A study on the production process of fermented beverage from organic black rice

This study examined the production process of fermented beverage from organic black rice. Experiments were conducted to research the organic black rice, the concentration of used enzymes and the saccharification time, the ratio of rice to water, the concentration of used yeast and the fermentation time, and the sterilization mode in terms of time and temperature. Based on these experiments’ results, the optimal conditions for the production process of fermented beverage from organic black rice were determined. The optimal concentration of amylase enzyme used for saccharification is 0.19%; the saccharification time is 40 minutes; the ratio of rice to water is 300g/l; the concentration of yeast used is 25ppm; the fermentation time is 40 hours; the sterilization temperature and time is 80oC for 20 minutes; the pH value of the product is 4.26; the alcohol content of the product is 2.3%; and the soluble solids content of the product is 18.4g/l.