Method for procucing Moju containing purple sweet potato and barley

摘要

The present invention relates to a purple sweet potato barley mother liquor production method, comprising the steps of: 1 to 5 hours of water barley; Pouring the soymilk extract of 50 to 100% of the so-called barley weight into the barley barley, and then cooking; Adding the koji of 20 to 50% by weight of the barley and the maltose powder of 10 to 30% by weight to the cooked barley rice; Placing the above-mentioned dental broth in a jar and fermenting it at room temperature for 24 hours; Separating the fermented barley rice from the solids while mixing the raw soybean extract with 50 to 200 wt% of the weight of the barley rice; The first step of heating the separated boron seed stock solution to 100 to 150 degrees C for 30 to 60 minutes and then the second heating step for 50 to 90 degrees C for 30 to 180 minutes; Adding a sweet potato solid of 2 to 5% by weight of the stock solution of the barley mother liquor and an enzyme of 0.5 to 1% by weight of the stock solution of the barley mother liquor to the heated stock solution of the barley mother liquor and aging for 24 hours, And a method for producing barley maize.