balloon flower root functional beverage and process for preparation thereof

摘要

Bellflower beverage and its manufacturing method according to the present invention, the step of washing bellflower (S10); Cutting the washed bellflower into a predetermined size (S20); Juice the cut bellflower to prepare a bellflower juice (S30); Mixing the bellflower juice with malt to obtain a bellflower malt liquid (S40); Separately, mixing non-glutinous rice and glutinous rice in a weight ratio of 7 to 8: 2 to 3 to prepare godubap (S50); Saccharifying a mixture of 150 to 250 parts by weight of the bellflower malt liquid with respect to 100 parts by weight of the godubap at 80°C to 90°C for 4 to 8 hours (S60); Re-saccharifying a mixture of 1 to 10 parts by weight of fructooligosaccharide based on 100 parts by weight of saccharified saccharification solution at 60°C to 70°C for 10 to 15 hours (S70); Aging the re-glycosylated saccharified solution at 15 to 20° C. for 2 to 3 days (S80); Adding water to the aged aging liquid and heating at 80 to 110° C. for 3 to 5 hours to prepare a bellflower beverage (S90); A cooling step (S100) of cooling the bellflower beverage to room temperature; Filtering the cooled bellflower beverage to remove solids (S110); And packaging the filtered bellflower beverage in a predetermined unit (S120).