Food and Fermentation Industries >

2021 , Vol. 47 >Issue 23: 334 - 340

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029785

Optimization of production biotechnology of rice-flavor Oolong tea wine by response surface design

  • LIU Kunyi ,
  • LUO Hui ,
  • AN Jiangshan ,
  • LIANG Zhengwei ,
  • SHI Yang ,
  • CHEN Lijiao ,
  • MA Yan ,
  • ZHAO Ming
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  • 1(College of Tea,Yunnan Agricultural University,Kunming 650201,China)
    2(College of Food Science and Technology & College of Agronomy and Biotechnology,Yunnan Agricultural University,Kunming 650201,China)
    3(College of Wuliangye Technology and Food Engineering,Yibin Vocational and Technical College,Yibin 644003,China)

Received date: 2021-05-24

  Revised date: 2021-08-22

  Online published: 2021-12-31

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Abstract

In order to improve the quality of fermented tea wine,instant oolong tea powder and glutinous rice were used as raw materials to optimize the production process of rice-flavor Oolong tea wine by single factor test and response surface design.The results showed that a bright yellow and transparent rice-flavor oolong tea wine with harmonious aroma and refreshing taste could be obtained by adding 1.5% instant Oolong tea powder and 2.0% koji to the cooked glutinous rice,fermenting at 32.8 ℃ for 106.6 h,and inoculating with 0.09% Saccharomyces cerevisiae after 16.0 h.Meanwhile,the sensory score,alcohol content,polyphenols content of rice-flavor oolong tea wine were 97.1,11.9%vol,1.9 mg/mL,respectively,which provided a new way to improve the quality characteristics of fermented tea wine.

Key words： instant Oolong tea powder; tea wine; sensory score; alcohol content; polyphenol

Cite this article

LIU Kunyi , LUO Hui , AN Jiangshan , LIANG Zhengwei , SHI Yang , CHEN Lijiao , MA Yan , ZHAO Ming . Optimization of production biotechnology of rice-flavor Oolong tea wine by response surface design[J]. Food and Fermentation Industries, 2021 , 47(23) : 334 -340 . DOI: 10.13995/j.cnki.11-1802/ts.029785

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