外源单宁酶处理对乌龙茶原料品质影响的研究  

Study on the Technology of Improving the Quality of Oolong Tea by Exotic Tannase

作　　者：胡玉荣 HU Yu-rong(Shanghai Kangshi Food Technology Co.,Ltd.,Shanghai 201100,China)

机构地区：[1]上海康识食品科技有限公司,上海201100

出　　处：《饮料工业》2025年第2期23-26,共4页Beverage Industry

摘　　要：以夏季乌龙茶为原料,通过外源单宁酶酶解来改良感官风味,以感官评分为评价指标,探讨单宁酶的添加量、酶解时间、酶解温度及酶解时料液比4个单因素对乌龙茶风味的影响,通过正交试验分析确定乌龙茶原料的最佳酶解工艺条件:单宁酶用量0.08g/kg,酶解温度45℃,酶解时间1.0h,料液比5∶2,该工艺条件下获得一种苦涩感弱、口感饱满、香气较为持久的乌龙茶原料。Summer Oolong tea was used as raw material to investigate the improvement of the flavor through the optimum enzymatic hydrolysis conditions of tannase.The sensory evaluation was used as the evaluation indexes to study the effects of enzyme dosage,hydrolysis time,hydrolysis temperature and solid-liquid ratio on the quality of Oolong tea.After orthogonal test analysis,the optimal enzymolysis parameters were determined as:0.008g of tannase in every 100g of Oolong tea,enzymolysis temperature 45℃,enzymolysis time 1.0h.The prepared Oolong tea had weak bitterness,full taste,and lasting fragrance.

关 键 词：乌龙茶 单宁酶 酯型儿茶素 感官评价 

分 类 号：TS272[农业科学—茶叶生产加工]