CN107164149A - A kind of preparation method of Fructus Cucurbitae moschatae fenmented product - Google Patents
A kind of preparation method of Fructus Cucurbitae moschatae fenmented product Download PDFInfo
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Abstract
The invention discloses a kind of preparation method of Fructus Cucurbitae moschatae fenmented product, belong to brewing technical field.This Fructus Cucurbitae moschatae fenmented product is by adding amylase, pectase, cellulase and carbohydrase after pumpkin is beaten, obtain enzymolysis liquid, yeast is added in enzymolysis liquid to be fermented, band fermented wine is obtained, the progress of the soaking wine using balsam pear, onion and lens as raw material is added in fermented wine, and fermentation prepares Fructus Cucurbitae moschatae fenmented product again.This Fructus Cucurbitae moschatae fenmented product is not only in good taste, drinks conveniently, and have significant preventive and therapeutic effect to diabetes.
Description
Technical field
The invention belongs to brewing technical field, and in particular to a kind of preparation method of Fructus Cucurbitae moschatae fenmented product.
Background technology
According to the Ming Dynasty《Diet notice》Record：Pumpkin is sweet, warm-natured, therefore has the proverb of " hot day half block melon, Chinese medicine are without grabbing "；
The Chinese tradition classic of TCM《Compendium of Materia Medica》Described in：Feed after pumpkin " effect for having bowl spares (taste) QI invigorating "；Through modern domestic
Outer medical research confirms that pumpkin contains multivitamin, and nutritive value is high, particularly containing the hypoglycemic factor, is diabetes
The auxiliary diet good food of patient, moreover it is possible to prevention of cardiovascular disease, the effects such as preventing and treating artery sclerosis, anticancer, anti-hypertension.Therefore,
Pumpkin and its product are known as preferable natural health care in the world.
Pumpkin is of high nutritive value, therefore the product developed using pumpkin as raw material is more and more, and one of them is south
Melon wine.Fructus Cucurbitae moschatae fenmented product is that, using pumpkin as raw material, by fermenting, brew is formed.Modern scientific research shows that pumpkin is to prevention and treatment
Diabetes have unique curative effect.
Diabetes are a kind of common endocrine system diseases, are due to a kind of internal hormone --- insulin it is absolute
Lack or relative deficiency, or quality of the material itself and other reasonses cause the physiological action that can not bring into normal play, caused by
Sugar, fat, a kind of syndrome of the metabolic disorder of the big material of protein three based on glycometabolism.Current diabetic is led to
It is often to take to take hypoglycemic chemical drugs and treated, and hypoglycemic chemical drugs generally have many side effects, can such as cause hypoglycemia,
Occur fash, oedema, diarrhoea, suffer from abdominal pain, have certain hepatorenal damage, many medicines are that the patient with conscience lung nephrosis can not take
.And although pumpkin has unique curative effect for preventing and treating diabetes, it is not especially aobvious for preventing and treating diabetes singly to eat pumpkin
Write, and keep pumpkin nutrient element preferably to absorb again for all feed pumpkins daily, while also to keep preferable
Mouthfeel, such food is done nor easily.Also find no instant at present, it is in good taste, while to diabetes
There is the pumpkin Related product of fine preventive and therapeutic effect.
