配制型红茶酒的配方优化及品质评价  

Formula Optimization and Quality Evaluation of Duyun Black Tea Liquor

作　　者：周才碧 王娟 吴兴莉 金定星 马媛 陈应会 ZHOU Caibi;WANG Juan;WU Xinli;JIN Dingxing;MA Yuan;CHEN Yinghui(College of biological sciences and agriculture,Qiannan Normal University for nationalities,Duyun 558000,Guizhou,China;Department of agriculture and forestry economics and trade,Chongqing Economic and trade secondary vocational school,Chongqing 402160,China)

机构地区：[1]黔南民族师范学院生物科学与农学院,贵州都匀558000 [2]重庆市经贸中等专业学校农林经贸系,重庆402160

出　　处：《酿酒》2022年第3期116-123,共7页Liquor Making

基　　金：贵州省教育厅项目(黔教合KY字[2020]070、黔教合KY字[2020]193、黔教高发[2015]337、黔学位合ZDXK[2016]23、黔教合KY字[2019]001、黔教合人才团队字[2015]68);贵州省科技厅项目(黔科合支撑[2019]2377);贵州省卫生厅项目(gzwkj2012-2-017);黔南州科技局项目(黔南科合(2018)14号);黔南民族师范学院项目(QNYSKYTD2018004、qnsy2018001、QNYSXXK2018005、QNSY2020XK09、QNYS KYTD2018006)。

摘　　要：目的:研发一款红艳明亮、口感独特、风格突出、营养价值高的配制型红茶酒配方。方法:以都匀红茶添加量、高粱酒添加量、柠檬糖浆添加量3个变量为影响因素,设计单因素和正交实验,并对感官指标、酒精度和糖度指标进行评价,得到最佳的配方。结果:配制型红茶酒的最佳配方如下:3.0 g茶叶,80℃恒温浸提30 min,定容至250 m L;取80 m L茶叶浸提液,再加入高粱酒8.0 m L、柠檬糖浆5.5 g,混合摇匀;此条件下得到的茶酒的感官评分为92.00,酒精度为3.7%vol,糖度为6.1%,酒精度和糖度适中;红茶酒样品中含有挥发成分酚类、醇类、酮类、胺类、酯类、烃类、醛类、杂环化合物、萜类、芳烃类、含硫化合物、卤代烃类、其它类、含氮化合物;40℃存储30 d后,其菌落总数、大肠菌数、霉菌、酵母均符合食品微生物限量的国家安全标准。结论:该茶酒色泽红艳明亮,清澈悦目,茶香、酒香醇正,口感醇和爽口,诸味协调,风味独特;且稳定性好,货架期较长。Objective:To design a formula of black tea wine with bright red color,unique taste,outstanding style and high nutritional value.Methods:Single factor and orthogonal experiments were designed with the content of Duyun black tea,sorghum wine and lemon syrup as the 3 influencing factors.Sensory indexes,alcohol content and sugar content were evaluated to obtain the best formula.Results:The best formula of the black tea wine was as follows:3.0 g tea,80 ℃ constant temperature extraction for 30 min,constant volume to 250m L;Took 80 m L tea extract,added 8.0 m L sorghum wine and 5.5 g lemon syrup,mixed and shook well;Under these conditions,the sensory score of tea wine was 92.00,alcohol content was 3.7% vol,sugar content was 6.1%,alcohol content and sugar content were moderate.Black tea wine samples contain volatile components such as esters,heterocyclic compounds,terpenes,hydrocarbons,aromatics,ketones,amines,alcohols,phenols,aldehydes,sulfur compounds,halogenated hydrocarbons,others and nitrogen compounds;After 30 days storage at 40 ℃,the total number of colonies,coliform,mold and yeast of the tea wine met the national safety standard of food microbial limit.Conclusion:The tea wine has bright red color,clear and pleasing to the eye,mellow tea and wine aroma,mellow and refreshing taste,harmonious flavors and unique flavor.Moreover,it has good stability and long shelf-life.

关 键 词：都匀红茶 配制型 配方优化 品质评价 

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]