摘要
研究了枸杞叶茶保健酒酿制工艺,对茶汁的提取和发酵阶段的工艺参数进行优化。通过实验确定最佳工艺参数:茶汁与枸杞汁比例7∶3;调整发酵醪液pH值为5.5;酵母菌为EC118,酵母活化后添加;发酵温度控制在24℃±2℃;澄清剂为明胶0.1 g/L、皂土1.5 g/L,进行混合澄清处理;成品枸杞叶茶保健酒感官品质最佳。
The production of wolfberry leaf ＆ tea healthcare wine was studied and the optimized technical paramelers were summed up as follows： the ratio of tea and wolfberry juice was 7：3, pH value of fermenting mash adjusted to 5.5, yeast strain EC 118 was added after activation, fermenting temperature controlled at 24±2 ℃, and gelatin （0.1 g/L） and bentonite （1.5 g/L） used as for clarification. Under the above processing, the produced wolfberry leaf ＆ tea healthcare wine had the best sensory quality.
出处
《酿酒科技》
北大核心
2013年第4期77-79,共3页
Liquor-Making Science & Technology
关键词
枸杞叶茶
枸杞汁
发酵
感官指标
wolfberry leaf ＆ tea
wolfberry juice
fermention
sensory index
