绿茶糯米酒的工艺
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摘要
以绿茶和糯米作为主要原料,探究绿茶糯米酒加工的最佳工艺,拟开发一款兼具绿茶和糯米酒风味,又具有保健功效的低酒精饮品。在前人对糯米酒发酵条件研究的基础上,采用正交试验的方法探究加曲量、发酵时间、发酵温度等最佳发酵条件;在此发酵条件下对茶粉添加量、料水比和维生素C量进行单因素试验和正交优化试验,探讨其对绿茶糯米酒品质风味的影响,并对成品的各项质量指标进行检测。通过正交优化确定工艺参数为:加曲量0.5%,发酵温度28℃,发酵时间3 d,茶粉量2%,料水比1︰0.6 g/mL,维生素C添加量0.15%。经测定该配方所制得的绿茶糯米酒的理化指标为:酒精度(vol) 3.4%±0.26%,总糖度26.00±0.42 Brix,总酸度4.09±0.38 g/L (以乳酸计),p H 3.35±0.26,卫生指标符合发酵酒国家安全标准。该参数条件下生产的绿茶糯米酒清亮透明有光泽,具有绿茶的浅绿色,酒味与茶味协调,冷藏后饮用更佳。
The green tea and glutinous rice were used as the main raw materials to explore the best process of processing green tea and glutinous rice wine. It was planned to develop a low-alcoholic beverage with both green and glutinous rice flavor and health benefits. On the basis of the previous research on the fermentation of glutinous rice wine, the orthogonal experiment was used to explore the optimal fermentation condition including the amount of liquor, fermentation time and fermentation temperature. Under the fermentation condition, the amount of tea powder, the ratio of material to water and vitamin C were studied. The single factor experiment was carried out and the orthogonal optimization experiment was carried out to explore the effect on the quality flavor of green tea glutinous rice wine, and the quality indexes of the finished products were tested.The final process parameters were determined by orthogonal optimization as follows: the amount of curvature 0.5%, the fermentation temperature 28 ℃, the fermentation time 3 d, the amount of tea powder 2%, the ratio of material to water 1︰0.6 g/m L, and the amount of vitamin C 0.15%. The physical and chemical indicators of the green tea glutinous rice wine obtained by the determination of the formula are: alcohol degree(vol) 3.4%±0.26%, total sugar content 26.00±0.42 Brix, total acidity4.09±0.38 g/L(calculated as lactic acid), p H 3.35±0.26, the health indicators met the national safety standards for fermented wine. The green tea glutinous rice wine produced under this parameter condition was clear, transparent and shiny. It had a light green color of green tea, and the wine taste was coordinated with the tea taste. It was better to drink after refrigerating.
The green tea and glutinous rice were used as the main raw materials to explore the best process of processing green tea and glutinous rice wine. It was planned to develop a low-alcoholic beverage with both green and glutinous rice flavor and health benefits. On the basis of the previous research on the fermentation of glutinous rice wine, the orthogonal experiment was used to explore the optimal fermentation condition including the amount of liquor, fermentation time and fermentation temperature. Under the fermentation condition, the amount of tea powder, the ratio of material to water and vitamin C were studied. The single factor experiment was carried out and the orthogonal optimization experiment was carried out to explore the effect on the quality flavor of green tea glutinous rice wine, and the quality indexes of the finished products were tested.The final process parameters were determined by orthogonal optimization as follows: the amount of curvature 0.5%, the fermentation temperature 28 ℃, the fermentation time 3 d, the amount of tea powder 2%, the ratio of material to water 1︰0.6 g/m L, and the amount of vitamin C 0.15%. The physical and chemical indicators of the green tea glutinous rice wine obtained by the determination of the formula are: alcohol degree(vol) 3.4%±0.26%, total sugar content 26.00±0.42 Brix, total acidity4.09±0.38 g/L(calculated as lactic acid), p H 3.35±0.26, the health indicators met the national safety standards for fermented wine. The green tea glutinous rice wine produced under this parameter condition was clear, transparent and shiny. It had a light green color of green tea, and the wine taste was coordinated with the tea taste. It was better to drink after refrigerating.
引文
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[23]王杰,杨海滨,张莹,等.茶酒稳定性及抗氧化特性分析[J].食品与发酵工业,2018,44(6):158-163.
[2]SCHOLL C,LEPPER A,LEHR T,et al.Population nutrikinetics of green tea extract[J].PloS One,2018,13(2):e193074.
[3]邱新平,李立祥,蒋其忠,等.发酵型茶酒酿造工艺参数研究[J].食品科学,2010,31(16):300-304.
[4]刘蒙佳,周强,陈淑娣.番石榴汁茶酒的发酵工艺研究[J].茶叶科学,2014,34(1):21-28.
[5]周才碧,张敏星,穆瑞禄,等.浅析茶酒的研制与发展[J].酿酒,2014,41(1):71-73.
[6]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.
[7]邹聪丽,周鸿翔,陈烁.发酵型红茶酒制备工艺的初步研究[J].中国酿造,2017,36(2):180-183.
[8]张帅,董基,陈少扬.发酵型铁观音茶酒的研制[J].食品工业科技,2008,29(1):159-161.
[9]何婷婷,刘非,杜丽平,等.发酵型普洱茶酒的研制[J].酿酒科技,2015,10:103-106.
[10]刘训一,王代文,马瑞伟,等.茉莉花茶酒工艺研究[J].中国酿造,2012,31(11):183-187.
[11]谢玉锋,葛英亮,姚停停,等.苦丁茶酒的研制[J].酿酒科技,2015,3:93-98.
[12]徐洁昕,胡长玉,汪春霞.红茶红枣复合酒的研制[J].中国酿造,2011,1:182-186.
[13]岳春,宋兴华,何义萍,等.红薯叶茶酒的开发及酿造工艺[J].中国酿造,2008,17:84-86.
[14]邓源喜.桂花糯米酒的工艺研究[J].中国酿造,2011,1:180-181.
[15]高世霞.茉莉花糯米酒的研制[J].中国酿造,2008,20:97-99.
[16]刘蓉燕,顾仁勇.秦简茶酒的工艺研究[J].现代食品科技,2008,24(11):1169-1172.
[17]苏畅,胡诗蔚.莜麦糯米酒的研制[J].食品工业,2018,39(7):175-177.
[18]朱英莲.雪梨糯米酒的研制[J].食品工业,2013,34(4):25-29.
[19]吕红英,李凤林.葎草糯米酒的研制[J].食品研究与开发,2015,36(24):89-92.
[20]孙俊良.糯米发酵技术及糯米酒的研究与开发[D].杨凌:西北农林科技大学,2003.
[21]赵小月,徐怀德,杨荣香.绿茶酒发酵工艺优化及主要成分变化分析[J].食品科学,2014,35(5):169-175.
[22]李琛,蔡海兰,杨普香.茶酒酿制技术研究进展[J].蚕桑茶叶通讯,2016,5:35-37.
[23]王杰,杨海滨,张莹,等.茶酒稳定性及抗氧化特性分析[J].食品与发酵工业,2018,44(6):158-163.