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Pumpkin wine

A technology of pumpkin wine and pumpkin, which is applied in the field of preparation of new wine products, can solve the problems of dystrophic edema, lower plasma protein content, etc., and achieve the effects of easy implementation, rich nutrition, and simple preparation process

Inactive Publication Date: 2014-09-24
赵青娇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0011] (7) Protein: Protein is the main material of tissue cells. Protein has the effect of regulating osmotic pressure, because the water between plasma and interstitial fluid of normal people is constantly exchanged, but it maintains a balance. If the human body lacks protein for a long time, Then the content of plasma protein will also decrease, and the water in the blood will seep into the surrounding tissues, which will cause dystrophic edema.

Method used

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specific Embodiment approach

[0036] A kind of pumpkin wine, the specific implementation method is as follows:

[0037] 1. Raw material collection: Collect fresh, non-deteriorated old pumpkins for later use.

[0038] 2. Raw material processing: Clean the pumpkin fruit and remove other impurities, then remove the pumpkin skin and seeds, and finally beat the pumpkin flesh into a pulp.

[0039] 3. Fermentation: According to the ratio of 100 kg of pumpkin pulp and 0.6 kg of distiller's yeast, mix the distiller's yeast into the pumpkin pulp, mix and stir evenly, then place it in a container, and seal the container mouth for anaerobic fermentation 2 to 3 moon.

[0040] 4. Brewing: When the pumpkin pulp is fermented and completely dissolved into juice, it is brewed into pumpkin wine according to the conventional method.

[0041] 5. Finished product: the brewed pumpkin wine is filtered and then divided into wine containers according to quantity to become finished wine.

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Abstract

The invention relates to a preparation method of pumpkin wine. The preparation method comprises the following steps: collecting fresh and non-degenerative old pumpkins as a raw material; then, removing peels and seeds; pulping pumpkin pulp into slurry; and finally fermenting and brewing to prepare an original juice pumpkin wine product. By virtue of the embodiment of the invention, any assistant raw materials such as water, alcohol and essence are not doped in the preparation process of the pumpkin wine, and the prepared pumpkin wine is pure original juice wine. Meanwhile, the prepared pumpkin wine is rich in pumpkin fragrance and pure in taste and does not go to the head. The pumpkin wine is good in palatability and good in taste, arouses appetite of people and is a wine product with various health-care functions and good in market prospect. By virtue of the embodiment, the situation that in the existing market, pumpkin deep processing products are rare is further changed, the post-production outlet of pumpkins is solved, and the development of pumpkin related industries is driven to form new economic growth points, so that the pumpkin wine has huge economic and social benefits.

Description

technical field [0001] The invention belongs to the technical field of preparation of novel wine products, and in particular relates to a preparation method of pumpkin wine. technical background [0002] Pumpkin is a plant of Cucurbitaceae Cucurbitaceae, which is cultivated all over China. Pumpkin is rich in carotene and vitamin C, which can strengthen the spleen, prevent gastritis, prevent night blindness, protect the liver, make the skin tender, and neutralize carcinogens. Yellow fruits and vegetables are also rich in two kinds of vitamins A and D; vitamin A can protect the gastrointestinal mucosa and prevent gastritis, gastric ulcer and other diseases; vitamin D can promote the absorption of calcium and phosphorus mineral elements, and then receive strong bones. The power of tendons has a certain preventive effect on common diseases such as rickets in children, myopia in teenagers, and osteoporosis in middle-aged and elderly people. Pumpkin not only has high edible valu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 赵青娇
Owner 赵青娇
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