The content of the invention
The invention aims to solve prior art presence above mentioned problem there is provided a kind of instant, it is in good taste,
There can be the Fructus Cucurbitae moschatae fenmented product of significant preventive and therapeutic effect to diabetes.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of preparation method of Fructus Cucurbitae moschatae fenmented product, comprises the following steps：
(1) pumpkin is cleaned up, removes the peel, goes after flesh and remove seed, stripping and slicing, be beaten, obtain pumpkin magma；
(2) pumpkin magma made from step (1) is sterilized, then adds amylase, pectase, cellulase and sugar
Change enzyme, at 45-50 DEG C, be incubated 4-5 hours, obtain enzymolysis liquid, wherein, the content of the enzyme classes of addition accounts for the quality of pumpkin magma
Percentage is respectively：Amylase 0.03-0.05%, pectase 0.01-0.02%, cellulase 0.04-0.06%, carbohydrase
0.01-0.03%；
(3) add saccharomyces cerevisiae in enzymolysis liquid made from step (2) to be fermented, fermentation temperature is 23-28 DEG C, fermentation
Time is 15-20 days, and fermented wine is obtained after the completion of fermentation, and the addition of the saccharomyces cerevisiae is the enzymolysis liquid addition per 100g
0.05-0.07g saccharomyces cerevisiae；
The saccharomyces cerevisiae be selected from Shandong Kang Qin bio tech ltd, this saccharomyces cerevisiae fermentation process produce it is micro-
Biologos is strong, and enzymes activity is high, and the metabolite such as ethanol of generation can effectively suppress the generation of miscellaneous bacteria, is allowed to be difficult production acid,
Ensure the normal table of fermentation process.
(4) balsam pear, onion and lens are cleaned up, by balsam pear and onion stripping and slicing after draining, balsam pear block, onion block
It is positioned in 40-50 DEG C of air blast environment and is kept for 30-40 minutes with lens, taken out, adds 50-60 ° of soaking in Chinese liquor 40-50
My god, filtering takes filtrate, obtains soaking wine；
(5) take fermented wine and 5-10 parts of soaking wine that parts by weight are 100-110 parts well mixed, obtain Fructus Cucurbitae moschatae fenmented product half
Finished product, adds after saccharomyces cerevisiae and candy sugar powder in Fructus Cucurbitae moschatae fenmented product semi-finished product and mixes, wherein, Fructus Cucurbitae moschatae fenmented product semi-finished product, saccharomyces cerevisiae, ice
The mass ratio of Icing Sugar is 90-100：0.1-0.3：10-15, sealing is fermented, and after 5-8 months, Fructus Cucurbitae moschatae fenmented product is made.
The saccharomyces cerevisiae is also selected from Shandong Kang Qin bio tech ltd, the multiple-microorganism of this saccharomyces cerevisiae with
And the interaction of many enzymes, make that the fragrance of the Fructus Cucurbitae moschatae fenmented product of output is more rich, mouthfeel is more mellow.
Further, in the step (2), the content of the enzyme classes of addition accounts for the mass percent difference of pumpkin magma
For：Amylase 0.04%, pectase 0.016%, cellulase 0.055%, carbohydrase 0.02%.
Further, in step (3), the wine that the addition of the saccharomyces cerevisiae is the enzymolysis liquid addition 0.06g per 100g
Brewer yeast.
Further, in step (4), the balsam pear, onion, the mass ratio of lens and white wine are 5-7：3-5：2-5：
20-35。
Further, in step (4), the balsam pear, onion, the mass ratio of lens and white wine are 6.5：4：3：22.
Further, in step (4), the number of degrees of the white wine are 52 °, and soak time is 47 days.
Further, in step (5), take fermented wine and 7 parts of soaking wine that parts by weight are 106 parts well mixed.
Further, in step (5), the mesh number of candy sugar powder is 100-300 mesh.The mesh number of candy sugar powder is selected in 100-300
Between mesh, rock sugar can be made to be easier to be mixed into Fructus Cucurbitae moschatae fenmented product semi-finished product, and be more easy to be decomposed by saccharomyces cerevisiae, make Fructus Cucurbitae moschatae fenmented product finished product
Quality it is more preferable.
Further, in step (5), Fructus Cucurbitae moschatae fenmented product semi-finished product, saccharomyces cerevisiae, the mass ratio of candy sugar powder are 97：0.16：12.
Further, in step (5), add to seal after saccharomyces cerevisiae and candy sugar powder and fermented, after 7 months, system
Obtain Fructus Cucurbitae moschatae fenmented product.This Fructus Cucurbitae moschatae fenmented product is drawn by test of many times, and optimum was drunk after 7 months, because during this period of time, Fructus Cucurbitae moschatae fenmented product
By the associated reaction of each component, make Fructus Cucurbitae moschatae fenmented product more stable, taste is more preferable.
