复合发酵型黑糖红茶甜米酒发酵工艺研究

以糯米、黑糖和红茶为主要原辅料，以甜酒曲和酿酒曲为发酵剂，研究复合发酵型黑糖红茶甜米酒发酵工艺，并采用单因素试验、正交试验及响应面法优化黑糖红茶汤制备工艺及黑糖红茶甜米酒发酵工艺。结果表明，黑糖红茶汤制备最优工艺条件为：黑糖添加量14%，红茶添加量6.5%，超声波功率180 W，浸提温度85 ℃，浸提时间12 min；黑糖红茶甜米酒最佳发酵工艺条件为：甜酒曲添加量0.4%、酿酒曲添加量0.25%、发酵温度30 ℃、发酵时间3.0 d。经理化与卫生指标检测，发酵型黑糖红茶甜米酒品质符合国家相关标准要求。该产品生产工艺简便，产品质量稳定，酒精度较传统糯米甜酒高，黑糖和红茶风味与香气突出，具有一定特色和创新性。

Fermentation technology of compound fermented brown sugar and black tea sweet rice wine

Using glutinous rice, brown sugar, and black tea as the main raw materials, and sweet Jiuqu and liquor-making Jiuqu as fermentation starter, the fermentation technology of the compound fermented black sugar and black tea sweet rice wine was studied. The preparation technology of black sugar and black tea soup and the fermentation technology of black sugar and black tea sweet rice wine were optimized by single-factor tests, orthogonal tests and response surface method. The results showed that the optimal conditions for the preparation of brown sugar and black tea soup were brown sugar 14%, black tea 6.5%, ultrasonic power 180 W, extraction temperature 85 ℃, and time extraction 12 min. The optimal fermentation conditions of brown sugar and black tea sweet rice wine were sweet Jiuqu 0.4%, liquor-making Jiuqu 0.25%, fermentation temperature 30 ℃, and time 3.0 d. The results of physicochemical and hygienic indicators detection showed that the quality of fermented brown sugar and black tea sweet rice wine met the requirements of relevant national standards. The production technology of the product was simple, and the product had certain characteristics and innovation, with stable quality, higher alcohol content than traditional glutinous rice sweet wine, and outstanding flavor and aroma of brown sugar and black tea.