DRINK PRODUCTION METHOD USING FRUIT OF OPUNTIA HUMIFUSA AND THE DRINK PRODUCED THEREBY

摘要

The present invention relates to a method for producing a functional colored fermented liquor using cheonnyeoncho berries, and more particularly, a sugar acupuncture liquid made from red cheonnyeoncho berries containing a large amount of betaline pigments, immersed cereal starch raw material, and By producing functional colored fermented liquor, which includes a process of producing a fermented primary beetle by culturing yeast and saccharifying enzymes, the pigment of cheonnyeoncho fruit can be continuously maintained, with excellent flavor, good color, and throat turning The present invention relates to a method for producing a new type of colored fermented liquor that gives such excellent sound feeling. Functional fermented liquor manufacturing method using the sugar immersion liquor of the cheonnyeoncho fruit according to the present invention by controlling the pH to maintain the pigment of the cheonnyeoncho fruit stably to prevent quality degradation by pigmentation, and also by mixing the sugar solution of cheonnyeoncho fruit It has the effect of providing a new type of fermented liquor having excellent flavor and color of the fruit, and also rice makgeolli mixed raw materials such as flour in order to improve the sound of throbbing, in the present invention, the fruit during preparation Since the spongy tissue of the internal tissue is eluted and included in the sugar solution, there is an effect of improving the neck fermentation of the colored fermented wine of the present invention.