摘要
以云南大叶种绿茶、玉米为主要原料,进行微生物发酵生产绿茶酒。结果表明,酒精度为8±2%vol,总糖含量≤3.0g/L,总酸含量≤3g/L;绿茶酒兼有茶香和醇香的独特的风格,具有保健和营养功效;理化指标、卫生指标符合GB2757-81要求。(孙悟)
Green tea liqueur was developed with Yun＇nan big-leaf green tea and corn as raw materials by microorganism fermentation. The experimental results indicated that the optimum technical indexes were as follows： alcohol content as 8±2 %vol, total sugar content ≤3.0 g/L, and total acid content ≤3 g/L. The liqueur had both tea aroma and liquor flavor. Besides, it had healthcare functions and rich nutrition and its sanitary indexes were in accord with GB2757-81 requirements.
出处
《酿酒科技》
北大核心
2008年第1期96-97,101,共3页
Liquor-Making Science & Technology
基金
河南省商丘师范学院青年骨干教师资助计划项目(2006年)
关键词
绿茶酒
酿酒酵母
混合发酵
玉米
绿茶
green tea liqueur
Saceharornyees eerevisiae
mixed fermentation
corn
green tea
