Processing method of pumpkin Baijiu
A processing method and pumpkin technology, which is applied in the field of liquor processing, can solve the problems of low added value and single product form, and achieve the effects of improving retention rate, increasing economic benefits, and rich pumpkin flavor
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Embodiment 1- Embodiment 5
[0029] A processing method of pumpkin liquor, comprising the following steps:
[0030] (1) Weigh the pumpkin, after washing, cutting into pieces, peeling and removing seeds, put it in a steam environment with a temperature of 80°C and heat it until it is fully cooked, then stir the well-ripe pumpkin into pumpkin soup ;
[0031] (2) Cool the pumpkin soup obtained in step (1) to a temperature of 53°C, then add a compound enzyme with a weight of 0.1‰ of the pumpkin to enzymaticize it for 25 minutes, and the activity of the compound enzyme is 285U / g; wherein, the embodiment The compound enzyme of 1-embodiment 5 is shown in table 1 proportioning:
[0032] Table 1:
[0033] project
Protease: Amylase (mass ratio)
Example 1
2∶1
Example 2
1∶1
Example 3
3∶2
Example 4
3∶4
Example 5
3∶1
[0034] (3) Add a sour agent to the enzymatic pumpkin soup obtained in step (2), adjust its pH to 4.5, then transfer to a con...
Embodiment 6- Embodiment 10
[0044] A processing method of pumpkin liquor, comprising the following steps:
[0045] (1) Weigh the pumpkin, after washing, cutting into pieces, peeling and removing seeds, put it in a steam environment with a temperature of 100°C and heat it until it is fully cooked, then stir the well-ripe pumpkin into pumpkin soup ;
[0046] (2) Cool the pumpkin soup obtained in step (1) to a temperature of 50°C, then add a compound enzyme with a weight of 0.2‰ of the pumpkin to enzymaticize for 20 minutes, and the activity of the compound enzyme is 283U / g; wherein, the embodiment The compound enzyme of 6-embodiment 10 is shown in table 4 proportioning:
[0047] Table 4:
[0048] project
Protease: Amylase (mass ratio)
Example 6
2∶1
Example 7
1∶1
Example 8
3∶2
Example 9
3∶4
Example 10
3∶1
[0049] (3) Add a sour agent to the enzymatic pumpkin soup obtained in step (2), adjust its pH to 4.0, then transfer to a con...
Embodiment 11- Embodiment 15
[0059] A processing method of pumpkin liquor, comprising the following steps:
[0060] (1) Weigh the pumpkin, after washing, cutting into pieces, peeling and removing seeds, put it in a steam environment with a temperature of 90°C and heat it until it is fully cooked, then stir the well-ripe pumpkin into pumpkin soup ;
[0061] (2) Cool the pumpkin soup obtained in step (1) to a temperature of 55° C., then add a compound enzyme with a weight of 0.3‰ of pumpkin to enzymaticize for 30 minutes, and the activity of the compound enzyme is 280 U / g; wherein, the embodiment The compound enzyme of 11-embodiment 15 is shown in table 7 proportioning:
[0062] Table 7:
[0063] project
Protease: Amylase (mass ratio)
Example 11
2∶1
Example 12
1∶1
Example 13
3∶2
Example 14
3∶4
Example 15
3∶1
[0064] (3) Add a sour agent to the enzymatic pumpkin soup obtained in step (2), adjust its pH to 5.0, then transfer to a ...
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