| 摘要 |
A fermented beverage contg. rice nectar (Shikhye) is prepd. by (a) mixing the malt powder in water 4-8 times volume of the powder, (b) sieving the mixt., mixing with boiled rice, saccharifying at 30-50 deg.C, and filtering to obtain the saccharifyed soln., (c) adding 5-15 % sugar into the obtd. saccharifyed soln., sterilizing at 121 deg.C for 15 min., and (d) innoculating the sterilized soln. with Saccharomyces cerevisiae, fermenting at 25-32 deg.C for 2-8 hrs. and re-adding 5-15 % sugar to obtain the final product.
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