红茶红枣复合酒的研制  

Research and development of black tea-jujube wine

作　　者：徐洁昕[1] 胡长玉[1] 汪春霞[1] 

机构地区：[1]黄山学院生命与环境科学学院,245041

出　　处：《中国酿造》2011年第1期182-186,共5页China Brewing

摘　　要：研究了以红茶、红枣为原料进行发酵酿得保健酒的生产工艺流程,并对生产工艺中红茶的浸提和发酵工艺条件进行了深入研究。实验得出最佳发酵工艺条件为:茶叶先用冷水浸提30min后,用90℃热水恒温浸提,红枣原汁软化后,用0.02%的果胶酶处理过滤,然后将红茶汁与红枣汁混合后于25℃恒温发酵8d^10d,陈酿3个月,最后酿制的复合茶酒色泽晶莹透亮,香味纯净优雅、口感柔和,回味绵长,是一种营养丰富、有多种保健功效的复合茶酒。The production processing of black tea-jujube wine was studied. The extraction technology of black tea and fermentation conditions were fitrther investigated. The optimal fermentation conditions were obtained. In details, the extraction steps of black tea were firstly extracted in cold water for 30min and then in 9022 hot water. The jujube juice should be soften firstly and then treated by 0.02% pectinase before filtration. The black tea juice and jujube juice were mixed and fermented at 25℃ for 8d-10d, followed by aging for 3months. The complex tea wine was clear and brilliant with a pure, elegant and soft taste and a deliciously lingering finish. It is a nutritional and healthy complex tea wine.

关 键 词：红茶 红枣 复合茶酒 酿造工艺 

分 类 号：TS262[轻工技术与工程—发酵工程]