摘要
以红茶和小曲酒为主要原料,经浸泡和调配得到营养、健康、低度的红茶保健酒。通过单因素和正交试验确定了茶汤浸提和调配的最佳工艺参数。茶汤浸提的最佳工艺参数为茶水比1∶80,浸泡时间30min,浸泡温度70℃;调配的最佳工艺参数为茶汤与基酒的比例为3∶2,糖添加量为4g/100mL,柠檬酸添加量为0.1g/100mL。配制出的红茶酒具有红茶和小曲酒的典型香味,口感柔和协调,色泽为琥珀色,澄清透明,风味独特。
The formulated black tea liquor was produced by using black tea and Xiaoqu liquor as main raw materials through soaking and blending. The optimum technical parameters of the extraction and blending were obtained by single factor and orthogonal experiments. The results showed that the optimum extraction parameters of tea soup were： the ratio of tea to water was 1：80; the extraction time was 30 min; and the extraction temperature was 70~C. The best formular was with the ratio of tea soup to base liquor by 3：2 and with the addition of sugar and citric acid by 4 g/100ml and 0.1 g/100ml, repectively. The final product kept the typical amora of black tea and Xiaoqu liquor, and had the color of amber with clear and unique flavor.
出处
《中国酿造》
CAS
北大核心
2010年第8期185-187,共3页
China Brewing
基金
自贡市经委重点项目
关键词
配制酒
红茶
小曲酒
formulated liquor
black tea
Xiaoqu liquor
