CN104059835A - Pumpkin wine - Google Patents

Pumpkin wine Download PDF

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Publication number
CN104059835A
CN104059835A CN201410253900.7A CN201410253900A CN104059835A CN 104059835 A CN104059835 A CN 104059835A CN 201410253900 A CN201410253900 A CN 201410253900A CN 104059835 A CN104059835 A CN 104059835A
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CN
China
Prior art keywords
pumpkin
wine
cucurbitae moschatae
fructus cucurbitae
good
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Pending
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CN201410253900.7A
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Chinese (zh)
Inventor
赵青娇
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赵青娇
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Priority to CN201410253900.7A priority Critical patent/CN104059835A/en
Publication of CN104059835A publication Critical patent/CN104059835A/en
Pending legal-status Critical Current

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Abstract

The invention relates to a preparation method of pumpkin wine. The preparation method comprises the following steps: collecting fresh and non-degenerative old pumpkins as a raw material; then, removing peels and seeds; pulping pumpkin pulp into slurry; and finally fermenting and brewing to prepare an original juice pumpkin wine product. By virtue of the embodiment of the invention, any assistant raw materials such as water, alcohol and essence are not doped in the preparation process of the pumpkin wine, and the prepared pumpkin wine is pure original juice wine. Meanwhile, the prepared pumpkin wine is rich in pumpkin fragrance and pure in taste and does not go to the head. The pumpkin wine is good in palatability and good in taste, arouses appetite of people and is a wine product with various health-care functions and good in market prospect. By virtue of the embodiment, the situation that in the existing market, pumpkin deep processing products are rare is further changed, the post-production outlet of pumpkins is solved, and the development of pumpkin related industries is driven to form new economic growth points, so that the pumpkin wine has huge economic and social benefits.

