| 摘要 |
(a) washing kernel of unhulled rice and soaking in 20-30 deg.C water for 2-3 days; (b) dehydrating it and saccharfifying at 20-30 deg.C for 48-60 hrs; (c) drying it with 85 deg.C hot air for 5-6 hrs. and removing its germ; (d) roasting it at 200-230 deg.C for 20-40 min, pulverizing into 15-30 mesh, and removing its hull to obtain the scorched-rice powder (I). A scorched-rice beverage is prepd. by mixing the (I) with water, extracting under pressure at 70-90 deg.C for 30-50 min, filtering, sterilizing, and adding sugar and CO2 gas.
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