[1]刘晓娇,屈敬国,李丹青,等. 4种因素对发酵型绿茶酒品质的影响[J].西北林学院学报,2017,32(4):124-127.[doi:10.3969/j.issn.1001-7461.2017.04.22]
　LIU Xiao-jiao,QU Jing-guo,LI Dan-qing,et al. Influences of Four Factors on the Quality of Alcoholic Tea Beverage[J].JOURNAL OF NORTHWEST FORESTRY UNIVERSITY,2017,32(4):124-127.[doi:10.3969/j.issn.1001-7461.2017.04.22]
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 4种因素对发酵型绿茶酒品质的影响()
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《西北林学院学报》[ISSN:1001-7461/CN:61-1202/S]

卷:
第32卷
期数:
2017年第4期
页码:
124-127
栏目:
出版日期:
2017-07-31

文章信息/Info

Title:
 Influences of Four Factors on the Quality of Alcoholic Tea Beverage
文章编号:
1001-7461(2017)04-0124-04
作者:
 刘晓娇1; 2; 屈敬国1; 李丹青1; 付晓梅1; 樊明涛2
 （1.商洛学院 生物医药与食品工程学院，陕西 商洛 726000；2.西北农林科技大学 食品科学与工程学院，陕西 杨陵 712100）
Author(s):
 LIU Xiao-jiao1; 2; QU Jing-guo1; LI Dan-qing1; FU Xiao-mei1; FAN Ming-tao2
 (1.School of Biomedicine and Food Engineering,Shangluo University,Shangluo,Shaanxi 726000,China; 2.College of Food Science and Engineering,Northwest A&F University,Yangling,Shaanxi 712100,China)
关键词:
 ; 茶酒; 发酵; 正交试验
Keywords:
 ; alcoholic tea;  fermentation;  orthogonal experiment
分类号:
S571.1
DOI:
10.3969/j.issn.1001-7461.2017.04.22
文献标志码:
A
摘要:
 以商南绿茶为原料，研究茶酒最佳酿造工艺。以茶酒的感官评分为指标，通过茶水比、蔗糖、发酵温度、酵母添加量的单因素和正交试验确定最佳酿造工艺。结果表明，茶酒酿造最佳工艺为茶水比1∶60（g∶mL）、发酵温度28℃、蔗糖15%、酵母添加量2%。该条件下发酵出的茶酒具有茶香和醇香的独特风格，此研究为茶酒产品生产提供了理论依据和数据支持。
Abstract:
 The technology of making an alcoholic tea beverage was investigated by using Shangnan green tea as the material.Scores of the sensory evaluation for alcoholic tea were used as the indices to examine the influences of relative factors on the product quality by using single factor and orthogonal experiment,such as ratio of tea to water,addition amounts of sugar,enzymic fermentation temperature.The optimum processing parameters were:the ratio of tea to water was 1∶60,fermentation temperature:28 ℃,sucrose:15%,yeast inoculum:2%.The final product showed light green color with harmonious tea and alcoholic flavors.The research would provide theoretical foundation for alcoholic tea production.

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备注/Memo

备注/Memo:
 收稿日期：2016-11-15修回日期：2016-11-30
基金项目：2014年国家大学生创新项目（201411396002）；商洛市2014年科技计划项目（SK-2014-01-25）。
作者简介：刘晓娇，女，讲师，研究方向：食品微生物。E-mail:78xlj@163.com
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