发酵型绿茶酒

发酵性绿茶酒的工艺及车间设计

摘要:

采用绿茶为原料开发研制高品质的绿茶发酵酒的酿造工艺,对影响绿茶酒质量部分因素进行了分析。通过单因素试验对绿茶酒的浸汁条件、酵母添加量、澄清条件等进行研究,得出了制备绿茶酒的最佳工艺。

茶汁浸提条件:茶叶研磨径粒0.246mnl为宜,茶水1:70,浸提温度为85℃,浸提时间为10min,荼多酚浸出率达90%以上;pH值为5;酵母添加量为3%,主发酵温度为22℃为绿茶酒最佳发酵条件;最佳澄清方法为4U/g单宁酶及0.7%壳聚糖澄清法。该工艺生产的茶酒融合了茶和酒的香气,口感柔和,酒体色泽透亮,品质好,有一定的保健功能。

Abstract:

The production techniques of high—quality green tea wine with green tea as raw material were investigated and the factors influencing green tea wine quality were analyzed.The extraction conditions,yeast inoculum and clarifying conditions of green tea wine were studied by single factor test.The optimum technical conditions were obtained.

Th e optimum conditions of tea extraction were that the diameter of grinded tea leaf granule was 0.246 mm,the ratio of tea to water was 1:70,the extraction temperature was 85℃,the extraction time was 10 min when the extraction rate of polyphenol achieved above 90%,and the pH value was 5;The yeast inoculum was 3% and 22℃ was the optimal temperature for the main fermentation of green tea wine.The optimal clarification method was 4U/g tannase and 0.7% chitosan clarification.The tea wine produced by above technology has an integrated aroma of wine and tea.Besides,the tea wine was soft,clear and transparent with high quality and some healthcare functions.

关键词 绿茶酒,茶汁,酿造工艺

茶,是世界三大无醇饮料之一,含有丰富的营养和药理成分。目前已分析出茶中的化学

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