发酵型红茶糯米酒的工艺研究查重后.docx

PAGE\*MERGEFORMAT4摘要本文以红茶和糯米为主要原料并加以安琪米酒曲进行发酵，来探究发酵型红茶糯米酒的最佳生产工艺，拟开发一款同时具有红茶和糯米风味的，又富有营养价值的一款低酒精度的保健酒。先设计五个单因素试验来探究红茶糯米酒的基本发酵条件，再采用正交试验的方法探究加曲量、发酵时间、初始糖度等最佳发酵条件，最后对成品的各项质量指标进行检测。通过正交优化试验确定的最佳工艺参数为：发酵时间为72h、料水比为1:0.4、加曲量为0.6%、初始糖度为20°Bx、发酵温度为28℃。经测定后该配方所生产的红茶糯米酒的理化指标为：酒精度14%Vol、糖度20.2°Bx、pH3.34，卫生指标符合发酵酒国家安全标准。最后得到的红茶糯米酒清亮微透、有光泽、质地均一，既有糯米酒的香醇又有红茶的芬香，冷藏后饮用更佳。关键词：红茶；糯米；发酵；茶酒；保健酒AbstractThispapertookblackteaandglutinousriceasmainrawmaterialsandfermentedthemwithangelricewinekojitoexplorethebestproductiontechnologyoffermentedblackteaglutinousricewine,andintendedtodevelopahealthwinewithlowalcoholcontentandrichnutritionalvaluewithbothblackteaandglutinousriceflavor.Fivesinglefactorexperimentsweredesignedtoexplorethebasicfermentationconditionsofblackteaglutinousricewine,andthentheorthogonalexperimentwasusedtoexploretheoptimalfermentationconditionssuchastheamountofaddedcurve,fermentationtimeandinitialsugarcontent.Finally,thequalityindexesofthefinishedproductweretested.Throughorthogonaloptimizationtest,thetechnologicalparametersweredeterminedasfollows:fermentationtimewas72h,feed-waterratiowas1:0.4,bendingamountwas0.6%,initialsugarcontentwas20°Bx,andfermentationtemperaturewas28℃.Afterdetermination,thephysicochemicalindexesoftheblackteaglutinousricewineproducedbythisformulaareasfollows:thealcoholcontentis14%Vol,thesugarcontentis20.2°Bx,andthePH3.34.Finally,theblackteaglutinousricewineisclear,shinyanduniformintexture.Ithasboththearomaofglutinousricewineandthearomaofblacktea.Itisbettertodrinkafterrefrigeration.Keywords:blacktea;glutinousrice;fermentation;teawine;healthwinePAGE\*MERGEFORMAT13目录TOC\o"1-3"\h\z\uHYPERLINK\l"_Toc40288925"1引言PAGEREF_Toc40288925\h1HYPERLINK\l"_Toc40288926"2材料和方法PAGEREF_Toc4028