| 蛋白酶及其在茶饮料生产中的应用研究 |
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| 引用本文： | 孙素,须海荣. 蛋白酶及其在茶饮料生产中的应用研究[J]. 茶叶, 2005, 31(4): 217-219 |
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| 作者姓名： | 孙素 须海荣 |
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| 作者单位： | 浙江大学茶学系,杭州,310029;浙江大学茶学系,杭州,310029 |
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| 摘 要： | 蛋白质是茶汤“冷后浑”的重要组成物质，氨基酸是茶饮料品质重要的滋味和香气因子。利用蛋白酶分解茶提取液中的蛋白质产生氨基酸，为茶饮料品质改善提供新的研究方向。本文介绍了蛋白酶基本特性及其在食品饮料业中的应用，综述了蛋白酶在茶饮料中的应用研究，展望了蛋白酶技术在茶饮料工业中的应用前景。
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| 关 键 词： | 蛋白酶 氨基酸 茶饮料 应用前景 |
| 文章编号： | 0577-8921（2005）04-217-03 |
| 收稿时间： | 2005-07-21 |
| 修稿时间： | 2005-09-06 |
Proteinase and its application to extraction of ready-to-drink tea |
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| SUN Su,XU Hairong. Proteinase and its application to extraction of ready-to-drink tea[J]. Journal of Tea, 2005, 31(4): 217-219 |
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| Authors: | SUN Su XU Hairong |
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| Affiliation: | Department of Tea Science, Zhejiang University, Hangzhou 310029 |
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| Abstract: | Protein is one of the components forming tea cream while its hydrolysate amino acides are the important taste and aroma forming components. The idea of using proteinase to hydrolyze the protein extracted and release amino acides provide us new direction for the study on improvement of tea beverage quality. This paper introduced the basic properties of proteinase and its application to food and beverage industry, the study of proteinase on tea beverage was summarized. The prospect of its application to tea beverage was expected. |
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| Keywords: | Proteinase amino acides tea beverage applying prospect |
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