Preparation method of pumpkin fruit wine

The technology of pumpkin pulp and pumpkin is applied in the field of preparation of pumpkin fruit wine, which can solve the problems of easy pollution, time-consuming and the like, and achieve the effects of promoting hematopoietic function, good taste and good adsorption.

Inactive Publication Date: 2022-04-12
王蟾
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because there will be some wild yeast on the skin of these fruits, plus some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk method of making wine is often time-consuming and easily polluted

Method used

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  • Preparation method of pumpkin fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of pumpkin fruit wine, the method comprising the steps of:

[0028] (1) Pre-treatment: Select ripe pumpkins with skins and wash them, then peel the pumpkins and remove the flesh, put the cut pumpkin pulp into salt water for cleaning, drain and set aside;

[0029] Further, when the pumpkin pulp is washed, the concentration of the salt water is 3-5%, and the soaking time is 10-20 minutes, which can remove impurities attached to the surface of the pumpkin pulp and ensure the production quality of the pumpkin fruit wine.

[0030] (2) Crushing and juicing: put the pumpkin pulp obtained in step (1) into a grinder, separate the juice from the pumpkin residue after crushing, and squeeze the pumpkin residue through a continuous screw press to squeeze out the juice in the pulp and collect the juice spare;

[0031] Further, when the juice is separated from the pumpkin residue, the centrifugal separation method can be used to quickly separate the juice from th...

Embodiment 2

[0041] A preparation method of pumpkin fruit wine, the method comprising the steps of:

[0042] (1) Pre-treatment: Select ripe pumpkins with skins and wash them, then peel the pumpkins and remove the flesh, put the cut pumpkin pulp into salt water for cleaning, drain and set aside;

[0043]Further, when the pumpkin pulp is washed, the concentration of the salt water is 3-5%, and the soaking time is 10-20 minutes, which can remove impurities attached to the surface of the pumpkin pulp and ensure the production quality of the pumpkin fruit wine.

[0044] (2) Crushing and juicing: put the pumpkin pulp obtained in step (1) into a grinder, separate the juice from the pumpkin residue after crushing, and squeeze the pumpkin residue through a continuous screw press to squeeze out the juice in the pulp and collect the juice spare;

[0045] Further, when the juice is separated from the pumpkin residue, the centrifugal separation method can be used to quickly separate the juice from the...

Embodiment 3

[0055] A preparation method of pumpkin fruit wine, the method comprising the steps of:

[0056] (1) Pre-treatment: Select ripe pumpkins with skins and wash them, then peel the pumpkins and remove the flesh, put the cut pumpkin pulp into salt water for cleaning, drain and set aside;

[0057] Further, when the pumpkin pulp is washed, the concentration of the salt water is 3-5%, and the soaking time is 10-20 minutes, which can remove impurities attached to the surface of the pumpkin pulp and ensure the production quality of the pumpkin fruit wine.

[0058] (2) Crushing and juicing: put the pumpkin pulp obtained in step (1) into a grinder, separate the juice from the pumpkin residue after crushing, and squeeze the pumpkin residue through a continuous screw press to squeeze out the juice in the pulp and collect the juice spare;

[0059] Further, when the juice is separated from the pumpkin residue, the centrifugal separation method can be used to quickly separate the juice from th...

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Abstract

The invention relates to the technical field of fruit wine, in particular to a preparation method of pumpkin fruit wine, which comprises the following steps: selecting mature pumpkins with peels, washing, then peeling the pumpkins, removing pumpkin pulp, putting the diced pumpkin pulp into salt water, washing, draining for later use, putting the pumpkin pulp into a crusher, crushing, and crushing for later use; after crushing, separating fruit juice from pumpkin residues, squeezing the pumpkin residues through a continuous screw squeezer to obtain juice in pulp, and collecting the fruit juice for later use; the preparation method of the pumpkin fruit wine has the advantages that the raw materials can be fully utilized, and industrialization is easy, so that the pumpkin fruit wine product is high in nutritive value and good in taste, the commercial value of pumpkins can be fully reflected, meanwhile, the pumpkin fruit wine has the effects of moistening the lung, tonifying qi, reducing phlegm, expelling pus, expelling parasites, detoxifying, treating cough, relieving asthma, treating pulmonary abscess and constipation, inducing diuresis, beautifying the features and the like, and the pumpkin fruit wine is suitable for large-scale popularization and application. The pumpkin fruit wine can effectively supplement body nutritional ingredients and improve the disease resistance of the body.

Description

technical field [0001] The invention relates to the technical field of fruit wine, in particular to a preparation method of pumpkin fruit wine. Background technique [0002] Fruit wine is made from the sugar of the fruit itself, which is fermented by yeast to become alcohol. It contains fruit flavor and alcohol. Therefore, folk families often brew some fruit wine for drinking, such as plum wine, wine, bayberry wine, kiwi fruit wine, etc. . Because there will be some wild yeast on the skin of these fruits, plus some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk method of making wine is often time-consuming and easily polluted. So adding some active yeast is an ideal way to quickly brew fruit wine. [0003] Pumpkin not only has high edible value, but also has a therapeutic effect that cannot be ignored. Pumpkin is warm in nature, sweet in taste and non-toxic, enters the spleen and stomach meridian, can nouris...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12H1/00C12H1/07
Inventor 王蟾
Owner 王蟾
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