Pumpkin wine and its fermentation

A technology of pumpkin wine and pumpkin, which is applied in the field of pumpkin wine and its brewing technology, and can solve the problems of low comprehensive utilization rate of pumpkin, environmental pollution, waste of raw materials, etc.

Inactive Publication Date: 2007-11-21
张远辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the lack of understanding of pumpkins, the comprehensive utilization rate of pumpkins is extremely low. Many pu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1), first wash the pumpkin;

[0020] (2), processed into flakes, cubes or filaments;

[0021] (3) After removing surface moisture, put it in a constant temperature tank at 60°C for 80 minutes;

[0022] (4) Wash the red rice and put it in a constant temperature tank at 100°C for 50 minutes;

[0023] (5), take out the pumpkin and red rice in the constant temperature tank, put them into a cooling tank at 10°C and cool for 70 minutes;

[0024] (6) Add herbal wine medicine, mix well and put it in a fermenter at 20-25°C for 48 hours of fermentation;

[0025] (7), take out the fermented pumpkin and red rice mixture and filter to get the juice;

[0026] (8) After fermentation, the mixed juice of pumpkin and red rice is obtained, and an appropriate amount of honey and water are added, then canned, and then pasteurized.

Embodiment 2

[0028] (1), first wash the pumpkin;

[0029] (2), processed into flakes, cubes or filaments;

[0030] (3) After removing the surface moisture, put it in a constant temperature tank at 40°C for 100 minutes;

[0031] (4) Wash the red rice and put it in a constant temperature tank at 90°C for 60 minutes;

[0032] (5), take out the pumpkin and red rice in the constant temperature tank, put them into the cooling tank at 2°C and cool for 30 minutes;

[0033] (6) Add herbal wine medicine, mix well and put it in a 20-25°C fermenter for 30 hours of fermentation;

[0034] (7), take out the fermented pumpkin and red rice mixture and filter to get the juice;

[0035] (8), add gelatin and tannin and carry out clarifying treatment;

[0036] (9) After fermentation, the mixed juice of pumpkin and red rice is obtained, and an appropriate amount of honey and water are added, then canned, and then pasteurized.

Embodiment 3

[0038] (1), first wash the pumpkin;

[0039] (2), processed into flakes, cubes or filaments;

[0040] (3) After removing surface moisture, put it in a constant temperature tank at 80°C for 40 minutes;

[0041] (4) Wash the red rice and put it in a constant temperature tank at 110°C for 40 minutes;

[0042] (5), take out the pumpkin and the red rice in the constant temperature tank, put into the cooling tank of 20 ℃ rapidly and cool for 100 minutes;

[0043] (6) Add herbal wine medicine, mix well and put it in a fermenter at 20-25°C for 72 hours;

[0044] (7), take out the fermented pumpkin and red rice mixture and filter to get the juice;

[0045] (8), add gelatin and tannin and carry out clarifying treatment;

[0046] (9), carry out aging for 2-3 months under the temperature of 10-25 ℃, the temperature of the first two weeks is controlled at 20-25 ℃, gradually reduces the temperature later, is controlled at 10-15 ℃;

[0047] (10) Add appropriate amount of honey and water...

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PUM

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Abstract

A pumpkin wine with pumpkin as raw material and its fermentation are disclosed. The raw materials consist of pumpkin, red rice, vegetable medicinal wine, honey and water. The process is carried out by making pumpkin into slices, dices or silvers, removing surface water content, putting into thermostatic pot at 40-80 degree for some time, washing for red rice, putting into thermostatic pot at 90-100 degree for some time, taking out pumpkin and red rice, putting into cooler at 0-20 degree, cooling, adding into vegetable medicinal wine, putting into fermenter, fermenting, filtering fermented mixture of pumpkin and red rice, extracting, adding into honey and water, packing to tins and sterilizing. It's non-distilled wine and no need for high-temperature steaming and boiling, it has good taste and color and can't destroy multiple nutrients; it has excellent heat-clearing and toxicity-relieving effects and health-caring function and it has no residual methanol.

Description

technical field [0001] The invention relates to wine brewed from pumpkin as the main raw material and its brewing process. Background technique [0002] Pumpkin, also known as pumpkin, pumpkin, and rice melon, belongs to the annual herb of Cucurbitaceae. Pumpkin is a vegetable and fruit grown in many parts of the world. It has a long history of planting in our country. It is currently planted in large areas in many parts of our country with a large output. Modern research proves that pumpkin is rich in nutrition, high in value, rich in sugar, starch, protein, fat, vitamin A, vitamin B, vitamin C, calcium, phosphorus and other minerals. The top of the list of eggplants; the fat content and calories are also far ahead of melons and eggplants; each gram of fresh pumpkin contains 0.5 grams of protein; the content of vitamin A in pumpkins is among the best in melon vegetables, 8-10 times higher than watermelon and cucumber The phosphorus content in every 100 grams of pumpkin is...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 张远辉
Owner 张远辉
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