| 摘要 |
A by-product obtained from the preparation of corn starch is used as a raw material of alcoholic beverage. The characteristics of the method are as follows : (1) is preparing of starch solution for alcohol fermentation, corns are soaked into a solution containing equal amounts of sodium chlorite and sodium hypochlorite (200-500 ppm), and (2) in floatation, proper amount of protein is obtained as a residue from corn starch.
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