茶叶浸提液发酵酿酒工艺研究  

The Study of the Process of Fermented Wine by Tea Extracting

作　　者：崔蕊静[1] 申淑琦[2] 刘秀凤[1] 

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066600 [2]河北农业大学海洋学院,河北秦皇岛066003

出　　处：《中国食品学报》2013年第3期65-72,共8页Journal of Chinese Institute Of Food Science and Technology

摘　　要：以绿茶为原料，微波辅助处理后加木瓜蛋白酶水解制备浸提液，浸提液中加入葡萄酒酵母发酵酿酒。采用单因素和正交试验对影响浸提效果的因素和茶叶浸提液发酵酿酒的工艺条件进行了研究。结果表明，茶叶过20目筛，茶水比1：60，微波处理微波功率720W处理3min后，加入3％木瓜蛋白酶，调pH值7．0，55℃水解浸提25min，得茶多酚和氨基态氮含量丰富的浸提液；浸提液中加入17％蔗糖，接种O．25‰葡萄酒酵母，用柠檬酸调发酵液pH值3．4，在26-28℃发酵8d。制得的产品既有茶叶的营养物质和香味，又有酵母发酵产生的营养成分和酒香，是一种低酒度，集营养、保健和医疗作用于一体的多功能饮品。The wine of tea extract was made from green tea extraction solution fermented by wine yeast. The green tea extraction solution was prepared from the microwave-assisted extraction solution hydrolyzed by papain. Factors effecting on extraction and wine fermentation parameters of tea extraction solution were studied employing single-factor and orthogonal experimental designs. The results showed that the extraction solution rich in tea polyphenols and ammonia nitrogen was extracted on the conditions： tea sieved with 20 mesh sieve; ratio of tea to water, 1：60; extraction at 720 W microwave power for 3 min; the added amount of papain, 3%; pH7.0; enzyme hydrolyzing at 55 ℃ for 25 min; and the optimum fermentation conditions were the added sucrose, 17%; inoculating amount of wine yeast, 0.25%o; pH of fermentation solution adjusted with citric acid, 3.4; fermenting at 26-28 ℃ for 8 days. The fermented wine has not only nutrients and flavor of green tea but also nutrients and wine flavor produced in yeast fermentation. It is a low-ethanolcontent, multifunctional beverage which is nutrimental, healthcare and diseases-curing.

关 键 词：绿茶 微波处理 酶解 发酵 酿酒 

分 类 号：TS261.4[轻工技术与工程—发酵工程]