发酵型红茶糯米酒的工艺研究

AbstractThis paper took black tea and glutinous rice as main raw materials and fermented them with angel rice wine koji to explore the best production technologyof fermented black tea glutinous rice wine,and intended to develop a healthwine with low alcohol content and rich nutritional value with both black tea and glutinous rice flavor.Five single factor experiments were designed to explore the basic fermentation conditions of black tea glutinous rice wine,and then the orthogonal experiment was used to explore the optimal fermentation conditions such as the amount of added curve,fermentation time and initial sugar content.Finally,the quality indexes of the finished product were tested.Through orthogonal optimization test,the technological parameters were determined as follows:fermentation time was 72h,feed-water ratio was 1:0.4,bending amount was 0.6%,initial sugar content was 20Bx,and fermentation temperature was 28C.After determination,the physicochemical indexes of the black tea glutinous rice wine produced by this formula are as follows:the alcohoI content is 14%Vol,the sugar content is 20.2Bx,and the PH3.34.Finally,the black tea glutinous rice wine is clear,shiny and uniform in texture.It has both the aroma of glutinous rice wine and the aroma of black tea.It is better todrink after refrigeration.Key words:black tea;glutinous rice;fermentation;tea wine;health wine