CN103013767B - Method for preparing pumpkin sparkling wine - Google Patents

Method for preparing pumpkin sparkling wine Download PDF

Info

Publication number
CN103013767B
CN103013767B CN201310006039XA CN201310006039A CN103013767B CN 103013767 B CN103013767 B CN 103013767B CN 201310006039X A CN201310006039X A CN 201310006039XA CN 201310006039 A CN201310006039 A CN 201310006039A CN 103013767 B CN103013767 B CN 103013767B
Authority
CN
China
Prior art keywords
pumpkin
wine
add
gram
ratio
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
CN201310006039XA
Other languages
Chinese (zh)
Other versions
CN103013767A (en
Inventor
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
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HEILONGJIANG-PROV ACADEMY OF LIGHT INDUSTRY SCIENCES
Original Assignee
HEILONGJIANG-PROV ACADEMY OF LIGHT INDUSTRY SCIENCES
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by HEILONGJIANG-PROV ACADEMY OF LIGHT INDUSTRY SCIENCES filed Critical HEILONGJIANG-PROV ACADEMY OF LIGHT INDUSTRY SCIENCES
Priority to CN201310006039XA priority Critical patent/CN103013767B/en
Publication of CN103013767A publication Critical patent/CN103013767A/en
Application granted granted Critical
Publication of CN103013767B publication Critical patent/CN103013767B/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

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 because of place of production difference, 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.According to " the southern regions of the Yunnan Province book on Chinese herbal medicine ", carry: pumpkin is warm in nature, distinguishes the flavor of sweet nontoxic, enters spleen, stomach two warps, the energy moistening lung qi-benefitting, and the apocenosis of reducing phlegm, the expelling parasite removing toxic substances, control and cough Zhichuan, treats the lung carbuncle constipation, and the effects such as diuresis, beauty treatment are arranged.As the saying goes, Diet cures more than the doctors, and 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 there is health care and prevent and cure diseases.But the special nutrition composition enhancing body immunizing power that pumpkin self contains, prevent the artery sclerosis, has been regarded as in the world the special efficacy health-care vegetable.Mainly take and directly eat as main at China's pumpkin, deep processing is less, because the pumpkin listing is subject to seasonal restrictions, so be difficult to guarantee that the human consumer can 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 that the human consumer can absorb the nutrition of 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, in every gram pumpkin fruit, add the ratio of 0.04 gram calcium chloride to add calcium chloride, stirring and dissolving, according to every gram pumpkin fruit, add the ratio of 5 units to add high temperature resistant α-amylase again, under 95 ℃ of conditions, liquefaction is 30 minutes, adding citric acid to regulate PH is 4.5, cool to 55 ℃, in every gram pumpkin fruit, add the ratio of 20 units to add saccharifying enzyme, in every gram pumpkin fruit, add the ratio of 2 units to add polygalacturonase simultaneously, under 55 ℃ of conditions, the insulation enzymolysis is 4 hours, filter enzymolysis solution, obtain filtrate and filter residue, filtrate adds the ratio of 12 gram glucose to add glucose in every 100 milliliters, access white wine 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 proceeds in the osculum wine jar, airtight storage, carry out secondary fermentation under 15 ℃ of conditions, time is 1 month, secondary fermentation obtains pumpkin fermenting wine after finishing.
Get the pumpkin pericarp and filter the filter residue that enzymolysis solution obtains, adding 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 every 3 days, stir once.After lixiviate finishes, filtered through gauze obtains the pumpkin alcohol extract.
Pumpkin fermenting wine, pumpkin alcohol extract and pure water are mixed in the ratio of 1:1:3, mix wine liquid and add 0.1% Sodium Cyclamate, 2.5% white sugar and 0.25% citric acid, controlling temperature is stored at 15-18 ℃, store and filtered with diatomite filter after 6 months, wine liquid after filtration in the carbon dioxide mix machine with carbon dioxide mix, then, sterilizing filling through the low temperature pressurize gets 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 for the deep processing of pumpkin, opened up new way, 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, in every gram pumpkin fruit, add the ratio of 0.04 gram calcium chloride to add calcium chloride, stirring and dissolving, according to every gram pumpkin fruit, add the ratio of 5 units to add high temperature resistant α-amylase again, under 95 ℃ of conditions, liquefaction is 30 minutes, adding citric acid to regulate PH is 4.5, cool to 55 ℃, in every gram pumpkin fruit, add the ratio of 20 units to add saccharifying enzyme, in every gram pumpkin fruit, add the ratio of 2 units to add polygalacturonase simultaneously, under 55 ℃ of conditions, the insulation enzymolysis is 4 hours, filter enzymolysis solution, obtain filtrate and filter residue, filtrate adds the ratio of 12 gram glucose to add glucose in every 100 milliliters, access white wine 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 proceeds in the osculum wine jar, airtight storage, carry out secondary fermentation under 15 ℃ of conditions, time is 1 month, secondary fermentation obtains pumpkin fermenting wine after finishing.
Get the pumpkin pericarp and filter the filter residue that enzymolysis solution obtains, adding 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 every 3 days, stir once.After lixiviate finishes, filtered through gauze obtains the pumpkin alcohol extract.
Pumpkin fermenting wine, pumpkin alcohol extract and pure water are mixed in the ratio of 1:1:3, mix wine liquid and add 0.1% Sodium Cyclamate, 2.5% white sugar and 0.25% citric acid, controlling temperature is stored at 15 ℃, store and filtered with diatomite filter after 6 months, wine liquid after filtration in the carbon dioxide mix machine with carbon dioxide mix, then, sterilizing filling through the low temperature pressurize gets product.

