摘要
研究了雪梨绿茶发酵酒的工艺参数以及对茶酒中茶多酚含量的影响。在单因素实验基础上,利用Box-Benhnken中心组合设计,采用响应曲面法对雪梨绿茶发酵酒工艺参数进行优化。结果表明,雪梨绿茶发酵酒的最佳工艺参数为:白砂糖添加量20%,雪梨汁添加量23%,果酒酵母添加量0.02%,初始p H值4.2,茶水比为1∶125。
The effects of technical parameters of snow pear-green tea wine on tea polyphenols in wine were investigated. And the optimum technical parameters were summed up as follows through response surface analysis and Box-behnken central composite design on the basis of single factor experiments： the adding level of cane sugar was 20 %, the adding level of snow pear juice was 22 %, the adding level of wine yeast was 0.02 %, the initial pH value was 4.2, and the ratio of tea and water was 1 ： 125.
出处
《酿酒科技》
2015年第7期72-78,共7页
Liquor-Making Science & Technology
基金
福建省大学生创新性实验计划项目(项目编号:CX-2011-008)
关键词
绿茶
发酵酒
茶多酚
响应面实验
雪梨
保健酒
果酒
green tea
fermented wine
tea polyphenols
response surface methodology
snow pear
health wine
fruit wine
