绿茶酒液态发酵工艺参数的优化研究

Study on Optimized Technical Parameters of the Liquid Fermented Green Tea Wine

以信阳毛尖为主要原料,对影响其液态发酵工艺过程的4个因素进行单因素试验,并设计L9(34)正交优化试验,对其结果进行直观分析,确定毛尖茶酒最佳液态发酵工艺条件为:接种量0.3‰,蔗糖添加量180 g/L,pH4.6,温度24℃,发酵时间12 d。采用该条件生产的绿茶酒不仅具有茶香和酒香,酸甜适口,且富含功能成分,是一种老少皆宜的保健饮品。

Taking Xinyang Maojian tea as material,the production technology of tea wine was studied.Single factor experiments of the effects of inoculation number,sugar content,pH and temperature on fermentation were carried out.The optimum fermentation conditions of tea wine were determined by orthogonal experiments as follows: inoculum quantity 0.3‰,sugar content 180 g/L,pH4.6,fermentation temperature 24℃ and fermentation time 12 d.The product was characterized in special flavor,high nutritional components and health function.