【摘要】 以单枞茶为原料,通过茶酒酵母发酵茶汁制备出一种茶酒,并对发酵工艺进行了优化。首先通过单因素试验分别对三个重要因素(酵母接种量、发酵温度及发酵液初始p H)对发酵液中糖度变化的影响进行考察,优选出各因素适宜的数值范围。然后通过混合因素水平均匀试验考察了这三个因素对茶酒感官评价指标的影响,用SAS软件对试验数据进行拟合模型并作回归分析,得到显著预测模型,并确定酵母接种量对茶酒感官评分有显著影响。接着,通过典型相关分析并结合验证试验,最终确定当酵母接种量为3.1%,发酵温度为21℃,发酵液初始p H为3.3时,茶酒感官评分值最高,均值为96.67。最后,对最优发酵工艺获得的茶酒进行了质量检测。更多还原

【Abstract】 Tea juice was fermented by tea wine yeast using Dancong tea as raw material to prepare a tea wine, and fermentation process was optimized. Firstly, the effects of three key factors including yeast inoculums, fermentation temperature and initial p H of fermentation broth on sugar content changes were investigated respectively, and the appropriate value ranges of the factors were optimized. Then, the effects of the factors on sensory evaluation indexes of tea wine were investigated using a mixed factor levels uniform test. Model fitting and regression analysis of experimental data were performed by SAS, significant prediction model was obtained and significant effect of yeast inoculums on sensory score of tea wine was determined. Additionally, the optimum fermentation process was obtained by canonical correlation analysis and verification test, of which yeast inoculums was 3.1%, fermentation temperature was 21 ℃, and initial p H of fermentation broth was 3.3. Under the conditions, the highest sensory mean score of 96.67 was achieved. Finally, quality test of the tea wine prepared under optimum process was carried out.更多还原