CN104371873A - Method for brewing pumpkin wine - Google Patents
Method for brewing pumpkin wine Download PDFInfo
- Publication number
- CN104371873A CN104371873A CN201410609222.3A CN201410609222A CN104371873A CN 104371873 A CN104371873 A CN 104371873A CN 201410609222 A CN201410609222 A CN 201410609222A CN 104371873 A CN104371873 A CN 104371873A
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- Prior art keywords
- pumpkin
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/41—Crassulaceae (Stonecrop family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/489—Sophora, e.g. necklacepod or mamani
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/85—Verbenaceae (Verbena family)
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- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Alternative & Traditional Medicine (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
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- Biotechnology (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- Botany (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for brewing a pumpkin wine. The method comprises the following steps: preparing a wine cake, namely, mixing the following raw materials in parts by weight: 40-50 parts of dry rice, 2-4 parts of aired verbena, 4-6 parts of aired common bluebeard herb and 3-5 parts of aired radix sophorae flavescentis, and grinding into powder; adding 10-12 parts of cold boiled water at room temperature into mixed powder to stir evenly, and then kneading into 20-40g of mass wine cakes; cutting out a regular hole in a pumpkin which grows to 40%-50% by virtue of a knife in the field, pulling out the cut pumpkin body from the pumpkin, and putting one part of mass wine cake into a pumpkin cavity through the hole; inserting the pumpkin body back to the hole and sealing the pumpkin; picking up the pumpkin after the pumpkin further grows and ripens after 2-3 weeks in the field; cutting out the opening; and pouring out the liquid in the pumpkin cavity. The pumpkin wine is relatively unique in flavor, and relatively ideal in brewing effect.
Description
Technical field
The invention belongs to brewing technical field, relate to a kind of brew method of Fructus Cucurbitae moschatae fenmented product.
Background technology
The materials such as the protein in pumpkin, fat, carbohydrate, calcium, phosphorus, iron, carotene, riboflavin, nicotinic acid, xitix, melon ammonia element, arginine, asparagine, trigonelline, VITAMIN B4, glucose, N.F,USP MANNITOL, piperylene, pectin are useful to human body, and old friends contemplate brew Fructus Cucurbitae moschatae fenmented product.
Such as: publication number is CN103540495A, a kind of preparation method of Fructus Cucurbitae moschatae fenmented product is disclosed in the Chinese patent of " preparation method of Fructus Cucurbitae moschatae fenmented product " by name, the method by select kind, seeding and seedling raising, Field planting, field management, punching fill with wine, treat pumpkin grow to nine points ripe time, with making a call to an aperture near muskmelon pedicel, wine is filled, then giving sealing with the pumpkin in punch tool by aperture, expose melon body simultaneously, and at melon underlay grass; When melon handle starts to occur segmentation crack, fruit color is even, hardening and can gather after raw wax layer.Gather to deposit and obtain Fructus Cucurbitae moschatae fenmented product.By photosynthesis and day and night temperature, the materials such as the protein in pumpkin, fat, carbohydrate, calcium, phosphorus, iron, carotene, riboflavin, nicotinic acid, xitix, melon ammonia element, arginine, asparagine, trigonelline, VITAMIN B4, glucose, N.F,USP MANNITOL, piperylene, pectin are incorporated in wine.Containing polyose, carotenoid, mineral element, amino acid and activated protein and lipid material, its effect that there is removing toxic substances, protect stomach mucous membrane, help digest, prevent and treat diabetes, reduce blood sugar, eliminate carcinogenic substance and enhancing development.
Such technology brew Fructus Cucurbitae moschatae fenmented product is adopted certainly to have it to be different from the local flavor of common brew wine, but just pumpkin grow to nine points ripe in wine is poured in pumpkin chamber in field, substantially also belong to the type of soaked liquor, local flavor is unique not enough, and brew effect is desirable not enough.
