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Pumpkin wine capable of adjusting blood glucose and making method thereof

A technology of pumpkin wine and blood sugar, which is applied in the field of winemaking technology, can solve the problems of intractable medicine, high blood sugar and suffering of diabetic patients, and achieves the effects of increasing flavor and color, enhancing storage stability and harmonious aroma.

Inactive Publication Date: 2015-12-23
界首市一帆种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of living standards, affected by various factors in work and life, the number of patients with hyperglycemia and diabetes is increasing. The diet of patients needs to be strictly controlled, and drugs are difficult to cure and can only be used as long-term maintenance. Suffering from hyperglycemia and diabetes

Method used

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  • Pumpkin wine capable of adjusting blood glucose and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A pumpkin wine for regulating blood sugar, which is made from the following raw materials in parts by weight: 120 pumpkins, 20 Jerusalem artichokes, 15 red beans, 15 onions, 5 corn silks, 8 malts, 8 white sugar, 3 kudzu root, 3 bellflowers, 3 pomegranate leaves, FOS 3, V C 0.6, 0.5 citric acid, 1.3 L-cysteine, 0.5 Angel wine dry yeast, 0.4 compound enzyme, 0.4 eel element, 0.5 tremella polysaccharide.

[0039] The weight ratio of the components of the compound enzyme is amylase: pectinase: cellulase = 9:6:7.

[0040] A preparation method of pumpkin wine for regulating blood sugar, the specific steps are:

[0041] (1) Choose a mature pumpkin with no pests and diseases, thick flesh, yellow color, wash, peel, keep the pulp, cut into pieces, and beat;

[0042] (2) Take malt, Jerusalem artichoke, red beans and onions, wash them, smash them, and steam them;

[0043] (3) Weigh Angel Wine dry yeast, prepare a 5% white sugar aqueous solution that is 50 times the weight of the...

Embodiment 2

[0053] A pumpkin wine for regulating blood sugar, which is made from the following raw materials in parts by weight: 130 pumpkins, 25 Jerusalem artichokes, 18 red beans, 18 onions, 6 corn silks, 9 malts, 9 white sugar, 4 kudzu root, 4 bellflowers, 4 pomegranate leaves, FOS 4, V C 0.7, citric acid 0.6, L-cysteine ​​1.4, angel wine dry yeast 0.5, compound enzyme 0.4, asparagus element 0.5, tremella polysaccharide 0.6.

[0054] The weight ratio of the components of the compound enzyme is amylase: pectinase: cellulase = 9:6:7.

[0055] A preparation method of pumpkin wine for regulating blood sugar, the specific steps are:

[0056] (1) Choose a mature pumpkin with no pests and diseases, thick flesh, yellow color, wash, peel, keep the pulp, cut into pieces, and beat;

[0057] (2) Take malt, Jerusalem artichoke, red beans and onions, wash them, smash them, and steam them;

[0058] (3) Weigh Angel Wine dry yeast, prepare a 5% white sugar aqueous solution that is 50 times the weigh...

Embodiment 3

[0068] A pumpkin wine for regulating blood sugar, which is made from the following raw materials in parts by weight: 140 pumpkins, 30 Jerusalem artichokes, 20 red beans, 20 onions, 7 corn silks, 10 malts, 10 white sugar, 5 kudzu root, 5 bellflowers, 5 pomegranate leaves, FOS 5, V C 0.8, citric acid 0.8, L-cysteine ​​1.5, angel wine dry yeast 0.6, compound enzyme 0.5, asparagus element 0.5, tremella polysaccharide 0.6.

[0069] The weight ratio of the components of the compound enzyme is amylase: pectinase: cellulase = 9:6:7.

[0070] A preparation method of pumpkin wine for regulating blood sugar, the specific steps are:

[0071] (1) Choose a mature pumpkin with no pests and diseases, thick flesh, yellow color, wash, peel, keep the pulp, cut into pieces, and beat;

[0072] (2) Take malt, Jerusalem artichoke, red beans and onions, wash them, smash them, and steam them;

[0073] (3) Weigh Angel Wine dry yeast, prepare a 5% white sugar aqueous solution that is 50 times the wei...

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Abstract

The invention discloses pumpkin wine capable of adjusting blood glucose and a making method thereof. The pumpkin wine is prepared from 120 parts to 140 parts of pumpkins, 20 parts to 30 parts of jerusalem artichokes, 15 parts to 20 parts of red beans, 15 parts to 20 parts of onions, 5 parts to 7 parts of corn stigmas, 8 parts to 10 parts of malt, 8 parts to 10 parts of white granulated sugar, 3 parts to 5 parts of kudzuvine roots, 3 parts to 5 parts of platycodon grandiflorum, 3 parts to 5 parts of pomegranate leaves, 3 parts to 5 parts of fructo-oligosaccharide, 0.6 part to 0.8 part of vitamins C, 0.5 part to 0.8 part of citric acid, 1.3 parts to 1.5 parts of L-cysteine, 0.5 part to 0.6 part of angel wine making active dry yeast, 0.4 part to 0.5 part of complex enzymes, 0.4 part to 0.5 part of finless eel ekmolin and 0.5 part to 0.6 part of tremella polysaccharide. The pumpkin wine is low in alcoholic strength, sour, sweet, palatable, clear, transparent, stable in nature, soft sweet, refreshing and long in remaining taste, and has the faint scent of a pumpkin and the mellow of wine, and the fragrance is harmonious; the effects of adjusting blood sugar in a two-way mode, maintaining beauty, keeping youth, clearing away toxic materials, resisting cancers and prolonging life can be achieved, and the pumpkin wine is suitable for vast consumers and particularly suitable for patients with hyperglycemia and diabetes.

Description

technical field [0001] The invention relates to a brewing process, in particular to a pumpkin wine for regulating blood sugar and a preparation method thereof. Background technique [0002] The nutritional composition of pumpkin is comprehensive and unique. Pumpkin is rich in carbohydrates, protein, fat, and also rich in carotene, V B , V C , V E And calcium, potassium, zinc, chromium, selenium and other minerals. The dry matter content of pumpkin is between 11.42%~15.23%, the soluble sugar content reaches 5.57%~7.52%, the starch content is 1.34%~2.41%, and the pectin content is 1.14%~2.03% (9.98%~15.49% of dry weight). %). The content of β-carotene in pumpkin is relatively high, reaching 8.09~34.22mg / kg. Pumpkin contains a variety of amino acids needed by the human body, including lysine, leucine, isoleucine, phenylalanine, threonine The content of essential amino acids such as acid and so on is high, and pumpkin is a low-fat, high dietary fiber food. Chinese medicin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06C12G3/02A61K36/8998A61P3/10
Inventor 任华
Owner 界首市一帆种植专业合作社
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