余甘子普洱茶复合发酵酒的研制  

Development of Compound Fermented Wine with Mixture of Phyllanthus emblica and Puer Tea

作　　者：殷建忠[1] 周建于[1] 王琦[1] 吴少雄[1] 蔡丽玲[2] 龙春艳[2] 

机构地区：[1]昆明医学院营养与食品研究所,云南昆明650500 [2]昆明医学院公共卫生学院,云南昆明650500

出　　处：《现代食品科技》2011年第5期544-545,527,共3页Modern Food Science and Technology

摘　　要：探讨余甘子普洱茶复合发酵酒的生产工艺。以余甘子、普洱茶为主要原料,将余甘子清洗、热烫、榨汁,与浸提的普洱茶液混合,再经发酵、后发酵、陈酿等工艺即得余甘子普洱茶复合发酵酒。结果表明:发酵温度(A)、原料配比(B)、蔗糖添加量(C)、发酵时间(D)是影响复合发酵酒的关键因素,采用正交实验L9(34)进行最佳工艺探讨,正交实验发酵的最佳条件为A3B2C3D2,即发酵温度28℃、原料配比1:6、蔗糖添加量22%、发酵时间12 d。余甘子普洱茶复合发酵酒风味独特,成品酒精度11.6°。The production technology of a compound fermented wine was studiedusing the mixture of Fructus phyllanthi and puer tea as main material.The process included Phyllanthus emblica cleaning,blanching,juicing and mixed together with extracted juice of puer tea and the compound wine was finally obtained through fermentation,post-fermentation,aging and blending,etc.The results showed that the key factor of fermentation compound fermented wine includes temperature（A）,row material ratio（B）,cane sugar（C） and fermentation time（D）.The optimal conditions of alcohol fermentation were concluded by orthogonal tests as follows： temperature 28 ℃,ratio of material to liquid 1：6,sugar 22% and fermentation time 12 d.The alcoholic degree of the product was 11.6.

关 键 词：余甘子 普洱茶 发酵酒 

分 类 号：TS262[轻工技术与工程—发酵工程]