发酵型普洱茶酒的制备工艺优化研究

Process Development of Low Alcohol Fermented Pu'er Tea Wine

以云南本地特产普洱熟茶和白砂糖为原料制备普洱熟茶茶酒,探究发酵型普洱熟茶酒的最佳发酵工艺,拟开发一款兼具普洱茶香、果香和花蜜香的茶酒饮料。采用单因素实验和正交实验探究酵母接种量、茶水比、加糖量对普洱熟茶酒发酵的影响,确定普洱熟茶酒的最佳发酵条件为:加曲量为3%,茶水比为1∶40(g/mL),白砂糖添加量为8%,发酵时间为6天,发酵温度为28℃。此工艺生产出的普洱熟茶酒酒精度为6.8(±0.5)%vol,茶多酚含量685(±40)mg/L,糖度为5.6°Bx,感官评分91.5分。该工艺条件下生产出的普洱熟茶酒,酒质呈深石榴红,色泽透亮,口感回味甘甜,酒味与茶味协调,有普洱茶香香的独特风格,入口有花蜜香味,后味伴随着普洱熟茶的陈香气,冷藏后饮用更佳。

The Pu'er ripe tea and sugar are used as raw materials for the preparation of Pu'er ripe tea liqueur,to explore the optimal fermentation process of fermented Pu'er ripe tea liqueur,and to develop a tea liqueur beverage with the aroma of Pu'er tea,fruity aroma and nectar aroma.One-way and orthogonal experiments were used to investigate the effects of yeast inoculum,tea-to-water ratio,and sugar addition on the fermentation of Puerh ripe tea wine,and the optimal fermentation conditions of Puerh ripe tea wine were determined as follows:the amount of added quartz was 3%,the tea-to-water ratio was 1:40(g/mL),the amount of added sugar was 8%,the fermentation time was 6 days,and the fermentation temperature was 28℃.The fermentation conditions were as follows.This process produced Pu-erh ripe tea wine with an alcohol content of 6.8(±0.5)%vol,a tea polyphenol content of 685(±40)mg/L,a sugar content of 5.6°Bx,and an organoleptic score of 91.5 points.The Puerh ripe tea wine produced under the conditions of this process is deep garnet red in color and translucent,with a sweet aftertaste,a harmonious flavor of wine and tea,and a unique style of Puerh tea aroma and fragrance,with a nectar aroma in the mouth,and an aftertaste accompanied by the aging aroma of Puerh ripened tea,which is even better after being refrigerated and consumed.