浅析茶酒的研制与发展  

Analysis on the Research and Development of Tea Liquor

作　　者：周才碧 张敏星[1] 穆瑞禄[1] 陈文品[1] 

机构地区：[1]华南农业大学园艺学院茶叶科学系,广东广州510642

出　　处：《酿酒》2014年第1期71-74,共4页Liquor Making

摘　　要：茶酒以茶叶为主要原料,经浸提、发酵、过滤、陈酿和调配等工艺制作而成的一种保健饮品,富含多糖、茶多酚、咖啡碱和氨基酸等成分,具有营养、保健和医疗等功能。本文主要从茶酒的成分、功效、工艺和类型以及存在的问题等方面进行综述,以期为茶酒的发展规模化、标准化和健康化提供参考。Tea Liquor is a health drink with tea as the main raw material after extraction, fermentation, filtration, aging and blending, mixing process. Tea Liquor with the abundant compositions of polysaccharide, tea polyphenols, caffeine and amino acid, has nourishment, health care and medical treatment, and other functions. This paper was reviewed from the aspects of tea liquor composition, function, process and type as well as existed problems in order to provide some reference for the development of tea liquor scale, standardization and health.

关 键 词：茶酒 成分 功效 工艺 类型 

分 类 号：TS262.8[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]