茉莉花茶酒工艺研究  

Research on the technics of jasmine tea wine

作　　者：刘训一[1] 王代文[1] 马瑞伟[1] 冯艳丽[1] 

机构地区：[1]湖北师范学院生命科学学院,湖北黄石435002

出　　处：《中国酿造》2012年第11期183-187,共5页China Brewing

摘　　要：茶酒是以茶叶为主要原料,经直接浸提或生物发酵、过滤、陈酿、勾兑而成的一种具有保健功能的饮料酒。以茉莉花茶汤和梨汁为原料,研究了茉莉花茶酒的发酵工艺。通过单因素和正交实验考察了原料比、pH值、接种量(v/v)和温度对发酵过程的影响。优化得到茉莉花茶酒的最佳发酵工艺参数为:茶汁:梨汁比为5:2、pH值3.6、接种量2%(v/v)、温度26℃。茶酒酒精浓度5.5%,总酸、总糖和还原糖含量分别为:3.60g/L、3.20g/L、0.80g/L。产品兼具茶香和酒香。经提升预设酒精度后重复实验,可得到酒精度为6.8%,总酸为4.09g/L,总糖为3.51g/L,还原糖为0.91g/L的产品。Tea wine has healthcare functions and is produced by the processing of tea including direct lixiviation or bio-fermentation, filtration, aging and blending. Taking jasmine tea and pear juice as materials, the fermentation process of jasmine tea wine was studied. The factors of material ratio, pH,inoculating quantity （v/v） and temperature were researched by single factor and orthogonal experiments. The optimum chief fermentation conditions of jasmine tea wine were determined by orthogonal experiments as follows： ratio of pear juice to tea 2：5, pH 3.6, inoculating quantity （v/v） was 2% and temperature 26~C. The alcohol content of the produced tea liqueur was 5.5% and its total acid, total sugar and reducing sugar content are respectively： 3.60g/L, 3.20g/L, 0.80g/L. In addition, the tea liqueur had both tea flavor and mellow flavor, the alcohol content of the produced tea liqueur was 6.8% and its total acid, total sugar and reducing sugar content are respectively： 4.09g/L, 3.51g/L, 0.91g/L through the repeat experiment.

关 键 词：茉莉花 梨汁 发酵 工艺 

分 类 号：TS262.91[轻工技术与工程—发酵工程]