红茶糯米酒的生产工艺

The Production Technology of Black Tea Glutinous Rice Wine

以红茶和糯米为主要原料,通过单因素试验和正交优化试验,在料液比1∶0.4 (g/mL)、加曲量为糯米饭质量的0.6%、初始糖度20°Bx的条件下恒温发酵72 h,得到红茶糯米酒,其酒精度为14%vol, pH为3.34,茶多酚含量为56.36 mg/kg;产品卫生指标符合发酵酒国家标准;酒体清亮微透、有光泽、质地均一,既有糯米酒的香醇又有红茶的芬香,冷藏后饮用更佳。

Black tea and glutinous rice were used as the main raw materials. Through single factor test and orthogonal optimization test, it was concluded that black tea glutinous rice wine was fermented at a constant temperature of 72 h under the condition of material water ratio of 1∶0.4(g/mL), adding distiller’s yeast quantity equal to 0.6% of the mass of glutinous rice, and the initial sugar degree 20 °Bx. The final result was black tea glutinous rice wine, with alcohol content of 14%vol, pH of 3.34 and tea polyphenol content of 56.36 mg/kg. The product hygiene index conformed to the national standard of fermented wine, and the wine with aroma of both glutinous rice wine and black tea was light, shiny and uniform in texture.