頁籤選單縮合
題 名 | 茶葉再製酒製備之研究=Studies on the Processing of Tea Liqueur |
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作 者 | 劉書維; 石正中; | 書刊名 | 臺灣茶業研究彙報 |
卷 期 | 33 2014.11[民103.11] |
頁 次 | 頁45-64 |
分類號 | 463.81 |
關鍵詞 | 茶葉再製酒; 四季春茶; 米酒; 澄清; 兒茶素類; 咖啡因; Tea liqueur; Shy Jih Chuen tea; Rice wine; Clarity; Catechins; Caffeine; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究中以米作為浸泡基酒 (30°) 之原料,將四季春茶以不同形式的茶葉,經 不同浸泡時間與澄清及過濾處理,將製備完成的茶酒分析其色澤、混濁度、揮發性 物質、兒茶素及咖啡因,並與官能品評做綜合性的探討,以建立最佳風味品質茶酒 之加工工藝。米酒主要揮發性物質中以正丙醇、異戊醇、己酸乙酯、乳酸乙酯及苯 乙醇為主,挑選香氣物質含量最高的‘台中秈10 號’ (TC-10) 米為茶酒基酒的原料。 將不同形式的茶葉經不同浸泡時間與澄清及過濾處理,發現以浸泡時間達40 天之澄 清葉片酒,及浸泡20 天的過濾茶粉酒,在色澤官能品評上有最佳的表現。茶酒揮發 性物質會隨著浸泡時間增加而增加其含量,且以浸泡50 天及60 天並經澄清處理後 的葉片酒有最佳的消費者接受程度。茶粉酒中兒茶素類含量及咖啡因含量較葉片酒 高,但隨著浸泡時間增加兒茶素類會逐漸減少,而咖啡因則會因浸泡時間增加而增 加,經官能品評後得知,隨著浸泡時間增加會使茶酒苦味提升,但可經過濾及澄清 處理來降低茶酒的苦味,其中又以澄清處理的效果較佳。經由以上實驗成果結合官 能品評後選擇出以‘台中秈10 號’米做為基酒,以茶葉片方式浸泡50 天後,以糯米 粉澄清之茶酒為較佳茶酒加工方法。 |
英文摘要 | The present study used distilled rice wine from ‘Tai Chung indica rice-10’ (TC-10) rice as alcoholic base for making tea liqueur. Shy Jih Chuen tea leaves and powder were used for tea liqueur by maceration. The effects of six maceration times (10, 20, 30, 40, 50, and 60 days), filtration and clarification on the color, turbidity, volatile compounds content, catechin content, and caffeine content in tea liqueur were studied. Sensory evaluation was also conducted to find out the optimum processing method for making tea liqueur from the point of views of customers. n-Propyl alcohol, ethyl lactate, ethyl hexanoate, isoamyl alcohol and 2-Phenylethanol are main volatile compounds in rice wine. The ‘TC-10’ rice wine was chosen as alcoholic base for making tea wine. From sensory results we found that tea liqueurs made from tea leaf macerated for 40 days and tea powder macerated for 20 days showed the best color. The content of volatile compounds in the tea liqueur increased with the time of maceration increased. Tea liqueur made from tea leaf after 50 and 60 days, maceration showed the most acceptable flavor among all samples. Contents of catechins and caffeine in tea liqueur made from tea powder were higher than those in tea liqueur made from leaf. Catechins content decreased, caffeine content increased with the time of maceration increased. Tea liqueur will become much bitter with the time of maceration increased, however, it can be improved by clarification significantly. To conclude the results, we suggest that tea liqueur made from tea leaf macerated in ‘TC-10’ rice alcohol for 50 days and followed by clarification using 0.1% glutinous rice flour was the optimum processing method for Shy Jih Chuen tea liqueur. |
本系統中英文摘要資訊取自各篇刊載內容。