| 余甘子普洱茶复合发酵酒的研制 |
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| 引用本文： | 殷建忠,周建于,王琦,吴少雄,蔡丽玲,龙春艳.余甘子普洱茶复合发酵酒的研制[J].现代食品科技,2011,27(5):544-545,527. |
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| 作者姓名： | 殷建忠 周建于 王琦 吴少雄 蔡丽玲 龙春艳 |
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| 作者单位： | 1. 昆明医学院营养与食品研究所,云南昆明,650500
2. 昆明医学院公共卫生学院,云南昆明,650500 |
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| 摘 要： | 探讨余甘子普洱茶复合发酵酒的生产工艺.以余甘子、普洱茶为主要原料,将余甘子清洗、热烫、榨汁,与浸提的普洱茶液混合,再经发酵、后发酵、陈酿等工艺即得余甘子普洱茶复合发酵酒.结果表明:发酵温度(A),原料配比(B),蔗糖添加量(C)、发酵时间(D)是影响复合发酵酒的关键因素,采用正交实验L9(3<'4>)进行最佳工艺探讨,...
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| 关 键 词： | 余甘子 普洱茶 发酵酒 |
Development of Compound Fermented Wine with Mixture of Phyllanthus emblica and Puer Tea |
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| YIN Jian-zhong,ZHOU Jian-yu,WANG Qi,WU Shao-xiong,CAI Li-ling,LONG Chun-yan.Development of Compound Fermented Wine with Mixture of Phyllanthus emblica and Puer Tea[J].Modern Food Science & Technology,2011,27(5):544-545,527. |
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| Authors: | YIN Jian-zhong ZHOU Jian-yu WANG Qi WU Shao-xiong CAI Li-ling LONG Chun-yan |
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| Affiliation: | 1.Research Institute of Nutrition and Food Science,Kunming Medical College,Kunming 650500,China)(2.The School of Public Health,Kunming Medical College,Kunming 650500,China) |
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| Abstract: | The production technology of a compound fermented wine was studiedusing the mixture of Fructus phyllanthi and puer tea as main material.The process included Phyllanthus emblica cleaning,blanching,juicing and mixed together with extracted juice of puer tea and the compound wine was finally obtained through fermentation,post-fermentation,aging and blending,etc.The results showed that the key factor of fermentation compound fermented wine includes temperature(A),row material ratio(B),cane sugar(C) and fermentation time(D).The optimal conditions of alcohol fermentation were concluded by orthogonal tests as follows: temperature 28 ℃,ratio of material to liquid 1:6,sugar 22% and fermentation time 12 d.The alcoholic degree of the product was 11.6. |
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| Keywords: | Phyllanthus emblica puer tea fermented wine |
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