发酵型猕猴桃茶果酒工艺  

Fermentation Process of Kiwi Fruit Tea Wine

作　　者：廖傅平 LIAO Fuping(Shaowu Jinshisuitong Tea Co.,Ltd.,Shaowu,Fujian 35400)

机构地区：[1]福建省邵武市进士碎铜茶业有限公司,福建邵武354000

出　　处：《武夷学院学报》2022年第9期8-11,共4页Journal of Wuyi University

摘　　要：以新鲜猕猴桃和肉桂茶为原料,通过液态发酵制成猕猴桃茶果酒。通过单因素试验和正交试验对其酿造工艺进行优化,结果表明:发酵温度26℃,接种量1%,猕猴桃果肉与茶汤比1∶2,发酵初始pH值为3.5;产品的酒精度为5.6%,可溶性固形物4.35%,pH值为3.9,总酸度5.7 g/L,感官评分93分,口感符合饮品需求。Fresh kiwi and Rougui tea were used as the raw materials. The process parameters for the fermentation of kiwi fruit tea wine were optimized using single-factor experiments and orthogonal methodology. The opti mal fermentation conditions were determined to be as follows:fermentation temperature,26 ℃;initial pH value 3.5, yeast inoculum 1% and ratio of kiwi fruit pulp to tea soup 1 ∶2. Under these optimal conditions,the wine liquor were 5.6%, 4.35%, 3.9 and 5.7 g/L, respectively, and the sensory evaluation score was 93.

关 键 词：发酵型茶果酒 弥猴桃 肉桂茶 正交试验法 工艺优化 

分 类 号：TS262.7[轻工技术与工程—发酵工程]