CN102102070A - Fermentation and production technology of pumpkin wine - Google Patents
Fermentation and production technology of pumpkin wine Download PDFInfo
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- CN102102070A CN102102070A CN2009102616642A CN200910261664A CN102102070A CN 102102070 A CN102102070 A CN 102102070A CN 2009102616642 A CN2009102616642 A CN 2009102616642A CN 200910261664 A CN200910261664 A CN 200910261664A CN 102102070 A CN102102070 A CN 102102070A
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- pumpkin
- yeast
- fermentation
- cucurbitae moschatae
- fructus cucurbitae
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Abstract
The invention discloses a fermentation technology of a pumpkin wine. The technology is characterized by comprising the following steps: (1) taking pumpkins, cleaning, removing seeds, sorting, pulping, sterilizing, performing enzyme treatment, saccharifying, adjusting components, sterilizing to obtain pumpkin pulp; (2) selecting yeast stains, activating in a test tube, cultivating in a conical flask, transferring to a yeast culture tank, preparing yeast paste; and (3) mixing the pumpkin pulp with the yeast paste, fermenting, storing and aging, clarifying and blending, performing fine filtration, canning, sterilizing and inspecting to obtain the finished product. The brewed pumpkin wine has rich nutrition, rich flavour and unique style.
Description
Technical field
The present invention is a kind of brewing process of fruit wine, relates in particular to a kind of production technique of Fructus Cucurbitae moschatae fenmented product fermentation.
Background technology
Pumpkin is the Curcurbitaceae cucurbita plants, has higher nutritive value.As Chinese pumpkin (CuCubitamasChata D.) nutrient composition content is moisture 90.24%, protein 0.65%, fat 0.13%, carbohydrate 6.08%, ash content 0.73%, also contain abundant carotene, Vc, multiple amino acids, natural pigment and several mineral materials simultaneously, particularly rare amino acid---citrulline content is 20.9mg/100g, and pectin content accounts for 7%～17% of dried pumpkin material.Medical clinical test shows, pumpkin has multiple food therapy health effect and pharmaceutical uses such as lowering blood glucose, anticancer, anti-inflammatory, control gastrointestinal illness.Pumpkin includes and enriches starch, but that brew goes out is nutritious, the Fructus Cucurbitae moschatae fenmented product of aromatic flavour, unique style.
Summary of the invention
The technical problem to be solved in the present invention is: improving with the pumpkin is the novel process of the Fructus Cucurbitae moschatae fenmented product made of fermenting raw materials.
In order to solve the technology that above-mentioned black rice wine is brewageed, the present invention has adopted (1) pumpkin → clean → go seed → sorting → making beating → sterilization → enzyme processing → saccharification → composition adjustment → sterilization → crushed pumpkin; (2) barms → test tube activation → triangle domestication → yeast is cultivated jar → yeast slurry; (3) crushed pumpkin+yeast slurry → fermentation → storage ageing → clarification allotment → essence filter → canned → sterilization → check → finished product.In cultivating production process, leavening temperature 25%, fermentation time 6d, 20 ° of Bx of allotment back pol, yeast-inoculated amount 5%.
The invention has the beneficial effects as follows: the Fructus Cucurbitae moschatae fenmented product Melon yellow look of production, clear has pumpkin delicate fragrance in the aroma, sweet pure and mild, sour and sweet palatability, the wine body is plentiful.
