CN101074412A - Pumpkin wine and its fermentation - Google Patents
Pumpkin wine and its fermentation Download PDFInfo
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- CN101074412A CN101074412A CN 200610031755 CN200610031755A CN101074412A CN 101074412 A CN101074412 A CN 101074412A CN 200610031755 CN200610031755 CN 200610031755 CN 200610031755 A CN200610031755 A CN 200610031755A CN 101074412 A CN101074412 A CN 101074412A
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- pumpkin
- red rice
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- rice
- fermentation
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Abstract
A pumpkin wine with pumpkin as raw material and its fermentation are disclosed. The raw materials consist of pumpkin, red rice, vegetable medicinal wine, honey and water. The process is carried out by making pumpkin into slices, dices or silvers, removing surface water content, putting into thermostatic pot at 40-80 degree for some time, washing for red rice, putting into thermostatic pot at 90-100 degree for some time, taking out pumpkin and red rice, putting into cooler at 0-20 degree, cooling, adding into vegetable medicinal wine, putting into fermenter, fermenting, filtering fermented mixture of pumpkin and red rice, extracting, adding into honey and water, packing to tins and sterilizing. It's non-distilled wine and no need for high-temperature steaming and boiling, it has good taste and color and can't destroy multiple nutrients; it has excellent heat-clearing and toxicity-relieving effects and health-caring function and it has no residual methanol.
Description
Technical field
The present invention relates to a kind of is the wine and the making method thereof of main raw material brew with the pumpkin.
Background technology
Pumpkin has another name called pumpkin, pumpkin, meal melon, belongs to Curcurbitaceae annual herb plant.Pumpkin is the vegetables and fruits that all plant in a kind of a lot of in the world area, and is also very long in the plantation history of China, in the many areas of China establishing in large scale arranged all at present, and output is very big.Modern study proves that pumpkin nutrient is abundant, is worth height, contains rich saccharide, starch, protein, fat, vitamin A, vitamins B, vitamins C and mineral substance such as calcium, phosphorus, and carbohydrate content ranks the umber one of leaf vegetables, melon eggplant class in the pumpkin; Lipid content and heat also hold a safe lead in melon eggplant class; Every gram fresh pumpkin contains protein 0.5 gram; The content of vitamin A comes out at the top in melon vegetables in the pumpkin, exceeds 8-10 doubly than watermelon and cucumber; Phosphorus content is up to 0.67 gram in every hectogram pumpkin, be each our food.Pumpkin also has unique medicinal function, China among the people always with it as a kind of herbal cuisine major ingredient, put down in writing in supplement to the Herbal as Qing Dynasty's Zhao Xuemin: " pumpkin look yellow flavor is sweet, and high invigorating premordial QI is not able to low-priced and neglects it." studies have shown that: the freezing enzyme in the pumpkin, several medicinal components such as melon amino acid can be prevented and treated various diseases, but anti-inflammatory, pain relieving, strong liver, help kidney, bring high blood pressure down, invigorating the spleen and replenishing QI; Often the edible squash product has prevention and therapeutic action to diabetes, hypertension; Some enzyme material in the pumpkin can destroy the carinogenicity of the objectionable impurities of some agricultural chemicals in nitrous acid and the food, has certain anti-cancer, anti-cancer function.Because to the understanding deficiency of pumpkin, the comprehensive utilization ratio of pumpkin is extremely low, after many pumpkins are got seed, is dropped in the pumpkin, has so both wasted raw material, has also polluted environment.The multiple processing of the protective foods of pumpkin appears in this relatively situation, mainly concentrates on directly the protective foods to the pumpkin powder of pumpkin.
Summary of the invention
The present invention utilizes the nutrition of pumpkin and pharmaceutical use, is main raw material with the pumpkin, makes wine in conjunction with red rice, uses unique technological process, brewages a kind of health promoting wine of low ethanol content.
The object of the present invention is achieved like this, and the major ingredient of its raw material is: pumpkin, red rice, plant yeast for brewing rice wine, honey and water.
Its major ingredient of plant yeast for brewing rice wine that adopts is: peanut grass, roadside essence, alcohol grass and glutinous rice.
