茶叶发酵蒸馏酒生产工艺优化及挥发性成分分析  

Technology optimization and volatile components analysis of tea fermented distilled liquor

作　　者：陈琳琳[1,2] 胡宝东 邱树毅[1,2] 罗小叶[1,2] 王晓丹[1,2,3] 

机构地区：[1]贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]贵州大学酿酒与食品工程学院,贵州贵阳550025 [3]贵州大学生命科学学院,贵州贵阳550025

出　　处：《中国酿造》2016年第6期40-45,共6页China Brewing

基　　金：贵州省重大专项项目(黔科合重大专项字[2013]6009号);贵州省省校合作计划项目(黔科合LH字[2014]7672);贵州大学研究生创新基金资助(研理工2015042)

摘　　要：选用大叶绿茶为发酵用茶,蔗糖为发酵用糖,粟酒裂殖酵母(Schizosaccharomyces pombe)为发酵酵母,研制茶蒸馏酒。结果表明,茶蒸馏酒的最佳工艺条件为酒茶水比1∶20(g∶m L),浸泡时间20 min,保持微沸,酵母接种量8%,蔗糖添加量200 g/L。发酵原液酒精度为10.44%vol,还原糖含量为(7.69±0.04)g/L,蒸馏之后酒精度为(40±1)%vol。气质联用(GC-MS)法共鉴定出茶蒸馏酒中香气组分27个,其中酯类及醇类物质的相对含量分别为58.93%及34.60%。此条件下生产的茶蒸馏酒,质量指标满足相关国标要求。Tea-distilled liquor was obtained by choosing large leaf tea, sucrose and Schizosaccharomyces pombe as fermented material. The results showed that the optimal processing conditions of tea-distilled liquor were as follows： tea and water ratio 1：20 （g：ml）, immersion time 20 min, immer- sion temperature 100 ℃, yeast inoculttrn 8% and sucrose addition 200 g/L. The alcohol content of fermentation liquid was 10.44%vol and reducing sugar content was （7.69±0.04） g/L. Alcohol content was up to （40±1）%vol after distillation. 27 volatile components were identified by GC-MS from tea-distilled liquor, the relative content of esters and alcohols were 58.93% and 34.60%, respectively. Under these production conditions, the quality indicators of tea-distilled liquor met the relevant national standard.

关 键 词：茶酒 发酵 工艺条件 挥发性成分 蒸馏 

分 类 号：TS262.4[轻工技术与工程—发酵工程]