山楂茶复合果酒酿造工艺研究  

Study on brewing technology of hawthorn tea compound fruit wine

作　　者：吴蓓蕾 WU Beilei(Shanxi Tongkang food Co.Ltd.,Shanxi Jincheng 048004,China)

机构地区：[1]山西彤康食品有限公司,山西晋城048004

出　　处：《食品工程》2022年第4期41-43,共3页Food Engineering

摘　　要：通过将山楂叶与纯水按照1∶50的比例进行浸提后过滤得到茶水,用茶水代替纯水与山楂果按照1.5∶1的比例混合预煮打浆后共同发酵,采用EC1118酿酒酵母为发酵剂进行发酵。用该方法生产出的山楂茶复合果酒色泽清亮饱满,茶香与果香怡人,口感醇厚协调。The hawthorn leaves and pure water were extracted at a ratio of 1:50 and then filtered to get tea. Tea was used to replace pure water and hawthorn fruits at a ratio of 1.5:1 and mixed with pre-boiling and pulping, and then cofermentation was carried out by using EC1118 saccharomyces cerevis as fermentation agent. The hawthorn tea compound fruit wine produced by this method has bright and full color, pleasant tea and fruit fragrance, mellow and harmonious taste.

关 键 词：山楂 茶 复合果酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程]