YAN Xunyou,WU Zhiyan,SHI Zhenxia,et al.Study on the Production Techniques of Fritillary Bulb and Yali Pear Wine[J].Northern Horticulture,2015,39(18):139-141.[doi:10.11937/bfyy.201518037]
川贝鸭梨干酒酿造工艺的研究
- Title:
- Study on the Production Techniques of Fritillary Bulb and Yali Pear Wine
- Keywords:
- Yali pears; fritillary bulb; fermentation; total alkaloids
- 文献标志码:
- A
- 摘要:
- 川贝是药食两用植物，富含生物碱。以川贝和鸭梨为试验材料，使用酵母SY进行发酵生产出具有保健功能的川贝鸭梨酒，通过感官评定和检测总生物碱含量等生理生化指标，得出鸭梨川贝干酒酿造的最佳工艺。结果表明：川贝处理为破碎蒸煮，川贝添加量8 g，添加时间为鸭梨酒陈酿阶段，添加10%白砂糖，发酵温度为20℃，总生物碱的含量为128.10 μg/mL，鸭梨川贝酒液淡黄澄清透明，有光泽，果香，酒香浓馥优雅，酒体丰满，舒服而爽口，口味绵长。
- 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.
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备注/Memo
第一作者简介：闫训友（1978-），男，山东梁山人，硕士，副教授，现主要从事农产品加工及食品开发等研究工作。E-mail：yanxunyou@163.com.基金项目：河北省科技厅资助项目（12227164）;河北廊坊科技支撑资助项目（2012012014）；廊坊师范学院资助项目（LSZY201203）；2014年大学生创新创业训练资助项目（201410100010）；廊坊师范学院生命科学学院本科生参与研究资助项目（skcyy201301）。