摘要
探讨以崂山绿茶为原料开发研制高品质的绿茶发酵酒的酿造工艺,对影响绿茶酒质量部分因素进行了分析。通过单因素试验对绿茶酒的浸汁条件、酵母添加量、澄清条件等进行研究,得出了制备绿茶酒的最佳工艺。茶汁浸提条件:茶水比l∶70,浸提温度为85℃,浸提时间为10min,pH值为5;酵母添加量为3%,主发酵温度为22℃为绿茶酒最佳发酵条件;最佳澄清方法为4U/g单宁酶及0.7%壳聚糖澄清法。该工艺生产的茶酒融合了茶和酒的香气,口感柔和,酒体色泽透亮,品质好,有一定的保健功能。
The production techniques of high-quality green tea wine with Mountain Lao green tea as raw material were investigated and the factors influencing green tea wine quality were analyzed. The extraction conditions, yeast inoculum and clarifying conditions of green tea wine were studied by single factor test. The optimum technical conditions were obtained. The optimum conditions of tea extraction were that the ratio of tea to water was 1：70, the extraction temperature was 85℃, the extraction time was 10 min, and the pH value was 5. The yeast inoculum was 3% and 22℃ was the optimal temperature for the main fermentation of green tea wine. The optimal clarification method was 4U/g tannase and 0.7% chitosan clarification. The tea wine produced by above technology has an integrated aroma of wine and tea. Besides, the tea wine was soft, clear and transparent with high quality and some healthcare functions.
出处
《中国酿造》
CAS
北大核心
2010年第9期163-167,共5页
China Brewing
关键词
绿茶酒
茶汁
酿造工艺
green tea wine
tea extraction
production techniques
