High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing
High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing
复制标题
DOI：
10.1016/j.fshw.2021.12.025
复制
发表时间：
2022-05-01
影响因子：
7
通讯作者：
Liang, Xinle
中科院分区：
文献类型：
--
作者：
Kong, Junhao;Yang, Xiufang;Liang, Xinle
重复热处理可能会损害速溶红茶 (IBT) 的风味，因为在制造过程中挥发性化合物和特征成分会发生巨大变化。利用新鲜叶子作为低温IBT生产原料可能成为传统提取方法的替代方法。本研究旨在通过两阶段酶处理来提高使用新鲜茶叶的 IBT 的质量。研究了组合酶氧化和提取条件对新鲜茶叶最大可提取风味（味道和香气）特征的影响。进一步比较了两段酶催化发酵提取条件下不同处理下转化茶的香气特征和化学成分茶黄素（TFs）、茶红素（TRs）、茶褐素（TBs）以及TRs/TFs比值的变化，并在此基础上确定了优化工艺条件。在两阶段酶解过程中，所有处理样品中均鉴定出75种挥发性化合物，并且可以通过调整不同的程序和参数来优化TF、TR、TB的含量以及TR/TFs比值。最终产品的整体性能与两种类型的商业 IBT 进行了比较。可以使用新鲜茶叶通过两阶段酶处理方法生产具有所需特性和抗氧化活性的高质量 IBT。 (c) 2022 年北京食品科学研究院。由 Elsevier B.V. 代表科爱通讯有限公司提供的出版服务。这是一篇基于 CC BY-NC-ND 许可 (http://creativecommons.org/licenses/by-nc-nd/4.0/) 的开放获取文章。
Repeated thermal treatment could impair the flavor of instant black tea (IBT) as the volatile compounds and characteristic constituents dramatically vary during the manufacturing process. Utilization of fresh leaves as raw material in IBT manufacture at low temperature may become an alternative to conventional extraction methods. This study aimed to improve the quality of IBT using fresh tea leaves by a two-stage enzymatic processing. The influence of combined enzymatic oxidation and extraction conditions for maximal extractable flavour (taste and aroma) characteristics from fresh tea leaves were investigated. The 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 determined. During 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 parameters. The overall properties of final product were compared with two types of commercial IBT. High quality IBT with desired properties and antioxidant activity can be manufactured using fresh tea leaves by two-stage enzymatic processing approach. (c) 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).