白茶糯米酒的工艺研究

AbstractIn this paper,glutinous rice and white tea were used as the main rawmaterials,and the glutinous rice wine prepared by fermentation wasblended with the white tea extract to obtain a unique flavor and richnutrition,which can calm the liver and nourish the blood,clear the heatand lungs,and strengthen the body the functional health care glutinousrice wine.The four factors of fermentation time,blending ratio,amountof koji added,and amount of vitamin C were optimized by singlefactor test and orthogonal test.Based on sensory evaluation,theoptimal combination of main parameters for producing white teaglutinous rice wine was determined,and the best white tea glutinousrice wine was obtained.The optimal fermentation process conditionswere fermentation time 48h,blending ratio 7:3 (g/mL),added koji0.6%,added vitamin 0.15%.An alcohol content of 14%Vol and asugar content of 18.2Bx,pH value 3.87,tea polyphenol content102.16 mg/kg,color 34.27 were included in the white tea glutinous ricewine.Microbiological indicators:total bacteria <50 CFU/mL,coliformbacteria <3 CFU/100 mL,pathogenic bacteria were not detected,andthe product hygiene indicators meet the national standards forfermented wine.Key words:white tea;glutinous rice;confect;drink2