Description

A kind of Fructus Cucurbitae moschatae fenmented product
Technical field
The invention belongs to a kind of preparing technical field of Novel wine goods, be specifically related to a kind of preparation method of Fructus Cucurbitae moschatae fenmented product.
Technical background
Pumpkin is the plant of Curcurbitaceae Cucurbita, has plantation all over China.Pumpkin contains abundant carotene and vitamins C, can invigorating the spleen, and prevention gastritis, prevents and treats nyctalopia, protects liver, makes skin become delicate, and in having and the effect of carcinogenic substance.Yellow fruits and vegetables are also rich in two kinds of vitamin A and D; Vitamin A can be protected gastrointestinal mucosa, prevents that the illness such as gastritis, stomach ulcer from occurring; Vitamins D has the effect that promotes that calcium, two kinds of mineral elements of phosphorus absorb, and then receives the merit of the strong strong muscle of bone, has the effect of certain prevention for common diseases such as children rachitis, adolescent myopia, middle-aged and senile osteoporosis.Pumpkin not only has higher edibleness, and has very important dietary function.Carry according to " the southern regions of the Yunnan Province book on Chinese herbal medicine ": pumpkin is warm in nature, and taste is sweet nontoxic, enters spleen, stomach two warps, energy moistening lung qi-benefitting, the apocenosis of reducing phlegm, expelling parasite removing toxic substances, controls and coughs Zhichuan, treats lung carbuncle constipation, and has the effect such as diuresis, beauty treatment.Medical expert, scholar's research experiment both at home and abroad shows, food pumpkin is treated in addition prostatomegaly, prevents prostate cancer, prevented and treated arteriosclerosis and stomach mucous membrane ulcer, inducing decomposition of calculi effect.
In addition, the ability that pumpkin can make liver, renal function be restored and regenerate, because pumpkin can be eliminated the mutation effect of carcinogenic substance nitrous acid.In pumpkin, contain abundant zinc, the synthetic of participant's nucleic acid in vivo, protein is adrenocortical hormone proper constituent, is the important substance of people's bulk-growth growth.Beneficiating ingredient to human body in pumpkin has: polysaccharide, amino acid, activated protein, carotene and various trace elements etc.
Wherein, the function of various compositions is as follows:
(1) polyose: squash polyoses is a kind of nonspecific immunity strengthening agent, can improve body's immunity, promotes cytokine to generate, and by approach such as complement activations, immunity system is brought into play to many-sided regulatory function.
(2) carotenoid: carotenoid abundant in pumpkin can change into the vitamin A with important physiological function in body, thus the Growth and Differentiation to epithelium, maintain normal vision, promote that the growth of bone has important physiological function.
(3) mineral element: high calcium, high potassium, low sodium in pumpkin, be particularly suitable for the elderly and hyperpietic, be conducive to preventing osteoporosis and hypertension.In addition, also contain the elements such as phosphorus, magnesium, iron, copper, manganese, chromium, boron.
(4) amino acid and activated protein: contain the multiple amino acids of needed by human body in pumpkin, wherein Methionin, leucine, Isoleucine, phenylalanine, Threonine equal size are higher.In addition, the Vitamin C oxidase genotype in pumpkin is identical with tobacco, but active in tobacco, has shown that the content of immunoreactive protein is higher in pumpkin.
(5) lipid material: research discovery, the lipid material in Pumpkin Seed has good treatment and prophylactic effect to urinary system and hyperplasia of prostate.
(6) starch: starch enters people to be known from experience and be converted into glucose, and starch in pumpkin has other certain nutritive elements, can strengthen the resistibility of human body.
(7) protein: protein is to form histiocytic main raw, protein has the effect that regulates osmotic pressure, because the water between normal people's blood plasma and tissue juice ceaselessly exchanges, but keeping balance, if human body long-term lacking protein, the content of plasma proteins also can reduce so, and the moisture in blood can infiltrate tissue around, will cause nutritional dropsy like this.
(8) VITAMIN: VITAMIN is that humans and animals maintains normal physiological function and the class trace organic substance that must obtain from food plays an important role in the growth of human body, metabolism, growth course.If certain VITAMIN of long-term lacking, can cause physiological function obstacle and certain disease occurs, vitamins B, vitamins C in pumpkin, are just rich in.
(9) mineral element: the multiple mineral element containing in pumpkin, as calcium, potassium, phosphorus, magnesium etc., there are preventing osteoporosis and hypertension, be particularly suitable for the elderly and hyperpietic.
Taking pumpkin as raw material, can prepare the wine product that has characteristic.
Application number is 200910229644.7 " a kind of preparation methods of Fructus Cucurbitae moschatae fenmented product ".This disclosure of the invention a kind of preparation method of Fructus Cucurbitae moschatae fenmented product, comprise sterilization, making beating, add saccharifying enzyme and polygalacturonase and the fermentation of yeast culture liquid respectively, add the step such as alcohol ageing, flavouring material seasoning, the inventive method raw material is easy to get, with low cost, the Fructus Cucurbitae moschatae fenmented product sour and sweet palatability making, aroma, fruital are coordinated, mouthfeel uniqueness.
Application number is 201110197585.7 " a kind of manufacture method of Fructus Cucurbitae moschatae fenmented product ".This invention provides the manufacture method of product vinosity sweet-smelling after a kind of processing, nutritious Fructus Cucurbitae moschatae fenmented product.Processing step is: pumpkin is cleaned to peeling, stripping and slicing, making beating, add immediately potassium metabisulfite, then add polygalacturonase by the amount of 0.03~0.05mg/100ml Sucus Cucurbitae moschatae, at 40~60 DEG C, be incubated 2~3h; Add white sugar, by the sugar degree regulation to 15 of Sucus Cucurbitae moschatae~20%, add citric acid, by the acidity adjustment to 0.5 of Sucus Cucurbitae moschatae~0.7; It is in 8% sucrose solution that active dry yeast is inoculated in concentration by amount by 10~20%, activates 1~2h at 25~30 DEG C, makes yeast activated liquid; Then by 10~20% inoculum size, yeast activated liquid is inoculated in the Sucus Cucurbitae moschatae of the clarification of pasteurization, at 25~30 DEG C, activates 20~24h; Fermentation, ageing, allotment, clarification, sterilizing.
