摘要
为提高中低档茶叶的经济附加值,以红茶与糯米为主要原料,进行生料法糯米茶酒的研制。在单因素试验的基础上,采用响应面法优化糯米茶酒的生产工艺条件。结果表明,在糯米中添加2.1%红茶粉、2.0%酒曲及2倍质量的纯净水,30.0℃发酵13.8 d,经后续澄清、煎酒后可获得感官评分91.87分、酒精度12.33%vol的糯米茶酒。酒体呈黄褐色、酒香与茶香和谐、酒体丰满,理化指标符合GB/T 13662-2018《黄酒》标准。利用高效液相色谱(HPLC)法检测糯米茶酒中黄酮类物质及其含量,其中,芦丁、槲皮素、杨梅素、山奈酚含量分别为98.23 mg/L、25.45 mg/L、16.71 mg/L、2.72 mg/L;采用液液萃取(LLE)结合气相色谱-质谱联用技术(GC-MS)共检测出糯米茶酒42种香气物质,其中,芳樟醇、香叶醛、β-大马酮等16种香气物质是糯米茶酒所特有。
In order to increase the economic added value of middle-and low-grade tea,using black tea and glutinous rice as the main raw materials,the glutinous rice tea wine was developed by uncooked raw material brewing.On the basis of single factor tests,the production process of glutinous rice tea wine was optimized by response surface tests.The results showed that when tea powder 2.1%,koji 2.0%and pure water 200%were added to glutinous rice,with fermentation time 13.8 d and temperature 30.0℃,after subsequent clarification and wine burning,the sensory score and alcohol content of glutinous rice tea wine was 91.87 and 12.33%vol,respectively.The glutinous rice tea wine developed in the experiment had yellow brown color,harmonious taste with tea and wine flavor,full-bodied,and the physicochemical parameters conformed to the national standard of"Huangjiu"(GB/T 13662—2018).The contents of flavonoids in glutinous rice tea wine was determined by HPLC,and the rutin,quercetin,myricetin and kaempferol content were 98.23 mg/L,25.45 mg/L,16.71 mg/L and 2.72 mg/L,respectively.Using liquid-liquid extraction(LLE)combined with GC-MS,42 kinds of aroma compounds in glutinous rice tea wine were detected,while 16 kinds of aroma compounds,such as linalool,geranial andβ-damadone were unique to glutinous rice tea wine.
作者
王琪
吴丽
赵维薇
周书来
WANG Qi;WU Li;ZHAO Weiwei;ZHOU Shulai(Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province,College of Wuliangye Technology and Food Engineering,Yibin Vocational and Technical College,Yibin 644000,China;Leshan Food and Drug Inspection Center,Leshan 614000,China;College of Public Health,Dali University,Dali 671000,China;Department of Pharmacy,Leshan Vocational and Technical College,Leshan 614000,China)
出处
《中国酿造》
CAS
北大核心
2020年第9期204-210,共7页
China Brewing
基金
固态发酵资源利用四川省重点实验室开放基金项目(2019GTJ012)
中国轻工业浓香型白酒固态发酵重点实验室开放基金项目(2018JJ020)
宜宾职业技术学院科研项目(ybzysc18-27、ybzysc18-30)。
关键词
红茶茶粉
糯米茶酒
感官评分
酒精度
black tea powder
glutinous rice tea wine
sensory score
alcohol content
