CN103013767A

CN103013767A - Method for preparing pumpkin sparkling wine

Info

Publication number: CN103013767A
Application number: CN201310006039XA
Authority: CN
Inventors: 李娜; 吕伟民; 许崇春; 赵云财; 佟晓芳; 顾利文; 栗伟; 李振林; 王佐民; 尚维; 赵彤; 张欣; 李强; 宋殿峰; 张劲松
Original assignee: HEILONGJIANG-PROV ACADEMY OF LIGHT INDUSTRY SCIENCES
Current assignee: HEILONGJIANG-PROV ACADEMY OF LIGHT INDUSTRY SCIENCES
Priority date: 2013-01-08
Filing date: 2013-01-08
Publication date: 2013-04-03
Anticipated expiration: 2033-01-08
Also published as: CN103013767B

Abstract

The invention discloses a method for preparing a pumpkin sparkling wine, and relates to a method for preparing an alcoholic drink. The method comprises the following steps of: firstly preparing a pumpkin brewed wine and a pumpkin ethanol extract, mixing the pumpkin brewed wine, the pumpkin ethanol extract and purified water in the proportion of 1:1:3, adding 0.1% of sodium cyclamate, 2.5% of white granulated sugar and 0.25% of citric acid into the mixed wine, controlling the storage temperature of the wine to be 15-18 DEG C, filtering the wine which is stored for 6 months by using a kieselguhr filter, mixing the filtered wine with carbon dioxide in a carbon dioxide mixer, filling and packing the wine at low temperature and under reduced pressure, and sterilizing the packed wine to obtain a finished product. For the pumpkin sparkling wine produced by adopting the method of the invention, the pumpkin resource is fully used, the fermentation technology and the extraction technology are organically combined, the types of the sparkling wine are enriched, a new way for the advanced processing of the pumpkin is provided, and the pumpkin sparkling wine is significant in improving the economic benefit of pumpkin planting.

Description

The making method of pumpkin fizz

Technical field

The present invention relates to the making method of alcoholic drink, particularly the making method of pumpkin fizz.

Background technology

Pumpkin is the plant of Curcurbitaceae Cucurbita, and different because of the place of production, call is different, has another name called wheat melon, pumpkin, pumpkin, golden wax gourd, originates in North America, and pumpkin has plantation all over China.Pumpkin contains starch, protein, carotene, vitamins B, vitamins C and the compositions such as calcium, phosphorus, and it is nutritious, is the frequent edible melon dish of rural people, and day by day is subject to the attention of urban human.Pumpkin not only has higher edibleness, and very important dietary function is arranged.Carry according to " the southern regions of the Yunnan Province book on Chinese herbal medicine ": pumpkin is warm in nature, and it is sweet nontoxic to distinguish the flavor of, and enters spleen, stomach two warps, the energy moistening lung qi-benefitting, and the apocenosis of reducing phlegm, the expelling parasite detoxifcation is controlled and is coughed Zhichuan, treats the lung carbuncle constipation, and the effects such as diuresis, beauty treatment are arranged.As the saying goes that Diet cures more than the doctors, nearly 2 years, along with domestic and international expert's further research, find that pumpkin is not only nutritious, and the long-term edible function that also has health care and prevent and cure diseases.But the special nutrition composition enhancing body immunizing power that pumpkin self contains prevents the artery sclerosis, has been regarded as in the world the special efficacy health-care vegetable.Mainly directly to eat as main, deep processing is less at China's pumpkin, is subject to seasonal restrictions because pumpkin goes on the market, so be difficult to guarantee that the human consumer can both have fresh pumpkin throughout the year.

Summary of the invention

The object of the present invention is to provide the making method of soft, the nutritious pumpkin fizz of a kind of mouthfeel, it has overcome the deficiency that the pumpkin mouthfeel is general, listing is subject to seasonal restrictions effectively, guarantees the nutrition that the human consumer can both absorb pumpkin throughout the year.

The object of the present invention is achieved like this:

Choose fresh, ripe pumpkin is cleaned, remove seed, pumpkin fruit breaks into pulp with hollander after adding 3 times of water, the ratio that adds 0.04 gram calcium chloride in every gram pumpkin fruit adds calcium chloride, stirring and dissolving, ratio according to 5 units of every gram pumpkin fruit adding adds high temperature resistant α-amylase again, liquefaction is 30 minutes under 95 ℃ of conditions, adding citric acid adjusting PH is 4.5, cool to 55 ℃, the ratio that adds 20 units in every gram pumpkin fruit adds saccharifying enzyme, the ratio adding polygalacturonase that adds simultaneously 2 units in every gram pumpkin fruit, the insulation enzymolysis is 4 hours under 55 ℃ of conditions, filter enzymolysis solution, get filtrate and filter residue, filtrate adds glucose in the per 100 milliliters ratios that add 12 gram glucose, access liquor active dry yeast carries out primary fermentation, inoculative proportion is 0.1%, 20～25 ℃ of primary fermentation temperature, 5～7 days primary fermentation time, primary fermentation finishes secondary fermentation liquid and changes in the osculum wine jar, airtight storage, carry out secondary fermentation under 15 ℃ of conditions, the time is 1 month, and secondary fermentation namely obtains pumpkin fermenting wine after finishing.