Working method is:
(1), earlier pumpkin is cleaned;
(2), in blocks, the fourth or thread of processing;
(3), remove surface-moisture after, be placed in the 40-80 ℃ of thermostatic tank 30-100 minute;
(4), red rice is cleaned, be placed in the 90-110 ℃ of thermostatic tank 30-60 minute;
(5), take out pumpkin and red rice in the thermostatic tank, put into 0-20 ℃ cooling tank internal cooling 30-100 minute rapidly;
(6) add the plant yeast for brewing rice wine, mix thoroughly and put into 20-25 ℃ of fermentor tank fermentation 12-72 hour;
(7), pumpkin and the red rice mixture that takes out after fermenting crossed leaching juice;
(8), obtain pumpkin and red rice juice after will fermenting, add proper honey and water, canned then, get final product through pasteurize again.
In order to obtain the more Fructus Cucurbitae moschatae fenmented product of good quality, pumpkin and red rice mixture that also can be after fermentation carry out 2-3 month ageing under 10-25 ℃ temperature to institute's taking juice.
For making the wine liquid of brewageing be listed as more clear, after the pumpkin after the fermentation and red rice mixture are crossed leaching juice, add gelatin and tannin and carry out clarifying treatment.
It is a kind of non-liquor that the present invention adopts above brewing method to produce, owing to do not pass through high temperature steaming, multiple nutrients composition in the pumpkin can not destroyed, and after handling by fermentation, the multiple nutrients composition in the pumpkin is easier to absorption of human body, this is with red rice simultaneously, the composition that has additional nutrients is in harmonious proportion the taste of wine, makes vinosity more aromatic, the wine of gained is redness, and easier is that drinking person is accepted.In wine, add honey, can play clearing heat and detoxicating effect effectively, adopt the plant yeast for brewing rice wine to carry out fermentative processing, can remove the methyl alcohol that produces in the brewing process effectively, the higher authorities not after drinking.
Embodiment:
Embodiment 1:
(1), earlier pumpkin is cleaned;
(2), in blocks, the fourth or thread of processing;
(3), remove surface-moisture after, be placed in 60 ℃ of thermostatic tanks 80 minutes;
(4), red rice is cleaned, be placed in 100 ℃ of thermostatic tanks 50 minutes;
(5), take out pumpkin and red rice in the thermostatic tank, put into 10 ℃ cooling tank internal cooling 70 minutes rapidly;
(6) add the plant yeast for brewing rice wine, mix thoroughly and put into 20-25 ℃ of fermentor tank fermentation 48 hours;
(7), pumpkin and the red rice mixture that takes out after fermenting crossed leaching juice;
(8), obtain pumpkin and red rice mixing juice after will fermenting, add proper honey and water, canned then, get final product through pasteurize again.
Embodiment 2:
(1), earlier pumpkin is cleaned;
(2), in blocks, the fourth or thread of processing;
(3), remove surface-moisture after, be placed in 40 ℃ of thermostatic tanks 100 minutes;
(4), red rice is cleaned, be placed in 90 ℃ of thermostatic tanks 60 minutes;
(5), take out pumpkin and red rice in the thermostatic tank, put into 2 ℃ cooling tank internal cooling 30 minutes rapidly;
(6) add the plant yeast for brewing rice wine, mix thoroughly and put into 20-25 ℃ of fermentor tank fermentation 30 hours;
(7), pumpkin and the red rice mixture that takes out after fermenting crossed leaching juice;
(8), add gelatin and tannin and carry out clarifying treatment;
(9), obtain pumpkin and red rice mixing juice after will fermenting, add proper honey and water, canned then, get final product through pasteurize again.
Embodiment 3:
(1), earlier pumpkin is cleaned;
(2), in blocks, the fourth or thread of processing;
(3), remove surface-moisture after, be placed in 80 ℃ of thermostatic tanks 40 minutes;
(4), red rice is cleaned, be placed in 110 ℃ of thermostatic tanks 40 minutes;
(5), take out pumpkin and red rice in the thermostatic tank, put into 20 ℃ cooling tank internal cooling 100 minutes rapidly;
(6) add the plant yeast for brewing rice wine, mix thoroughly and put into 20-25 ℃ of fermentor tank fermentation 72 hours;
(7), pumpkin and the red rice mixture that takes out after fermenting crossed leaching juice;
(8), add gelatin and tannin and carry out clarifying treatment;
(9), under 10-25 ℃ temperature, carry out 2-3 month ageing, the temperature that began for two weeks is controlled at 20-25 ℃, progressively reduces temperature later on, is controlled at 10-15 ℃;
(10) add proper honey and water, canned then, get final product through pasteurize again.
