发酵型红茶糯米酒的工艺研究.docx

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摘要

本文以红茶和糯米为主要原料并加以安琪米酒曲进行发酵，来探究发酵型红茶糯米酒的最佳生产工艺，拟开发一款同时具有红茶和糯米风味的，又富有营养价值的一款低酒精度的保健酒。先设计五个单因素试验来探究红茶糯米酒的基本发酵条件，再采用正交试验的方法探究加曲量、发酵时间、初始糖度等最佳发酵条件，最后对成品的各项质量指标进行检测。通过正交优化试验确定的最佳工艺参数为：发酵时间为72h、料水比为1:0.4、加曲量为0.6%、初始糖度为20°Bx、发酵温度为28℃。经测定后该配方所生产的红茶糯米酒的理化指标为：酒精度14%Vol、糖度20.2°Bx、pH3.34，卫生指标符合发酵酒国家安全标准。最后得到的红茶糯米酒清亮微透、有光泽、质地均一，既有糯米酒的香醇又有红茶的芬香，冷藏后饮用更佳。

关键词：红茶；糯米；发酵；茶酒；保健酒

Abstract

This?paper?took?black?tea?and?glutinous?rice?as?main?raw?materials?and?fermented?them?with?angel?rice?wine?koji?to?explore?the?best?production?technology?of?fermented?black?tea?glutinous?rice?wine,?and?intended?to?develop?a?health?wine?with?low?alcohol?content?and?rich?nutritional?value?with?both?black?tea?and?glutinous?rice?flavor.?Five?single?factor?experiments?were?designed?to?explore?the?basic?fermentation?conditions?of?black?tea?glutinous?rice?wine,?and?then?the?orthogonal?experiment?was?used?to?explore?the?optimal?fermentation?conditions?such?as?the?amount?of?added?curve,?fermentation?time?and?initial?sugar?content.?Finally,?the?quality?indexes?of?the?finished?product?were?tested.?Through?orthogonal?optimization?test,?the?technological?parameters?were?determined?as?follows:?fermentation?time?was?72h,?feed-water?ratio?was?1:0.4,?bending?amount?was?0.6%,?initial?sugar?content?was?20°Bx,?and?fermentation?temperature?was?28℃.?After?determination,?the?physicochemical?indexes?of?the?black?tea?glutinous?rice?wine?produced?by?this?formula?are?as?follows:?the?alcohol?content?is?14%Vol,?the?sugar?content?is?20.2°Bx,?and?the?PH3.34.?Finally,?the?black?tea?glutinous?rice?wine?is?clear,?shiny?and?uniform?in?texture.?It?has?both?the?aroma?of?glutinous?rice?wine?and?the?aroma?of?black?tea.?It?is?better?to?drink?after?refrigeration.

Keywords:blacktea;glutinousrice;fermentation;teawine;healthwine

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目录

TOC\o1-3\h\z\u1引言 1

2材料和方法 1

2.1材料及仪器 1

2.1.1材料 1

2.1.2仪器 2

2.2方法 2

2.2.1红茶糯米酒制作基本工艺流程 2

2.2.2基本工艺步骤 2

2.2.3试验方法设计 3

2.3.4测定方法 3

3结果与分析 4