配制型凤凰单丛茶酒的配方优化及品质评价  

Formula Optimization and Quality Evaluation of Preparation Type Fenghuang Dancong Tea Wine

作　　者：周才碧 文良桃 宋玉颜 罗国优 周爽爽 梅鑫 ZHOU Caibi;WEN Liangtao;SONG Yuyan;LUO Guoyou;ZHOU Shuangshuang;MEI Xin(College of Biological Sciences and Agriculture,Qiannan Normal University for Nationalities,Duyun 558000)

机构地区：[1]黔南民族师范学院生物科学与农学院,都匀558000

出　　处：《食品工业》2022年第5期68-72,共5页The Food Industry

基　　金：贵州省科技厅项目(黔科合支撑[2019]2377号);贵州省教育厅项目(黔教合KY字[2020]070、黔教合KY字[2019]001号、黔教高发[2015]337号、黔教合KY字[2020]193);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(QNSYKYPT2018004、QNYSKYTD2018004、qnsy2018001)。

摘　　要：配制型茶酒是用茶汤与成品酒等原料进行勾兑而成,其兼具茶的保健作用和酒的保健功效。为了研发配制型凤凰单丛茶酒,以凤凰单丛为原料,辅于高粱酒、柠檬糖浆,综合考虑感官评分、酒精度、糖度3个指标,在单因素试验的基础上,进行正交优化试验得到最佳配方:茶叶1.6 g、高粱酒9.0 mL、柠檬糖浆5.0 g。经配制,凤凰单丛茶酒的感官评分为88.0分,酒精度和糖度适中,分别为4.8%vol和4.9%,均为最佳指标。配制型凤凰单丛茶酒样品中含有酯类、杂环化合物、醇类、萜类、芳烃类、烃类、酚类、酮类、醛类、胺类、卤代烃、含氮化合物、含硫化合物以及其他类等挥发成分。该茶酒色泽清澈透亮,茶香浓郁,口感润滑,回味悠长。The compounded tea wine is made by blending tea soup with finished wine and other raw materials. It has both the health function of tea and the health function of wine. In order to develop Fenghuang Dancong tea wine, Fenghuang Dancong was used as raw material, and supplemented with sorghum wine and lemon syrup. The sensory score, alcohol content and sugar content of Fenghuang Dancong tea wine were comprehensively considered. On the basis of single factor experiment,orthogonal experiment was carried out. The optimal formula was 1.6 g tea, 9.0 mL sorghum wine and 5.0 g lemon syrup. The sensory score of Fenghuang Dancong tea wine was 88.0 points. The alcohol content and sugar content were moderate, which were 4.8%vol and 4.9%, respectively. Fenghuang Dancong tea wine contained the following components: ester, heterocyclic compound, terpenoids, hydrocarbons, aromatics, ketone, alcohol, aldehyde, phenol, amine, sulfur compounds, nitrogen compounds, halogenated hydrocarbons, and other volatile components. The tea wine had clear color, rich tea aroma, smooth taste and long aftertaste.

关 键 词：配制型 凤凰单丛 配方优化 品质评价 

分 类 号：TS262.91[轻工技术与工程—发酵工程]