PRODUCTION METHOD OF LOW-PURINE BODY EFFERVESCENT ALCOHOLIC BEVERAGE BY USING SOYBEAN PROTEIN AND CORN GRITS LIQUID SUGAR AS RAW MATERIALS

摘要

PROBLEM TO BE SOLVED: To provide a production method of an effervescent alcoholic beverage that is low in purine body content.SOLUTION: The method for producing the effervescent alcoholic beverage comprises: preparing a fermentation front liquid by using soybean protein and corn grits liquid sugar as raw materials; and fermenting said fermentation front liquid.