发酵型茶叶酒生产工艺的研究  

Research on the Production Techniques of Fermented Tea Liqueur

作　　者：周丹丹[1] 高逢敬[1] 李延云[1] 

机构地区：[1]农业部规划设计研究院,北京100125

出　　处：《酿酒科技》2010年第6期72-74,共3页Liquor-Making Science & Technology

摘　　要：对发酵型茶酒生产工艺进行研究。通过单因素试验,确定较优的工艺条件为:发酵茶汁蔗糖浓度200g/L,接种量1‰,发酵时间120h,茶酒的酒精浓度为8%vol,残糖量为2.5～4g/L;茶酒兼有茶香与醇香的风味。The production techniques of fermented tea liqueur were investigated. The optimum technical conditions were determined as follows by single factor test： the sugar content of fermented tea juice was 200 g/L, yeast inoculating quantity was 1 ‰, and fermentation time was 120 h. The alcohol content of the produced tea liqueur was 8 %vol and its residual sugar content was 2.5～4 g/L. In addition, tea liqueur had both tea flavor and mellow flavor.

关 键 词：茶酒 生产工艺 发酵 绿茶 

分 类 号：TS262.91[轻工技术与工程—发酵工程] TS262.4[轻工技术与工程—食品科学与工程]