CN100336893C - Pumpkin red cordial and its brewing process - Google Patents
Pumpkin red cordial and its brewing process Download PDFInfo
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- CN100336893C CN100336893C CNB2005100105199A CN200510010519A CN100336893C CN 100336893 C CN100336893 C CN 100336893C CN B2005100105199 A CNB2005100105199 A CN B2005100105199A CN 200510010519 A CN200510010519 A CN 200510010519A CN 100336893 C CN100336893 C CN 100336893C
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Abstract
The present invention relates to a pumpkin red cordial and a brewing process thereof. The pumpkins are powerfully crushed, milled, refined and hydrolyzed by many kinds of enzymes, and soluble substances in the fermented liquor are increased manyfold; effective components in the traditional Chinese medicinal materials are extracted by dipping and distillation; pumpkin distilled liquor contains head liquor and end liquor which are carried out with medium treatment by a molecular sieve to achieve the goals of purification and impurity removal; the pumpkin red cordial is prepared by two-time storage, two-time filtration and one-time high pressure homogenization which are favorable to the neutralization and the polymerisation of acidic substances in the liquor and alkaline substances in the traditional Chinese medicinal materials, and heavy metal ions are removed because of the combination. The pumpkin red cordial has advantages of light red color, sour and sweet palatability, harmonious bouquet and medical incense and 25 to 40 % (v/v) of alcohol degree.
Description
Affiliated field: the present invention relates to a kind of pumpkin red cordial and brewing process thereof.
Background technology: along with improving constantly of people's material and cultural life, more grownup understands the reason of " responsible drinking is good for health ".That can not be ignored is first killer that diseases such as adult sub-health state is on the rise, and is especially cardiovascular are still compatriots' life, and makes us querying by the effect of medical treatment.So more people notes motion and sitotherapy.
Summary of the invention: the purpose of this invention is to provide a kind ofly be of high nutritive value, useful HUMAN HEALTH be the fruit wine of fermenting raw materials---pumpkin red cordial with the pumpkin.
Another object of the present invention provides effective extraction and brewages fermentation and the extraction process that the red dew of pumpkin spills.
The content of pumpkin red cordial of the present invention is:
The pumpkin red cordial that a kind of pumpkin fermenting wine combines with liquor and medicinal herb soak wine.Effective ingredient that it comprises cooperates part by weight to be: pumpkin fermenting wine 15--20% by weight, pumpkin liquor 60--70%, wolfberry fruit, the root of kudzu vine, Poria cocos soaking wine account for 15%--20%, wherein the wolfberry fruit soaking wine accounts for the 6.0--8.0% of total amount, root of kudzu vine soaking wine accounts for the 4.5--6.0% of total amount, and the Poria cocos soaking wine accounts for the 4.5--6.0% of total amount.
Blending process of the present invention is:
(1) pumpkin fermenting wine is to be major ingredient with the pumpkin, and through powerful fragmentation, defibrination refinement and amylase, polygalacturonase, cellulase and Glucoamylase hydrolysis, the starch in the pumpkin, pectin and Mierocrystalline cellulose have increased fermentable sugar and solubility sugar-free extract;
(2) with 25--30 days fermented wine of pumpkin fermenting, distill out white orchid ground wine, and, handle, removed the new vinosity of liquor, assorted flavor and burnt bitter taste by molecular sieve with purifying deodorizing device through still kettle;
(3) soak with the liquor of height and carry and revealing in wolfberry fruit, the root of kudzu vine and the Poria cocos 20--30 days;
(4) with 25--30 days fermented wine of pumpkin, the pumpkin liquor, height pumpkin liquor dipping wolfberry fruit, the root of kudzu vine, tuckahoe wine add that 0.5% honey, 0.1% maltose alcohol, the allotment of 0.1% Xylitol form finished product;
(5) this product color is pale red, sour and sweet palatability, and aroma, the fragrant coordination of medicine, alcoholic strength is at 25--40% (v/v).
