Effects of enzymatic treatment on components of tea extracts and membrane flux

In order to attempt to solve the problem of sediment in tea beverages, the effects of enzymatic treatment of tea extracts and membrane flux were studied. The results showed that, in comparison with the tea extracts without enzymatic treatment, the membrane flux of tea extractions increased by 21%～40%, viscosity decreased by 6%～13%, aminonitrogen increased by 11%～41%, while tea polyphenols and theine remained unchanged after enzymatic treatment combined by double enzyme pectase and papain. The phenomenon of developing cloudiness after cooling can be resolved effectively through unltrafiltration after enzymolysing.