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A kind of processing method of pumpkin liquor

A processing method and pumpkin technology, 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 the retention rate, improving economic benefits and saving economic costs.

Inactive Publication Date: 2019-03-12
GUIZHOU MIAOLING MOUNTAINS ECOLOGICAL CROP DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As a food with the same source of medicine and food, pumpkin contains starch, protein, carotene, vitamin B, vitamin C, calcium, phosphorus and other ingredients. It is rich in nutrition and has a wide range of sources. Products such as pumpkin powder, pumpkin pie and pumpkin juice have appeared in the world, but for the increasing material awareness of human beings, the product form is still relatively single and the added value is low, and the pumpkin is made into liquor, which not only enriches the variety of liquor and pumpkin. It also improves the quality of liquor and keeps the rich nutritional value and sweet taste of pumpkin in the liquor. Therefore, it is suitable for most consumers and has broad development prospects.

Method used

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  • A kind of processing method of pumpkin liquor
  • A kind of processing method of pumpkin liquor
  • A kind of processing method of pumpkin liquor

Examples

Experimental program
Comparison scheme
Effect test

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 constant te...

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 constant te...

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 constant...

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PUM

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Abstract

The invention relates to the technical field of processing of Baijiu, in particular to a processing method of pumpkin Baijiu. Pumpkins are heated to be well-done in a steam environment at the temperature of 80-100 DEG C firstly and then stirred into pumpkin paste, the pumpkin paste is cooled to the temperature of 50-55 DEG C, then a complex enzyme and an acidulant are added, the pH is adjusted to range from 4.0 to 5.0, the mixture is transferred to a constant-temperature environment at the temperature of 40-50 DEG C, inoculated with composite strains for fermentation and then transferred to an environment at the temperature of 15-30 DEG C, complex saccharomycetes are added for fermentation, water is added for stirring finally, then the mixture is sealed and placed for 1-2 months and subjected to high-pressure homogenization treatment, sterilization and bottling, and the finished product is obtained. Used raw materials are rich in source, few additives are consumed, the Baijiu production time is short, the Baijiu yield is high, and the prepared pumpkin Baijiu tastes pure, is good in palatability and rich in nutrition and has effects of strengthening bones and tendons, moistening the lung, tonifying qi, expelling parasites, removing toxins, realizing beautification and the like.

Description

technical field [0001] The invention relates to the technical field of liquor processing, in particular to a processing method of pumpkin liquor. Background technique [0002] As a food with the same source of medicine and food, pumpkin contains starch, protein, carotene, vitamin B, vitamin C, calcium, phosphorus and other ingredients. It is rich in nutrition and has a wide range of sources. Products such as pumpkin powder, pumpkin pie and pumpkin juice have appeared in the world, but for the increasing material awareness of human beings, the product form is still relatively single and the added value is low, and the pumpkin is made into liquor, which not only enriches the variety of liquor and pumpkin. It also improves the quality of liquor and keeps the rich nutritional value and sweet taste of pumpkin in the liquor. Therefore, it is suitable for most consumers and has broad development prospects. Contents of the invention [0003] The purpose of the present invention i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865C12R1/685C12R1/645C12R1/845
CPCC12G3/02
Inventor 朱光跃
Owner GUIZHOU MIAOLING MOUNTAINS ECOLOGICAL CROP DEV CO LTD
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