液态绿茶酒发酵过程中酚类物质的含量变化及发酵影响因素分析  

Study on phenol content and influence factors of the liquid fermented green tea wine

作　　者：李建芳[1] 周枫[1] 张江萍[2] 

机构地区：[1]信阳农业高等专科学校食品科学系,河南信阳464000 [2]山西林业职业技术学院园艺系,山西太原030009

出　　处：《食品工业科技》2012年第10期208-211,共4页Science and Technology of Food Industry

基　　金：河南省教育厅自然科学研究计划项目(2011C550001)

摘　　要：以信阳毛尖绿茶为主要原料生产液态发酵型茶酒,研究发酵过程中酚类物质的含量变化,并通过单因素实验对酚类物质在不同的发酵温度、蔗糖添加量、SO2添加量及pH条件下的保存率进行了比较与分析。结果表明,发酵温度对酚类物质含量的影响较明显,呈负相关;蔗糖添加量较高时酚类物质含量下降;pH<4时酚类物质含量较低;茶酒发酵可以适当降低SO2的使用量。正交优化实验结果表明,酚类物质在一定含量范围内,茶酒的感官质量较好,是影响其感官质量的重要因素之一。茶酒中总酚含量和感官评分值间并不存在正相关性。The liquid green tea wine was taken from Xinyang Maojian as main raw material.Changes of phenol content in the fermenting of the wine was studied.Through single-factor test,the retention of phenol in tea wine at different temperatures,the addition content of sugar and SO2,pH were compared and analyzed.The results showed that temperature effected on phenol content obviously,and both sides were negative correlation.The more amount of sugar was,the lower phenol content was,and phenol content was lower when pH4.Adding SO2 volume might be properly reduced.Results of orthogonal experiment showed that phenol was one of factors effecting on the sensory of tea wine.Phenol content and sensory evaluation were not positive correlation.

关 键 词：毛尖 绿茶酒 主发酵 酚类物质 含量变化 

分 类 号：TS201.3[轻工技术与工程—食品科学]