期刊论文

Study on the blending process of dark tea vinegar

中文

湖南城市学院学报(自然科学版)

1672-7304

2022

31

2

66-70

10.3969/j.issn.1672-7304.2022.02.0012

2021JJ40021:湖南省自然科学基金 17B048:湖南省教育厅科学研究项目 2017YZ06:益阳市科技计划项目

本校为第一机构

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。

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 92.87 under the conditions of 8 mL of tea vinegar,10 g of granulated sugar,80 mg of ci...