高度茶酒的研制  

Development of Highly Tea Wine

作　　者：张云霞 杨建兴 ZHANG Yunxia;YANG JIanxin(Xi'an Shichuan Ecological Engineering Planning and Design Research Institute Co.,Ltd.,Xi'an 710054,Shanxi,China;Food Inspection Institute of Ningxia,Yinchuan 750001,Ningxia,China)

机构地区：[1]西安石川生态工程规划设计研究院有限公司,陕西西安710054 [2]宁夏食品检测研究院,宁夏银川750001

出　　处：《酿酒》2020年第3期95-96,共2页Liquor Making

摘　　要：高度茶酒是以高粱、大米、糯米、小麦、玉米、绿茶(37∶19∶19∶10∶6∶9)为主要原料,经过固态发酵得到发酵酒基,另取部分酒基按照15∶1的比例加入绿茶,依次经过浸泡、过滤得到绿茶浸提液;最后将绿茶浸提液与发酵酒基按照1∶10的比例调配,搅拌2h,静置72h后澄清处理得到酒精度为45.8%vol的高度茶香型白酒。Highly tea wine is made of sorghum,rice,glutinous rice,wheat,corn and green tea(37∶19∶19∶10∶6∶9)as the main raw materials,which are fermented by solid-state fermentation,and some of the fermented wine bases are added into green tea according to the ratio of 15∶1,then the green tea extract is obtained by soaking and filtering in turn.Finally,the green tea extract and fermented wine base are blended according to the ratio of 1∶10,stirred for 2 hours,and then clarified for 72 hours to obtain alcohol High tea-flavor liquor with a degree of 45.8 degrees.

关 键 词：绿茶 发酵酒基 发酵 调配 茶酒 

分 类 号：TS262.39[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]