Abstract: Pu’er tea and rose flowers were used as the main raw material to develop a mellow taste, high aroma of tea drinks by the method of orthogonal experimental technique, enzymatic hydrolysis technology, conventional extraction. The results showed that the extraction optimum process parameters for: Rose Pu’er raw material blending ratio of rose flower 32.5%, stored a year ripe Pu’er tea 67.5%; Extraction time 40 min, tea quality ratio of 1∶25, extraction temperature of 90 ℃, extracting for twice; Soaking liquid adding 0.08% tannin enzyme and 0.04% flavor protease enzyme, rose tea extract 71.40 mL, white granulated sugar 41.60 g, Vc 0.20 g, citric acid sodium: 0.14 g, water 893.19 mL. The beverage tasting the soup color was bright red to clarify, and had obvious rose fragrance and tea fragrance, and tasted mellow and refreshing, moist slip of the tongue. There was no precipitation in rose Pu’er tea during one-year shelf life at room temperature.

Key words: Pu’er tea, rose, beverage, enzymatic hydrolysis

摘要： 以普洱茶和玫瑰花为主要原料，采用正交试验技术、酶解技术、常规浸提技术等方法，制备茶饮料。结果表明，浸提最佳工艺参数是玫瑰普洱原料的拼配比例为玫瑰干花32.5%，一年陈熟普洱茶67.5%；浸提时间40 min，茶水质量比1∶25，浸提温度90 ℃，浸提2次；浸提液加入0.08%单宁酶和0.04%风味蛋白酶进行酶解，玫瑰普洱提取液71.40 mL，白砂糖41.60 g，Vc 0.20 g，柠檬酸钠0.14 g，水893.19 mL。该饮料审评结果为汤色较红亮，澄清；玫瑰香气明显，茶香足陈香明显，滋味醇香爽口，温润滑舌，且在一年常温保质期内无沉淀生成。

关键词: 普洱茶, 玫瑰花, 饮料, 酶解