茶酒的研究进展  

Research Progress of Tea Wine

作　　者：刘洋 李国辉 曹晓念 钟其顶 沈才洪[2] 王道兵 刘向阳[2] 兰余 张洛琪 LIU Yang;LI Guo-hui;CAO Xiao-nian;ZHONG Qi-ding;SHEN Cai-hong;WANG Dao-bing;LIU Xiang-yang;LAN Yu;ZHANG Luo-qi(China National Research Institute of Food&Fermentation Industries Co.,Ltd.,Beijing 100000,China;Luzhou Laojiao Co.,Ltd.,Luzhou 646000,Sichuan,China)

机构地区：[1]中国食品发酵工业研究院有限公司,北京100000 [2]泸州老窖股份有限公司,四川泸州646000

出　　处：《食品研究与开发》2022年第23期210-216,共7页Food Research and Development

基　　金：泸州市科技计划项目(2020-SYF-18)。

摘　　要：茶酒是将茶叶与酿酒原料混合发酵或茶叶提取物与白酒配制而成的具有茶风味的饮料酒。目前,不同工艺类型的茶酒差异较大,成分分析体系和物质基础研究有待进一步提升。该文综述茶酒的工艺、主要成分及分析方法和健康属性等现状,以期为茶酒的产品开发、健康因子挖掘、分析方法优化以及潜在功能评价等方面提供参考。Tea wine is a beverage wine with tea flavor made by mixing tea and brewing raw materials for fermentation or tea extract and white wine. At present,tea wine prepared by different brewing techniques varies greatly,whereas the composition analysis system and material basis research remain to be further improved.This article reviewed the current brewing techniques,main components,composition analysis methods,and healthy attributes,aiming to provide references for product development,health factor excavation,optimization of analysis methods,and potential function evaluation of tea wine.

关 键 词：茶酒 酿制工艺 成分 分析方法 健康属性 

分 类 号：TS262[轻工技术与工程—发酵工程]