Experimental Study on the Extraction of Instant Green Tea With Enzymes

Optimal conditions and effects for the extraction of instant green tea with the treatments of protease, cellulase and combinations of protease and cellulase were studied in this paper. The results showed that the combining use of protease and cellulase is better than that of any single enzyme. With combining enzymes, the extraction rate of instant green tea was higher than 30 %, the products possessed a good aroma and tasty after dissolved in water. The amount of protease and cellulase were 900U/g and 400U/g respectively, which can reach a satisfying effect. Factory experiment showed that the technique enzymes were added into the substrate simultaneously and raising the temperature 35 ℃ to 50 ℃ in sequence is suitable during the production of instant green tea. 