红薯叶茶酒的开发及酿造工艺  

Wine development using sweet potato leaf and tea

作　　者：岳春[1] 宋兴华[1] 何义萍[1] 胡保珍[2] 闻臻臻[1] 

机构地区：[1]南阳理工学院生物与化学工程学院,河南南阳473004 [2]河南南阳九三学社南阳市委员会,河南南阳473000

出　　处：《中国酿造》2008年第9期84-86,共3页China Brewing

摘　　要：以红薯叶、茶叶浸提液为培养液,以白沙糖、玉米糖浆为碳源,以活性干酵母为发酵菌种,采用液体发酵法酿造茶酒,并通过正交试验找出最优发酵条件,实现了红薯叶的进一步利用。试验结果表明最佳配比方案为:白糖:糖浆为1:1,红薯叶:茶叶为1:1,pH4.5,糖度13%。The wine was produced using extracted liquid of sweet potato leaf and tea as cultured broth, sugar and corn syrup as carbon sources and the active dry yeast as fermentation starter, respectively, The optimal fermentation conditions were obtained through orthogonal experiments as followed： the ratio of sugar and syrups 1： 0 or 0： 1, the sweet potato leaf and the tea 1：1, pH 4,5 and sugar degree 13%

关 键 词：红薯叶 茶叶 酒精发酵 调配 

分 类 号：TS262.91[轻工技术与工程—发酵工程]