Beneficial effect：
1st, the present invention adds soaking wine in the brewing process of Fructus Cucurbitae moschatae fenmented product, by pumpkin in component, balsam pear, onion and
The synergy of lens, can effectively reduce blood glucose after drinking, play the role of to the preventing and treatings of diabetes it is prominent, be made Fructus Cucurbitae moschatae fenmented product with
Afterwards, drink also very convenient.The characteristic of each component and effect are as follows in Fructus Cucurbitae moschatae fenmented product：
Balsam pear, taste is extremely bitter, cold in nature, there is clearing away summerheat, the function of clearing liver and improving vision, detoxify.Modern medicine study discovery, balsam pear
Containing compositions such as Charantin, 5-hydroxytryptamine, glutamic acid, alanine and vitamin B1s.After by soaking 50-60 ° of white wine, energy
The composition of similar insulin action in balsam pear is added in wine, added in Fructus Cucurbitae moschatae fenmented product, is cooperated together with pumpkin, can be effectively
Blood glucose is reduced, there is good preventive and therapeutic effect to diabetes.And diabetic if deficiency-cold in spleen and stomach, then should not bear hardships melon, but
It is the problem of then the needing not worry about this respect by being merged with Fructus Cucurbitae moschatae fenmented product.
Onion, sweet, pungent, slightly warm in nature is close with green onion, garlic nature and flavor, have effects that stomach invigorating, improve a poor appetite, promoting the circulation of qi it is wide in.
Contain similar hypoglycemic medicine tolbutamide in onion.Often edible onion, can both be allayed one's hunger, and energy hypoglycemic is cured the disease.Onion not only contains
There is the material for stimulating insulin synthesis and secretion, there is auxiliary therapeutic action, and prostaglandin A and sulphur contained by it to diabetes
Amino acid, there is expansion blood vessel, adjusts blood fat, prevents the effect of artery sclerosis.Therefore, to diabetes with dyslipidemia person the most
Suitably.
Containing abundant soluble cellulose in lens, there is hypoglycemic, triglyceride reducing and cholesterol, especially
The diabetic for being suitably associated with Dyslipidemia takes.
Onion and lens are soaked as balsam pear by certain time in white wine, can be hypoglycemic active ingredient
It is added in wine, each component is integrated, the preventing and treating to diabetes is just largely effective.
This Fructus Cucurbitae moschatae fenmented product is by fermenting the hypoglycemic active principle phase of the pumpkin in component, balsam pear, onion and lens
Mutually fusion, can give full play to the effect of each component, make hypoglycemic effect more preferable.Each component Fructus Cucurbitae moschatae fenmented product is prepared into, not only
Remain effective nutritional ingredient of each component, and eat it is very convenient, without spending more manpowers and time to go one by one
Ground does various foods and then could eaten, in addition, the effect that each component is separately eaten is also not ideal enough.
2nd, after fermented wine and soaking wine mixing, add saccharomyces cerevisiae and candy sugar powder has carried out secondary seal fermentation, make wine
The sugar of yeast decomposition rock sugar can produce carbon dioxide and be hidden in wine, and drinking Fructus Cucurbitae moschatae fenmented product more has local flavor；And it is dead after fermenting
The yeast gone can produce special aroma, and meeting is at leisure by Flavor release into Fructus Cucurbitae moschatae fenmented product, so that balsam pear and the taste of onion are removed,
In addition, after 5-8 months, Fructus Cucurbitae moschatae fenmented product will carry the 3rd charming class fragrance, make the mouthfeel of Fructus Cucurbitae moschatae fenmented product more preferably.
Embodiment
With reference to specific embodiment, the present invention is described further.
