4种因素对发酵型绿茶酒品质的影响  

Influences of Four Factors on the Quality of Alcoholic Tea Beverage

作　　者：刘晓娇[1,2] 屈敬国 李丹青[1] 付晓梅[1] 樊明涛[2] 

机构地区：[1]商洛学院生物医药与食品工程学院,陕西商洛726000 [2]西北农林科技大学食品科学与工程学院,陕西杨陵712100

出　　处：《西北林学院学报》2017年第4期124-127,共4页Journal of Northwest Forestry University

基　　金：2014年国家大学生创新项目(201411396002);商洛市2014年科技计划项目(SK-2014-01-25)

摘　　要：以商南绿茶为原料,研究茶酒最佳酿造工艺。以茶酒的感官评分为指标,通过茶水比、蔗糖、发酵温度、酵母添加量的单因素和正交试验确定最佳酿造工艺。结果表明,茶酒酿造最佳工艺为茶水比1∶60(g∶mL)、发酵温度28℃、蔗糖15%、酵母添加量2%。该条件下发酵出的茶酒具有茶香和醇香的独特风格,此研究为茶酒产品生产提供了理论依据和数据支持。The technology of making an alcoholic tea beverage was investigated by using Shangnan green tea as the material. Scores of the sensory evaluation for alcoholic tea were used as the indices to examine the influences of relative factors on the product quality by using single factor and orthogonal experiment, such as ratio of tea to water,addition amounts of sugar,enzymic fermentation temperature. The optimum process ing parameters were： the ratio of tea to water was 1 ： 60, fermentation temperature. 28℃, sucrose： 15 %, yeast inoculum：2 %. The final product showed light green color with harmonious tea and alcoholic flavors. The research would provide theoretical foundation for alcoholic tea production.

关 键 词：茶酒 发酵 正交试验 

分 类 号：S571.1[农业科学—茶叶生产加工]