| 摘要 |
PURPOSE: A method for making Makkoli using Opuntia humifusa is provided to improve nutrient of Makkoli and color and taste and color using Opuntia humifusa. CONSTITUTION: A method for making Makkoli using Opuntia humifusa comprises: a step of collecting fruits, stems, and roots of Opuntia humifusa and selecting and drying; a step of mixing 50 wt% of the fruits, stems, and roots and 50 wt% of sugar and preparing fermented Opuntia humifusa extract(enzyme); a step of pulverizing matured and dried nuruk; a step of slightly adding water to non-glutinous rice powder to prepare rice dough; a step of adding the nuruk and yeast to the rice dough and kneading for 10-15 minutes; a step of sealing a jar containing the rice dough and maturing at 25°C for 48-60 hours; a step of dipping non-glutinous rice and steaming for 6 hours; a step of naturally cooling the non-glutinous rice at room temperature; a step of mixing the rice and the matured dough and fermenting at 27°C for 7 days to prepare deotsul; a step of diluting the deotsul with water; and a step of adding Opuntia humifusa extract. |
