秦简茶酒的工艺研究  

Preparation of an Ampelopsis grossedentata Tea Liqueur

作　　者：刘蓉燕 顾仁勇[2] 

机构地区：[1]湖南酒鬼酒股份有限公司,湖南吉首416000 [2]吉首大学化学化工学院食品科学与工程系,湖南吉首416000

出　　处：《现代食品科技》2008年第11期1169-1172,共4页Modern Food Science and Technology

摘　　要：以秦简茶为主要原料,利用微生物发酵酿造秦简茶营养饮料酒。所用酒精酵母接种量为0.8%,发酵时间为4d,玉米面粉与秦简茶汁(90℃下在m:V=1/50的条件下提取10min所得)的比例为3:1(m/V),温度为40℃时,微生物发酵生产秦简茶酒质量茶水较好,秦简茶酒兼有茶香和醇香的独特风格,具有保健和营养功效。Ampelopsis grossedentata tea liqueur with low liquor and high nutrition was prepared by many kinds of pure culture microorganism fermentation using Ampelopsis grossedentata as main raw material. The best quality of Ampelopsis grossedentata liqueur, prepared by the microorganism fermentation, is achieved with the inoculums size, the ratio of the corn bread flour to Ampelopsis grossedentata tea, fermentation temperature and time being of 0.8%,3：1, 40℃ and 4 days, respectively. Meanwhile, the liqueur has tea and liquor flavors, health function and rich nutrition.

关 键 词：显齿蛇葡萄 酿酒酵母 混合发酵 茶酒 

分 类 号：TS261.4[轻工技术与工程—发酵工程]