番石榴汁茶酒的发酵工艺研究  

Study on Fermentation Technology of Tea Wine with Guava Juice

作　　者：刘蒙佳[1] 周强[1] 陈淑娣 

机构地区：[1]福建师范大学闽南科技学院,福建泉州362332

出　　处：《茶叶科学》2014年第1期21-28,共8页Journal of Tea Science

基　　金：福建省大学生创新创业训练计划项目(茶叶食品的开发CX-2012-005)

摘　　要：以福建闽南地区特产茶叶为主要原料,辅以番石榴汁,研究发酵型茶酒的最佳生产工艺。通过对影响茶酒发酵的各个单因素进行研究,并对发酵条件进行正交优化,经实验验证,得出茶酒的最佳发酵工艺参数为:使用正山小种红茶发酵,酿酒菌种为葡萄酒·果酒专用酵母RW,茶和水的质量体积比为1∶110,茶汤与番石榴汁比例为2∶1,初始可溶性固形物含量为20°Bx,接种量体积分数为7%。所得产品为浅棕红色,透明发亮,口感醇厚,兼有茶香、醇香和番石榴果香的独特风格。Using tea from Minnan district as the main raw material, the optimum processing parameters of fermented tea wine mixed with guava juice were investigated. The optimum fermentation conditions were obtained by means of the single factor analysis, orthogonal experiment method and experimental validation. The optimum processing parameters are as follows： the ratio of tea and water is 1∶110, the ratio of tea liquor and guava juice is 2∶1, initial soluble solid content is 20°Bx, inoculation quantity is 7%, the tea wine is fermented with Lapsang souchong and fruit yeasts RW. The final product showed shallow light red color, harmonious flavor, mellow taste and unique aroma of tea and guava.

关 键 词：茶酒 发酵工艺 番石榴汁 

分 类 号：TS262[轻工技术与工程—发酵工程]