Study on the Production Techniques of Fritillary Bulb and Yali Pear Wine(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Study on the Production Techniques of Fritillary Bulb and Yali Pear Wine

Author(s):: YAN Xunyou; WU Zhiyan; SHI Zhenxia; YUE Chunxue; ZHONG Ailing; (School of Life Science，Langfang Teachers’ University，Langfang，Hebei 065000)

Abstract:: Fritillary bulb is rich in alkaloids which can be medicine and food.Yali pears and fritillary bulb were usued as materials with the yeast SY to produce the functional wine，the best production techniques were received by checking the total alkaloids and sensory evaluation.The results showed that the best production techniques were received by checking the total alkaloids and sensory evaluation，the treatment of the fritillary bulb was broken and cook，and the fritillary bulb amount was 8 g，and the fritillary bulb adding time was aging，adding 10% sugar，the fermentation temperature was 20℃，the total alkaloids of the wine was 128.10 μg/mL，the wine was pale yellow，clear，glossy，the aroma and the bouquet was good and pleasant；the full-bodied wine was mellow and comfortable and refreshing and the taste was better.

[1]中国医学院卫生研究所.食物成分表[M].北京:人民卫生出版社，1989.

[2]赵佳丽，乔进春.河北省鸭梨品质的评价和相关性分析[J].北方园艺，2010(4):26-28.

[3]王天志，杜蕾蕾，王曙.川贝母的研究进展[J].华西药学杂志，2001，16(3):200-203.

[4]中华人民共和国国家技术监督局.GB/T15038-2006.葡萄酒果酒通用分析法[S].北京:中国标准出版社，1994:2-31.

[5]冯紫慧，赵超，庄志发，等.2种发酵鸭梨酒的研制[J].中国酿造，2008（9）：131-132.

[6]赵玉珠.如何提高果酒澄清度[J].酿酒科技，1995(6):55.

[7]周民山.贝母化学成分测定[J].中草药，1990，21(3):2.

[8]朱丹妮，谭丰萍，高山林.HPLC-ELSD分析测定贝母类药材中生物碱成分[J].药物分析杂志，2000，20(2):87-91.

[9]中华人民共和国国家技术监督局.GB/T15038-2006.葡萄酒果酒通用分析法[S].北京:中国标准出版社，1994:2-31.

[10]刘建华，郭如意.影响发酵型果酒质量的因素及解决方法[J].酿酒，2007，34(2):74-75.

[11]胡靖，谢邦祥，何斌，等.果酒发酵褐变机理及其控制的研究发展[J].食品与发酵科学，2013，49(6):94-98.

[12]吴耕西，周宏伟，汪建民.鸭梨酶促褐变的生化机制及底物鉴定[J].1992，19(3):198-202.

Last Update: 2015-10-23