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Preparation method of pumpkin wine

A technology of pumpkin wine and pumpkin, which is applied in the field of preparation of pumpkin wine, and can solve problems such as destruction of nutrients, ineffective efficacy, incomplete extraction of active ingredients, etc.

Inactive Publication Date: 2014-01-29
刘郑天
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, directly using pumpkins to brew health wine has disadvantages such as incomplete extraction of active ingredients, destruction of nutrients, volatilization of alcohols, etc.
And the situation that existing pumpkin wine faces on the market at present is: some mouthfeel is poor, is not accepted by most consumers; Some have better mouthfeel, but effect is not obvious

Method used

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Experimental program
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Effect test

Embodiment Construction

[0037] Below in conjunction with specific embodiment the method of the present invention is described in further detail.

[0038] A preparation method of pumpkin wine, comprising the following steps,

[0039] 1) Select varieties: choose pumpkin varieties with oblate fruit shape and seed weight of 1.5-2.5kg;

[0040] 2) Sowing and raising seedlings: Soak the seeds screened in step 1), put them into a nutrient bowl after germination, and wait until they grow to 3 to 5 true leaves, the plant height is 10 to 15 cm, the leaves are dark green, the stems are thick and the roots are well developed It can be transplanted only after it is covered with lumps of soil;

[0041] 3) Field planting: After applying basal fertilizer for site preparation, perform single-row planting. The row spacing for field planting is 2.5m, and the plant spacing is 0.5m. After planting, the soil is compacted, and the roots are watered to increase the survival rate;

[0042] 4) Field management: topping, int...

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PUM

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Abstract

The invention discloses a preparation method of pumpkin wine. The method obtains the pumpkin wine through the steps of variety selection, sowing and seedling raising, planting in a field, field management, punching for filling wine and harvesting and storage. According to the method disclosed by the invention, through photosynthesis and day-night temperature difference, the substances such as protein, fat, carbohydrates, calcium, phosphorus, iron, carotene, riboflavin, nicotinic acid, ascorbic acid, citrulline, arginine, asparagine, trigonelline, adenine, glucose, mannitol, pentosan and pectin in pumpkin are mixed in the wine. The pumpkin wine contains polysaccharides, carotenoid, mineral elements, amino acids, active protein and lipid substances, and has the functions of removing toxin, protecting gastric mucosa, helping digestion, preventing diabetes, reducing blood glucose, eliminating cancerogenic substances and promoting growth and development.

Description

technical field [0001] The invention belongs to the field of drink preparation, in particular to a method for preparing pumpkin wine. technical background [0002] With the development of the economy and the continuous improvement of living standards, people pay more and more attention to their own health. However, due to the accelerated pace of life, increased work pressure, unbalanced diet, and increased environmental pollution, people suffer from cancer, cardiovascular and cerebrovascular diseases. , diabetes and sub-healthy people are increasing. Therefore, health drinks with effects such as preventing cardiovascular disease, high blood pressure, preventing and treating diabetes, arteriosclerosis, and anticancer are just very popular. [0003] In the pumpkin wine series, there are many that have the above effects. But directly using pumpkin to brew health-care wine has shortcomings such as incomplete extraction of active ingredients, destruction of nutrients, and volat...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 刘郑天
Owner 刘郑天
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