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Wax gourd wine and preparation method thereof

A technology of winter melon wine and winter melon, which is applied in the field of wine making, can solve the problems that the efficacy of winter melon cannot be promoted, there is no sales of winter melon wine, and the sales of winter melon are hindered, etc.

Inactive Publication Date: 2017-10-27
韦朝胜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, the mainstream use of winter melon is still sold as a vegetable, which hinders the sales of winter melon to a certain extent, and prevents the promotion of many functions of winter melon
At present, there is almost no sales of winter melon wine in the market

Method used

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  • Wax gourd wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A winter melon wine, mainly made according to the following raw materials in parts by weight: 70 parts of winter melon, 40 parts of pumpkin, 15 parts of hawthorn, 10 parts of celery, 20 parts of sugarcane, 17 parts of Panax notoginseng, 15 parts of comfrey, 15 parts of madder, 15 parts of licorice 13 parts of Schisandra chinensis, 0.2 parts of acid reducer and 1 part of fermented bacteria;

[0034] Described acid reducer is mixed by potassium tartrate and salt of wormwood according to the mass ratio of 2:1;

[0035] The fermenting bacteria are formed by mixing aspergillus oryzae, saccharophilic yeast, lactic acid bacteria and saccharification bacteria in equal mass ratios.

[0036] The anticipation of above-mentioned proportioning is used following method to prepare wax gourd wine, specifically comprises the following steps:

[0037] (1) Select fresh, pest-free and mature wax gourd, pumpkin, sugar cane, hawthorn and Schisandra chinensis, remove the stalks, peel and see...

Embodiment 2

[0052] A winter melon wine, mainly made according to the following raw materials in parts by weight: 75 parts of winter melon, 45 parts of pumpkin, 17 parts of hawthorn, 13 parts of celery, 23 parts of sugar cane, 18.5 parts of Panax notoginseng, 16 parts of comfrey, 16 parts of madder, 16 parts of licorice 14 parts of Schisandra chinensis, 0.3 parts of acid reducer and 1.5 parts of fermentation bacteria;

[0053] Described acid reducer is mixed by potassium tartrate and salt of wormwood according to the mass ratio of 2:1;

[0054] The fermenting bacteria are formed by mixing aspergillus oryzae, saccharophilic yeast, lactic acid bacteria and saccharification bacteria in equal mass ratios.

[0055] The anticipation of above-mentioned proportioning is used following method to prepare wax gourd wine, specifically comprises the following steps:

[0056] (1) Select fresh, pest-free and mature wax gourd, pumpkin, sugar cane, hawthorn and Schisandra chinensis, remove the stalks, pee...

Embodiment 3

[0071] A winter melon wine, mainly made according to the following raw materials in parts by weight: 80 parts of winter melon, 50 parts of pumpkin, 20 parts of hawthorn, 15 parts of celery, 25 parts of sugarcane, 20 parts of Panax notoginseng, 17 parts of comfrey, 17 parts of madder, 17 parts of licorice 15 parts of Schisandra chinensis, 0.4 parts of acid reducer and 2 parts of fermentation bacteria;

[0072] Described acid reducer is mixed by potassium tartrate and salt of wormwood according to the mass ratio of 2:1;

[0073] The fermenting bacteria are formed by mixing aspergillus oryzae, saccharophilic yeast, lactic acid bacteria and saccharification bacteria in equal mass ratios.

[0074] The anticipation of above-mentioned proportioning is used following method to prepare wax gourd wine, specifically comprises the following steps:

[0075] (1) Select fresh, pest-free and mature wax gourd, pumpkin, sugar cane, hawthorn and Schisandra chinensis, remove the stalks, peel and...

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Abstract

The invention relates to the technical field of wine making, in particular to wax gourd wine and a preparation method thereof. The wax gourd wine mainly comprises the following raw materials in parts by weight: 70-80 parts of wax gourds, 40-50 parts of pumpkins, 15-20 parts of hawthorns, 10-15 parts of celeries, 20-25 parts of sugarcanes, 17-20 parts of radix notoginseng, 15-17 parts of lithospermum, 15-17 parts of madders, 15-17 parts of liquorice, 13-15 parts of shizandra berries, 0.2-0.4 part of a de-acidification agent, 1-2 parts of zymocyte and the like, and is prepared by the steps of raw material treatment, pulping, enzymatic hydrolysis, fermentation, de-acidification, clarification, aging, super-high pressure sterilization and the like. The wax gourd wine provided by the invention is thick in wine fragrance, sour, sweet and tasty, and rich in nutrition and has the effects of detoxifying, inducing diuresis, dissolving phlegm, relieving restlessness, quenching thirst, eliminating dampness, relieving summer-heat, beautifying, nourishing skin and the like; the preparation method is simple and convenient for practical operation.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a wax gourd wine and a preparation method thereof. Background technique [0002] Winter melon is a very common vegetable at present. Due to its short growth cycle and high yield, it is widely planted in China. The texture of wax gourd is also cool and delicious, rich in water, sweet in taste, and cold in nature. It has the functions of relieving heat and relieving heat, diuresis and swelling, resolving phlegm and quenching thirst, beautifying and reducing weight, and detoxifying fish. It can also be made into dried wax gourd, dehydrated wax gourd and candied products, etc. Its seeds and peels are still good Chinese herbal medicines. The fresh fruit of wax gourd and its processed products are traditional export commodities. Wax gourd contains sugar, protein, various vitamins and minerals, and is rich in nutrition. And it can be used as medicine to treat diseases. But at pre...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/899A61P39/02A61P11/10A61P29/00A61P17/00
CPCA61K36/23A61K36/258A61K36/30A61K36/42A61K36/484A61K36/57A61K36/734A61K36/74A61K36/79A61K36/899C12G3/02A61K2300/00
Inventor 韦朝胜
Owner 韦朝胜
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