发酵型普洱茶酒的研制发酵工程专业论文.docxVIP

ABSTRACTPu—erh ABSTRACT Pu—erh tea iS a kind of after-fermentation tea which iS of many kinds of health care functions，such as weight loss，reducing blood lipids，anti·microbes and anti-cancer，SO the combination of both Pu-erh tea and wine will have good market prospects，especially the fermented Puer tea wine．In the study,Pu-erh tea wine Was produced by Pu．erh tea and rice as main raw materials in semi．solid state fermentation which using Xiaoqu as the fermentation agent．T11is work was mainly focused on the sthdy technology of fermented Pu—erh tea wine．The clarifiers of Pu．erh tea wine were studied and its antioxidant activity was alSO studied． Theabrownin is one of the main pigment components and it is also an efficient composition in Pu-erh tea．The theabrownin in Pu—erh tea Was determined by empirical method．The process Was complex and it Was not suitable for the determination of me theabrownin in Pu—erh tea wine．The concentration of alcohol and the pH value of wine may be effect on the stability of the theabrownin．Considering this，the effect of the concentration of alcoh01 and pH value on the measurement of the theabrownin in Pu-erh tea wine were studied in the experiment．The results were as follows：the theabrownin in the acidic environment of pH 2．0．7．0 and the lOW alcohol wine Was stable．Meanwhile．a rapid and simple method for determination of theabrownine Was estabilished． The pretreatment method and adding time of Pu．erh tea had a certain influenee on tea wine fermentation．Therefore，three pretreatments to Pu-erh tea，such as no treatment， steam pretreatment and hot water extraction in the fermentation were studied．ne tea adding time were studied，such as steaming，before saccharifying，after saccharifying and fermentation．The results showed that the steam pretreatment time 3 min and adding tea before saccharifying were conductived of Pu—erh tea wine fermentation．The single factor and orthogonal experiments were used to study the effect of rice／water ratio，the use l