Studies on Enzyme Treatment in Tea Extract Manufacture

摘要

Cell wall degrading enzymes such as pectinase, cellulase and macerase obtained commercially were evaluated to find out their potentiality in improving yield and quality of instant black tea. The enzyme namely the macerase was best responding at 0.6% concentration at 40℃ with 3 hours of enzyme treatment. Teas treated above had better infusion character and a significant enhancement in cuppage and cream index values were observed. The impact was more significant with d list grade than leaf grade. The conditions used being very mild are most suitable for instant tea manufacture. An enhanced yield of 15 to 20% along with quality retainment was achieved by this technique.