摘要
以茶叶作为主要原料,经微波浸提的茶汤,辅以果汁进行发酵,研究茶酒酿造工艺。通过单因素和正交试验对茶酒的发酵条件进行优化。结果表明,以酒精体积分数11%为前提,最优发酵条件为:发酵温度20℃,茶汤与果汁配比为1:3(V/V),发酵pH3.5,红茶发酵,安琪果酒专用酵母接种量体积分数为3%,并经发酵条件验证,可获得较好的发酵茶酒质量。发酵型茶酒经复合甜0.05%、黄酒香精0.25%、红茶香精0.50%、香兰素0.2%、乙基麦芽酚0.2%调配,具有清雅的茶味和酒香。
Tea infusion derived from microwave-assisted extraction was used as main raw material for fermented tea wine production and for the fermentation, apple juice was added to tea infusion as adjunct. Single factor and orthogonal array design methods were employed to optimize some technological parameters for tea infusion fermentation. Fermentation temperature of 20 ℃, mixing ratio for tea infusion and apple juice of 1：3 （V/V）, initial pH of 3.5 and inoculum （Angel branded special yeast for fruit wine fermentation） size of 3% were found optimal and the optimal tea type was black tea. The alcohol content in the fermentation broth obtained under the optimized fermentation conditions was approximately 11%, and the sensory quality was good, and the physiochemical and microbiological indexes met the requirements of relevant national standards. Moreover, the optimized fermentation conditions were validated to reliable. Additions of compound sweet 0.05%, rice wine flavor 0.25%, black tea flavor 0.50%, vanillin 0.2% and ethylmaltol 0.2% to the fermentation broth gave a tea-flavored, elegant and aromatic product.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第16期300-304,共5页
Food Science
基金
安徽省高等学校“十五”优秀人才计划项目(安徽省教育厅教秘人[2005]79号)
关键词
发酵型茶酒
酿造工艺
正交试验
感官评定
调配
fermented tea wine
fermentation technology
orthogonal array design
sensory evaluation
blending
