Chapter 7 - Enzymes in ready-to-drink tea and coffee products

Abstract

With the development of economy, beverage has gradually become an indispensable and important role in People’s Daily life. The use of enzymes in ready-to-drink (RTD) tea and coffee products has contributed in increasing the yield and production of various types of nutrition additions. The enzyme treatments have also been tried in three stages of tea processing, for instance, enzymatic treatment to green tea and conversion to black tea, followed by extraction, and enzymatic clarification of extract. Enzymes are able to remove bitterness of tea or coffee products, extract pigments, among other applications, have also had great prospect in the RTD tea and coffee products industry. The reuse of RTD tea and coffee industrial wastes to produce value-added products could also be achieved by enzyme catalysis, while reducing carbon emissions, energy consumption and environmental pollution, as well as increasing production. The application of enzyme technology in the value addition of RTD tea and coffee products was discussed.