Effects of Exogenous Cellulase on the Quality of Black Tea of JiangHua-KuCha

MIAO Feng; WANG Junyi; ZHU Haiyan

doi:10.13386/j.issn1002-0306.2020120109

Volume 42 Issue 17

Aug. 2021

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Science and Technology of Food Industry > 2021 > 42(17): 38-46. > DOI: 10.13386/j.issn1002-0306.2020120109

MIAO Feng, WANG Junyi, ZHU Haiyan. Effects of Exogenous Cellulase on the Quality of Black Tea of JiangHua-KuCha[J]. Science and Technology of Food Industry, 2021, 42(17): 38−46. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120109.

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Effects of Exogenous Cellulase on the Quality of Black Tea of JiangHua-KuCha

MIAO Feng^{1, 2,},
WANG Junyi³,
ZHU Haiyan^{1, 2, ,}

1.
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
2.
National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Changsha 410128, China
3.
College of Investigation, People's Public Security University, Beijing 100008, China

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Received Date: December 13, 2020
Available Online: July 04, 2021

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Abstract

Abstract

In this paper, the effect of different cellulase concentrations on the processing quality of black tea from Jianghua-Kucha was studied using fresh leaves of Jianghua-Kucha as raw material. 20 mL of exogenous cellulase at concentrations of 0.5, 1 and 1.5 g/L were added for the processing of black tea from Jianghua-Kucha of cellulase with 2.5 kg of fresh tea leaves fermented to produce the best quality black tea, the content of total water extract, free amino acids, theaflavin and theaflavin in black tea increased, the content of bitter and astringent substances such as EGCG and caffeine decreased, the taste became more mellow, the concentration of tea broth and bitterness decreased significantly, and the taste of black tea was well improved. At the same time, exogenous cellulase can promote the increase of black tea volatile substances, promote the transformation of tea aroma precursors to aromatic compounds, make the bitter tea black tea floral aroma fragrant, high and long, thus improving the quality of Jianghua-Kucha black tea, in order to provide reference for the development and utilization of Jianghua-Kucha resources.
- fresh leaves of JiangHua-KuCha,
- exogenous cellulase,
- sensory quality,
- physicochemical composition,
- volatile components

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References

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