胡玉荣

（上海康识食品科技有限公司，上海 201100）

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。

关键词：乌龙茶；单宁酶；酯型儿茶素；感官评价

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

HU Yu-rong

（Shanghai Kangshi Food Technology Co.，Ltd.，Shanghai 201100，China）

Abstract: 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.

Key words: oolong tea，tannase，ester catechins，sensory evaluation

中图分类号：TS272                       文献标志码：A                           文章编号：1007-7871（2025）02-0023-04

2025，Vol.28，No.2