| 摘要 |
PURPOSE: A method for making Makkoli of purple Dioscorea japonica thumb. is provided to ensure rich taste and flavor without other colorants. CONSTITUTION: A method for making Makkoli of purple Dioscorea japonica thumb. comprises: a step of soaking rice in water for 6-7 hours and remove water; a step of steaming the rice to prepare hard-boiled rice; a step of preparing purple Dioscorea japonica thumb. and steaming for 40 minutes; a step of dissolving yeast in a small amount of water; a step of mixing 1kg of rice, 1kg of purple Dioscorea japonica thumb., 3L of water, and 250g of nuruk and mixing well in a jar; a step of fermenting 20-23 degrees Celsius; a step of maturing the wine while stirring twice a day every 2-3 days; a step of sieving and adding a small amount of oligosaccharides and saccharin; and a step of fermenting in an indoor. |