The technical problem that the present invention solves is:
(1) adopts hard flour smashing pumpkins, defibrination refinement and plurality of enzymes hydrolysis, the soluble substance in the fermented wine is multiplied;
(2) adopt dipping and distillation to put forward the effective constituent of revealing in the Chinese medicinal materials;
(3) pumpkin liquor---contain the foreshot, the wine tail is all used the molecular sieve media processes, reaches the purification and impurity removal target;
(4) pumpkin red cordial of preparation moulding, twice storage, twice filtration, once high-pressure homogeneous, help in the alkaline matter in wine middle acid substance and the Chinese medicinal materials and polymerization, and can make heavy metal ion combination and be removed.
The beneficial effect of pumpkin red cordial of the present invention is from pumpkin, wolfberry fruit, the root of kudzu vine, Poria cocos, honey, maltose alcohol or Xylitol:
1, pumpkin
(1) nature and flavor: distinguish the flavor of dried, warm in nature, go into spleen, nontoxic.
(2) nutrition: sugar, protein, pectin, soft fibers, citrulline, carotene, Vc, vitamin B group, trigonelline, VITAMIN B4, fat, piperylene and N.F,USP MANNITOL etc.
(3) pharmaceutical use:
Pumpkin has stable blood sugar, prevents and treats the diabetes effect.Pumpkin contains rich dietary fiber and pectin, can increase Regular Insulin and discharge.Reduce or delay glucose, the absorption of cholesterol suppresses the secretion of gastrointestinal system to C-21 cortico-steroid.Thereby, lowering blood glucose.
Chromium is the bioelement that helps insulin secretion.Containing more trivalent chromium in the pumpkin, can improve anti-sugar amount, also is that pumpkin is prevented and treated one of mechanism of diabetes.Contain sugar deductive factor CTY in the pumpkin, can promote synthesizing of human body Trypsin GLUT-2.This albumen can promote secretion of insulin.
Pumpkin is a kind of hyperkalemia hyponatremia food.The 100g fresh pumpkin on average contains about potassium 300mg, high reached at 650mg.And sodium only contains 0.4mg.Potassium rises in human body regulates infiltration and poising action.Hyperkalemia hyponatremia is to preventing cardiovascular disease, and the treatment edema has unusual effect.Pumpkin is fit to hypertension and patients with gastric disease is edible.
N.F,USP MANNITOL has defecating feces excretion preferably in the pumpkin, reduces ight soil and poisons to the harm of human body, to preventing and treating colorectal carcinoma certain effect is arranged.Contained carotene and derivative thereof in the pumpkin can reduce body to carcinogenic one-tenth degree, stablizes epithelial cell, prevents its canceration.Especially to prevention lung cancer, bladder cancer is the most effective.
Abundant Vc content can prevent that nitrate from becoming nitrous acid in digestive tube, plays the effect of the prevention esophageal carcinoma and cancer of the stomach.Also have a kind of urease that decomposes nitrous acid in the pumpkin, preventing cancer is played an important role.In addition, the squash polyoses class also has protective effect on cancer risk.
Pumpkin pectin has good therapeutic action to the control gastric and duodenal ulcer.
Therefore pumpkin low sugar, lower calorific value, hypoglycemic, blood fat are again the good food of fat-reducing, beauty treatment.
Pumpkin also is the goodies of children old man's zinc supplementation.The 100g pumpkin contains zinc 0.22g.To promoting childhood development, improve grownup's sexual desire, antihypertensive whets the appetite, and treatment tetter etc. all have certain curative effect.
2, wolfberry fruit
(1) property of medicine: spleen, kidney channel, nontoxic are equalled, returned to sweet, the property of distinguishing the flavor of.
(2) nutrition: carotene, trimethyl-glycine, thiamines acid, thiamine inhibition, riboflavin, nicotinic acid, xitix, linolic acid, lycium barbarum polysaccharide, zeaxanthin, physalin, kryptoxanthin, coromegine, l-tropine tropate, amino acid and trace element.
