低醇老鹰茶糯米酒发酵工艺条件优化  

Optimization of fermentation technology of low-alcohol hawk tea glutinous rice wine

作　　者：唐佳代 田婷婷 王芙蓉 孟卓妮 赵益梅 冉光耀 TANG Jiadai;TIAN Tingting;WANG Furong;MENG Zhuoni;ZHAO Yimei;RAN Guangyao(Department of Liquor Engineering,Moutai Institute,Zunyi 564500,China)

机构地区：[1]茅台学院酿酒工程系,贵州遵义564500

出　　处：《中国酿造》2022年第11期45-48,共4页China Brewing

基　　金：贵州省普通高等学校青年科技人才成长项目(黔教合KY字[2020]228;黔教合KY字[2020]233)。

摘　　要：以糯米和老鹰茶为原料制备低醇老鹰茶糯米酒,采用单因素试验和正交试验对其发酵工艺条件进行优化,并对其感官品质、理化指标及微生物指标进行分析。结果表明,低醇老鹰茶糯米酒的最佳发酵工艺条件为发酵时间72 h、糯米与老鹰茶浸提液料液比1.0∶0.6(g∶mL)、加曲量0.40%。在此优化条件下,低醇老鹰茶糯米酒的酒精度为2.21%vol,感官评分为88分,茶多酚含量为0.56 mg/mL。Low-alcohol hawk tea glutinous rice wine was prepared using glutinous rice and hawk tea as raw materials,the fermentation process conditions were optimized by single factor tests and orthogonal tests,and the sensory quality,physicochemical indexes,and microbial indexes were analyzed.The results showed that the optimal fermentation process conditions of the wine were as follows:fermentation time 72 h,solid and liquid ratio of glutinous rice and hawk tea extract 1.0∶0.6(g∶ml),and Jiuqu addition 0.40%.Under the optimal conditions,the alcohol contents,sensory scores and tea polyphenol contents of the wine were 2.21%vol,88,and 0.56 mg/ml,respectively.

关 键 词：低醇老鹰茶糯米酒 发酵工艺优化 茶多酚 品质评价 

分 类 号：TS261.4[轻工技术与工程—发酵工程]