响应面优化乌龙茶啤酒调配工艺及品质探究

打开文本图片集

Abstract： Oolong tea and craft beer were used as raw materials to develop an oolong tea beer product. A single-factor experiment was conducted to investigate the effects of different oolong tea varieties，tea addition levels，nfusiontimes，and tea leafparticle sizes onthe sensoryqualityofooong teabeer.On thisbasis，the blending process of oolong tea craft ber was optimized using response surface methodology，and its physicochemical and microbiological indices were analyzed.The results showed that the optimal process conditions were： based on the total volume of mixed raw materials，FenghuangDancong tea at 16.30g⋅L-1. ，infusion time of 44.00min ，and tealeaf particle size of 1.25mm .Under these conditions，the oolong tea beer exhibited a bright orange-yellow color， fine foam，prominent tea aroma，well-balanced teaand beer flavors，and amellow，refreshing taste.The final product had an alcohol content of 5.3% vol， tea polyphenols at 408.6mg-1 ，amino acids at 17.2mg.L-1 ， sugar content at 7.2∘Bx turbidity of 187NTU ，a total bacterial count below 50CFU⋅mL-1 ，and no detectable Escherichia coli.

Keywords： Oolong tea beer; response surface methodology; process optimization

乌龙茶，也被称为青茶，作为中国六大茶类之一，具有天然的花果香和典型的“绿叶红边”特征，兼绿茶的清香和红茶的醇厚滋味[。（剩余4821字）