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Food Science and Human Wellness 2022, 11(3): 676-685 https://doi.org/10.1016/j.fshw.2021.12.025
Research Article | Open Access | Issue | Published: 04 February 2022

High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing

Show Author's Information Junhao Konga,b,c,1,  Xiufang Yangb,c,d,1,  Xiaobo Zuob,c,  Xiaoqin Sub,c,  Bing Huc,e( ),  Xinle Lianga( )
Department of Biochemical Engineering, Zhejiang Gongshang Univeristy, Hangzhou 310018, China
Hangzhou Tea Research Institute, China COOP, Hangzhou 310016, China
Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resource, Hangzhou 310016, China
Haixi Tea Deep Processing Institute, Zhangzhou 363007, China
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

1 The authors contributed equally.

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:
Instant black tea, Liquid-state fermentation, Enzymatic-enhanced extraction, Quality characteristics
Cite this article:
Kong J, Yang X, Zuo X, et al. High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing. Food Science and Human Wellness, 2022, 11(3): 676-685. https://doi.org/10.1016/j.fshw.2021.12.025
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Abstract Full text About this article

Repeated thermal treatment could impair the flavor of instant black tea (IBT) as the volatile compounds and characteristic constituents dramatically vary during the manufacturing process. Utilization of fresh leaves as raw material in IBT manufacture at low temperature may become an alternative to conventional extraction methods. This study aimed to improve the quality of IBT using fresh tea leaves by a two-stage enzymatic processing. The influence of combined enzymatic oxidation and extraction conditions for maximal extractable flavour (taste and aroma) characteristics from fresh tea leaves were investigated. The changes of aroma profiles and chemical constituents including theaflavins (TFs), thearubigins (TRs), theabrownines (TBs) and TRs/TFs ratio in converted tea brews under two-stage enzyme catalyzed fermentation and extraction conditions were further compared between different treatments, based on which the optimised conditions were determined. During the two-stage enzymatic processing, 75 kinds of volatile compounds were identified in all processed samples, and the contents of TFs, TRs, TBs and TRs/TFs ratio could be optimized by adjusting different procedures and parameters. The overall properties of final product were compared with two types of commercial IBT. High quality IBT with desired properties and antioxidant activity can be manufactured using fresh tea leaves by two-stage enzymatic processing approach.


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About this article

High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing

Show Author's information Junhao Konga,b,c,1, Xiufang Yangb,c,d,1, Xiaobo Zuob,c, Xiaoqin Sub,c, Bing Huc,e( ), Xinle Lianga( )
Department of Biochemical Engineering, Zhejiang Gongshang Univeristy, Hangzhou 310018, China
Hangzhou Tea Research Institute, China COOP, Hangzhou 310016, China
Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resource, Hangzhou 310016, China
Haixi Tea Deep Processing Institute, Zhangzhou 363007, China
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

1 The authors contributed equally.

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

Repeated thermal treatment could impair the flavor of instant black tea (IBT) as the volatile compounds and characteristic constituents dramatically vary during the manufacturing process. Utilization of fresh leaves as raw material in IBT manufacture at low temperature may become an alternative to conventional extraction methods. This study aimed to improve the quality of IBT using fresh tea leaves by a two-stage enzymatic processing. The influence of combined enzymatic oxidation and extraction conditions for maximal extractable flavour (taste and aroma) characteristics from fresh tea leaves were investigated. The changes of aroma profiles and chemical constituents including theaflavins (TFs), thearubigins (TRs), theabrownines (TBs) and TRs/TFs ratio in converted tea brews under two-stage enzyme catalyzed fermentation and extraction conditions were further compared between different treatments, based on which the optimised conditions were determined. During the two-stage enzymatic processing, 75 kinds of volatile compounds were identified in all processed samples, and the contents of TFs, TRs, TBs and TRs/TFs ratio could be optimized by adjusting different procedures and parameters. The overall properties of final product were compared with two types of commercial IBT. High quality IBT with desired properties and antioxidant activity can be manufactured using fresh tea leaves by two-stage enzymatic processing approach.

Keywords: Instant black tea, Liquid-state fermentation, Enzymatic-enhanced extraction, Quality characteristics

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Publication history

Received: 25 September 2020
Revised: 27 November 2020
Accepted: 02 December 2020
Published: 04 February 2022
Issue date: May 2022

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© 2022 Beijing Academy of Food Sciences.

Acknowledgements

Acknowledgment

This work was financially supported by the National Key R&D Program of China (2017YFD0400804), Public Technology Research Project of Zhejiang Province (LGN18C160001), and Special Fund for Quality Research in the Public Welfare (20110210) to X. Yang.

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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