Embodiment
The invention will be further described below in conjunction with embodiment:
At present embodiment 1:
Select 8～9 one-tenth sophisticated pumpkins, reject bad fruit.Sterilization is embathed with 0.1%～0.15% potassium permanganate solution by pumpkin raw material elder generation, cleans with clear water to drain again.Seed is got in peeling, and pulp crushing is broken into pulpous state.Pulp destroys pectin through pasteurize, is cooled to 40 ℃ then rapidly, adjusts acidity with citric acid, adjusts the pulp of sugar and acid degree, and through sterilization, sterilising temp is 80 ~ C～90 ~ C, time 15min～20min.Make a gift to someone subsequently fermentor tank after sterilization cleaning.Barms adopts artificial separation the, the S. cervisiae that domestication is cultivated.After the test tube activation, the access triangular flask is cultivated domestication, adds a certain amount of Sucus Cucurbitae moschatae in the substratum in proportion, after repeatedly cultivating, inserts yeast culture tank enlarged culturing production yeast.Sucus Cucurbitae moschatae is sent into fermentor tank, inserts 5% yeast culture liquid and carries out zymamsis, and temperature is controlled to be that 22 ~ C～26 ~ (2 (are no more than 30 ~ C); Tinning capacity 80% is in case the fermentation expansion is excessive; Behind 15min～20min, change over to and generate ethanol stage, i.e. lord ferment period.Supply with sufficient air during the fermentation beginning, yeast is bred fast; Fermentation later stage sealed fermenting jar.Infect the sulfurous acid that adds 70mg/L～80mg/L for antiforeign bacteria.Through behind 5d～7d lord ferment period, material sugar degree 5g/L～10g/L, the Fructus Cucurbitae moschatae fenmented product Primary Fermentation is through finishing.Change bucket after the new wine of pumpkin after the Primary Fermentation left standstill, remove wine pin residue, carry out secondary fermentation.Add a certain amount of edible ethanol, alcoholic strength is adjusted to 15%vol～18%vol, send into wine storing jar.The storage (being commonly called as ageing) that the Fructus Cucurbitae moschatae fenmented product that newly leads to is crossed certain hour at the wine storing jar back warp improves the quality of wine.When ageing began, temperature was controlled to be 20 ~ C～24 ~ C, progressively reduced temperature after about 2 weeks (back ferment), was controlled to be IO ~ C～15qC, asked during ageing 2～3 months.Add gelatin and tannin in the former wine after ageing, stir, leave standstill, pure mellow wine is used for rectification.Blend with suitable ratio, add batchings such as syrup, citric acid, suitably adjust its alcoholic strength, sugar degree and acid content again.The Fructus Cucurbitae moschatae fenmented product for preparing, behind diatomite filtration, again through can, pasteurize promptly gets product.
Claims (5)
1. the production technique of Fructus Cucurbitae moschatae fenmented product fermentation, its production is characterised in that: (1) pumpkin → clean → go seed → sorting → making beating → sterilization → enzyme processing → saccharification → composition adjustment → sterilization → crushed pumpkin; (2) barms → test tube activation → triangle domestication → yeast is cultivated jar → yeast slurry; (3) crushed pumpkin+yeast slurry → fermentation → storage ageing → clarification allotment → essence filter → canned → sterilization → check → finished product.
2. the production technique of a kind of Fructus Cucurbitae moschatae fenmented product fermentation according to claim 1 is characterized in that: leavening temperature 25%.
3. the production technique of a kind of Fructus Cucurbitae moschatae fenmented product fermentation according to claim 1 is characterized in that: fermentation time 6d.
4. the production technique of a kind of Fructus Cucurbitae moschatae fenmented product fermentation according to claim 1 is characterized in that: 20 ° of Bx of allotment back pol.
5. the production technique of a kind of Fructus Cucurbitae moschatae fenmented product fermentation according to claim 1 is characterized in that: yeast-inoculated amount 5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102616642A CN102102070A (en) | 2009-12-18 | 2009-12-18 | Fermentation and production technology of pumpkin wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102616642A CN102102070A (en) | 2009-12-18 | 2009-12-18 | Fermentation and production technology of pumpkin wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102102070A true CN102102070A (en) | 2011-06-22 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102616642A Pending CN102102070A (en) | 2009-12-18 | 2009-12-18 | Fermentation and production technology of pumpkin wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102102070A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104762327A (en) * | 2014-08-11 | 2015-07-08 | 四川安益生物科技有限公司 | Pumpkin yellow pigment yeast product 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 |
-
2009
- 2009-12-18 CN CN2009102616642A patent/CN102102070A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104762327A (en) * | 2014-08-11 | 2015-07-08 | 四川安益生物科技有限公司 | Pumpkin yellow pigment yeast product 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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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110622 |