摘要
红茶是世界上最主要的茶类之一,颇受世人欢喜.我国夏秋季茶资源广茂,加工成红茶或深加工产品是其重要的利用途径,过程中添加具有良好功能特性的外源酶进行辅助加工,能够有效提升夏秋季红茶和深加工产品的品质.本文综述了近年来外源酶在红茶加工中的应用现状及存在问题,常用外源酶的种类及其作用机制,外源酶在红茶加工重要工艺萎凋、揉捻及发酵中促进茶叶内含物质的有益转化,利用外源酶促进红茶特征成分茶黄素的合成及其含量提升,以及外源酶在红茶深加工中带来的品质变化.探索茶资源的酶法加工利用途径,可以为今后利用外源酶调控改善夏秋红茶的风味品质及深加工产品开发提供理论参考.
Abstract
Black tea is the most important in the world tea production,and is very popular in the world tea market.China has abundant tea resources,especially unused tea leaves in summer and autumn,and there are a few new ways to develop them,such as processing black tea or deep processed products.Application of exogenous enzymes with good functional characteristics,can improve the quality of summer and autumn black teas,and their deep processed products.This article reviews that,the current status and existing problems of exogenous enzymes application in black tea processing in recent years,as well as the types and acting mechanisms of frequently-used exogenous enzymes,transformation of tea components catalyzed by exogenous enzymes during withering,rolling,and fermentation in black tea processing.Utilizing exogenous enzymes to promote the synthesis of theaflavins,a unique component of black tea,and the quality changes in deep-processing of black tea,are also summarized.Exploring the enzymatic processing methods,could promote the efficient utilization of tea resources,and regulate quality of summer and autumn black tea,as well as their deep-processed products,in the future.
基金项目
国家自然科学基金项目(32372766)
浙江省科技计划项目(2022C02033-3)
浙江省科技计划项目(2023C02040)
中国农业科学院科技创新工程(CAAS-ASTIP-2022-TRICAAS)
国家科技期刊平台
NSTL
万方数据