Production Technology Of Fermented Sugarcane And Tea Wine

With the development of the national economy, people are more likely to choose healthy and fashion drinks. Fermented cane tea wine is a kind of low alcohol and healthy tea wine, which is made from tea and cane through fermentation. Cane tea wine preserves both the functional ingredients from tea and the nutrients from cane, making it a very fashion healthy drink. Tea is rich in polyphenols, alkaloids, vitamins and other compounds, making it beneficial to human’s health. As a traditional ingredient in production of sugar, sugar cane has high glucose level, and can be used as a fermentation substrate. It also contains very useful nutrients for human beings, such as various vitamins, proteins, organic acids, calcium, iron, etc. In this paper, we used tea and cane as the main raw material, special wine yeast as strains, to brew cane tea wine. This work mainly focused on the study of the selection route, changing of parameters during fermentation, the selection of clarifying agents and stability. The contents of catechins components in cane tea wine before and after fermentation had been measured by HPLC.By comparing the effect of fermentation with slag or pure juice on the quality of cane tea wine, we found that the former one is better, which means it retained more components and aroma when fermented with slag than with pure juice.Based on the slag route, with initial sugar degree, fermentation temperature, initial pH and inoculation quantity as parameters, single factor test and orthogonal test were conducted. The result showed that the better fermentation conditions should be as follows: initial sugarcane degrees 18Bx, fermentation temperature 20C, initial pH 4.0 and inoculation quantity 3%. The cane tea wine produced this way had delicate fragrance, light brown color and good clarification level.Clarified the cane tea wine with 6 kinds of commonly-used clarifying agents: bentonite, chitosan, gelatin, diatomaceous earth, PVPP and actives carbon, respectively. The result indicated that:bentonite is a better choice. In order to get the optimal refining effect, with refining amount, time and temperature as parameters, orthogonal test were implemented. The optimal clarifying conditions of bentonite are:additive amount 0.8g/L, reaction time 100h and temperature 20C.Finally analyzed the change in catechin components before and after fermentation with HPLC. The results are as follows:before fermentation, Epigallocatechin Gallate(EGCG) had the highest level, reaching 1.2505mg/mL, followed by Epigallocatechin(EGC),0.5719mg/mL, and then Catechin(C), Epicatechin(EC), Epicatechin Gallate(ECG), which were in the vicinity of 0.21mg/mL, and the least is Gallic Acid(GA),0.1149mg/mL. At the end of fermentation, EGC reached the highest, 1.0863mg/mL, about twice as high as its original level, and all the others were significantly decreased, with EGCG reduced the most, to 0.07289mg/mL. C was reduced by 50%, EC and ECG were reduced by 90% and GA 60%.