposit control add tannase.

毕业论文关键词:绿茶浓缩汁; 单宁酶; 蛋白酶; 沉淀; 风味

Key words:  green tea concentrate;  tannase;  protease;  sediments;  flavor

 目    录

摘   要 2

目录 3

1 引言 5

2材料与方法 6

2.1材料与主要仪器设备 6

2.1.1实验材料: 6

2.1.2仪器设备: 6

2.2实验方法 6

2.2.1感官审评 6

2.2.2茶多酚含量检测:酒石酸亚铁比色法(GB/T 8313-2002) 7

2.2.3游离氨基酸总量:茚三酮比色法(GB/T 8314-2002) 7

2.2.4儿茶素含量用HPLC进行测定 7

2.2.5茶汤色差,pH及浊度测定 7

2.3数据分析 7

3 提取工艺研究及其对茶汤风味品质影响的结果分析 8

3.1不同复合蛋白酶添加量对茶汤浸提的影响 生物酶处理对绿茶浓缩汁风味品质影响的研究:http://www.lwfree.com/shiping/lunwen_55447.html

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