西北林学院学报2017，Vol.32Issue(4)：124-127,4.DOI:10.3969/j.issn.1001-7461.2017.04.22
4种因素对发酵型绿茶酒品质的影响
Influences of Four Factors on the Quality of Alcoholic Tea Beverage
摘要
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.关键词
茶酒/发酵/正交试验Key words
alcoholic tea/fermentation/orthogonal experiment分类
农业科技引用本文复制引用
刘晓娇,屈敬国,李丹青,付晓梅,樊明涛..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):124-127,4.基金项目
2014年国家大学生创新项目(201411396002) （201411396002）
商洛市2014年科技计划项目(SK-2014-01-25). （SK-2014-01-25）
