Effect of Different Enzymes Deactivation Methods on the Quality of Seepweed Tea

Abstract

In order to study the effects of different enzymes deactivation methods on the quality of seepweed tea, the enzymes deactivation methods such as pan firing, steaming, water bathing and microwave on the quality of seepweed were discussed. The results show that the temperature of the steaming increase faster, the heat is even, and cause the sensory evaluation score of this method is the highest. The four enzymes deactivation methods have a significant effect on the color difference. And the brightness of the sample with the water bathing method is the highest. Steaming have a higher response value to the sensor of the electronic nose, with the most significant effects on the R(1), R(6), and R(8) components. Different enzymes deactivation methods also have a significant effect on the salty taste of seepweed tea, however there is no significant difference with other flavors. The total flavonoids and total phenols of samples by the steaming is the highest, with the value is 19.7 mg/g and the total phenol was 8.819 mg/g respectively. The sample by steaming have a strong penetration and the time is short, which is beneficial to the retention and conversion of organic chemical composition. It can be seen from the experimental results that the tea obtained after the steaming of the seepweed had a higher quality.