摘要
对绿茶酒生产工艺进行了研究,确定了绿茶酒最佳工艺参数。采用热水浸提法提取,酒精发酵采用活性干酵母添加量6%,初始糖度为20%,发酵温度为28℃,酒精发酵时间为7d,体积分数为9.0%。成品酒呈亮黄色,具有茶和酒的香气,茶酒味适中。
Preparation technology of green tea liqueur was studied. The green tea was extracted by hot-water,the optimum conditions of fermentation were gained：the quantity of the yeast was 6%,initial sugar content was 20%,fermentation temperature was 28 ℃,and the time of fermentation was 7 d. The concentration of alcohol in the fermentation liquid was 9.0%. The finished product was a kind of healthy function tea wine,with bright yellow color,both tea and wine aroma and moderate tea wine taste.
出处
《农产品加工（下）》
2010年第6期44-46,共3页
Farm Products Processing
关键词
绿茶酒
发酵
酵母
green tea liqueur
fermentation
yeast
