食品工业科技2013，Vol.34Issue(16)：207-211,5.
茶树花苹果酒的发酵工艺研究
Study on the fermentation technology of tea-flower cider
摘要
Abstract
Tea-flower had been applied to ferment with apple juice to produce a novel cider-tea-flower cider.Based on the single factor experiment,a response surface method was further to optimize the fermentation condition.The results showed that when additive amount of the tea-flower amount to apple juice at 1.0％ (w/v),inoculum volume of yeast 12.5％ (v/v),initial sugar content 200g/L,pectinase 0.08g/L and fermentation temperature at 27.0℃,the finished product was a golden,clear and transparent color without precipitation.It also had a rich tea floral and fruity bouquet and a soft and mellow body.Indicators of original tea-flower cider made from this way were alcohol content at 10.7％,solid content at 5.00％,reducing sugar at 2.32g/L,pH at 3.66,fusel oil at 397.89mg/L.It's a healthy low alcohol cider with a unique flavor.关键词
茶树花苹果酒/发酵工艺/响应面分析法Key words
tea-flower cider/ fermentation technology/ response surface method分类
轻工纺织引用本文复制引用
鄯颖霞,陈启文,白蕊,王玺,宛晓春,蒋军,李大祥..茶树花苹果酒的发酵工艺研究[J].食品工业科技,2013,34(16):207-211,5.基金项目
现代农业(茶叶)产业技术体系建设专项资金(农科教发[2011]3号) （茶叶）
安徽省科技攻关项目(12010302057). （12010302057）
