The Effects Of Exotic Enzymes On The Quality Of The Green Tea Processed In Summer

In the present paper, physical and chemical analysis methods were employed to study the changes of biochemical inclusions in green tea plucked and processed in summer, after being treated with papain, tannase and cellulose enzyme. Based on the effects of exotic enzyme on green tea plucked and processed in summer in this study, the paper aims to develop the green tea processing technology and to find the proper enzyme to improve the quality of green tea.1. After being treated with papain in processing phase, it was found that the content of tea polyphenols in green tea was changed a little, but total amino acid was increased differently. The content of amino acid in all treated samples was much more than the control, although the twisted time, the concentration of enzyme and tender of material was quite different. For example, when the material of 1 bud 2 leaves twisted for 15min, the amino acid content of the samples which were treated with papain was 2.40%, 9.09% higher than the control in average.2. In the samples treated with tannase in processing phase, the content of tea polyphenols and amino acid changed a little, but components of catechin changed a lot. The content of EGCG and ECG decreased, whereas the content of EGC and EC increased. For example, when the material of 1 bud 2 leaves twisted for 15min, EGCG and ECG content of the samples which were treated with tannase was 13.80%, 15.54% lower than the control. The content of EGC and EC was 9.82%, 4.57% higher than the control. And total catechin was 23.62%, 7.26% lower than the control.3. After being treated with cellulose enzyme in processing phase, it was found that the content of tea polyphenols in green tea was changed a little, and the content of amino acid and the content of soluble sugar were increased significantly. The content of amino acid and the content of soluble sugar, with the different levels of twisted time, concentration of enzyme and tender of material were much more than the control. For example, when the material of 1 bud 2 leaves twisted for 15min, the amino acid average content of the samples which were treated with cellulose enzyme was 2.46%, 11.82% higher than the control(2.20%); the average content of soluble sugar was 3.16%, 10.20% higher than the control. The purpose of using cellulose enzyme was to promote the hydrolyzation of amylose, whereas, the result showed that the total amino acid was improved obviously by the usage of cellulose enzyme. It was the possible explanation that the form of cell was destroyed by cellulose enzyme so that the appearance of amino acid was easy.4. The purpose of using papain was to improve the content of amino acid and to increase the smooth feeling of tea; the purpose of using tannase was to decompound the content of EGCG and ECG and to decrease the acerbities of tea. These arguments were testified by the result of the research. Meanwhile, the usage of cellulose enzyme also could improve the content of amino acid, and the effect was better than the effect of papain.