| 绿茶酒液态发酵工艺参数的优化研究 |
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| 引用本文： | 李建芳,周颖,周枫,王荣荣,方玲.绿茶酒液态发酵工艺参数的优化研究[J].茶叶科学,2011,31(4):313-318. |
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| 作者姓名： | 李建芳 周颖 周枫 王荣荣 方玲 |
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| 作者单位： | 1. 信阳农业高等专科学校食品科学系,河南 信阳 464000; 2. 信阳农业高等专科学校实验管理教学部,河南 信阳 464000 |
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| 基金项目： | 河南省教育厅自然科学研究计划项目 |
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| 摘 要： | 以信阳毛尖为主要原料,对影响其液态发酵工艺过程的4个因素进行单因素试验,并设计L9（34）正交优化试验,对其结果进行直观分析,确定毛尖茶酒最佳液态发酵工艺条件为：接种量0.3‰,蔗糖添加量180g/L,pH4.6,温度24℃,发酵时间12d。采用该条件生产的绿茶酒不仅具有茶香和酒香,酸甜适口,且富含功能成分,是一种老少皆宜的保健饮品。
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| 关 键 词： | 毛尖茶叶 液态发酵 绿茶酒 工艺参数 |
| 收稿时间： | 2010-01-17 |
Study on Optimized Technical Parameters of the Liquid Fermented Green Tea Wine |
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| LI Jian-fang,ZHOU Ying,ZHOU Feng,WANG Rong-rong,FANG Ling.Study on Optimized Technical Parameters of the Liquid Fermented Green Tea Wine[J].Journal of Tea Science,2011,31(4):313-318. |
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| Authors: | LI Jian-fang ZHOU Ying ZHOU Feng WANG Rong-rong FANG Ling |
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| Institution: | 1. Department of food science, Xinyang Agriculture College, Xinyang 464000, China; 2. Department of Experiment Teaching Adminstration, Xinyang Agriculture College, Xinyang 464000, China |
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| Abstract: | Taking Xinyang Maojian tea as material,the production technology of tea wine was studied.Single factor experiments of the effects of inoculation number,sugar content,pH and temperature on fermentation were carried out.The optimum fermentation conditions of tea wine were determined by orthogonal experiments as follows: inoculum quantity 0.3‰,sugar content 180 g/L,pH4.6,fermentation temperature 24℃ and fermentation time 12 d.The product was characterized in special flavor,high nutritional components and health function. |
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| Keywords: | Maojian tea liquid fermentation green tea wine technical parameters |
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