茶树花苹果酒的发酵工艺研究  

Study on the fermentation technology of tea-flower cider

作　　者：鄯颖霞[1] 陈启文[1] 白蕊[1] 王玺[1] 宛晓春[1] 蒋军[1,2] 李大祥[1] 

机构地区：[1]安徽农业大学农业部茶树生物学与茶叶加工重点实验室,安徽合肥230036 [2]合肥市农产品加工研究院安徽农业大学,安徽合肥230036

出　　处：《食品工业科技》2013年第16期207-211,共5页Science and Technology of Food Industry

基　　金：现代农业(茶叶)产业技术体系建设专项资金(农科教发[2011]3号);安徽省科技攻关项目(12010302057)

摘　　要：将茶树花加入苹果汁中进行发酵,研究茶树花苹果酒发酵工艺。在单因素实验的基础上,应用响应面分析法对茶树花苹果酒的发酵条件进行了优化,并确定最佳的发酵条件。结果表明,茶树花的添加量为苹果汁的1.0%(w/v)、酵母接种量12.5%(v/v)、初始糖度200g/L、果胶酶0.08g/L、温度27.0℃时,所制茶树花苹果酒色泽金黄,澄清透明无沉淀,具有浓郁的茶花香、酒香和果香,口感柔和,酒体醇和协调;各理化指标为:酒精度10.7%,可溶性固形物5.0%,还原糖2.32g/L,pH3.66,杂醇油397.89mg/L;是一种既风味独特又健康养生的低度果酒。Tea-flower had been applied to ferment with apple juice to produce a novel cider-tea-flower cider. Based on the single factor experiment,a response surface method was further to optimize the fermentation condition. The results showed that when additive amount of the tea-flower amount to apple juice at 1.0%（w/v）, inoculum volume of yeast 12.5% （v/v）,initial sugar content 200g/L ,pectinase 0.08g/L and fermentation temperature at 27.0℃ ,the finished product was a golden,clear and transparent color without precipitation. It also had a rich tea floral and fruity bouquet and a soft and mellow body. Indicators of original tea-flower cider made from this way were alcohol content at 10.7% ,solid content at 5.00% ,reducing sugar at 2.32g/L,pH at 3.66,fusel oil at 397.89mg/L. It’s a healthy low alcohol cider with a unique flavor.

关 键 词：茶树花苹果酒 发酵工艺 响应面分析法 

分 类 号：TS261.4[轻工技术与工程—发酵工程]