| 摘要 |
The preparation method for adlay malt (I) for alcoholic beverage consists of (1) grinding unpolished adlay into 60-80 mesh, (2) mixing (1) with wheat powder at 1:1 ratio, (3) adding water to (2) at 2:1 ratio, (4) kneading the dough at 15-28 cm diameter and 5-10 cm length with the groove as 1/3-1/4 of diameter and 3/5-4/5 of length for exhausting fermentation gas, (5) drying at 15-25 deg. C for 18-22 hours, (6) fermenting the dried (5) at 30-32 deg. C for 12-20 days. (I) which is used for fermented alcoholic beverage containing adlay.
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