摘要
本文研究了红茶菌酒饮料的生产方法:以酵母菌、醋酸菌和乳酸菌为工作菌种,用糖、茶作为营养成分,在菌种互为条件,共同生存的情况下产生代谢产物;然后以发酵茶菌液为基液,加入一定数量的基酒,制成一种酒饮料。实验结果表明:红茶菌酒饮料酸甜适宜,既具茶的清香,也具有酒的清香,营养丰富、风味独特,有利于吸收,对人体有一定的营养价值和医疗保健作用。
The producing method of the black tea fungus wine beverage was studied in this paper: fermenting by strains of yeast, acetic acid bacteria and lactic acid bacteria, using sugars and tea as nutritional substrates,it produced metabolites under the condition of strains affecting each other and living together.The wine beverage was produced by adding some basic wine into the fermented broth.The results showed the following: The black tea fungus wine beverage has suitable sour and sweet smelling with fragrant flavour of tea and wine.It also has its particular flavour,and it is more nutritious and absorbable with some nutritional value and healthy function.
出处
《四川食品与发酵》
2004年第2期25-27,共3页
Sichuan Food and Fermentation
