| 摘要 |
<p>The yield and tea solid solubility of black tea is increased as follows: (a) black tea leaf is wetted with a soln. contg. tannase (I), and one or more cell wall digesting enzymes (II); (b) the wetted tea is incubated so that partial digestion and fermentation of the leaf occurs; (c) the tea is neutralized (pH 4.75-5.75) with edible base; and (d) the enzymes are inactivated. - Step (a). (II) is pref. cellulase, hemicellulase, pectinase, dextranase, lysozyme, protease (pref. papain) or lipase (pref. pancreatic lipase). The enzyme soln. contains pref. 0.5-35 units (I)/g of tea leaf, and 1-40 units (II)/g of tea leaf, and the tea : soln. wt. ratio = 4-1:1-2.5.</p> |
