Abstract:This essay is aimed at producing rice beverage using rice and malt as main raw materials. The rice beverage can be produced with the following processing steps: mixing, elatinization, smashing, mashing, fermentation by mixed lactic acid bacteria, and addition of apple juice, sugar and CMC. The optimum ratio of rice and water 1:10 before saccharification. For saccharification, the optimum wort concentration and the saccharifying enzyme dosage were 30% of raw materials and 1% of liquid fermentation, respectively. For pro-fermentation, the best ratio of Streptococcus thermophillus and Lactobacillus bulgaricus, the amount of mother fermented liquid, fermentation time and temperature were 3:2, 1%~3%, 70~80 hours and 37 ℃, respectively. For post-fermentation, the best temperature was 4~5 ℃ and the time was 15~20 days. Under the optimized conditions, the rice beverage was produced with abundant nutrition and excellent flavor.
