【摘要】 以3组不同的茯砖茶和糯米配比方式，采用甜酒曲和醋酸菌为发酵菌种，通过优化酒精发酵和醋酸发酵的时间，研制出茶原醋并运用单因素实验调配出最佳的茶醋饮料﹒实验结果表明：在茶原醋8 mL、白砂糖10 g、柠檬酸80 mg、红茶香精600μL和茶汁25 mL条件下，所调茶醋饮料的综合感官评分为92.87分﹒更多还原

【Abstract】 With three different proportions of fuzhuan tea and glutinous rice, sweet wine koji and acetic acid bacteria as fermentation bacteria, the raw tea vinegar was developed by optimizing the time of alcohol fermentation and acetic acid fermentation, and the best tea vinegar beverage was prepared by single factor experiment. The results showed that the comprehensive sensory score of tea vinegar beverage was 92.87under the conditions of 8 mL of tea vinegar, 10 g of granulated sugar, 80 mg of citric acid, 600 μL of dark tea essence and 25 mL of tea juice.更多还原