Summary of the invention
For overcoming the deficiencies in the prior art, the invention provides a kind of local flavor more unique, the brew method of brew effect more preferably Fructus Cucurbitae moschatae fenmented product.
The present invention for the technical scheme reaching above-mentioned technical purpose and adopt is: the brew method of Fructus Cucurbitae moschatae fenmented product, comprises the following steps:
A. the preparation of wine cake: by grinds after the kuh-seng the dried mixing of the pagoda dried of the vervain of drying of the dried rice of 40-50 weight part, 2-4 weight part, 4-6 weight part flower, 3-5 weight part, then the cold water of the room temperature of 10-12 weight part is added in above-mentioned powder mix mix rear kneading together thoroughly and become every part of weight to be the bulk wine cake of 20-40 grammes per square metre;
B. a neat aperture is cut out growing into four to medium rare pumpkin cutter in field, isolated melon block will be cut extract from Pumpkin, bulk wine cake above-mentioned for portion is inserted after in pumpkin chamber by aperture, melon block is inserted back aperture and pumpkin is sealed;
C. make this pumpkin after field continued growth 2-3 week pumpkin maturation, pumpkin is plucked and adopts down, cut out opening and pour out liquid in melon chamber.
The invention has the beneficial effects as follows: owing to being add wine cake in its cavity to make the Fructus Cucurbitae moschatae fenmented product that it ferments and brew goes out within the vegetative period of pumpkin.Local flavor is more unique, and brew effect is better.
Embodiment
The first embodiment of the present invention, the brew method of Fructus Cucurbitae moschatae fenmented product, comprises the following steps:
A. the preparation of wine cake: by grinds after the kuh-seng the dried mixing of the pagoda dried of the vervain of drying of the dried rice of 40 weight parts, 2 weight parts, 4 weight parts flower, 3 weight parts, then the cold water of the room temperature of 10 weight parts is added in above-mentioned powder mix mix rear kneading together thoroughly and become every part of weight to be the bulk wine cake of 20 grammes per square metres;
B. a neat aperture is cut out growing into four to medium rare pumpkin cutter in field, isolated melon block will be cut extract from Pumpkin, bulk wine cake above-mentioned for portion is inserted after in pumpkin chamber by aperture, melon block is inserted back aperture and pumpkin is sealed;
C. make this pumpkin after field continued growth 2-3 week pumpkin maturation, pumpkin is plucked and adopts down, cut out opening and pour out liquid in melon chamber.
The second embodiment of the present invention, the brew method of Fructus Cucurbitae moschatae fenmented product, comprises the following steps:
A. the preparation of wine cake: by grinds after the kuh-seng the dried mixing of the pagoda dried of the vervain of drying of the dried rice of 50 weight parts, 4 weight parts, 6 weight parts flower, 5 weight parts, then the cold water of the room temperature of 12 weight parts is added in above-mentioned powder mix mix rear kneading together thoroughly and become every part of weight to be the bulk wine cake of 40 grammes per square metres;
B. a neat aperture is cut out growing into four to medium rare pumpkin cutter in field, isolated melon block will be cut extract from Pumpkin, bulk wine cake above-mentioned for portion is inserted after in pumpkin chamber by aperture, melon block is inserted back aperture and pumpkin is sealed;
C. make this pumpkin after field continued growth 2-3 week pumpkin maturation, pumpkin is plucked and adopts down, cut out opening and pour out liquid in melon chamber.
The third embodiment of the present invention, the brew method of Fructus Cucurbitae moschatae fenmented product, comprises the following steps:
A. the preparation of wine cake: by grinds after the kuh-seng the dried mixing of the pagoda dried of the vervain of drying of the dried rice of 45 weight parts, 3 weight parts, 5 weight parts flower, 4 weight parts, then the cold water of the room temperature of 11 weight parts is added in above-mentioned powder mix mix rear kneading together thoroughly and become every part of weight to be the bulk wine cake of 30 grammes per square metres;
B. a neat aperture is cut out growing into four to medium rare pumpkin cutter in field, isolated melon block will be cut extract from Pumpkin, bulk wine cake above-mentioned for portion is inserted after in pumpkin chamber by aperture, melon block is inserted back aperture and pumpkin is sealed;
C. make this pumpkin after field continued growth 2-3 week pumpkin maturation, pumpkin is plucked and adopts down, cut out opening and pour out liquid in melon chamber.
