典型文献
High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing
文献摘要：
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.
文献关键词：
中图分类号：
作者姓名：
Junhao Kong;Xiufang Yang;Xiaobo Zuo;Xiaoqin Su;Bing Hu;Xinle Liang
作者机构：
Department of Biochemical Engineering,Zhejiang Gongshang Univeristy,Hangzhou 310018,China;Hangzhou Tea Research Institute,China COOP,Hangzhou 310016,China;Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resource,Hangzhou 310016,China;Haixi Tea Deep Processing Institute,Zhangzhou 363007,China;College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China
文献出处：
引用格式：
[1]Junhao Kong;Xiufang Yang;Xiaobo Zuo;Xiaoqin Su;Bing Hu;Xinle Liang-.High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing)[J].食品科学与人类健康（英文）,2022(03):676-685
A类：
flavour,thearubigins,theabrownines,brews
B类：
High,quality,instant,black,tea,manufactured,using,fresh,leaves,by,two,stage,submerged,enzymatic,processing,Repeated,thermal,could,impair,flavor,IBT,volatile,compounds,constituents,dramatically,vary,during,manufacturing,Utilization,raw,material,low,temperature,may,become,alternative,conventional,extraction,methods,This,study,aimed,improve,influence,combined,oxidation,conditions,maximal,extractable,taste,aroma,characteristics,from,were,investigated,changes,profiles,chemical,including,theaflavins,TFs,TRs,TBs,ratio,converted,under,enzyme,catalyzed,fermentation,further,compared,between,different,treatments,which,optimised,determined,During,kinds,identified,processed,samples,contents,optimized,adjusting,procedures,parameters,overall,properties,final,product,types,commercial,desired,antioxidant,activity,can,approach
AB值：
0.479282
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机标中图分类号，由域田数据科技根据网络公开资料自动分析生成，仅供学习研究参考。
