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| 普洱茶渥堆过程中复合酶制剂的应用研究 | |
| 引用本文： | 杨富亚,许波,李俊俊,唐湘华,杨云娟,慕跃林,黄遵锡.普洱茶渥堆过程中复合酶制剂的应用研究[J].安徽农业科学,2013,41(9):4057-4060. |
| 作者姓名： | 杨富亚 许波 李俊俊 唐湘华 杨云娟 慕跃林 黄遵锡 |
| 作者单位： | 1. 云南师范大学生命科学学院,云南昆明,650092 2. 云南师范大学生命科学学院,云南昆明650092;生物能源持续开发利用教育部工程研究中心,云南昆明650092;云南省生物质能与环境生物技术重点实验室,云南昆明650092;云南师范大学酶工程重点实验室,云南昆明650092 3. 云南师范大学生命科学学院,云南昆明650092;生物能源持续开发利用教育部工程研究中心,云南昆明650092;云南省生物质能与环境生物技术重点实验室,云南昆明650092 |
| 基金项目： | 云南省社会发展科技计划应用基础研究专项 |
| 摘 要： | 目的]研究在复合酶制剂的作用下普洱茶渥堆过程中部分理化成分的变化及对普洱茶品质的影响。方法]在实验室模拟普洱茶渥堆发酵过程,通过不同浓度复合酶制剂的作用,分析研究渥堆过程中各阶段普洱茶中干物质率、水浸出物、茶多酚、可溶性糖、黄酮等理化成分的变化。结果]试验得出,联合应用多酚氧化酶、多糖水解酶类(纤维素酶、果胶酶、β-糖苷酶、淀粉酶)、单宁酶、蛋白酶等制成的复合酶制剂,在一定浓度下有利于普洱茶中水浸出物、茶多酚、可溶性糖的增加,有助于普洱茶品质的形成,并可缩短渥堆发酵时间。结论]复合酶制剂应用于普洱茶渥堆发酵过程,可以简化工艺,缩短加工时间。 |
| 关 键 词： | 普洱茶 渥堆发酵 复合酶 理化品质 |
Application of Complex Enzymes during Pile-Fermentation of Pu' er Tea |
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| Institution: | YANG Fu-ya et al ( School of Life Sciences, Yunnan Normal University, Kunming, Yunnan 650092) |
| Abstract: | Objective ] To study the change of physical and chemical composition during pile-fermentation of Pu＇ er tea under the treatment of complex enzyme and its effects on Pu＇ er tea quality. Method] The change of physical and chemical composition in each stages of pile-fer- mentation process was analyzed, ＂such as dry matter rate, water extract, polyphenols, flavonoids and water-soluble carbohydrates after simula- ting pile-fermentation of Pu＇ er tea in the laboratory and through the effect of different concentration of complex enzymes. Result] The results showed that in a certain concentration, by applying complex enzymes which mixed by polyphenol oxidase, polysaccharide hydrolases （cellu- lase, pectinase, β-glucosidase, amylase）, tannin enzyme and protease can give a positive effect on increasing Pu＇ er-tea water extracts, poly- phenols and water-soluble carbohydrates as well as improving the quality of Pu＇ er tea and shortening the time of pile-fermentation. Conclu- sion] The application of complex enzymes during pile-fermentation of Pu＇ er tea could simplify technique and shorten the processing time. |
| Keywords: | Pu＇ er tea Pile-fermentation Complex enzymes Physics and chemical quality |
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