Get the pumpkin pericarp and filter the filter residue that enzymolysis solution obtains, add the edible ethanol of 40% (v/v) of 4 times of quality, the rear envelope cylinder that stirs soaks.Soak time is 30 1 35 days, during stirred once every 3 days.Filtered through gauze namely got the pumpkin alcohol extract after lixiviate finished.

Pumpkin fermenting wine, pumpkin alcohol extract and pure water are mixed in the ratio of 1:1:3, the Sodium Cyclamate of mixing wine liquid adding 0.1%, 2.5% white sugar and 0.25% citric acid, the control temperature is stored at 15-18 ℃, store and filter with diatomite filter after 6 months, wine liquid after the filtration in the carbon dioxide mix machine with carbon dioxide mix, then through low temperature pressurize can, the sterilization get product.

The pumpkin fizz that the present invention produces takes full advantage of the pumpkin resource, zymotechnique and extracting technology are organically combined, enrich the assortment of fizz, also opened up new way for the deep processing of pumpkin, significant to the economic benefit that improves pumpkin planting.

(4), specific embodiments

Choose fresh, ripe pumpkin is cleaned, remove seed, pumpkin fruit breaks into pulp with hollander after adding 3 times of water, the ratio that adds 0.04 gram calcium chloride in every gram pumpkin fruit adds calcium chloride, stirring and dissolving, ratio according to 5 units of every gram pumpkin fruit adding adds high temperature resistant α-amylase again, and liquefaction is 30 minutes under 95 ℃ of conditions, and adding citric acid adjusting PH is 4.5, cool to 55 ℃, the ratio that adds 20 units in every gram pumpkin fruit adds saccharifying enzyme, adds simultaneously the ratio adding polygalacturonase of 2 units in every gram pumpkin fruit, and the insulation enzymolysis is 4 hours under 55 ℃ of conditions, filter enzymolysis solution, get filtrate and filter residue, filtrate adds glucose in the per 100 milliliters ratios that add 12 gram glucose, and access liquor active dry yeast carries out primary fermentation, inoculative proportion is 0.1%, 25 ℃ of primary fermentation temperature, 6 days primary fermentation time, primary fermentation finishes secondary fermentation liquid and changes in the osculum wine jar, airtight storage, carry out secondary fermentation under 15 ℃ of conditions, the time is 1 month, and secondary fermentation namely obtains pumpkin fermenting wine after finishing.

Get the pumpkin pericarp and filter the filter residue that enzymolysis solution obtains, add the edible ethanol of 40% (v/v) of 4 times of quality, the rear envelope cylinder that stirs soaks.Soak time is 35 days, during stirred once every 3 days.Filtered through gauze namely got the pumpkin alcohol extract after lixiviate finished.

Pumpkin fermenting wine, pumpkin alcohol extract and pure water are mixed in the ratio of 1:1:3, the Sodium Cyclamate of mixing wine liquid adding 0.1%, 2.5% white sugar and 0.25% citric acid, the control temperature is stored at 15 ℃, store and filter with diatomite filter after 6 months, wine liquid after the filtration in the carbon dioxide mix machine with carbon dioxide mix, then through low temperature pressurize can, the sterilization get product.

Claims

1. the making method of pumpkin fizz is characterized in that being made through the following course of processing:

(1) choose fresh, ripe pumpkin is cleaned, remove seed, pumpkin fruit breaks into pulp with hollander after adding 3 times of water, the ratio that adds 0.04 gram calcium chloride in every gram pumpkin fruit adds calcium chloride, stirring and dissolving, ratio according to 5 units of every gram pumpkin fruit adding adds high temperature resistant α-amylase again, liquefaction is 30 minutes under 95 ℃ of conditions, adding citric acid adjusting PH is 4.5, cool to 55 ℃, the ratio that adds 20 units in every gram pumpkin fruit adds saccharifying enzyme, the ratio adding polygalacturonase that adds simultaneously 2 units in every gram pumpkin fruit, the insulation enzymolysis is 4 hours under 55 ℃ of conditions, filter enzymolysis solution, get filtrate and filter residue, filtrate adds glucose in the per 100 milliliters ratios that add 12 gram glucose, access liquor active dry yeast carries out primary fermentation, inoculative proportion is 0.1%, 20～25 ℃ of primary fermentation temperature, 5～7 days primary fermentation time, primary fermentation finishes secondary fermentation liquid and changes in the osculum wine jar, airtight storage, carry out secondary fermentation under 15 ℃ of conditions, the time is 1 month, and secondary fermentation namely obtains pumpkin fermenting wine after finishing;

(2) get the filter residue that pumpkin pericarp and filtration enzymolysis solution obtain, the edible ethanol that adds 40% (v/v) of 4 times of quality, the rear envelope cylinder that stirs soaks, and soak time is 30 1 35 days, stirred once every 3 days during this time, filtered through gauze namely got the pumpkin alcohol extract after lixiviate finished;

(3) pumpkin fermenting wine, pumpkin alcohol extract and pure water are mixed in the ratio of 1:1:3, the Sodium Cyclamate of mixing wine liquid adding 0.1%, 2.5% white sugar and 0.25% citric acid, the control temperature is stored at 15-18 ℃, store and filter with diatomite filter after 6 months, wine liquid after the filtration in the carbon dioxide mix machine with carbon dioxide mix, then through low temperature pressurize can, the sterilization get product.