卷丹百合茶酒澄清工艺

Optimization of Clarification Technology of Lilium lancifolium Thunb.Tea Wine

以百合茶酒为原料,分别研究了壳聚糖、明胶、单宁、蛋清粉、皂土5种澄清剂及其不同添加量对百合茶酒澄清效果的影响,同时,采用正交设计试验对百合茶酒澄清工艺条件进行了优化。考察蛋清粉添加量、离心转速、离心时间对百合茶酒透光率的影响。结果表明,在单因素试验中,5种澄清剂对百合茶酒均有一定的澄清效果,蛋清粉的澄清效果最明显,通过正交试验获得百合茶酒澄清的最佳工艺条件为,蛋清粉添加量为0.07%,离心转速为10000 r/min,离心时间为9 min时,在此最佳澄清条件下,所得的百合茶酒外观透明,有原茶汤色,无沉淀;酒香细腻、醇香,无不良气味;且具有典型的百合茶酒酒香,感官评分为80分,总糖含量为6%,总酸含量为5.28 g/L,茶多酚含量为0.38 g/L,透光率为98.41%。

Lilium lancifolium Thunb.tea wine was chosen as raw material,the effects of different addition amount chitosan,gelatin,tannin,egg white powder and bentonite on the clarification of Lilium lancifolium Thunb.tea wine were studied.And optimization of Lilium lancifolium Thunb.tea wine clarification technology by orthogonal design test were investigated in this study.Amount of egg white powder added,centrifugal speed and centrifugal time was set as a test variable,and light transmittance as a reference,and finally through the 4 factors and 3 levels orthogonal experiment the optimum clarification conditions of Lilium lancifolium Thunb.tea wine.The results showed that in the single-factor test,the five clarifiers have a certain degree of clarification effect on Lilium lancifolium Thunb.tea wine,and the effect of egg white powder was the most obvious.Chitosan had the best clarification effect at an amount of egg white powder added of 0.07%,centrifugal speed of 10000 r/min,centrifugal time of 9 min through orthogonal optimization tests and verification tests.Under this optimum clarification condition,The light transmittance of the Lilium lancifolium Thunb.tea wine was 98.4%,and its total sugar,total acid and tea polyphenols content are respectively:6%,5.28 g/L,0.38 g/L.the sensory score was 80 points.