Embodiment 1
A kind of preparation method of Fructus Cucurbitae moschatae fenmented product, comprises the following steps：
(1) pumpkin is cleaned up, removes the peel, goes after flesh and remove seed, stripping and slicing, be beaten, obtain pumpkin magma；
(2) pumpkin magma 100kg made from step (1) is sterilized, then adds amylase, pectase, cellulose
Enzyme and carbohydrase, at 48 DEG C, are incubated 4.5 hours, obtain enzymolysis liquid, wherein, the quality of the enzyme classes of addition is respectively：Amylase
40g, pectase 16g, cellulase 55g, carbohydrase 20g；
(3) add saccharomyces cerevisiae in enzymolysis liquid made from step (2) to be fermented, fermentation temperature is 25 DEG C, during fermentation
Between be 18 days, obtain fermented wine after the completion of fermentation, the addition of the saccharomyces cerevisiae is that the enzymolysis liquid per 100g adds 0.06g's
Saccharomyces cerevisiae；
(4) balsam pear, onion and lens are cleaned up, by balsam pear and onion stripping and slicing after draining, balsam pear block, onion block
It is positioned in 45 DEG C of air blast environment and is kept for 35 minutes with lens, taken out, add 52 ° of soaking in Chinese liquor 47 days, filtering takes filter
Liquid, the quality for obtaining balsam pear in soaking wine, the soaking wine, onion, lens and white wine be respectively 6.5kg, 4kg, 3kg,
22kg；
(5) take 10.6kg fermented wine and 0.7kg soaking wine to be well mixed, Fructus Cucurbitae moschatae fenmented product semi-finished product are obtained, in Fructus Cucurbitae moschatae fenmented product
Add after saccharomyces cerevisiae and candy sugar powder and mix in semi-finished product, the mesh number of the candy sugar powder is 200 mesh, Fructus Cucurbitae moschatae fenmented product semi-finished product, wine brewing
Yeast, the quality of candy sugar powder are respectively 9.7kg, 16g, 1.2kg, and sealing is fermented, after 7 months, and Fructus Cucurbitae moschatae fenmented product is made.
Application examples 1
Mr. Zhao, 65 years old, thirsty, many drinks, diuresis 1 month, and spirit is poor, it is poor to sleep.Measuring fasting blood-glucose is
16.5mmol/L, 2h-plasma glucose is 25.6mmol/L.Fructus Cucurbitae moschatae fenmented product made from embodiment 1 is drunk, once in the morning and once at night, every time
20-30ml, continuously drank after two weeks, and the phenomenon such as thirsty, many drinks, diuresis disappears, and spirit improves, and sleep quality improves, and continued to drink
After Fructus Cucurbitae moschatae fenmented product made from embodiment 11 month, detect within continuous one week fasting blood-glucose be 6.0-6.5mmol/L, 2h blood after dinner
Sugar is 6.9-7.3mmol/L.
Remarks：Blood glucose normal value：Fasting blood-glucose 3.9-6.1mmol/L (is then diagnosed as diabetes) higher than 7.0mmol/L；Meal
2h blood glucose afterwards<7.8mmol/L.
Embodiment 2
A kind of preparation method of Fructus Cucurbitae moschatae fenmented product, comprises the following steps：
(1) pumpkin is cleaned up, removes the peel, goes after flesh and remove seed, stripping and slicing, be beaten, obtain pumpkin magma；
(2) pumpkin magma 100kg made from step (1) is sterilized, then adds amylase, pectase, cellulose
Enzyme and carbohydrase, at 45 DEG C, are incubated 5 hours, obtain enzymolysis liquid, wherein, the quality of the enzyme classes of addition is respectively：Amylase
30g pectase 20g, cellulase 40g, carbohydrase 30g；
(3) add saccharomyces cerevisiae in enzymolysis liquid made from step (2) to be fermented, fermentation temperature is 23 DEG C, during fermentation
Between be 20 days, obtain fermented wine after the completion of fermentation, the addition of the saccharomyces cerevisiae is that the enzymolysis liquid per 100g adds 0.05g's
Saccharomyces cerevisiae；
(4) balsam pear, onion and lens are cleaned up, by balsam pear and onion stripping and slicing after draining, balsam pear block, onion block
It is positioned in 40 DEG C of air blast environment and is kept for 40 minutes with lens, taken out, add 50 ° of soaking in Chinese liquor 50 days, filtering takes filter
