▎ 摘　　要

NOVELTY - Purification of rice based alcoholic beverage, comprises: cooking the rice; mixing the cooked rice with a starter cake depending on the type of beverage; fermenting the mixture for 7-14 days; extracting the fermented beverage from the mixture; filtering the micro-organisms in the starter culture from the extracted beverage using micro-filters having pore size of 0.01-50 mu m; and subjecting the beverage to pasteurization and UV radiation at 180-400 nm between different stages of filtration, characterized by controlling the number of micro-organisms in the filtered beverage to 0-1000 CFU using the filtration system and increase in the shelf-life of the beverage from two weeks to four years with a stable pH value of 4-4.2. USE - The method is useful for purification of rice based alcoholic beverage. ADVANTAGE - The method: utilizes the micro-organism that is controlled using pasteurization and UV radiation at 180-400 nm between different stages of filtration which increases the shelf-life from 2 weeks to 4 years with a stable pH value of 4-4.2, thus maintaining taste of the beverage throughout the shelf life; and provides the beverage that is recirculated between different filtration stages as well as within the same filtration stage to yield desired level of transparency, taste and quantity of micro-organisms in the beverage. DESCRIPTION OF DRAWING(S) - The figure shows a basic work flow of the production of rice based alcoholic beverage.