Enzyme extraction process for tea

Details Enzyme extraction process for tea Enzyme extraction process for tea

1997-06-27

1999-09-14

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426 49, 426 52, 426590, 426597, A23F 300

Patent

active

059520230

ABSTRACT:
An improved process for the preparation of acid stable instant tea. Enzymatic extraction of black tea leaf using an enzyme cocktail adjusted to a critical pH is employed. Black tea is extracted with water containing tannase and one or more cell wall digesting enzymes, such as cellulase, pectinase, hemicellulase or VISCOZYME at a selected pH. The resulting tea extract can then be pasteurized, polished and made into a finished beverage or concentrated and dried in the usual manner. As a result, natural tea products are obtained which have improved acid stability, good color and good clarity.

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Product Brochure NOVO, Celluclast.RTM. 1.5.L.
Product Brochure NOVO, Viscozyme.TM. L.

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