Liquid, the quality for obtaining balsam pear in soaking wine, the soaking wine, onion, lens and white wine is respectively 5kg, 3kg, 2kg, 20kg；
(5) it is that 10kg fermented wine and 0.5kg soaking wine are well mixed to take parts by weight, obtains Fructus Cucurbitae moschatae fenmented product semi-finished product,
Add after saccharomyces cerevisiae and candy sugar powder and mix in Fructus Cucurbitae moschatae fenmented product semi-finished product, the mesh number of candy sugar powder is 100 mesh, Fructus Cucurbitae moschatae fenmented product semi-finished product,
Saccharomyces cerevisiae, the quality of candy sugar powder are respectively 9kg, 10g, 1kg, and sealing is fermented, after 8 months, and Fructus Cucurbitae moschatae fenmented product is made.Should
Use-case 2
Ms Zhang, 64 years old, body weight 65KG, height 160CM suffered from diabetes and had a surplus for 5 years, oral administration of metformin, is measured always
Fasting blood-glucose is 13mmol/L or so, early 2 hours after the meal up to 25mmol/L, two hours 20mmol/L or so after Chinese meal.Through
People introduces, and starts to drink Fructus Cucurbitae moschatae fenmented product made from embodiment 2, and in the morning, afternoon and evening three times daily, each 30-40ml after 3 months, measures sky
Abdomen blood glucose is 6.3-6.9mmol/L, early 2 hours 7.5-7.6mmol/L after the meal, two hours 7.1-7.3mmol/L after Chinese meal.
Embodiment 3
A kind of preparation method of Fructus Cucurbitae moschatae fenmented product, comprises the following steps：
(1) pumpkin is cleaned up, removes the peel, goes after flesh and remove seed, stripping and slicing, be beaten, obtain pumpkin magma；
(2) pumpkin magma 100kg made from step (1) is sterilized, then adds amylase, pectase, cellulose
Enzyme and carbohydrase, at 50 DEG C, are incubated 4 hours, obtain enzymolysis liquid, wherein, the quality of the enzyme classes of addition is respectively：Amylase
50g, pectase 10g, cellulase 60g, carbohydrase 10g；
(3) add saccharomyces cerevisiae in enzymolysis liquid made from step (2) to be fermented, fermentation temperature is 28 DEG C, during fermentation
Between be 15 days, obtain fermented wine after the completion of fermentation, the addition of the saccharomyces cerevisiae is that the enzymolysis liquid per 100g adds 0.07g's
Saccharomyces cerevisiae；
(4) balsam pear, onion and lens are cleaned up, by balsam pear and onion stripping and slicing after draining, balsam pear block, onion block
It is positioned in 50 DEG C of air blast environment and is kept for 30 minutes with lens, taken out, add 60 ° of soaking in Chinese liquor 40 days, filtering takes filter
Liquid, obtains soaking wine；Balsam pear in the soaking wine, onion, the quality of lens and white wine are respectively 7kg, 5kg, 5kg, 35kg；
(5) it is that 11kg fermented wine and 1kg soaking wine are well mixed to take parts by weight, obtains Fructus Cucurbitae moschatae fenmented product semi-finished product,
Add after saccharomyces cerevisiae and candy sugar powder and mix in Fructus Cucurbitae moschatae fenmented product semi-finished product, the mesh number of candy sugar powder is 300 mesh, Fructus Cucurbitae moschatae fenmented product semi-finished product, wine
Brewer yeast, the quality of candy sugar powder are respectively 10kg, 30g, 1.5kg, and sealing is fermented, after 5 months, and Fructus Cucurbitae moschatae fenmented product is made.
Application examples 3
Mrs Wang, 50 years old, nearly 1 year soreness and weakness of waist and knees, hydrouria, dry, dizziness, rear medical check, fasting blood-glucose is
12.2mmol/L, glucose in urine (++), is diagnosed as diabetes.After take hypoglycemic agent and insulin, can only respite, after drug withdrawal,
Blood glucose is raised again, and effect is undesirable.Fructus Cucurbitae moschatae fenmented product made from embodiment 3 is drunk, once in the morning and once at night, each 30ml takes 1 week
Afterwards, the malaise symptoms such as dry, dizziness disappear, and continue to drink 1 month, measure blood glucose 6.1-6.4mmol/L on an empty stomach, after the meal 2h blood
Sugared 6.4-7.0mmol/L, continues to cut out after taking 1 year, continuous to survey blood glucose one month, can be in range of normal value.
