现代食品科技2011，Vol.27Issue(5)：544-545,527,3.
余甘子普洱茶复合发酵酒的研制
Development of Compound Fermented Wine with Mixture of Phyllanthus emblica and Puer Tea
殷建忠 1周建于 1王琦 1吴少雄 1蔡丽玲 2龙春艳2
作者信息
- 1. 昆明医学院营养与食品研究所,云南昆明,650500
- 2. 昆明医学院公共卫生学院,云南昆明,650500
- 折叠
摘要
Abstract
The production technology of a compound fermented wine was studiedusing the mixture of Fructus phyllanthi and puer tea as main material. The process included Phyllanthus emblica cleaning, blanching, juicing and mixed together with extracted juice of puer tea and the compound wine was finally obtained through fermentation, post-fermentation, aging and blending, etc. The results showed that the key factor of fermentation compound fermented wine includes temperature (A), row material ratio (B), cane sugar (C) and fermentation time (D). The optimal conditions of alcohol fermentation were concluded by orthogonal tests as follows: temperature 28 ℃, ratio of material to liquid 1:6, sugar 22％ and fermentation time 12 d. The alcoholic degree of the product was 11.6.关键词
余甘子/普洱茶/发酵酒Key words
Phyllanthus emblica/ puer tea/ fermented wine引用本文复制引用
殷建忠,周建于,王琦,吴少雄,蔡丽玲,龙春艳..余甘子普洱茶复合发酵酒的研制[J].现代食品科技,2011,27(5):544-545,527,3.
