摘 要 本文分别以糯米和白茶为主要原料,经发酵调配制得的糯米酒与白茶浸提液进行调配勾兑,最终制得一种风味独特、营养丰富, 能平肝养血，清热润肺、强身健体的茶酒。对发酵时间、调配比、加曲量、维生素 C 量 4 个因素进行单因素试验和正交试验优化，以感官评价为标准，确定生产白茶糯米酒的主要参数最优组合，得到白茶糯米酒最佳发酵工艺条件为发酵时间 48h，调配比 7：3（g/mL），加曲量 0.6%，维生素添加量为 0.15%，最终得到的白茶糯米酒，酒精度可以达 14%Vol，糖度达 18.2°Bx，pH 值达 3.87，茶多酚含量为 102.16 mg/kg，色度为 34.27。微生物指标：菌落总数≤50 CFU/mL，大肠菌群≤3 CFU/100 mL，产品卫生指标符合发酵酒国家标准。关键词：白茶；糯米酒；调配；饮品 AbstractIn this paper, glutinous rice and white tea were used as the main raw materials, and the glutinous rice wine prepared by fermentation was blended with the white tea extract to obtain a unique flavor and rich nutrition, which can calm the liver and nourish the blood, clear the heat and lungs, and strengthen the body the functional health care glutinous rice wine.The four factors of fermentation time, blending ratio, amount of koji added, and amount of vitamin C were optimized by single factor test and orthogonal test. Based on sensory evaluation, the optimal combination of main parameters for producing white tea glutinous rice wine was determined, and the best white tea glutinous rice wine was obtained. The optimal fermentation process conditions were fermentation time 48h, blending ratio 7: 3 (g/mL), added koji 0.6%, added vitamin 0.15%. An alcohol content of 14% Vol and a sugar content of 18.2°Bx , pH value 3.87, tea polyphenol content 102.16 mg/kg, color 34.27 were included in the white tea glutinous rice wine. Microbiological indicators: total bacteria ≤50 CFU/mL, coliform bacteria ≤3 CFU/100 mL, pathogenic bacteria were not detecte...