(3) effect: nourishing liver and kidney, beneficial blood ocean is smart, make eye bright disappear plumage, moisten the lung and relieve the cough etc.
(4) pharmaceutical use: improve immune function of human body, antitumor, anti-oxidant, antifatigue, anti-ageing, hypoglycemic, reducing blood-fat protects the liver, anti-fatty liveranti-fatty liver etc.In addition, go back genetic material in the pair cell, hemopoietic system is influential.Growth there is hormesis and intends the choline-like effect.
3, the root of kudzu vine
(1) property of medicine: property put down, distinguish the flavor of sweet zinc, go into the heart, Liver Channel, nontoxic.
(2) nutrition: main active substances is isoflavones and isoflavone aglycone, root of kudzu vine glycosides (A, B, C), triterpene substance (Pueraria lobota soap alcohol A, B, C) and alkaloid etc.
(3) effect: antifatigue, improve the cardiovascular and cerebrovascular volume of blood flow, increase the supply of blood to oxygen, the microcirculation improvement obstacle, hypotensive, analgesia, the allevating angina pectoris of calming the nerves is regulated the rhythm of the heart, and is hypoglycemic, and reducing blood-fat rises sun and separates and laugh at.Relieving thirst and restlessness.Can treat cold-dampness heat, deafness, sacroiliitis, hypertension, nausea and vomiting reduces internal heat, and relieving alcoholism etc.
(4) pharmaceutical use: to the smooth muscle spasmolysis effect, vasodilation has the improvement effect to heart stalk and arrhythmia, influence heart function and myocardial metabolism effect, reduce myocardial consumption of oxygen, influential to blood pressure and peripheral blood vessel, improve the resistance state of retinal vessel tip, improve visual function, the anticoagulant effect, antithrombotic forms, and hypoglycemic activity plays regulating effect to body temperature, improve influential to memory, antitumor, function of resisting osteoporosis, treatment menopausal women syndromes effect etc.The root of kudzu vine is a kind of hypotoxicity, the wild plant of high safety.
4, Poria cocos
(1) property of medicine: liver, stomach, the spleen channel, nontoxic are equalled, returned to sweet, light, the property of distinguishing the flavor of.
(2) nutrition: protein 0.64--1.06%, fatty 0.35--0.51%, Yelkin TTS, glucose, pachymic acid, Histidine, dawn propylhomoserin, VITAMIN B4, choline, lipase, proteolytic enzyme, β-pachyman and lytic enzyme, mineral substance etc.Main active substances is the Poria cocos triterpene, and three types, 34 kinds Chemical Composition are arranged: wool 8-alkene type triterpene, wool-7,9 (11) diene type triterpenes, 3,4-open loop wool-7.9 (11) two rare type triterpenes.
(3) effect: " clothes peace soul is reposed for a long time, does not laugh at and prolongs life ", there is bushing antiabortive, dehumidifying Li Shui, the invigorating the spleen controlling nocturnal emission with astringent drugs, intelligence promoting and tranquilization is controlled hepatitis and Peptic Ulcers.
(4) pharmaceutical use: have effects such as calmness, hypoglycemic, enhancing immunity, antitumor, anti-inflammatory.
5, honey
(1) property of medicine: distinguish the flavor of sweet (sweet), property is flat, returns liver, lung, and spleen, large intestine channel is nontoxic.
(2) nutrition: sugar accounts for (mainly being glucose and fructose) more than 75%; Mineral substance is 0.01-0.09%, comprising: iron, copper, potassium, sodium, tungsten, manganese, magnesium, phosphorus, silicon, zinc, lead, selenium, nickel and cobalt etc.,
(3) effect: relax bowel, detoxify, moisten the lung and relieve the cough, cure wound, pain relieving, beneficial gas.
(4) pharmaceutical use: strengthening body resistance, antifatigue, anti-ageing, promote carbohydrate metabolism, detoxification promotes appetite, tranquilizing and allaying excitement promotes early children development etc.