The present invention and prior art in its cavity, add wine within the vegetative period of pumpkin and the Fructus Cucurbitae moschatae fenmented product that " brewed " goes out is different, but within the vegetative period of pumpkin, in its cavity, add wine cake make the Fructus Cucurbitae moschatae fenmented product that it ferments and brew goes out, local flavor is more unique, and when selling, also having special attraction to attract client, brew effect is better.
Claims (1)
1. the brew method of Fructus Cucurbitae moschatae fenmented product, is characterized in that: comprise the following steps:
A. the preparation of wine cake: by grinds after the kuh-seng the dried mixing of the pagoda dried of the vervain of drying of the dried rice of 40-50 weight part, 2-4 weight part, 4-6 weight part flower, 3-5 weight part, then the cold water of the room temperature of 10-12 weight part is added in above-mentioned powder mix mix rear kneading together thoroughly and become every part of weight to be the bulk wine cake of 20-40 grammes per square metre;
B. a neat aperture is cut out growing into four to medium rare pumpkin cutter in field, isolated melon block will be cut extract from Pumpkin, bulk wine cake above-mentioned for portion is inserted after in pumpkin chamber by aperture, melon block is inserted back aperture and pumpkin is sealed;
C. make this pumpkin after field continued growth 2-3 week pumpkin maturation, pumpkin is plucked and adopts down, cut out opening and pour out liquid in melon chamber.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410609222.3A CN104371873B (en) | 2014-10-31 | 2014-10-31 | The brew method of Fructus Cucurbitae moschatae fenmented product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410609222.3A CN104371873B (en) | 2014-10-31 | 2014-10-31 | The brew method of Fructus Cucurbitae moschatae fenmented product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104371873A true CN104371873A (en) | 2015-02-25 |
| CN104371873B CN104371873B (en) | 2016-06-29 |
Family
ID=52551071
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410609222.3A Expired - Fee Related CN104371873B (en) | 2014-10-31 | 2014-10-31 | The brew method of Fructus Cucurbitae moschatae fenmented product |
Country Status (1)
| Country | Link |
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| CN (1) | CN104371873B (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102161948A (en) * | 2011-01-20 | 2011-08-24 | 吴承望 | Anti-fatigue glutinous rice wine |
| CN102787049A (en) * | 2012-08-12 | 2012-11-21 | 汪盛明 | Manufacture and application method of melon can yeast |
| CN103923793A (en) * | 2014-04-28 | 2014-07-16 | 湖北工业大学 | Sprouted buckwheat and pumpkin wine and brewing method thereof |
-
2014
- 2014-10-31 CN CN201410609222.3A patent/CN104371873B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102161948A (en) * | 2011-01-20 | 2011-08-24 | 吴承望 | Anti-fatigue glutinous rice wine |
| CN102787049A (en) * | 2012-08-12 | 2012-11-21 | 汪盛明 | Manufacture and application method of melon can yeast |
| CN103923793A (en) * | 2014-04-28 | 2014-07-16 | 湖北工业大学 | Sprouted buckwheat and pumpkin wine and brewing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 作者不详: "南瓜酒怎样做", 《百度HTTP://ZHIDAO.BAIDU.COM/LINK?URL=I9X4OBWQIUD9DDM3IAHU2C4VJQHJZP0KI4SFRMEFK3LAPZZHFXLAF-BZ651C2GMKDR6KCGZYQFP_KQ6AIHPTL2QIGTPQPMQZJXFG7JC_7AE》, 5 November 2013 (2013-11-05) * |
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| Publication number | Publication date |
|---|---|
| CN104371873B (en) | 2016-06-29 |
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