Application number is 200910261664.2 " a kind of production technique of Fructus Cucurbitae moschatae fenmented product fermentation ".This disclosure of the invention a kind of Fructus Cucurbitae moschatae fenmented product zymotechnique, it is characterized in that: (1) pumpkin → cleaning → go seed → sorting → making beating → sterilization → enzyme processing → saccharification → composition adjustment → sterilizing → crushed pumpkin; (2) barms → test tube activation → triangle domestication → yeast is cultivated tank → yeast slurry; (3) crushed pumpkin+yeast slurry → fermentation → storage ageing → clarification allotment → essence filter → canned → sterilization → inspection → finished product.That brew goes out is nutritious, the Fructus Cucurbitae moschatae fenmented product of aromatic flavour, unique style.
Application number is 97108300.2 " Fructus Cucurbitae moschatae fenmented product and brewing processs ".This invention relates to a kind of wine and brewing process thereof with pumpkin brew, and its raw material is pumpkin, yeast, table sugar and water.By in blocks pumpkin processing, fourth or thread; Remove surface-moisture, be placed on certain hour in 10-60 DEG C of thermostatic tank; It is cooling that the cooling tank of 0-15 DEG C is put in taking-up; Add yeast, put into fermentor tank fermentation; Pumpkin after fermentation is crossed to leaching juice; Add again appropriate sugar and water, filling.The present invention is a kind of non-liquor, does not pass through high temperature steaming, and the multiple nutritional components of pumpkin can not go to pot, and fermentation after Fructus Cucurbitae moschatae fenmented product, be easier to its multiple nutritional components of absorption of human body.
Summary of the invention
Object of the present invention is just to provide the preparation method of brand-new a kind of Fructus Cucurbitae moschatae fenmented product.Specifically comprise: gather fresh, be raw material without rotten old pumpkin, then peeling is except seed, and pumpkin pulp is broken into meat slurry, draws a kind of Normal juice Fructus Cucurbitae moschatae fenmented product finished product finally by everfermentation and brew.By implementing the present invention, Fructus Cucurbitae moschatae fenmented product preparation process is not mixed the auxiliary materials such as any moisture, alcohol, essence, and the Fructus Cucurbitae moschatae fenmented product preparing is pure fumet wine; Meanwhile, preparation and Fructus Cucurbitae moschatae fenmented product have strong pumpkin fragrance, mouthfeel pure, top not after drinking.Fructus Cucurbitae moschatae fenmented product good palatability, the appetite that mouthfeel is good, evoke people, is a kind of wine product with plurality of health care functions, market outlook are very good.Implement the present invention, also changed the present situation of the converted products of pumpkin deep processing in the market rareness, solved the outlet in postpartum of pumpkin, and driven the development of pumpkin related industries, form new growth engines, there is huge economic benefit and social benefit.
The present invention is achieved through the following technical solutions:
A kind of Fructus Cucurbitae moschatae fenmented product, comprises the steps: in technical scheme
1, feedstock capture: gather fresh, for subsequent use without rotten old pumpkin.
2, raw material processing: pumpkin fruit is cleaned up, and remove other impurity, then pumpkin peel is removed, and remove its seed, finally again pumpkin pulp is broken into meat slurry.
3, fermentation: pumpkin pulp slurry admixed by distiller's yeast by the proportioning of putting 0.6 kilogram of distiller's yeast by 100 kilograms of pumpkin pulp slurries, and mixing and stirring, is then positioned in container, and vessel port is sealed and carries out anaerobically fermenting 2~3 months.
4, brew: after pumpkin pulp is starched by fermentation and while being dissolved into fruit juice completely, brew Fructus Cucurbitae moschatae fenmented product into according to ordinary method.
5, finished product: brew Fructus Cucurbitae moschatae fenmented product is out sub-packed according to quantity and becomes finished wine in wine holding container after filtering.
The present invention both had the following advantages:
1, its preparation technology of Fructus Cucurbitae moschatae fenmented product proposed by the invention is simple, easily implements.
2, implement pumpkin raw material required for the present invention very abundant, and cheap.
3, by implementing the present invention, do not mix the auxiliary materials such as any moisture, alcohol, essence, the Fructus Cucurbitae moschatae fenmented product preparing is fumet wine; And traditional fruit wine is mostly to blend and form by adding various auxiliary materials.
4, by implementing the present invention, preparation and Fructus Cucurbitae moschatae fenmented product do not add any additive and sanitas, mouthfeel is pure, top not after drinking.
5, by implementing the present invention, preparation and Fructus Cucurbitae moschatae fenmented product have strong pumpkin fragrance, good palatability, the appetite that mouthfeel is good, evoke people.
6, by implementing the present invention, preparation and Fructus Cucurbitae moschatae fenmented product nutrition very abundant, and retained well the original nutrition of pumpkin fruit and functional component, be a kind of wine product with plurality of health care functions, market outlook are very good.
7, by implementing the present invention, change the present situation of the converted products of pumpkin deep processing in the market rareness, solved the outlet in postpartum of pumpkin, and driven the development of pumpkin related industries, formed new growth engines, there is huge economic benefit and social benefit.
Embodiment
Below in conjunction with embodiment, method of the present invention is further illustrated.
A kind of Fructus Cucurbitae moschatae fenmented product, embodiment is as follows:
1, feedstock capture: gather fresh, for subsequent use without rotten old pumpkin.
2, raw material processing: pumpkin fruit is cleaned up, and remove other impurity, then pumpkin peel is removed, and remove its seed, finally again pumpkin pulp is broken into meat slurry.
3, fermentation: pumpkin pulp slurry admixed by distiller's yeast by the proportioning of putting 0.6 kilogram of distiller's yeast by 100 kilograms of pumpkin pulp slurries, and mixing and stirring, is then positioned in container, and vessel port is sealed and carries out anaerobically fermenting 2~3 months.
4, brew: after pumpkin pulp is starched by fermentation and while being dissolved into fruit juice completely, brew Fructus Cucurbitae moschatae fenmented product into according to ordinary method.
5, finished product: brew Fructus Cucurbitae moschatae fenmented product is out sub-packed according to quantity and becomes finished wine in wine holding container after filtering.

