Process for preparing low-alcohol beverage of rice
A low-alcohol beverage and the technology of its production method are applied in the field of production of milled rice low-alcohol beverages, which can solve problems such as flat taste, lack of nutritional ingredients, single types, etc., and achieve the effects of increasing appetite, lowering blood sugar, and regulating physiological functions
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[0045] Embodiment 1: A method for preparing a low-alcohol beverage with Mimi rice, the steps including:
[0046] 1. Selection of raw materials: The main raw materials used in the preparation of low-alcohol beverages with milled rice are high-quality milled rice and tartary buckwheat rice that have been dehulled. Generally, the grains are neat, uniform in size, free of impurities, mildew, no insects, and waxy millet. The rice is better, that is, the softer the milled rice, the better, the higher the viscosity, the better, so that water absorption is fast, easy to gelatinize and saccharification, and high utilization rate. Preparation water is generally required to meet drinking water standards, preferably treated softened water.
[0047] 2. Soaking: The purpose is to make the starch fully absorb water to facilitate cooking and gelatinization. Generally, cold water is used, and the amount is about twice the amount of mixed rice. The soaking time is 1-2 days. The rice can be indicated...
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