| 摘要 |
A manufacturing method of Capsosiphon Korean rice wine is provided to have exuberant nutrient component and to improve bioavailability of the nutrient component of Capsosiphon. A manufacturing method of Capsosiphon Korean rice wine comprises steps of: steaming and cooling flour, adding converting agent and yeast and making crude liquor by fermenting it; making Capsosiphon extract by enzyme-dissolving Capsosiphon completely using the enzyme agent and steaming and cooling the Capsosiphon extract with the Cynanchi Radix; gelatinizing the raw material with the crude liquor, adding and fermenting converting agent and making liquor; and aging and filtering the liquor. A rate of Cynanchi Radix: flour: Capsosiphon is weight ratio of 5 : 3 : 2. |
