枳椇茶酒工艺优化及其抗氧化活性分析

Process Optimization and Antioxidant Analysis of Hovenia dulcis Tea Wine

为提升发酵型茶酒品质,该文以枳椇和红茶为原料,以酒精度和感官评分为考察指标,通过单因素试验和正交试验优化制备工艺,并分析其抗氧化活性。结果表明,枳椇茶酒最佳酿造工艺为茶汤与枳椇果汁体积比1∶1、发酵温度30℃、酿酒酵母接种量1.5%。按该工艺酿造可获得亮黄透明、兼具枳椇果香与茶香的枳椇茶酒,酒精度为10.5%vol,多酚含量为1.32 mg/mL,枳椇茶酒样品使用量大于1.2 mL时DPPH自由基清除率大于90%,枳椇茶酒样品使用量大于1.4 mL时ABTS阳离子自由基清除率大于90%,感官评分达到94.9。

To improve the quality of fermented tea wine,with Hovenia dulcis and black tea as raw materials,and alcohol content and sensory score as evaluation indicators,the preparation process was optimized by single factor test and orthogonal test,and the antioxidant activity was analyzed.The results indicated that the optimal brewing conditions of H.dulcis tea wine were as follows:volume ratio of tea soup to H.dulcis juice 1∶1,fermentation temperature 30℃,and saccharomyces cerevisiae inoculum 1.5%.Under these conditions,bright yellow and transparent H.dulcis tea wine with both H.dulcis fruit and tea aromas was obtained,with alcohol content 10.5%vol,polyphenol content 1.32 mg/mL.When the dosage of H.dulcis tea wine sample was greater than 1.2 mL or 1.4 mL,the scavenging rates of DPPH and ABTS+free radicals more than 90%,and the sensory score reaching 94.9.