茶叶科学
茶葉科學
다협과학
2014年
1期
21-28
,共8页
茶酒%发酵工艺%番石榴汁
茶酒%髮酵工藝%番石榴汁
다주%발효공예%번석류즙
tea wine%fermentation technology%guava juice
以福建闽南地区特产茶叶为主要原料，辅以番石榴汁，研究发酵型茶酒的最佳生产工艺。通过对影响茶酒发酵的各个单因素进行研究，并对发酵条件进行正交优化，经实验验证，得出茶酒的最佳发酵工艺参数为：使用正山小种红茶发酵，酿酒菌种为葡萄酒·果酒专用酵母 RW，茶和水的质量体积比为1∶110，茶汤与番石榴汁比例为2∶1，初始可溶性固形物含量为20°Bx，接种量体积分数为7%。所得产品为浅棕红色，透明发亮，口感醇厚，兼有茶香、醇香和番石榴果香的独特风格。
以福建閩南地區特產茶葉為主要原料，輔以番石榴汁，研究髮酵型茶酒的最佳生產工藝。通過對影響茶酒髮酵的各箇單因素進行研究，併對髮酵條件進行正交優化，經實驗驗證，得齣茶酒的最佳髮酵工藝參數為：使用正山小種紅茶髮酵，釀酒菌種為葡萄酒·果酒專用酵母 RW，茶和水的質量體積比為1∶110，茶湯與番石榴汁比例為2∶1，初始可溶性固形物含量為20°Bx，接種量體積分數為7%。所得產品為淺棕紅色，透明髮亮，口感醇厚，兼有茶香、醇香和番石榴果香的獨特風格。
이복건민남지구특산다협위주요원료，보이번석류즙，연구발효형다주적최가생산공예。통과대영향다주발효적각개단인소진행연구，병대발효조건진행정교우화，경실험험증，득출다주적최가발효공예삼수위：사용정산소충홍다발효，양주균충위포도주·과주전용효모 RW，다화수적질량체적비위1∶110，다탕여번석류즙비례위2∶1，초시가용성고형물함량위20°Bx，접충량체적분수위7%。소득산품위천종홍색，투명발량，구감순후，겸유다향、순향화번석류과향적독특풍격。
Using tea from Minnan district as the main raw material, the optimum processing parameters of fermented tea wine mixed with guava juice were investigated. The optimum fermentation conditions were obtained by means of the single factor analysis, orthogonal experiment method and experimental validation. The optimum processing parameters are as follows:the ratio of tea and water is 1∶110, the ratio of tea liquor and guava juice is 2∶1, initial soluble solid content is 20°Bx, inoculation quantity is 7%, the tea wine is fermented with Lapsang souchong and fruit yeasts RW. The final product showed shallow light red color, harmonious flavor, mellow taste and unique aroma of tea and guava.
