Method for improving green tea quality by using immobilized tannase

A technology of tannase, green tea, applied in the direction of application, immobilization on/in organic carrier, tea, etc., can solve the problem that the quality of finished tea is rarely involved, etc.

Active Publication Date: 2014-03-12
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, tannase has a good hydrolysis effect on ester-type catechins in the water system. There have been some studies on the application of exogenous enzymes in tea processing, but most of them are concentrated in the field of deep processing, and they are very effective in improving the quality of finished tea. less involved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] First prepare the mixed gel, use 2% acetic acid to prepare a chitosan solution with a mass concentration of 4.5%, mix 50mL of the resulting chitosan solution with 50mL of a 5.5% sodium alginate solution, and then add 0.7g of 1.2mol / L of NaCl, placed in a 70°C water bath for 30 minutes and then placed in a 4°C refrigerator for 5 hours to obtain a mixed gel.

[0028] Take 50mL mixed gel, add 50mL tannase enzyme solution with a concentration of 300μg / ml, stir evenly with a glass rod, add dropwise in 100mL CaCl at 4°C 2 and glutaraldehyde mixture, the CaCl 2 CaCl in a mixture with glutaraldehyde 2 The mass concentration was 2%, and the mass concentration of glutaraldehyde was 0.04%, and placed in a refrigerator at 4°C for cross-linking for 5 hours, and the unimmobilized enzyme was washed with distilled water to obtain immobilized tannase.

[0029] Put the immobilized tannase into the chromatographic column, crush 5g of the tea sample with a mortar, put it into a beaker f...

Embodiment 2

[0032] Preparation of Magnetic Nano Fe by Ammonia Method 3 o 4 Particles, respectively take 50mL of FeCl with a concentration of 0.5mol / L 2 4H 2 O and 40 mL of FeCl with a concentration of 0.5 mol / L 3 ·6H 2 The O solution was mixed in a beaker, treated with an ultrasonic wave with a power of 80W for 1h, and the precipitant NH was added dropwise while stirring in a water bath at 80°C. 3 ·H 2 O, until pH6.5, continue to add NH slowly after 15min 3 ·H 2 O, adjust the pH value to 9.5, hold the bottom of the beaker with a magnet, pour off the supernatant, rinse with distilled water until neutral, and dry to obtain magnetic nano-Fe 3 o 4 particles.

[0033] magnetic nano-Fe 3 o 4 Particles and sodium alginate solution with a mass concentration of 4% were mixed in an ultrasonic wave at a mass ratio of 3:7 to form a uniform colloid, and 1 mL of tannase enzyme solution with a concentration of 300 μg / ml was added to 1 mL of the mixed colloid to obtain a mixed solution, and th...

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PUM

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Abstract

The invention discloses a method for improving green tea quality by using immobilized tannase. The method comprises the following steps: (1) preparing a mixed gel or magnetic nano particles of Fe3O4; (2) preparing the immobilized tannase; (3) conducting chromatography on green tea. Through the adoption of the method: the clarification level of a tea liquor can be increased, the catechin content in the tea liquor is lowered, the fresh and mellow level of the tea liquor is improved, the quality and stability of the tea liquor are improved, and reference for application of the immobilized tannase is provided.

Description

technical field [0001] The invention relates to a method for improving the quality of green tea by using immobilized tannase. Background technique [0002] Tannase is a kind of hydrolase, which has been researched and applied in tea beverage industry and tea product development. First of all, it is used to reduce or avoid precipitation or cloudiness in tea beverages in the processing of liquid tea and instant tea by using its transsolubilization effect on tea cheese; secondly, by using this transsolution effect, adding exogenous tannin Enzymes can alleviate membrane fouling and clogging during filtration of tea concentrate. In addition, tannase has a good hydrolysis effect on ester-type catechins in the water system. There have been some studies on the application of exogenous enzymes in tea processing, but most of them are concentrated in the field of deep processing, and they are very effective in improving the quality of finished tea. Less involved. Contents of the in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/20C12N11/10C12N11/04
Inventor 杨洋严东赵芬芬马万良胡振兴
Owner GUANGXI UNIV
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