Claims (5)
1, a kind of Fructus Cucurbitae moschatae fenmented product is characterized in that the major ingredient of its raw material is: pumpkin, red rice, plant yeast for brewing rice wine, honey and water.
2, Fructus Cucurbitae moschatae fenmented product in accordance with claim is characterized in that: described its major ingredient of plant yeast for brewing rice wine is: peanut grass, roadside essence, alcohol grass and glutinous rice.
3, a kind of making method of Fructus Cucurbitae moschatae fenmented product is characterized in that its working method is:
(1), earlier pumpkin is cleaned;
(2), in blocks, the fourth or thread of processing;
(3), remove surface-moisture after, be placed in the 40-80 ℃ of thermostatic tank 30-100 minute;
(4), red rice is cleaned, be placed in the 90-110 ℃ of thermostatic tank 30-60 minute;
(5), take out pumpkin and red rice in the thermostatic tank, put into 0-20 ℃ cooling tank internal cooling 30-100 minute rapidly;
(6) add the plant yeast for brewing rice wine, mix thoroughly and put into 20-25 ℃ of fermentor tank fermentation 12-72 hour;
(7), pumpkin and the red rice mixture that takes out after fermenting crossed leaching juice;
(8), obtain pumpkin and red rice mixing juice after will fermenting, add proper honey and water, canned then, get final product through pasteurize again.
4, according to the making method of the described Fructus Cucurbitae moschatae fenmented product of claim 3, it is characterized in that: after pumpkin after the fermentation and red rice mixture are crossed leaching juice, institute's taking juice is carried out individual month ageing of 2-3 under 10-25 ℃ temperature.
5, according to the making method of the described Fructus Cucurbitae moschatae fenmented product of claim 3, it is characterized in that: after pumpkin after the fermentation and red rice mixture are crossed leaching juice, add gelatin and tannin and carry out clarifying treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610031755 CN101074412A (en) | 2006-05-20 | 2006-05-20 | Pumpkin wine and its fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610031755 CN101074412A (en) | 2006-05-20 | 2006-05-20 | Pumpkin wine and its fermentation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101074412A true CN101074412A (en) | 2007-11-21 |
Family
ID=38975684
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200610031755 Pending CN101074412A (en) | 2006-05-20 | 2006-05-20 | Pumpkin wine and its fermentation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101074412A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104232416A (en) * | 2014-10-08 | 2014-12-24 | 崔承禄 | Black natto and pumpkin juice wine and preparation method thereof |
| CN105231345A (en) * | 2015-10-12 | 2016-01-13 | 黄爱红 | Pumpkin-glutinous rice sweet ferment rice |
| CN106350363A (en) * | 2016-09-02 | 2017-01-25 | 余云有 | Honey-aroma wine and preparation method thereof |
| CN108060044A (en) * | 2018-02-23 | 2018-05-22 | 甘肃添彩纸品包装科技开发有限公司 | A kind of processing brewing method of Fructus Cucurbitae moschatae fenmented product |
-
2006
- 2006-05-20 CN CN 200610031755 patent/CN101074412A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104232416A (en) * | 2014-10-08 | 2014-12-24 | 崔承禄 | Black natto and pumpkin juice wine and preparation method thereof |
| CN104232416B (en) * | 2014-10-08 | 2015-12-30 | 崔承禄 | Black natto pumpkin alcoholic drink mixed with fruit juice and preparation method thereof |
| CN105231345A (en) * | 2015-10-12 | 2016-01-13 | 黄爱红 | Pumpkin-glutinous rice sweet ferment rice |
| CN106350363A (en) * | 2016-09-02 | 2017-01-25 | 余云有 | Honey-aroma wine and preparation method thereof |
| CN108060044A (en) * | 2018-02-23 | 2018-05-22 | 甘肃添彩纸品包装科技开发有限公司 | A kind of processing brewing method of Fructus Cucurbitae moschatae fenmented product |
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| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |