信阳毛尖茶啤饮料的发酵工艺研究

Fermentation Technology of Xinyang Maojian Tea and Bear Beverages

以信阳毛尖为原料,以酵母菌为发酵菌株,以茶水比、茶汤浸提温度、茶汤浸提时间、酵母添加量为考察因素,以感官评分、茶多酚含量、酒精度和pH值为茶啤饮料发酵的评价指标,采用单因素和正交试验优化信阳毛尖茶啤饮料发酵工艺条件。结果表明,信阳毛尖茶啤饮料发酵工艺条件为:以茶汤100 mL为基准,茶水比为1:100(g:mL),茶汤浸提温度为80℃,浸提时间30 min,啤酒酵母添加量为0.2%(m/v),在此条件下发酵信阳毛尖茶饮料感官评分90分,酒精度2.30%vol,pH4.50。此时饮料清澈透明、酸甜适口,既有茶香又兼有醇香,富有适宜的杀口力。

Using Xinyang Maojian tea as raw material,fermenting strain,the ratio of tea to water,the temperature of tea extract,the time of tea extract and the amount of yeast addition as investigating factors,the processing conditions of Xinyang Maojian tea beverage were optimized by single factor and orthogonal test with sensory score,tea polyphenol content,alcohol content and pH as evaluation indexes.The results showed that the technical conditions of fermenting Maojian tea beverage were as follows:100 mL tea broth,1:100(g:mL)tea-water ratio,80℃extraction temperature,30 min extraction time,0.2%(m/v)addition of beer yeast,the fermented Xinyang Maojian tea had a sensory score of 90,an alcohol content of 2.30%vol and a pH of 4.50.At this point,the drink limpid and transparent,sweet and sour,both tea and mellow,full of irritated taste.