Study Of Improving The Flavor Of Tea Beverages By Enzymolysis Technology

About20%to30%inclusions of tea are proteins, of which only1%to2%soluble in tea drinks, remaining majority non-water soluble. Tea contains so rich in protein, if can be transformed into amino acids by enzymatic hydrolysis, we can not only improve the value of the tea protein, but also can improve the tea quality.The study used of proteases to broken down proteins in tea extraction so that to improve the content of amino acid in the tea drinks, and supplemented by pectinase and cellulase, to accelerate the destruction of the tea cell, and to help protease function better, while adding the glutaminase, in order to improve the proportion of the composition of the amino acid in the tea. The results showed that:1. Protease enabled amino acid content in tea to increase in different degrees, the most obvious effect was protease Ⅵ,17.41%higher than CK, then, after the turn for protease Ⅰ, protease Ⅱ, protease Ⅴ, but protease Ⅲ and protease Ⅳ optimum pH inconsistent with the tea pH, so cannot meet the tea reaction system, the enzymatic effects were the worst, amino acids increased by4.02%and3.13%respectively.2. Screened from pectinase and cellulase single factor experiments the pectinase Ⅱ and the cellulase Ⅲ, of which most prominent enzymatic effect, amino acid and polyphenol content significantly increased, and the tea taste improved, while reflected from Brix that these two enzymes can improve the tea extraction yield, the study also found that these two enzymes can protect the color of tea.3. Drawn by two orthogonal experiment, the amount of protease Ⅰ made the most contribution to the increase in tea amino acid content, and the difference was significant, the contribution to amino acid content of tea is:protease Ⅰ>protease Ⅵ> protease Ⅱ>protease Ⅳ, the four proteases added amount (w/w) were protease Ⅰ: protease Ⅱ:protease Ⅵ:protease Ⅴ=9‰:3‰:1‰:3‰, the enzymatic effect were the best, the amino acid content raised76.17%than CK.4. The added amount of pectinase Ⅱ, the cellulases Ⅲ, glutaminase Ⅰ was1.5‰,0.5‰and0.5‰, respectively, enzymatic effect was the best, and optimized the extraction process by orthogonal, the result was the enzymatic temperature is50℃, the enzymatic time is8hours and the ratio of tea to water was about1:20, so that to play the maximum effect of the enzyme.5. The glutaminase Ⅰ played a regulatory role in the ratio of amino acid composition in the tea drinks, it can improved the fresh cool taste amino acid content, and the enzyme had the effect on roasted, hongqing and steaming green tea. We found that roasted green tea tasted best after enzymatic hydrolysis.