摘要
文章以富含花青素的紫娟绿茶为原料,通过单因素试验研究不同茶水比、白糖添加量、酵母接种量对茶酒品质的影响,并采用正交试验法优化紫娟绿茶酒的最优发酵工艺参数,以期制备呈现天然紫红色、低酒精度的发酵型绿茶酒。结果表明,当茶水比为1∶50,白糖添加量为15%,酵母接种量为0.4%,初始pH值为4.5,发酵温度为28℃,发酵时间为6 d时,紫娟绿茶酒酒香协调,并伴有茶香、甜香,酒体红艳、澄清透亮,口感适中。经正交优化后的工艺稳定,所得产品酒精度符合要求。
Using anthocyanin-rich Zijuan green tea as the raw material,this study investigated the effects of different tea to-water ratios,sugar additions,and yeast inoculation amounts on the quality of tea wine through single-factor experiments.The optimal fermentation parameters for Zijuan green tea wine were further optimized using an or-thogonal experimental design,aiming to produce a fermented green tea wine with natural purple-red color and low alcohol content.The results show that when the tea-to-water ratio was 1:50(m/v),15%sugar was added(w/v),the yeast inoculation amount was 0.4%(w/v),the initial pH was 4.5,the fermentation temperature was 28°C and the fer-mentation time was 6 days,the resulting tea wine exhibits a harmonious aroma reminiscent of wine,accompanied by notes of tea and sweetness.It has a bright,clear red colour and a well-balanced taste with a distinct Zijuan tea fra-grance.The optimized process was stable and feasible,and the final product met the requirements for fermented tea wine in terms of alcohol content.
作者
陈雯娟
袁月
董洧廷
程晓梅
尹旭超
常娜
纪昌中
CHEN Wenjuan;YUAN Yue;DONGWeiting;CHENG Xiaomei;YIN Xuchao;CHANG Na;JI Changzhong(College of Modern Agriculture and Biotechnology,Ankang University,Ankang 725000,China;Shaanxi Provincial Key Laboratory of Tea Research,Ankang 725000,China)
出处
《中国茶叶》
2025年第11期106-112,共7页
China Tea
基金
陕西省教育厅重点项目(23JY002)
大学生创新创业计划项目(S202311397064)
安康学院青年基金一般项目(2023AYQN02)。
关键词
紫娟绿茶
发酵型茶酒
工艺优化
正交试验
感官评定
Zijuan green tea
fermented tea wine
process optimization
orthogonal experiment
sensory evaluation