6, maltose alcohol, Xylitol
Flavor is sweet, is modern new type of health sweeting agent.Thermal value is low, does not corrode tooth, and blood sugar does not raise.Seldom absorbed, but help the utilization of enteron aisle beneficial microorganism, reduce the enteron aisle toxic substance by stomach and intestine.To diabetes, obesity and cardiovascular and cerebrovascular diseases crowd can play good therapeutic action.
The red dew of pumpkin of the present invention, the compatibility science, technology advanced person, uniqueness, equipment is superior to be suitable for, easy grasp simple to operate, sufficient raw, pollution-free, less investment, instant effect, the society and economy benefit is obvious.
The red dew of pumpkin is to be of high nutritive value, and the pure green food of certain pharmaceutical use is arranged.To strengthening body resistance, antifatigue is prevented and treated diabetes, and obesity and heart patient have certain benefit.
Description of drawings:
Fig. 1 process flow sheet of the present invention.
Embodiment: visible technical matters part of the present invention and process flow sheet thereof.
A kind of pumpkin red cordial and brewing process thereof, (1) pumpkin fermenting wine are to be major ingredient with the pumpkin, through powerful fragmentation, defibrination refinement and amylase, polygalacturonase, cellulase and Glucoamylase hydrolysis, form through yeast fermentation;
(2) with 25--30 days fermented wine of pumpkin fermenting, distill out white orchid ground wine, and, handle, removed the new vinosity of liquor, assorted flavor and burnt bitter taste by molecular sieve with purifying deodorizing device through still kettle;
(3) soak with the liquor of height and carry and reveal wolfberry fruit, the root of kudzu vine and Poria cocos 20--30 days;
(4) with 25--30 days fermented wine of pumpkin, the pumpkin liquor, height pumpkin liquor dipping wolfberry fruit, the root of kudzu vine, tuckahoe wine add that 0.5% honey, 0.1% maltose alcohol, the allotment of 0.1% Xylitol form finished product;
(5) this product color is pale red, sour and sweet palatability, and aroma, the fragrant coordination of medicine, alcoholic strength is at 25--40% (v/v).
Pumpkin fermenting wine 15--20% by weight, pumpkin liquor 60--70%, wolfberry fruit, the root of kudzu vine, Poria cocos soaking wine account for 15%--20%, and wherein the wolfberry fruit soaking wine accounts for the 6.0-8.0% of total amount, root of kudzu vine soaking wine accounts for the 4.5--6.0% of total amount, and the Poria cocos soaking wine accounts for the 4.5--6.0% of total amount.
Field feedback:
(1) as the red dew of a kind of nutritional type pumpkin, the human consumer thinks exploitation direction enemy, healthy helpful to the human consumer;
(2) to the compatibility science of composition part (pumpkin, wolfberry fruit, the root of kudzu vine, Poria cocos, honey, maltose alcohol, Xylitol) of wine, rationally, please oneself, can play the health-care effect of this functional food;
(3) alcoholic strength is proper at 25--40 (v/v), can adapt to that each age group is adult to be drunk;
(4) wish to adapt to all kinds of consumer groups' demand with differing capacities packing and different class packings.
The present invention does fragrant source with wolfberry fruit, the root of kudzu vine, Poria cocos and the honey of medicine-food two-purpose, adds in pumpkin fermenting wine and the liquor, and existing aroma also has medicine perfume (or spice), can decontrol in right amount again and drink, and collection nutrition, nourishing function are one, why not do it?
