摘要
本研究以三种茶(红茶、绿茶、黑茶)和高粱白酒(52°)为原料,醋酸菌为菌种。以提取温度、料液比、初始加糖量为因素进行了三因素三水平正交试验,结果发现红茶为本实验的最佳用茶,其发酵工艺参数为100℃提取温度、1∶10料液比、3g/100mL初始加糖量。在转速100rpm/min,溶氧20%的条件下发酵罐发酵20天,得到酸度为6.01°、茶多酚含量6.71g/L、氨基酸含量0.17g/L的茶醋。通过单因素试验,确定了产品调配参数:3°(酸度)茶醋+6%蔗糖+7%蜂蜜+0.4%有机酸+0.05%山梨酸钾。
This study was conducted using three kinds of tea(black tea,green tea and dark tea),sorghum liquor(52°)as raw materials and acetobacter as starter.The three-factor and three-level orthogonal test was carried out with the factors of temperature,feed liquid ratio and initial sugar content.It was found that black tea was the best tea for the production of fermented tea vinegar,and the ferment technical parameters were as follows:the extraction temperature 100℃,solid-liquid ratio 1∶10,and 3 g/100mL initial sugar addition.And the tea vinegar with the acidity of 6.01°,the tea polyphenol content of 6.71 g/L and the amino acid content of 0.17 g/L was obtained under the condition that the later rotation speed was 100 rpm/min and the dissolved oxygen was 20%.Through a single factor test,the product flavor blending parameters were determined as follows:3°(acidity)tea vinegar,6%sucrose,7%honey,0.4%organic acid and 0.05%potassium sorbate.
作者
张露
吕立堂
赵德刚
ZHANG Lu;LV Li-tang;ZHAO De-gang(College of Life Sciences/Research Institute of Agricultural Bioengineering,Guizhou University,key Laboratory of Germplasm Innovation for Conservation and Protection of Mountain Plant Resources,Guiyang,Guizhou 550025,China;College of Tea / Research Institute of Agricultural Bioengineering,Guizhou University,key Laboratory of Germplasm Innovation for Conservation and Protection of Mountain Plant Resources,Guiyang,Guizhou 550025,China;Guizhou Academy of Agricultural Sciences,Guiyang,Guizhou 550006,China)
出处
《山地农业生物学报》
2019年第4期86-92,共7页
Journal of Mountain Agriculture and Biology
基金
国家自然科学基金(31160149)
贵州茶产业技术创新中心(黔科中引地[2017]4005)
关键词
茶醋
茶多酚
氨基酸
发酵工艺
茶乳酪
tea vinegar
tea polyphenols
amino acid
fermentation technology
tea cheese
