摘要
发酵型槐花茶酒是利用茶叶、槐花的浸提液和糯米、酵母拌在一起进行密封发酵而得到的茶酒。以绿茶、刺槐花为原料,设计单因素试验研究了发酵方式、酒曲种类、茶花比、茶水比、发酵时间等对茶酒发酵的影响。结果表明:最佳发酵工艺为纯汁发酵,酒曲选择安琪白酒曲,茶花比为1∶3,茶水比为1∶50,发酵温度28℃,发酵时间7 d。在此条件下得到的茶酒呈黄色,澄清明亮有光泽,稍有沉淀物,酒香浓郁,口感醇厚,酒精度13.5%,糖度5%,pH值4.0。对茶酒稳定性的研究结果表明,茶酒的生物学稳定性较差,应低温保存。
Fermented false acacia flower tea wine is produced from sealed fermentation by mixing the extracts of green tea and false acacia(Robinia pseudoacacia)flower with glutinous rice and yeast.Using green tea and false acacia flower as raw materials,a single factor experiment was designed to study the effects of fermentation methods,liquor starter types,tea-flower ratio,tea-water ratio and fermentation time on the fermentation of tea wine.The optimal technological parameters are as follows:tea-flower ratio 1∶3,tea-water ratio 1∶50,angel liquor starter,pure juice fermentation for 7 days at 28℃.The obtained tea wine is clear,bright and lustrous in yellow colour with slight precipitate,rich in bouquet,mellow in taste,of 13.5%alcohol content,5%sugar content and 4.0 pH value.The research results of the stability of tea wine show that tea wine is poor in the biological stability and should be preserved at low temperature.
作者
张永瑞
ZHANG Yong-rui(College of Tea Science,Xinyang Agriculture and Forestry University,Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan,Henan Xinyang 464000,PRC)
出处
《湖南农业科学》
2020年第3期67-70,共4页
Hunan Agricultural Sciences
基金
河南省高等学校重点科研项目(19A210022)
信阳农林学院河南省豫南茶树资源综合开发重点实验室开放基金资助项目(HNKLTCU2017004)。
关键词
发酵型茶酒
刺槐花
工艺优化
酒精度
稳定性
fermented tea wine
false acacia(Robinia pseudoacacia)flower
optimization of processing
alcoholicity
stability
