茶叶科学Issue(1)：21-28,8.
番石榴汁茶酒的发酵工艺研究
Study on Fermentation Technology of Tea Wine with Guava Juice
摘要
Abstract
Using tea from Minnan district as the main raw material, the optimum processing parameters of fermented tea wine mixed with guava juice were investigated. The optimum fermentation conditions were obtained by means of the single factor analysis, orthogonal experiment method and experimental validation. The optimum processing parameters are as follows:the ratio of tea and water is 1∶110, the ratio of tea liquor and guava juice is 2∶1, initial soluble solid content is 20°Bx, inoculation quantity is 7%, the tea wine is fermented with Lapsang souchong and fruit yeasts RW. The final product showed shallow light red color, harmonious flavor, mellow taste and unique aroma of tea and guava.关键词
茶酒/发酵工艺/番石榴汁Key words
tea wine/fermentation technology/guava juice分类
轻工纺织引用本文复制引用
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,(1):21-28,8.基金项目
福建省大学生创新创业训练计划项目 （）
