黑茶发酵饮料的研制
黑茶发酵饮料的研制(8000字)
摘 要：利用冠突散囊菌在一定条件下对黑毛茶进行液态发酵，形成红艳、醇香、清澈通透的原茶饮料产品。通过对发酵茶汁成分进行实验分析，检测其茶多酚、咖啡因、游离氨基酸等物质含量，验证产品是符合相关标准。最后通过正交试验、感官实验表明，茶汁浓度70%、白糖6%、柠檬酸钠0.15%为最优配方。
关键词：黑毛茶；冠突散囊菌；液态发酵；正交试验；调配
The study of the fermented dark tea beverage
Abstract：Access to relevant documents, refered to study done by Professor Tian Hong, Qi Guinian.Dark tea liquid ferment by using Coronoid Eurotiales under the conditions that the ratio of 1︰30 tea, fermentation time is 216h, inoculum 1%, fermentation temperature is 28 ℃ to become a kind of rosiness,mellow,crystal and clear tea beverage products.By analyzing the experimental analysis,to detect the fermented tea constituents,including GTP, caffeine, FAA and other substances is in accord with the relevant standards.Finally, making the orthogonal test and sensory evaluation,experimental results show the best allocation for the programme: the strength of tea 70%, sodium citrate 0.15%, sugar 6%. [来源：http://Doc163.com]
Key words：primary Dark tea; Eurotium cristatum; liquid state fermentation; orthogonal test; allocation
目 录
摘要……………………………………………………………………………………1
关键词…………………………………………………………………………………1
1 前言………………………………………………………………………………2
2 试验材料与方法…………………………………………………………………4 [资料来源：http://doc163.com]
2.1 材料与设备………………………………………………………………4
2.1.1 材料…………………………………………………………………4
2.1.2 主要设备……………………………………………………………5
2.2 试验方法…………………………………………………………………5
2.2.1 液态发酵……………………………………………………………5
[来源：http://www.doc163.com]
2.2.2 发酵液处理…………………………………………………………6
2.2.3 成分含量测定方法……………………………………………6
2.2.4 配方正交实验……………………………………………………6
2.2.5 后熟…………………………………………………………………7
3 结果与分析……………………………………………………………………7 [资料来源：https://www.doc163.com]
3.1 对发酵茶汤茶多酚含量分析…………………………………………7
3.2 对发酵茶汤咖啡碱含量分析…………………………………………8
3.3 对发酵茶汤游离氨基酸含量分析…………………………………9
3.4 对发酵茶汤总糖含量分析……………………………………………9
3.5 正交试验分析…………………………………………………………10
3.6 后熟分析…………………………………………………………………10 [资料来源：Doc163.com]
4 结论……………………………………………………………………………11
参考文献…………………………………………………………………………11
致谢……………………………………………………………………………12
[资料来源：https://www.doc163.com]