小米发酵茶制作工艺研究

Study on the processing technology of millet fermented tea

以小米为原料制作发酵茶。将小米清洗、浸泡、沥干、蒸制、酶解后,与茶叶混合并接种复合益生菌,通过探讨益生菌接种量、发酵时间、发酵温度、白砂糖含量及小米与茶叶质量比等主要因素对茶饮品感官品质的影响,采用单因素试验及正交试验方法,以发酵茶综合感官评分为评价标准,确定小米发酵茶的最佳制备工艺条件:以小米质量为基准,益生菌发酵接种量6%、白砂糖添加量3%、发酵时间8 h、发酵温度40℃、小米与茶叶的质量比1∶3。在此条件下加工的小米发酵茶发酵味明显、汤色适宜、味道纯正,兼具小米与茶叶的醇香,也有发酵后的酸甜味。

Fermented millet tea was made with millet as raw material.After cleaned,soaked,drained,steamed and hydrolyzed by enzyme,it was mixed with tea and inoculated with compound probiotics.The effects of probiotics inoculation amount,fermentation time,fermentation temperature,sugar content and the mass ratio of millet and tea on the sensory quality of tea drinks were studied.Single factor test and orthogonal test were used to evaluate the sensory quality of fermented tea.The results showed that the optimal preparation conditions of millet fermented tea were as follows:taking the mass of millet as the benchmark,the inoculation amount of probiotics fermentation 6%,the addition amount of sugar 3%,the fermentation time 8 h,the fermentation temperature 40℃,and the mass ratio of millet and tea was 1∶3.Under these conditions,the fermented millet tea had obvious fermentation flavor,suitable soup color,pure taste,mellow aroma of millet and tea,and sour and sweet taste after fermentation.