Abstract:In order to improve the mellow and thick taste of Pu-erh ripe tea， the sensory evaluation and soluble pectin content were used as the main quality indexes. Suitable hydrolase enzymes were screened to carry out enzymatic treatment of Pu-erh ripe tea， and one-way and orthogonal experimental designs were conducted to optimize the process parameters of enzymatic treatment. The results showed that the tea infusion prepared by enzymatic hydrolysis with pectinase had better mellow and thick sensory quality and higher soluble pectin content. Therefore， pectinase was selected for enzymatic treatment， and the optimal enzymatic process after orthogonal optimization was as follows： enzyme additive amount of 0.30%， enzymatic temperature of 45 ℃， enzymatic time of 3.5 h. The enzymatic tea infusion prepared by the optimized process had a superior mellow and thick taste and good acceptance for all sensory evaluations， and the content of soluble pectin reached 357.927 mg/L.