摘要
本文以凤凰单枞茶和尤力克柠檬为主要原料,以感官评分、酒精度、还原糖含量、VC含量为指标,对柠檬茶酒制作的工艺条件进行优化及品质评价。试验结果表明:影响柠檬茶酒感官品质的因素主次顺序为发酵温度>酵母菌接种量>茶汤果汁比>pH,较佳综合品质的工艺条件为发酵温度18℃、茶汤果汁比1∶5、pH3.7、果酒酵母用量3%。
In this paper, taking fenghuang dancong tea and eureka lemon as material and sensory score, alcohol degree, reducing sugar content as well as VC content as main indexes, processing conditions was optimized and quality evaluation of lemon tea wine was explored. Results showed that the main factors affecting the sensory quality of lemon tea wine were fermentation temperature, yeast inoculation amount, tea/juice ratio, pH, the optimal processing conditions with better comprehensive quality were fermentation temperature 18 ℃, tea/juice ratio 1∶5, pH 3.7, yeast inoculation amount 3%.
出处
《现代食品》
2018年第2期131-135,共5页
Modern Food
基金
广东省"扬帆计划"引进创新创业团队专项资助(编号:2015YT02H049)
2017年广东省级农业发展和农村工作专项资金"现代农业经营主体培育建设"(编号:粤财农[2017]100号)
关键词
柠檬
茶酒
品质评价
Lemon
Tea wine
Quality evaluation
