| 摘要 |
PURPOSE: A method for making draft Makkoli for long term preservation is provided to block breeding of harmful bacteria and to prevent gastritis. CONSTITUTION: A method for making draft Makkoli for long term preservation comprises: a step of adding crushed yeast, lactic acid, and starch saccharide solution into a culture device and stirring; a step of culturing the yeast while injecting aseptic oxygen at 23-28°C every 6 hours to prepare yeast liquid; a step of preparing hard-boiled rice, quickly cooling, and drying by wind to prepare jiebab(a kind of rice form for brewage); a step of mixing the yeast liquid, nuruk, and jiebab and fermenting at 23-28°C for 3-5 days; a step of adding nuruk and jiebab to the fermented mixture and stirring at 23-28°C twice a day; a step of fermenting for 14-16 days; and a step of packing and sealing a container.
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