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研究生:游佳蕙
研究生(外文):Jia-Huei You
論文名稱:東方美人茶副茶開發為茶酒之探討
論文名稱(外文):Investigation of tea liquor processed with Oriental Beauty vice tea
指導教授:林志城林志城引用關係林仲聖林仲聖引用關係
指導教授(外文):Chih-Cheng LinChung-Saint Lin
學位類別:碩士
校院名稱:元培科技大學
系所名稱:食品科學研究所
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
畢業學年度:102
語文別:中文
論文頁數:80
中文關鍵詞:利口酒多酚釀造
外文關鍵詞:Tealiquorpolyphenolsbrewing
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酒能保存香氣與保健活性物質,本研究以新竹東方美人茶為原料泡製和釀造開發茶酒,並分析其pH值、酒精度、多酚與兒茶素成分含量、抗氧化活性之變化與嗜好性分析探討製酒加工條件。泡製茶酒實驗中利用食用酒精、白蘭地及高粱作為基酒,研究結果發現以白蘭地及高粱酒泡製茶酒在浸泡期間pH值會逐漸升高,且與溫度有關。不同基酒及溫度泡製茶酒在貯存期間pH值、酒精度及總酚類化合物及縮合型單寧含量均變化不大。陳酒期間茶酒DPPH自由基清除能力隨時間逐漸降低,顯示茶多酚在貯存過程中會發生化學變化而產生不同衍生物質,但保存8週後仍維持高抗氧化活性。本研究釀造茶酒採用沖泡茶湯添加糖源與酵母菌進行發酵,發酵期間酵母菌菌量維持於6 log CFU/mL,14天後酒pH值會降至4以下、酒精度可達5.8%以上,並可藉控制發酵時間維持高總酚量和抗氧化活性。由HPLC分析結果可知,酵母菌並不會大量代謝EGCG等兒茶素,但仍能降低16%咖啡因含量。由GC-MS分析茶酒香氣成分可得知,釀造酒藉由酵母菌將兒茶素與醛類等化合物發酵成醇類或酯類等風味成分。由品評分析結果茶酒以釀造製酒最佳,其次為白蘭地室溫泡製之茶酒。本研究結果顯示利用酒精溶媒泡製茶酒適合開發為多酚與香氣保存用途之酒品,釀造茶酒則可開發為利口酒或嗜好性飲料。
Liquor can preserve more aroma and active ingredients compared with than water base. The aim of this study is to develop tea liquor formulas by either soaking or brewing processing for vice tea of Oriental Beauty tea. Factors being investigating were pH value, alcohol percentage, polyphenols content, catechins level, antioxidant activities, and sensory analysis for optimizing the condition for production. For soaking experiment, food grade alcohol, brandy and sorghum were selected for processing alcohol base tea liquor. The results showed that pH values were gradually increased during soaking in sorghum and brandy, and temperature dependent. Temperature factor and various alcohol bases did not affect pH value, alcohol percentage, total polyphenols contents and condensed tannins level of final products. Although tea polyphenols kept converting to other derivatives, DPPH radical scavenging ability decreased significantly with time during storage. This results proven that chemical composition changed with time to different derived substances during storage. However, antioxidant activity remained after 8 weeks storage. In the experiment of tea liquor brewing, mixture of tea, sugars and yeast were prepared for optimizing production conditions. The amount of yeast was maintained at 6 log CFU / mL during fermentation. The pH value was decreased to 3-4 and alcohol content was up to 5.8% after brewing for 14 days. High total phenolic content and antioxidant activity were maintained by controlling the time for fermentation. HPLC analysis shown that the yeast did not affect metabolites such as catechins (ex. EGCG; Epigallocatechin gallate). However, 16% of caffeine were reduced. From the headspace GC/MS analysis of tea liquor, the brewing liquor converted aldehydes and catechins converted into alcohols or esters and other flavor components by yeast. The sensory results suggested the most favor product was achieved by brewing tea liquor and other brandy soaking tea liquor in room temperature was ranked for 2nd place. The results of this study demonstrated that soaking for processing tea liquor can preserve tea flavors and polyphenols, while brewing for processing tea liquor is suitable for applications for developing liqueur, and preferred beverage.
誌謝 I
中文摘要 II
英文摘要 III
目錄 V
圖目錄 VIII
表目錄 X
第一章 緒論
1.1前言 1
1.2茶葉的種類與保健活性 2
1.2.1茶葉種類 2
1.2.2茶葉的加工過程及廢棄物 4
1.2.3茶多酚及其保健活性 8
1.3酒品的種類及加工方法 14
1.3.1 Saccharomyces cerevisiae的應用 15
1.3.2酒精之發酵條件 15
1.4研究動機與目的 19

第二章 研究材料與方法
2.1實驗架構 20
2.1.1實驗架構流程圖 20
2.1.2樣品縮寫表 21
2.2實驗材料 22
2.2.1樣品來源 22
2.2.2樣品製備 22
2.3實驗藥品與試劑 23
2.3.1化學藥品 23
2.3.2溶劑 24
2.3.3培養基 24
2.4儀器設備 24
2.5實驗方法 26
2.5.1泡製 26
2.5.2釀造 27
2.6分析方法 27
2.6.1 pH值測定 27
2.6.2酒精度測定 27
2.6.3糖度測定 28
2.6.4色澤分析 28
2.6.5抗氧化成分分析 28
2.6.5.1總酚類化合物含量測定 28
2.6.5.2縮合型單寧含量測定 28
2.6.6抗氧化活性檢測--DPPH自由基清除能力之測定 29
2.6.7多酚類HPLC分析 29
2.6.8氣相層析分析串聯質譜儀 29
2.6.9食品微生物之檢驗方法 30
2.6.9.1大腸桿菌群之檢驗 30
2.6.9.2總生菌數 31
2.6.9.3酵母菌數 31
2.6.10保存實驗 32
2.6.11嗜好性評估 32
2.6.12統計分析 32
2.6.12 統計分析 32
第三章 結果與討論
3.1泡製 33
3.1.1泡製過程pH值與酒精度變化 33
3.1.2.泡製茶酒保存過程pH值變化 36
3.1.3泡製茶酒保存過程酒精度變化 36
3.1.4泡製茶酒保存過程總酚類化合物含量變化 39
3.1.5泡製茶酒保存過程縮合型單寧含量變化 39
3.1.6泡製茶酒保存過程DPPH自由基清除能力變化 44
3.1.7泡製茶酒吸收光譜分析 44
3.2釀造 47
3.2.1茶酒釀造過程微生物之檢測 47
3.2.2茶酒釀造過程pH值、糖度及酒精度之變化 47
3.2.3茶酒釀造過程總酚類化合物及縮合型單寧含量變化 48
3.2.4釀造茶酒兒茶素類化合物HPLC分析 52
3.2.5茶酒釀造過程DPPH自由基清除能力之變化 58
3.2.6釀造茶酒吸收光譜分析 58
3.2.7釀造茶酒保存實驗 61
3.3嗜好性評估 65
3.4綜合討論 70
第四章 結論 71

第五章 參考文獻 72

附錄 78
大腸桿菌群檢驗之最確數表 78
東方美人茶酒嗜好性品評問卷 79
食科年會海報--不同加工茶酒陳化儲存的品質與成分變化 80

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