Preparation method of pumpkin wine

A manufacturing method, pumpkin wine technology, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., to achieve the effect of no precipitation, pure pumpkin aroma and wine aroma, and rich nutrition

Inactive Publication Date: 2013-01-16
张慧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processed products of pumpkin mainly include pumpkin powder, pumpkin beverage, pumpkin tea, etc., and no manufacturer has applied pumpkin to the production of fermented wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1. Preparation of pumpkin juice

[0017] Wash the pumpkin, peel it, cut it into pieces, beat it, and immediately add potassium metabisulfite in an amount of 0.5mg / 100ml of pumpkin juice, then add pectinase in an amount of 0.05mg / 100ml of pumpkin juice. Keep warm for 2 hours;

[0018] 2. Adjustment of sugar content and acidity of pumpkin juice

[0019] Add sugar to adjust the sugar content of pumpkin juice to 20%, add citric acid to adjust the acidity of pumpkin juice to 0.5;

[0020] 3. Preparation of distiller's mother

[0021] Active dry yeast was inoculated in 8% sucrose solution at a concentration of 10%, and activated at 25-30°C for 1.5h to obtain a yeast activation solution; In the sterilized clarified pumpkin juice, activate at 25-30°C for 24h;

[0022] 4. Fermentation, aging, blending, clarification, and sterilization.

Embodiment 2

[0024] 1. Preparation of pumpkin juice

[0025] Wash the pumpkin, peel it, cut it into pieces, beat it, and immediately add potassium metabisulfite in an amount of 1mg / 100ml pumpkin juice, then add pectinase in an amount of 0.03mg / 100ml pumpkin juice, and keep warm at 40-60°C 2.5 hours;

[0026] 2. Adjustment of sugar content and acidity of pumpkin juice

[0027] Add sugar to adjust the sugar content of pumpkin juice to 15%, add citric acid to adjust the acidity of pumpkin juice to 0.6;

[0028] 3. Preparation of distiller's mother

[0029] Active dry yeast was inoculated in 8% sucrose solution at a concentration of 20%, and activated at 25-30°C for 1 hour to obtain a yeast activation solution; then the yeast activation solution was inoculated in a pasteurized In sterilized clarified pumpkin juice, activate at 25-30°C for 20 hours;

[0030] 4. Fermentation, aging, blending, clarification, and sterilization.

Embodiment 3

[0032] 1. Preparation of pumpkin juice

[0033] Wash the pumpkin, peel it, cut it into pieces, beat it, and immediately add potassium metabisulfite in an amount of 0.8mg / 100ml of pumpkin juice, then add pectinase in an amount of 0.04mg / 100ml of pumpkin juice. Keep warm for 3 hours;

[0034] 2. Adjustment of sugar content and acidity of pumpkin juice

[0035] Add sugar to adjust the sugar content of pumpkin juice to 18%, add citric acid to adjust the acidity of pumpkin juice to 0.7;

[0036] 3. Preparation of distiller's mother

[0037] Active dry yeast was inoculated in 8% sucrose solution at a concentration of 15%, and activated at 25-30°C for 2 hours to obtain a yeast activation solution; then the yeast activation solution was inoculated in pasteurized In sterilized clarified pumpkin juice, activate at 25-30°C for 20-22 hours;

[0038] 4. Fermentation, aging, blending, clarification, and sterilization.

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Abstract

The invention relates to a preparation method of a product with pumpkins as raw materials, more specifically to a preparation method of a pumpkin wine. The pumpkin wine processed by the preparation method provided in the invention has mellow wine flavor and rich nutrition. The technological steps of the method include: conducting washing, peeling, dicing and pulping on pumpkins, immediately adding potassium metabisulfite, then adding 0.03-0.05mg of pectinase into every 100ml of pumpkin juice, and conducting thermal preservation at a temperature of 40-60DEG C for 2-3h; adding white sugar, adjusting the sugar content of the pumpkin juice to 15-20%, adding citric acid to adjust the acidity of the pumpkin juice to 0.5-0.7; inoculating 10-20% of active dry yeast into a sucrose solution with a concentration of 8%, and carrying out activation at 25-30DEG C for 1-2h so as to obtain a yeast activation solution; then inoculating 10-20% of the yeast activation solution into pumpkin juice clarified by pasteurization, and carrying out activation at 25-30DEG C for 20-24h; and performing fermentation, aging, blending, clarification as well as sterilization.

Description

Technical field: [0001] The present invention relates to a kind of manufacturing method of the product that takes pumpkin as raw material, more specifically, relates to a kind of manufacturing method of pumpkin wine. Background technique: [0002] Cucurbita Cucurbita Cucurbita is a mid-leaf annual vine herb with white spots and pentagonal fruit stalks, also known as squash, wheat melon, rice melon, and winter gourd. The nutritional value of pumpkin is very high, rich in carbohydrates, amino acids, carotene, V B , V C , V E And other vitamins, as well as rich in inorganic salts and trace elements, pumpkin has the functions of lowering blood sugar, lowering blood fat, preventing cancer, detoxifying, protecting liver and kidney. Therefore, the development of products with pumpkin as raw material is of great significance. At present, the processed products of pumpkin mainly include pumpkin powder, pumpkin beverage, pumpkin tea, etc., but no manufacturers have applied pumpkin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 张慧
Owner 张慧
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