Embodiment 4
A kind of preparation method of Fructus Cucurbitae moschatae fenmented product, comprises the following steps：
(1) pumpkin is cleaned up, removes the peel, goes after flesh and remove seed, stripping and slicing, be beaten, obtain pumpkin magma；
(2) pumpkin magma made from step (1) is sterilized, then adds amylase, pectase, cellulase and sugar
Change enzyme, at 46 DEG C, be incubated 4 hours, obtain enzymolysis liquid, wherein, the content of the enzyme classes of addition accounts for the quality percentage of pumpkin magma
Number is respectively：Amylase 0.04%, pectase 0.015%, cellulase 0.05%, carbohydrase 0.02%；
(3) add saccharomyces cerevisiae in enzymolysis liquid made from step (2) to be fermented, fermentation temperature is 26 DEG C, during fermentation
Between be 17 days, obtain fermented wine after the completion of fermentation, the addition of the saccharomyces cerevisiae is that the enzymolysis liquid per 100g adds 0.06g's
Saccharomyces cerevisiae；
(4) balsam pear, onion and lens are cleaned up, by balsam pear and onion stripping and slicing after draining, balsam pear block, onion block
It is positioned in 48 DEG C of air blast environment and is kept for 35 minutes with lens, taken out, add 53 ° of soaking in Chinese liquor 7 days, filtering takes filter
Liquid, obtains soaking wine；Balsam pear in the soaking wine, onion, the mass ratio of lens and white wine are 6：4：3：28；
(5) take fermented wine and 7 parts of soaking wine that parts by weight are 107 parts well mixed, obtain Fructus Cucurbitae moschatae fenmented product semi-finished product,
Add after saccharomyces cerevisiae and candy sugar powder and mix in Fructus Cucurbitae moschatae fenmented product semi-finished product, the mesh number of candy sugar powder is 200 mesh, Fructus Cucurbitae moschatae fenmented product semi-finished product, wine
Brewer yeast, the mass ratio of candy sugar powder are 97：0.2：13, sealing is fermented, after 6 months, and Fructus Cucurbitae moschatae fenmented product is made.
Application examples 4
Mr. Qin, 40 years old, thirsty many drink diuresis were easily starved, appetite is also greater than ordinary person more than half a year.Measure fasting blood-glucose
13mmol/L, drinks Fructus Cucurbitae moschatae fenmented product made from embodiment 4, once in the morning and once at night, and each 40ml was taken after two weeks, and many drinks are more
Eat symptom to disappear, continue to drink 2 months, measure blood glucose 6.3-6.5mmol/L on an empty stomach, 2h-plasma glucose 6.7-7.2mmol/L.
