COLOR POTATO MAKGEOLLI AND PREPARATION METHOD THEREOF

摘要

The present invention relates to color potato makgeolli and a preparation method thereof, and more specifically to a method for preparing color potato makheolli by steaming purple or red color potatoes with the skins and making steamed rice used for brewing rice wine; mixing it with yeast powder, yeast, and water; and fermenting. According to the present invention, color potato makgeolli containing a high content of an anthocyanin component and having high functionality and excellent flavors such as a taste, colors, smells, etc. can be produced.