夏秋茶大曲培养工艺优化及其感官质量评价

Optimization of Cultivation Technology of Summer-Autumn Tea Daqu and Evaluation of its Sensory Quality

以小麦为主要原料,并添加夏秋茶,采用浓香型中温大曲培养工艺进行制曲,为固态发酵茶酒的酿造提供糖化发酵剂,制备新型茶酒。在单因素试验的基础上,应用正交试验法对夏秋茶大曲的制曲工艺进行优化,并在大曲感官评价上采用雷达图进行对比分析。结果表明:夏秋茶添加量为15%、粉碎度为20目、水分含量为35%、培曲时间为20 d的条件下,夏秋茶大曲的糖化力最高;感官评价对比表明,夏秋茶大曲的曲香优于普通大曲,夏秋茶大曲的火圈及菌丝生长情况略差于普通大曲;成品夏秋茶大曲的水分含量为12.8%、酸度为1.3 mol/10 g、糖化力为440 mg/g·h。培养成熟的夏秋茶大曲作为糖化发酵剂以酿造固态发酵茶酒,该研究为夏秋茶大曲的培养和感官评价提供研究基础。

Using wheat as the raw material,adding summer-autumn tea,and adopting the cultivation process of medium-temperature Nongxiang Daqu,the saccharification and fermentation starter for solid-state fermented tea liquor was prepared,and a new kind of tea liquor was produced.On the basis of single factor tests,the orthogonal test was used to optimize the making process of the summerautumn tea Daqu,and the radar map was used to analyze its sensory quality.The results showed that,the summer-autumn tea Daqu had the highest saccharification power when the addition amount of tea was 15%,the comminution degree was 20 mesh,the water content was 35%,and the cultivation time was 20 days.Sensory evaluation results showed that the aroma of the summer-autumn tea Daqu was superior to that of ordinary Daqu,while the fire circle and hyphae growth situation was inferior to that of ordinary Daqu.The water content of the summer-autumn tea Daqu was 12.8%,the acidity was 1.3 mol/10 g,and the saccharification power was 440 mg/g·h.Then the summer-autumn tea Daqu was used as the saccharification and fermentation starter to produce solid-state fermented tea liquor.This study has provided a research basis for the cultivation and sensory evaluation of summer-autumn tea Daqu.