Claims (2)
1, a kind of brewing process of pumpkin red cordial is characterized in that:
(1) pumpkin fermenting wine is to be major ingredient with the pumpkin, and through powerful fragmentation, defibrination refinement and amylase, polygalacturonase, cellulase and Glucoamylase hydrolysis, and the adding yeast fermentation forms;
(2) with 25--30 days fermented wine of pumpkin fermenting, distill out white orchid ground wine, and, handle, removed the new vinosity of liquor, assorted flavor and burnt bitter taste by molecular sieve with purifying deodorizing device through still kettle;
(3) soak with the liquor of height and carry and reveal wolfberry fruit, the root of kudzu vine, Poria cocos 20--30 days;
(4) with 25--30 days fermented wine of pumpkin, the pumpkin liquor, height pumpkin liquor dipping wolfberry fruit, the root of kudzu vine, tuckahoe wine add that 0.5% honey, 0.1% maltose alcohol, the allotment of 0.1% Xylitol form finished product.
2, according to the brewing process of the described pumpkin red cordial of claim 1, it is characterized in that: pumpkin fermenting wine 15--20% by weight, pumpkin liquor 60--70%, wolfberry fruit, the root of kudzu vine, Poria cocos soaking wine account for 15%--20%, wherein the wolfberry fruit soaking wine accounts for the 6.0--8.0% of total amount, root of kudzu vine soaking wine accounts for the 4.5--6.0% of total amount, and the Poria cocos soaking wine accounts for the 4.5--6.0% of total amount.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100105199A CN100336893C (en) | 2005-11-11 | 2005-11-11 | Pumpkin red cordial and its brewing process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100105199A CN100336893C (en) | 2005-11-11 | 2005-11-11 | Pumpkin red cordial and its brewing process |
Publications (2)
| Publication Number | Publication Date |
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| CN1772865A CN1772865A (en) | 2006-05-17 |
| CN100336893C true CN100336893C (en) | 2007-09-12 |
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| CNB2005100105199A Expired - Fee Related CN100336893C (en) | 2005-11-11 | 2005-11-11 | Pumpkin red cordial and its brewing process |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102676339B (en) * | 2012-05-30 | 2013-09-11 | 贵州三农楮桃产业开发有限公司 | Fermenting method of papermulberry peach brandy and application thereof |
| CN102807939B (en) * | 2012-07-11 | 2014-01-15 | 广东省农业科学院蚕业与农产品加工研究所 | Method for producing mulberry fruit cordial |
| CN103013767B (en) * | 2013-01-08 | 2013-12-11 | 黑龙江省轻工科学研究院 | Method for preparing pumpkin sparkling wine |
| CN103897925A (en) * | 2014-03-12 | 2014-07-02 | 赖远平 | Method for processing peach eyesight-improving wine |
| CN105176773A (en) * | 2015-09-22 | 2015-12-23 | 界首市一帆种植专业合作社 | Pumpkin wine capable of adjusting blood glucose and making method thereof |
| CN107129908A (en) * | 2017-07-13 | 2017-09-05 | 新疆生产建设兵团第十师农业科学研究所 | A kind of pumpkin peel flesh wine and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1182128A (en) * | 1997-11-28 | 1998-05-20 | 张欣 | Jinguo wine |
| CN1217380A (en) * | 1997-11-12 | 1999-05-26 | 易政伟 | Pumpkin wine and making process |
| CN1259566A (en) * | 1999-05-06 | 2000-07-12 | 陶华强 | Prepn. method of pumpkin grape wine |
-
2005
- 2005-11-11 CN CNB2005100105199A patent/CN100336893C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1217380A (en) * | 1997-11-12 | 1999-05-26 | 易政伟 | Pumpkin wine and making process |
| CN1182128A (en) * | 1997-11-28 | 1998-05-20 | 张欣 | Jinguo wine |
| CN1259566A (en) * | 1999-05-06 | 2000-07-12 | 陶华强 | Prepn. method of pumpkin grape wine |
Non-Patent Citations (2)
| Title |
|---|
| 保健南瓜酒的加工工艺 王林山，食品工业，第4期 2005 * |
| 干酵母发酵法制备保健南瓜酒 刘庆军等，中国酿造，第4期 2003 * |
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| CN1772865A (en) | 2006-05-17 |
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Granted publication date: 20070912 Termination date: 20091211 |