Claims (1)

1. a Fructus Cucurbitae moschatae fenmented product, its feature comprises the steps:
(1) feedstock capture: gather fresh, for subsequent use without rotten old pumpkin;
(2) raw material processing: pumpkin fruit is cleaned up, and remove other impurity, then pumpkin peel is removed, and remove its seed, finally again pumpkin pulp is broken into meat slurry;
(3) fermentation: pumpkin pulp slurry admixed by distiller's yeast by the proportioning of putting 0.6 kilogram of distiller's yeast by 100 kilograms of pumpkin pulp slurries, and mixing and stirring, is then positioned in container, and vessel port is sealed and carries out anaerobically fermenting 2~3 months;
(4) brew: after pumpkin pulp is starched by fermentation and while being dissolved into fruit juice completely, brew Fructus Cucurbitae moschatae fenmented product into according to ordinary method;
(5) finished product: brew Fructus Cucurbitae moschatae fenmented product is out sub-packed according to quantity and becomes finished wine in wine holding container after filtering.
CN201410253900.7A 2014-06-09 2014-06-09 Pumpkin wine Pending CN104059835A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410253900.7A CN104059835A (en) 2014-06-09 2014-06-09 Pumpkin wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410253900.7A CN104059835A (en) 2014-06-09 2014-06-09 Pumpkin wine

Publications (1)

Publication Number Publication Date
CN104059835A true CN104059835A (en) 2014-09-24

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Country Status (1)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104877853A (en) * 2015-05-11 2015-09-02 安徽省银百益食品有限公司 Pumpkin/cherry nutrient fruit wine and preparation method thereof
CN105273909A (en) * 2014-07-26 2016-01-27 雷色香 Pumpkin wine
CN105886196A (en) * 2014-09-30 2016-08-24 肖志雄 Randia cochinchinensis wine and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105273909A (en) * 2014-07-26 2016-01-27 雷色香 Pumpkin wine
CN105886196A (en) * 2014-09-30 2016-08-24 肖志雄 Randia cochinchinensis wine and preparation method thereof
CN104877853A (en) * 2015-05-11 2015-09-02 安徽省银百益食品有限公司 Pumpkin/cherry nutrient fruit wine and preparation method thereof

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Application publication date: 20140924