浙江农业科学2026，Vol.67Issue(1)：156-160,5.DOI:10.16178/j.issn.0528-9017.20240893
茶叶添加方式对龙井小麦茶啤酒品质的影响
Effects of tea addition methods on the quality of Longjing wheat tea beer
摘要
Abstract
In order to investigate the effects of tea addition methods on the quality of Longjing wheat tea beer,this study compared the effects of two tea addition methods,high-temperature tea extraction(Group B)and low-temperature tea extraction(Group C),on beer sugar content,pH value,alcohol content,various catechin content,caffeine content,and sensory quality using wheat beer without tea addition(Group A)as the control.The results indicated that adding tea had no effect on sugar content,pH value,and alcohol content during beer fermentation.The total catechin contents of Group B was the highest,reaching 229.8 mg·L-1,which was 99.9-and 1.2-folds that of Group A and Group C,respectively.No caffeine was detected in Group A,while Group B had the highest caffeine content,reaching 19.5 mg·L-1,which was 2.6-folds that of Group C.In terms of sensory quality,the group C samples scored the highest in aroma,taste,and tea flavor,with malt flavor second only to the group A samples.Therefore,adding tea can increase the type of catechins,increase the total catechin contents and caffeine content in beer,and low-temperature tea extraction is more conducive to improving the sensory quality of Longjing wheat tea beer.The results of this study provide reference for the preparation and quality improvement of tea beer products.关键词
茶叶/龙井小麦茶啤酒/儿茶素/咖啡因/感官品质Key words
tea/Longjing wheat tea beer/catechin/caffeine/sensory quality分类
农业科技引用本文复制引用
丁小燕,王连星,邹纯,贾云耀,李喜书,曹婷,王雪薇,尹军峰..茶叶添加方式对龙井小麦茶啤酒品质的影响[J].浙江农业科学,2026,67(1):156-160,5.基金项目
国家茶产业技术体系项目(CARS-19) （CARS-19）
中国农业科学院创新工程项目(CAAS-ASTIP-TRI) （CAAS-ASTIP-TRI）
