| 摘要 |
PURPOSE: A rice beverage composition is provided to improve the unique flavor and taste of rice by fermenting the rice, to offer excellent palatability and functionality, and to contain lactobacillus for a long time. CONSTITUTION: Roasted brown rice and white rice are pulverized, and are mixed in a weight ratio of 1-2:9-8. 4-8 times the amount of purified water is added to the mixed ingredients, and the mixed ingredients are heated at 100 deg. C while stirring. Stirred ingredients are cooled to 88-96 deg. C, and 0.02-0.06 parts of bacteria alpha-amylase by weight per 100 parts of ingredients by weight is inserted to obtain first enzyme decomposition liquid. 0.05-0.25 parts of glucoamylase by weight, 0.1-0.3 parts of protease by weight, and 0.05-0.25 parts of pectinase are inserted into 100 parts of first enzyme decomposition liquid by weight to obtain second enzyme decomposition liquid. The second enzyme decomposition liquid is deactivated, and filtered to obtain rice concentrate.
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