李游，孙思琦，王振磊，王莉梅，肖逸，杜长江*

（山东泰乐源农业科技有限公司，山东 泰安 271000）

摘要：为了探究超高压（Ultra-high Pressure，UHP）处理对冷萃乌龙茶汤品质的影响，以乌龙茶为研究对象，考察了不同压力（100MPa ～600MPa）和不同时间（2min～10min）对冷萃乌龙茶茶汤微生物、基本理化指标以及感官品质的影响。经过超高压处理后茶汤中菌落总数、大肠杆菌、霉菌和酵母菌都明显低于对照组（P＜0.05），达到了商业无菌。超高压处理能够促进可溶性固形物、茶多酚、氨基酸等茶叶内容物的溶出，同时也会引起茶汤pH 的下降。在一定的压力和时间范围内，超高压处理能够有效改善冷萃乌龙茶茶汤的感官品质。在500MPa，4min 的实验条件下，冷萃乌龙茶茶汤感官品质最好。

关键词：超高压；冷萃；茶汤；理化指标；感官品质

Influence of Ultra-high Pressure Treatment on the Quality of Cold Brew Oolong Tea

LI You，SUN Si-qi，WANG Zhen-lei，WANG Li-mei，XIAO Yi，DU Chang-jiang*

（Shandong Tailory Agricultural Technology Co.，Ltd，Taian 271000，China）

Abstract: To explore the effects of ultra-high pressure（UHP）treatment on the quality of cold brewing oolong teasoup，the microorganisms，basic physicochemical indexes and sensory were investigated when treated by differenttreatment pressure（100MPa～600MPa） and treatment time（5min～20min）. The main research results were asfollows: the total number of bacterial colonies，Escherichia coli，mold and yeast in the tea soup treated with UHPwere significantly lower than those in the control group（P＜0.05），which reached commercial asepsis；UHPtreatment could increase the contents of total soluble solids（TSS），polyphenols and amino acids in cold brew oolongtea soup，but also leaded to the decrease of pH of tea soup；under a certain pressure and time range，UHP treatmentcould effectively improve the sensory quality of cold brew oolong tea，and the sensory quality was the best under thetreatment condition of 500MPa and 4min.

Key words: ultra-high pressure；cold brew；tea soup；physicochemical indexes；sensory quality

中图分类号：TS27                文献标志码：A                      文章编号：1007-7871（2023）06-0032-05

2023，Vol.26，No.6