摘要
采用绿茶、60度优质口子酒、蔗糖、柠檬酸、Vc等为原辅料研制生产绿茶酒,工艺包括研磨、浸提、过滤、勾兑和杀菌。茶叶研磨径粒0.246mm为宜;浸提按料液比1∶20加入纯净水,微波处理2次,每次3min,再用50℃水浴浸提1次10min,茶多酚浸出率达90%以上;选用400目滤布过滤;将60度优质口子酒降度至22度与茶汁勾兑;杀菌条件60℃22min与茶汁勾兑。(孙悟)
Green tea,quality60-degree Kouzijiu liquor ,c itric acid and Vc etc.were used as raw materials to produce green tea liqueur. The production techniques included grinding,lixiviation,filtration,blending a nd sterilization.The optimal diameter of grinded tea leaf granule was0.246 mm,purified water added according to the ratio1∶20(raw materials∶water)i n lixiviation,after microwave treatment twice(3min each time),the solution then lixiviated for10min by water(50℃),the extraction rate of polyphenol achieved above90%,and the solution filtrated by filtration cloth(400scr een mesh),the liquor blended by60-degree quality Kouzijiu until its alcohol icity dropped to20-degree,and20min sterilization finally operated at60℃ .(Tran.by YUE Yang)
出处
《酿酒科技》
2004年第2期105-106,共2页
Liquor-Making Science & Technology
关键词
绿茶
白酒
浸提
勾兑
杀菌
green tea
liquor
lixiviation
blending
ster ilization