Embodiment 5
A kind of preparation method of Fructus Cucurbitae moschatae fenmented product, comprises the following steps：
(1) pumpkin is cleaned up, removes the peel, goes after flesh and remove seed, stripping and slicing, be beaten, obtain pumpkin magma；
(2) pumpkin magma made from step (1) is sterilized, then adds amylase, pectase, cellulase and sugar
Change enzyme, at 50 DEG C, be incubated 4.5 hours, obtain enzymolysis liquid, wherein, the content of the enzyme classes of addition accounts for the quality hundred of pumpkin magma
Fraction is respectively：Amylase 0.04%, pectase 0.01%, cellulase 0.05%, carbohydrase 0.02%；
(3) add saccharomyces cerevisiae in enzymolysis liquid made from step (2) to be fermented, fermentation temperature is 27 DEG C, during fermentation
Between be 18 days, obtain fermented wine after the completion of fermentation, the addition of the saccharomyces cerevisiae is that the enzymolysis liquid per 100g adds 0.06g's
Saccharomyces cerevisiae；
(4) balsam pear, onion and lens are cleaned up, by balsam pear and onion stripping and slicing after draining, balsam pear block, onion block
It is positioned in 45 DEG C of air blast environment and is kept for 40 minutes with lens, taken out, add 56 ° of soaking in Chinese liquor 43 days, filtering takes filter
Liquid, is obtained；Balsam pear in the soaking wine, onion, the mass ratio of lens and white wine are 6：3：4：30；
(5) take fermented wine and 8 parts of soaking wine that parts by weight are 109 parts well mixed, obtain Fructus Cucurbitae moschatae fenmented product semi-finished product,
Add after saccharomyces cerevisiae and candy sugar powder and mix in Fructus Cucurbitae moschatae fenmented product semi-finished product, the mesh number of candy sugar powder is 100 mesh, Fructus Cucurbitae moschatae fenmented product semi-finished product, wine
Brewer yeast, the mass ratio of candy sugar powder are 92：0.1：11, sealing is fermented, after 7 months, and Fructus Cucurbitae moschatae fenmented product is made.
Application examples 5
Mr. Wu, 36 years old, thirsty many drinks, frequent micturition, lassitude was had a dizzy spell.Fasting blood-glucose 10.31mmol/L is measured,
Glucose in urine (+++), is diagnosed as diabetes.Upon somebody's introduction, start to drink Fructus Cucurbitae moschatae fenmented product made from embodiment 5, in the morning, afternoon and evening three times daily, often
Secondary 30-40ml, after 2 months, measures fasting blood-glucose for 6.2-6.4mmol/L, after the meal 2 hours 7.0-7.1mmol/L.
The blood sugar decreasing effect that five application examples can be seen that this Fructus Cucurbitae moschatae fenmented product more than is fairly obvious, can be effectively to glycosuria
Disease is treated.
Except above-mentioned application exception, we, which also choose and have recorded, is diagnosed as diabetic 100, wherein women 50
Example, male 50, age 40-60 Sui, by drinking Fructus Cucurbitae moschatae fenmented product produced by the present invention, the cycle of drinking is 1-6 months, patient of diabetes
The blood glucose of person is reduced to the success rate of normal range (NR) up to 91%.As can be seen here, Fructus Cucurbitae moschatae fenmented product produced by the present invention has very to hypoglycemic
Significant effect, and Fructus Cucurbitae moschatae fenmented product drinks convenience, and drinking person need to only take according to quantity daily, can mitigate the edible negative of drinking person
Load.In addition, except can treat be hyperglycaemia patient in addition to, this Fructus Cucurbitae moschatae fenmented product is drunk throughout the year can also prevent diabetes.
This Fructus Cucurbitae moschatae fenmented product combines the characteristic of pumpkin, balsam pear, onion, the nutrient of lens and wine, nutritious, except
Diabetes can be prevented and treated, moreover it is possible to prevention of cardiovascular disease, prevent and treat artery sclerosis, anticancer, anti-hypertension etc.；Drinking throughout the year also can be strong
Body, improves immunity, and this Fructus Cucurbitae moschatae fenmented product delicate fragrance is tasty, and drinking person is easier to receive, and prefers to drink, is suitably daily guarantor
Strong product.
Although the present invention is disclosed as above with preferred embodiment, so it is not intended to limiting the invention, any this area skill
Art personnel, without departing from the spirit and scope of the present invention, when a little modification can be made and perfect, therefore the protection model of the present invention
Enclose when by being defined that claims are defined.