Claims (1)

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, in every gram pumpkin fruit, add the ratio of 0.04 gram calcium chloride to add calcium chloride, stirring and dissolving, according to every gram pumpkin fruit, add the ratio of 5 units to add high temperature resistant α-amylase again, under 95 ℃ of conditions, liquefaction is 30 minutes, adding citric acid to regulate PH is 4.5, cool to 55 ℃, in every gram pumpkin fruit, add the ratio of 20 units to add saccharifying enzyme, in every gram pumpkin fruit, add the ratio of 2 units to add polygalacturonase simultaneously, under 55 ℃ of conditions, the insulation enzymolysis is 4 hours, filter enzymolysis solution, obtain filtrate and filter residue, filtrate adds the ratio of 12 gram glucose to add glucose in every 100 milliliters, access white wine 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 proceeds in the osculum wine jar, airtight storage, carry out secondary fermentation under 15 ℃ of conditions, time is 1 month, secondary fermentation obtains pumpkin fermenting wine after finishing,
(2) get the pumpkin pericarp and filter the filter residue that enzymolysis solution obtains, 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, every 3 days, stir once during this time, after lixiviate finishes, filtered through gauze obtains the pumpkin alcohol extract;
(3) pumpkin fermenting wine, pumpkin alcohol extract and pure water are mixed in the ratio of 1:1:3, mix wine liquid and add 0.1% Sodium Cyclamate, 2.5% white sugar and 0.25% citric acid, controlling temperature is stored at 15-18 ℃, store and filtered with diatomite filter after 6 months, wine liquid after filtration in the carbon dioxide mix machine with carbon dioxide mix, then, sterilizing filling through the low temperature pressurize gets product.
CN201310006039XA 2013-01-08 2013-01-08 Method for preparing pumpkin sparkling wine Expired - Fee Related CN103013767B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310006039XA CN103013767B (en) 2013-01-08 2013-01-08 Method for preparing pumpkin sparkling wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310006039XA CN103013767B (en) 2013-01-08 2013-01-08 Method for preparing pumpkin sparkling wine

Publications (2)

Publication Number Publication Date
CN103013767A CN103013767A (en) 2013-04-03
CN103013767B true CN103013767B (en) 2013-12-11

Family

ID=47962885

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310006039XA Expired - Fee Related CN103013767B (en) 2013-01-08 2013-01-08 Method for preparing pumpkin sparkling wine

Country Status (1)

