| 摘要 |
The preparation method for low alcoholic soju consists of (1) diluting to 30-40% the alcohol (I) from fermentation with grain having 80-90% alcohol, (2) mixing (1) with active carbon as 0.05-2 gram per liter and infrared irradiating ceramic as 0.1-10 gram per liter, (3) packing (2) with the column and passing alcohol for 24-96 hours, (4) repeating the above process with the neutral alcohol (II) from cultured alcohol with sweet potato, corn, wheat or tapioca having 90-98% alcohol each, (5) blending obtained (I) 5-10% and obtained (II) 90-95% to 11-16% alcohol concentration and adding citrate, lactate or acetate for acid taste.
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