Progress of Exogenous Enzymes Application in Black Tea Processing
Black tea is the most important in the world tea production, and is very popular in the world tea market. China has abundant tea resources, especially unused tea leaves in summer and autumn, and there are a few new ways to develop them, such as processing black tea or deep processed products. Applic...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2024-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050093 |
| _version_ | 1827311730985795584 |
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| author | Lijuan YANG Weiwei WANG Yongquan XU Heyuan JIANG |
| author_facet | Lijuan YANG Weiwei WANG Yongquan XU Heyuan JIANG |
| author_sort | Lijuan YANG |
| collection | DOAJ |
| description | Black tea is the most important in the world tea production, and is very popular in the world tea market. China has abundant tea resources, especially unused tea leaves in summer and autumn, and there are a few new ways to develop them, such as processing black tea or deep processed products. Application of exogenous enzymes with good functional characteristics, can improve the quality of summer and autumn black teas, and their deep processed products. This article reviews that, the current status and existing problems of exogenous enzymes application in black tea processing in recent years, as well as the types and acting mechanisms of frequently-used exogenous enzymes, transformation of tea components catalyzed by exogenous enzymes during withering, rolling, and fermentation in black tea processing. Utilizing exogenous enzymes to promote the synthesis of theaflavins, a unique component of black tea, and the quality changes in deep-processing of black tea, are also summarized. Exploring the enzymatic processing methods, could promote the efficient utilization of tea resources, and regulate quality of summer and autumn black tea, as well as their deep-processed products, in the future. |
| first_indexed | 2024-04-24T20:23:44Z |
| format | Article |
| id | doaj.art-6299654bcc1b490a93b8a8708e4d5360 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-24T20:23:44Z |
| publishDate | 2024-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-6299654bcc1b490a93b8a8708e4d53602024-03-22T06:45:49ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062024-04-0145734435110.13386/j.issn1002-0306.20230500932023050093-7Progress of Exogenous Enzymes Application in Black Tea ProcessingLijuan YANG0Weiwei WANG1Yongquan XU2Heyuan JIANG3Tea Research Institute of the Chinese Academy of Agricultural Sciences, Key Laboratory of Biology and Genetic Breeding of Special Economic Animals and Plants of the Ministry of Agriculture and Rural Areas, Key Laboratory of Tea Processing Engineering of Zhejiang Province, Hangzhou 310008, ChinaTea Research Institute of the Chinese Academy of Agricultural Sciences, Key Laboratory of Biology and Genetic Breeding of Special Economic Animals and Plants of the Ministry of Agriculture and Rural Areas, Key Laboratory of Tea Processing Engineering of Zhejiang Province, Hangzhou 310008, ChinaTea Research Institute of the Chinese Academy of Agricultural Sciences, Key Laboratory of Biology and Genetic Breeding of Special Economic Animals and Plants of the Ministry of Agriculture and Rural Areas, Key Laboratory of Tea Processing Engineering of Zhejiang Province, Hangzhou 310008, ChinaTea Research Institute of the Chinese Academy of Agricultural Sciences, Key Laboratory of Biology and Genetic Breeding of Special Economic Animals and Plants of the Ministry of Agriculture and Rural Areas, Key Laboratory of Tea Processing Engineering of Zhejiang Province, Hangzhou 310008, ChinaBlack tea is the most important in the world tea production, and is very popular in the world tea market. China has abundant tea resources, especially unused tea leaves in summer and autumn, and there are a few new ways to develop them, such as processing black tea or deep processed products. Application of exogenous enzymes with good functional characteristics, can improve the quality of summer and autumn black teas, and their deep processed products. This article reviews that, the current status and existing problems of exogenous enzymes application in black tea processing in recent years, as well as the types and acting mechanisms of frequently-used exogenous enzymes, transformation of tea components catalyzed by exogenous enzymes during withering, rolling, and fermentation in black tea processing. Utilizing exogenous enzymes to promote the synthesis of theaflavins, a unique component of black tea, and the quality changes in deep-processing of black tea, are also summarized. Exploring the enzymatic processing methods, could promote the efficient utilization of tea resources, and regulate quality of summer and autumn black tea, as well as their deep-processed products, in the future.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050093exogenous enzymeblack teaprocessingdeep-processingmechanism |
| spellingShingle | Lijuan YANG Weiwei WANG Yongquan XU Heyuan JIANG Progress of Exogenous Enzymes Application in Black Tea Processing Shipin gongye ke-ji exogenous enzyme black tea processing deep-processing mechanism |
| title | Progress of Exogenous Enzymes Application in Black Tea Processing |
| title_full | Progress of Exogenous Enzymes Application in Black Tea Processing |
| title_fullStr | Progress of Exogenous Enzymes Application in Black Tea Processing |
| title_full_unstemmed | Progress of Exogenous Enzymes Application in Black Tea Processing |
| title_short | Progress of Exogenous Enzymes Application in Black Tea Processing |
| title_sort | progress of exogenous enzymes application in black tea processing |
| topic | exogenous enzyme black tea processing deep-processing mechanism |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050093 |
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