蔗汁茶酒发酵工艺研究

Production technology of sugarcane juice and tea wine

以甘蔗汁和广西特产西山绿茶为原料,研究了蔗汁茶酒的发酵工艺。以原料比、pH值、糖度、接种量和温度对发酵过程的影响进行单因素试验,通过正交优化得到蔗汁茶酒的最佳主发酵工艺为:蔗汁:茶汁为1:2、初始pH值3.7、糖度20°Bx、接种量4%、温度19℃。产品达到国家食品要求,风格独特,营养成分高,具有一定保健作用。

Taking sugarcane juice and Xishan green tea as materials, the production techniques of sugarcane juice and tea wine was studied. Single factor experiments of the effects of material ratio, pH value, sugar content, inoculation quantity and temperature on chief fermentation were carried out. The optimum chief fermentation conditions of sugarcane juice and tea wine were determined by orthogonal experiments as follows ： ratio of sugarcane juice to tea wine 1 ： 2, pH 3.7, sugar degree 20%, inoculum 4% and temperature 19℃. The product meets the state food qualification and features special flavor, high nutritional components and health function.