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Journal of Tea Science ›› 2004, Vol. 24 ›› Issue (4): 295-301.doi: 10.13305/j.cnki.jts.2004.04.013

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Study on the Extracting Method of Kuding Tea by Adding Exogenous Enzymes

WANG Deng-liang, WANG Ying-feng, YAN Yu-qin   

  1. 1. Department of Tea Science, South China Agricultural University, Guangzhou 510642, China;
    2. College of Horticulture,Yangtze University Jingzhou 434025, China;
    3. Mengshan Tea Corporation, Ya’an 625100, China;
  • Online:2004-12-25 Published:2019-09-16

Abstract: The addition of exogenous enzymes(cellulase, pectinase and papain)during the extraction of Kuding tea was investigated. The changes in the contents of the chemical component in the Kuding tea extracts and the comparison of single enzyme and the combination of exogenous enzymes were analyzed. Results showed that the optimum condition for extracting Kuding tea was as follows: 40βmin, 50℃, pH 5.5 and the addition of 0.2% cellulase.

Key words: Kuding tea, Exogenous enzymes, Extract

CLC Number: