夏秋茶叶原料发酵生产茶酒工艺的研究.docVIP

夏秋茶叶原料发酵生产茶酒工艺的研究 　　摘要 以糯米和夏秋茶叶为主料，对利用甜酒曲进行发酵酿制茶酒的生产工艺进行研究。结果表明，最佳发酵工艺为糯米与茶叶质量比1∶10、酒曲量0.8%、发酵时间5 d。成品茶酒中总糖、非糖性固体物质、总酸、氨基酸态氮含量分别为76.50、12.40、5.90、0.65 g/L，pH值为4.8，酒精度为14.8%，茶多酚、儿茶素类含量分别为4.600%、0.505%，达到黄酒生产要求指标。 　　关键词 糯米；夏秋茶；发酵；茶酒；生产工艺 　　中图分类号 TS262 文献标识码 A 文章编号 1007-5739（2018）03-0254-02 　　Abstract With glutinous rice and summer autumn tea as the main material，the production process of fermented tea wine by using the sweet wine distiller′s yeast was studied in this paper.The results showed that the optimum fermentation process was as follow：the mass ratio of glutinous rice to tea were 1∶1