摘 要本文以红茶和糯米为主要原料并加以安琪米酒曲进行发酵，来探究发酵型红茶糯米酒的最佳生产工艺，拟开发一款同时具有红茶和糯米风味的，又富有营养价值的一款低酒精度的保健酒。先设计五个单因素试验来探究红茶糯米酒的基本发酵条件，再采用正交试验的方法探究加曲量、发酵时间、初始糖度等最佳发酵条件，最后对成品的各项质量指标进行检测。通过正交优化试验确定的最佳工艺参数为：发酵时间为 72h、料水比为 1:0.4、加曲量为 0.6%、初始糖度为 20°Bx、发酵温度为 28℃。经测定后该配方所生产的红茶糯米酒的理化指标为：酒精度 14%Vol、糖度20.2°Bx、pH3.34，卫生指标符合发酵酒国家安全标准。最后得到的红茶糯米酒清亮微透、有光泽、质地均一，既有糯米酒的香醇又有红茶的芬香，冷藏后饮用更佳。关键词：红茶；糯米；发酵；茶酒；保健酒AbstractThis paper took black tea and glutinous rice as main raw materials and fermented them with angel rice wine koji to explore the best production technology of fermented black tea glutinous rice wine, and intended to develop a health wine with low alcohol content and rich nutritional value with both black tea and glutinous rice flavor. Five single factor experiments were designed to explore the basic fermentation conditions of black tea glutinous rice wine, and then the orthogonal experiment was used to explore the optimal fermentation conditions such as the amount of added curve, fermentation time and initial sugar content. Finally, the quality indexes of the finished product were tested. Through orthogonal optimization test, the technological parameters were determined as follows: fermentation time was 72h, feed-water ratio was 1:0.4, bending amount was 0.6%, initial sugar content was 20°Bx, and fermentation temperature was 28.℃ After determination, the physicochemical indexes of the black tea glutinous rice wine produced by this formula are as follows: the alcohol content is 14%Vol, the sugar content i...
