作　　者： ; ; ;

机构地区： 肇庆学院化学化工学院

出　　处： 《食品工业科技》 2008年第10期159-161,共3页

摘　　要： 研究了发酵型铁观音茶酒的制备工艺,通过单因素和正交实验,对茶汁的浸提条件和茶酒的发酵条件进行了优化。采用微波法浸提茶汁,最优浸提条件为:浸提时间90s,微波功率163W,茶水比1:50。在茶汁中添加一定浓度的梨汁进行发酵,最优发酵条件为:料液初始pH4.5,接种量7.72×107cfu/mL,发酵温度20℃。此条件下制得的茶酒酒精度为6.4%(v/v)。 Preparation technology of fermented TIKUANYIN tea wine was studied, the extracting conditions of tea juice and fermentation conditions of tea wine were optimized with single factor and orthogonal test. Tea juice was extracted by microwave irradiation, and the optimal extracting conditions of it was obtained： extracting time 90s, microwave power 163W, and the rate of tea to water 1：50. Pear juice of a certain concentration was added to tea juice in the fermentation, and the optimal fermentation conditions of tea wine was obtained ： initial pH 4.5 of mash, inoculum size 7.72 ×10^7cfu/mL, and fermentation temperature 20℃. The alcohol degree of the tea wine produced under this conditions was 6.4% （v/v） .

关 键 词： 铁观音 茶酒 发酵 正交实验

领　　域： [轻工技术与工程] [轻工技术与工程]