Claims (10)
1. a kind of preparation method of Fructus Cucurbitae moschatae fenmented product, it is characterised in that comprise the following steps：
(1) pumpkin is cleaned up, removes the peel, goes after flesh and remove seed, stripping and slicing, be beaten, obtain pumpkin magma；
(2) pumpkin magma made from step (1) is sterilized, then adds amylase, pectase, cellulase and saccharification
Enzyme, at 45-50 DEG C, is incubated 4-5 hours, obtains enzymolysis liquid, wherein, the content of the enzyme classes of addition accounts for the quality hundred of pumpkin magma
Fraction is respectively：Amylase 0.03-0.05%, pectase 0.01-0.02%, cellulase 0.04-0.06%, carbohydrase
0.01-0.03%；
(3) add saccharomyces cerevisiae in enzymolysis liquid made from step (2) to be fermented, fermentation temperature is 23-28 DEG C, fermentation time
For 15-20 days, fermented wine is obtained after the completion of fermentation, the addition of the saccharomyces cerevisiae is the enzymolysis liquid addition 0.05- per 100g
0.07g saccharomyces cerevisiae；
(4) balsam pear, onion and lens are cleaned up, by balsam pear and onion stripping and slicing after draining, balsam pear block, onion block and small
French beans are positioned in 40-50 DEG C of air blast environment and kept for 30-40 minutes, take out, and add 50-60 ° of soaking in Chinese liquor 40-50 days,
Filtering, takes filtrate, obtains soaking wine；
(5) take parts by weight be 100-110 part fermented wine and 5-10 part of soaking wine be well mixed, obtain Fructus Cucurbitae moschatae fenmented product partly into
Product, add after saccharomyces cerevisiae and candy sugar powder in Fructus Cucurbitae moschatae fenmented product semi-finished product and mix, wherein, Fructus Cucurbitae moschatae fenmented product semi-finished product, saccharomyces cerevisiae, rock sugar
The mass ratio of powder is 90-100：0.1-0.3：10-15, sealing is fermented, and after 5-8 months, Fructus Cucurbitae moschatae fenmented product is made.
2. the preparation method of Fructus Cucurbitae moschatae fenmented product as claimed in claim 1, it is characterised in that：In the step (2), the enzyme classes of addition
Content account for the mass percent of pumpkin magma and be respectively：Amylase 0.04%, pectase 0.016%, cellulase
0.055%, carbohydrase 0.02%.
3. the preparation method of Fructus Cucurbitae moschatae fenmented product as claimed in claim 1, it is characterised in that：In step (3), the saccharomyces cerevisiae plus
It is the saccharomyces cerevisiae that the enzymolysis liquid per 100g adds 0.06g to enter amount.
4. the preparation method of Fructus Cucurbitae moschatae fenmented product as claimed in claim 1, it is characterised in that：It is the balsam pear, onion, small in step (4)
The mass ratio of French beans and white wine is 5-7：3-5：2-5：20-35.
5. the preparation method of Fructus Cucurbitae moschatae fenmented product as claimed in claim 4, it is characterised in that：It is the balsam pear, onion, small in step (4)
The mass ratio of French beans and white wine is 6.5：4：3：22.
6. the preparation method of Fructus Cucurbitae moschatae fenmented product as claimed in claim 1, it is characterised in that：In step (4), the number of degrees of the white wine are
52 °, soak time is 47 days.
7. the preparation method of Fructus Cucurbitae moschatae fenmented product as claimed in claim 1, it is characterised in that：In step (5), it is 106 to take parts by weight
The fermented wine and 7 parts of soaking wine of part are well mixed.
8. the preparation method of Fructus Cucurbitae moschatae fenmented product as claimed in claim 1, it is characterised in that：In step (5), the mesh number of candy sugar powder is
100-300 mesh.
9. the preparation method of Fructus Cucurbitae moschatae fenmented product as claimed in claim 1, it is characterised in that：In step (5), Fructus Cucurbitae moschatae fenmented product semi-finished product, wine
Brewer yeast, the mass ratio of candy sugar powder are 97：0.16：12.
10. the preparation method of Fructus Cucurbitae moschatae fenmented product as claimed in claim 9, it is characterised in that：In step (5), add saccharomyces cerevisiae and
Sealing is fermented after candy sugar powder, after 7 months, and Fructus Cucurbitae moschatae fenmented product is made.
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| CN101195796A (en) * | 2007-12-04 | 2008-06-11 | 沈阳波尔多树莓酒业有限公司 | Bramble onion wine |
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