水蜜桃绿茶酒的酿造及工艺分析  

Study on the brewing and technology of peach green tea wine

作　　者：王恩胜 吕静 陈晖 杨晓聪 Wang Ensheng;Lv Jing;Chen Hui;Yang Xiaocong(College of Food Science,Xinyang Agriculture and Forestry University,Xinyang 464000)

机构地区：[1]信阳农林学院食品学院,信阳464000

出　　处：《粮食与食品工业》2023年第2期35-39,46,共6页Cereal & Food Industry

摘　　要：本试验以水蜜桃和信阳毛尖为原料研制出水蜜桃绿茶酒,通过单因素试验考察了茶水比、水蜜桃汁与绿茶汁比例对产品感官评分的影响,还考察了发酵液初始糖度、初始pH值和发酵时间对产品酒精度、残糖等指标的影响,最后结合正交试验优化工艺参数。结果表明:水蜜桃绿茶酒的最佳工艺参数是茶水比1∶120、水蜜桃汁与绿茶汁比例1∶10、初始糖度22°BX、初始pH值4.5、发酵时间8 d,在此工艺条件下,酿造的水蜜桃绿茶酒香味醇厚并具有绿茶的清香。In this experiment,peach and Xinyang Maojian were used as raw materials to develop peach green tea wine.The effects of tea water ratio,ratio of peach juice to green tea juice on sensory score of the product were investigated through single factor experiment.The influences of initial sugar content,initial pH value and fermentation time on alcohol content and residual sugar of the product were also investigated.The results showed that the optimum technological parameters of peach green tea wine were tea water ratio of 1∶120,ratio of peach juice to green tea juice of 1∶10,initial sugar degree of 22°BX,initial pH value of 4.5,fermentation time of 8 days.Under these technological conditions,peach green tea wine was brewed with mellow fragrance and green tea fragrance.

关 键 词：水蜜桃 绿茶 正交试验 感官评定 

分 类 号：TS201[轻工技术与工程—食品科学]