贵州特色土茶糯米酒的生产工艺优化  

Optimization of Production Technology of Guizhou Local Tea-Glutinous Rice Wine

作　　者：孟卓妮 郭敏 唐佳代 王芙蓉 周伟 赵益梅 MENG Zhuoni;GUO Min;TANG Jiadai;WANG Furong;ZHOU Wei;ZHAO Yimei(Moutai Institute,Renhuai,Guizhou 564507,China)

机构地区：[1]茅台学院,贵州仁怀564507

出　　处：《酿酒科技》2024年第2期70-75,共6页Liquor-Making Science & Technology

基　　金：遵义市科学技术局、茅台学院市校联合科技研发资金项目(遵市科合HZ字(2021)309号);遵义市科学技术局、茅台学院市校联合科技研发资金项目(遵市科合HZ字(2022)177号);茅台学院高层次人才科研启动经费项目(mygccrc[2022]043);茅台学院高层次人才科研启动经费项目(mygccrc[2022]041)。

摘　　要：为开发出一款兼具土茶香气和糯米酒风味的贵州特色茶酒,以仁怀本地土茶与糯米为原料,进行生产工艺研究。在茶水比、料液比、发酵时间和曲粉添加量单因素试验的基础上,采用正交试验优化生产工艺条件,得到土茶糯米酒的最佳工艺条件为:茶水比1∶40,发酵时间为4 d,曲粉添加量为0.6%,料液比为1∶0.6。在此条件下酿造而得的土茶糯米酒清亮晶莹带有微微的淡黄色,口感清新淡雅,酸甜适中,感官评分89分,酒精度2.19%vol,糖度21.6°Bx,茶多酚含量58.64 mg/kg。In order to develop a tea wine product with both the aroma of Guizhou local tea and the flavor of glutinous rice wine,local tea from Renhuai and glutinous rice were used as the main raw materials,and the production process was studied.On the basis of single factor experiments on tea-water ratio,solid-liquid ratio,fermentation time and starter addition amount,the production conditions were optimized by orthogonal experiment.The optimal fermentation conditions were obtained as follows:the tea-water ratio was 1:40,the fermentation time was 4 d,the starter addition amount was 0.6%,and the solid-liquid ratio was 1:0.6.Under these conditions,the produced tea-glutinous rice wine was clear and transparent,with light yellow color,fresh and elegant taste,and moderate sourness and sweetness.The sensory score was 89 points,the alcohol content was 2.19%vol,the sugar degree was 21.6°Bx,and the content of tea polyphenols was 58.64 mg/kg.

关 键 词：茶酒 发酵 正交优化 感官评价 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]