工艺条件对配制型茶酒中茶多酚含量的影响

Effects of Technical Conditions on the Content of Tea Polyphenols in Blending Tea Wine

对不同工艺条件对配制型茶酒生产过程茶多酚的提取进行研究。结果表明,酒比水浸出茶多酚多,原酒较高粱酒浸出茶多酚高;酒用量恒定时,茶叶用量越大,浸出茶酒中茶多酚含量越高,当茶叶与酒的比例为15∶100时,常温下浸泡7 h,茶酒中茶多酚含量最大可达27 g/kg;酒精度高的酒较酒精度低的酒浸出茶多酚多,搅拌有利于茶多酚的浸出。

The extraction of tea polyphenols in the production process of blending tea wine under different technical conditions was investigated. The results showed that wine is better than water and base wine is better than sorghum liquor for tea polyphenols extraction; higher use level of tea could make higher tea polyphenols content in blending tea wine in condition of cunstant use level of wine （when the ratio of tea and wine was 15：100, the maximum tea polyphenols content could reach up to 27 g/kg after 7 h steeping under normal temperature）; wine of higher alcoholicity is better than wine of low alcoholicity for tea polyphenols extraction; and stirring is helpful for tea polyphenols extraction.