| 摘要 |
A hard liquor is prepared from nonglutinous rice. Thus, 425g of nonglutinous rice was steamed, treated with 0.04g of -amylase (20000 units/g) and 0.3g of glucoamylase (1000 units/g) in 880 ml of water at 60≦̸C for 16 hrs, cooled to 25≦̸C, mixed with 90g of Koji and 265ml of spirits, stirred for 10 min, and fermented at room temperature for 20 day to give 1215ml of hard liquor.
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