| 配制型茶酒稳定性研究 |
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| 引用本文： | 周剑丽,谌永前,吴广黔,谢敏,娄咏,骆筑,陈曦.配制型茶酒稳定性研究[J].酿酒科技,2011(2):29-31. |
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| 作者姓名： | 周剑丽 谌永前 吴广黔 谢敏 娄咏 骆筑 陈曦 |
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| 作者单位： | 1. 贵州省轻工业科学研究所,贵州,贵阳,550007
2. 贵州湄窖酒业有限公司,贵州,湄潭,564100 |
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| 基金项目： | 湄科合字[2009]13茶酒新产品开发及生产工艺研究 |
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| 摘 要： | 对配制型茶酒的稳定性进行了研究,结果表明,无论是以高粱酒还是浓香型白酒浸泡,以绿茶为原料的茶酒中茶多酚含量衰减最多,分别为26%和19%,其次是翠芽,分别为9.2%和3.5%,最后是红茶,分别为3.1%和1.2%;相对无氧的环境条件可有效防止茶酒中茶多酚类物质的氧化;避光、低温的贮藏条件能有效的预防茶酒中茶多酚类物质的衰减;添加0.14‰的JA澄清剂可除去翠芽茶酒和绿茶茶酒中80%的沉淀;添加0.1‰的JA澄清剂可去除红茶茶酒中90%的沉淀。
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| 关 键 词： | 茶酒 茶多酚 衰减 沉淀 |
Research on the Stability of Blending Tea Wine |
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| ZHOU Jian-li,CHEN Yong-qian,WU Guang-qian,XIE Min,LOU Yong,LUO Zhu,CHEN Xi.Research on the Stability of Blending Tea Wine[J].Liquor-making Science & Technology,2011(2):29-31. |
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| Authors: | ZHOU Jian-li CHEN Yong-qian WU Guang-qian XIE Min LOU Yong LUO Zhu CHEN Xi |
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| Affiliation: | ZHOU Jian-li1,CHEN Yong-qian1,WU Guang-qian1,XIE Min1,LOU Yong1,LUO Zhu2 and CHEN Xi2(1.Guizhou Light Industry Scientific Research Institute,Guiyang,Guizhou 550007,2.Guizhou Meijiao Liquor Co.Ltd.,Meitan,Guizhou 564100,China) |
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| Abstract: | The stability of blending tea wine was studied.The results suggested that whether the solvent was Kaoliang liquor or Luzhou-flavor liquor,tea polyphenols in the tea wine would reduce in the storage.As green tea was used,tea polyphenols in tea wine reduced at the most(26 % in Kaoliang liquor and 19 % in Luzhou-flavor liquor).As Cuiya was used,tea polyphenols reduced by 9.2 % and 3.5 % respectively.As red tea was used,tea polyphenols reduced by 3.1 % and 1.2 % respectively.Anaerobic environment,dark,and low t... |
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| Keywords: | tea wine tea polyphenols reduction precipitate |
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