Country Link
CN (1) CN103013767B (en)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103409282B (en) * 2013-08-15 2015-01-21 芜湖绿叶制药有限公司 Preparation method of health-care green tea sparkling wine
CN103756845B (en) * 2014-02-13 2014-12-31 李彬 Preparation method for tomato health wine
CN104762327B (en) * 2014-08-11 2018-06-05 四川安益生物科技有限公司 A kind of yellow pigment from Cucurbita pepo yeast product and preparation method thereof
CN104651185A (en) * 2015-02-15 2015-05-27 大连工业大学 Anti-haze berry enzyme sparkling hawthorn wine and preparation method thereof
CN105441283B (en) * 2016-01-07 2018-03-23 杨涛 The preparation method of bubble white wine
CN105754790B (en) * 2016-03-24 2019-03-12 贵州苗岭山地生态作物发展有限公司 A kind of processing method of squash white spirit
CN106635649A (en) * 2017-01-05 2017-05-10 哈尔滨伟平科技开发有限公司 Pumpkin health wine and making method thereof
CN107164149A (en) * 2017-06-12 2017-09-15 韦朝胜 A kind of preparation method of Fructus Cucurbitae moschatae fenmented product
CN107365670A (en) * 2017-09-21 2017-11-21 齐鲁工业大学 A kind of butter fruit lemon fizz

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1730645A (en) * 2005-08-03 2006-02-08 王霞 Pumpkin brandy and its brewing process
CN1740305A (en) * 2005-09-09 2006-03-01 李传生 Dry pumpkin fermenting wine and its fermentation process
CN100336893C (en) * 2005-11-11 2007-09-12 王福庆 Pumpkin red cordial and its brewing process
CN100430467C (en) * 2006-04-15 2008-11-05 岭南荔枝加工工程技术惠州研究中心 Gasified wine of lichee, and brewing method
CN101195835A (en) * 2007-12-07 2008-06-11 李传生 Production technique for fermenting ethyl alcohol with squash as raw material

Also Published As

Publication number Publication date
CN103013767A (en) 2013-04-03

Similar Documents

Publication Publication Date Title
CN103013767B (en) Method for preparing pumpkin sparkling wine
CN101245307B (en) Melon and fruit vinegar and manufacture method thereof
CN103146560B (en) Health-care vinegar and preparation method thereof
CN104928113A (en) Compound fermentation type pear heath care wine and production technology thereof
CN101508945A (en) Fermented vinous liquor and preparation method thereof
CN103045437A (en) Making method of mango sparkling wine
CN103602553A (en) Compound fermentation blueberry health-care wine and production method thereof
CN101319176A (en) Wild mountain grape wine and preparation method thereof
CN101469305A (en) Medlar fruit vinegar and preparation thereof
CN103184123B (en) Production process for peony-cherry brandy
CN103642624A (en) Composite fermentation type cistanche health-care wine and production technology thereof
CN103602556A (en) Compound fermentation type coix seed health-care wine and production method thereof
CN103194352A (en) Rose sweet white wine beverage and preparation method thereof
CN106497723B (en) A fruit wine brewed from flos Juglandis, folium Juglandis, lignum seu radix Baphicacanthis Cusiae and Endocarpium Juglandis
CN103589570A (en) Compound fermented poria cocos health wine and production technique thereof
CN105969590A (en) Fruit wine
CN103602554A (en) Compound fermentation type semen cuscutae health-care wine and production method thereof
CN105969592A (en) Clausena lansium/passion fruit wine
CN103184122B (en) Production process for peony-cherry fermented fruit wine
CN101948724A (en) Method for preparing wild jujube wine
CN103642623A (en) Composite fermentation type purslane health-care wine and production technology thereof
CN104928140A (en) Compound fermentation type winter-jujube health care wine and production technology thereof
CN104830594A (en) Making method for pumpkin health wine
CN104450408A (en) Preparation method of mulberry wine
CN108142934A (en) A kind of light spot skin makeup Kiwi berry ferment and its preparation process of invigorating blood circulation

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
EXPY Termination of patent right or utility model
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20131211

Termination date: 20150108