| 摘要 |
PURPOSE: A production method of sweet fermented drink is provided to reduce the bad bitter taste of Salvia plebeia by the sweetness of the drink. CONSTITUTION: 150-250 g of Salvia plebeia is dried to remove the moisture from the inside of the Salvia plebeia. 150-250 g of the dried Salvia plebeia is boiled with 15,000-25,000 ml of water for 1-2 hours to obtain 12,000-22,000 ml of Salvia plebeia extract. The Salvia plebeia extract is filtered with a sieve to separate 150-250 g of the Salvia plebeia. 1,000-2,000 ml of Salvia plebeia extract is heated with barley to cook 500-1,000 g of cooked barley. 800-1,600 g of malt powder is added to the Salvia plebeia extract, and the mixture is filtered with a 100 mesh sieve to obtain 10,000-18,000 ml of malt liquid. 500-1,000 g of barley rice is mixed with 10,000-18,000 ml of the malt liquid, and the mixture is fermented at 60-70°C for 4-5 hours. The obtained drink is boiled for 3-4 hours. |
