Squash white spirit brewing method

Abstract

The invention relates to a brew method for a pumpkin distillate spirit, which overcomes the defects of a method in the prior art for brewing the distillate spirit by taking pumpkin as a raw material. The brew method is characterized in comprising the following: a step of selecting materials, which is to select the pumpkin, mung bean and sorghum; a step of cleaning, which is to cut the pumpkin into pieces and to remove seeds; a step of draining, during which, the mung bean is soaked at a temperature of between 50 and 60 DEG for an hour and is drained, and the sorghum is crushed and drained; a step of mixing, during which, the pumpkin, the mung bean and sorghum are mixed according to the proportion, that is, the pumpkin accounts for 40 to 60 percent of the mixture, the mung bean accounts for 15 to 20 percent of the mixture, and the sorghum accounts for 15 to 20 percent of the mixture; a step of distilling the materials; a step of preading for cooling; a step of adding starter and preparing the materials in a groove, during which, the materials are stacked for an hour and put the mixture in a cellar and fermented for 45 days; a step of taking out the materials from the cellar, heating, distilling and roasting; a step of extracting wine and removing schlempe; a step of aging, that is, the wine is aged for 45 days; a step of preparation; a step of packing; and a finished product is obtained. The brew method has the advantages of special process, low cost and products with good taste. The pumpkin distillate spirit can promote the secreting of insulin of human bodies, strengthen the regeneration of liver and kidney cells, has the health care function of nourishing liver, strengthening kidney and reducing blood sugar. The wine has the efficacies of tonifying Qi, keeping vigorous spirit and balancing blood sugar after drunk. The brew method is used by brewing the pumpkin distillate spirit.

Description

technical field [0001] The invention relates to a beverage brewing method, in particular to a pumpkin liquor brewing method which takes pumpkin as the main raw material and supplements mung beans and sorghum. Background technique [0002] The brewing method of wine in the prior art is various, and its method is nothing more than selecting material, cleaning, draining, steaming material, spreading cool, adding koji with grains, lower cellar fermentation, going out cellar, heating and steaming roasting, taking wine, removing. Slag, aging, blending, packaging. The advent of these drinking wines provides many new contents for people's diet culture. But its weak point is: take pumpkin as the method for main raw material brewing white wine in the prior art and still do not have. Contents of the invention [0003] The purpose of the present invention is to provide a brewing method of pumpkin liquor in order to fill up the gap in the above-mentioned prior art. The technical sol...

AI Technical Summary

Problems solved by technology

But its weak point is: the method that takes pumpkin as main raw material to brew liquor in the prior art does not have yet.