Efficacy and function of rice wine

Efficacy and function of rice wine

Introduction:

"The nutritional value of rice wine - efficacy and role of rice wine: rice wine, also known as mash, was called" Li "in ancient times. It is a common traditional local snack in South China. The main raw material is rice, so it is also called rice wine. In the north, it is generally called "rice wine" or "sweet wine". Rice wine, that is, the soup in mash, is clear, honey fragrant and sweet in the mouth. It is rich in vitamins, glucose, amino acids and other nutrients. After drinking, it can stimulate the appetite and refresh the mind, and has the functions of Invigorating Qi and blood, nourishing yin and kidney. It is especially beneficial for pregnant women and women to eat more during menstruation. It is a good nutrition for both the old and the young, Hot drink is better for back pain and numbness of hands and feet; 2) egg soup is better for neurasthenia, trance, depression and amnesia; 3) rice wine can help blood circulation, promote metabolism, and has the effects of nourishing blood and beauty, relaxing muscles and activating collaterals, strengthening body and prolonging life; 4) maternal blood stasis, backache, numbness and tremor of hands and feet, rheumatoid arthritis, Five: rice wine can be directly used as raw drink or heated drink. Six: the principle of rice wine as a good seasoning is that it can dissolve trimethylamine, aminoaldehyde and other substances in other foods, After being heated, these substances can escape with a variety of volatile components in wine, so it can remove the peculiar smell in food. 7: rice wine can also react with the fat in meat to produce aromatic substances, which can make dishes taste better. These functions of removing fishiness, removing smell and increasing taste of rice wine are widely used in cooking. Westerners like to eat Chinese food, which is unique to the flavoring function of rice wine. Health related rice wine is the product of glutinous rice or rice fermented by Rhizopus (and a small amount of Mucor and yeast). Its chemical composition and physical state have changed a lot. The starch is transformed into small molecular sugars, the protein is partially decomposed into amino acids and peptides, and the changes of lipids and the binding state of vitamins and minerals have effectively promoted the improvement of its nutritional function. Its nutritional function is based on the chemical and physical changes. Moreover, some flavor substances produced in the process of fermentation also greatly improve its taste. Monosaccharide analysis: the starch in rice is converted into monosaccharide and oligosaccharide, which is more conducive to its rapid supplement of human energy and change of taste. The main monosaccharides and disaccharides are glucose, fructose, maltose, sucrose and isomaltose. Analysis of diacid: acid plays an important role in the taste of rice wine and stimulating the secretion of digestive juice. Most of these organic acids are produced by rhizozyme fermentation in the process of rice starch fermentation. The main organic acids are lactic acid, acetic acid and citric acid. Three proteins and amino acids: most of the proteins in rice are insoluble in water (glutenin [main component], gliadin, albumin [soluble in water], globulin). After fermentation, how much of them will be decomposed into free amino acids and polypeptides, which is very helpful for its nutritional improvement. Four vitamins and minerals: most of these substances are contained in rice itself, mainly because their combination forms have changed, and root enzymes also produce some vitamins during fermentation. There should be vitamin B, vitamin E and minerals. Efficacy of rice wine: 1. Thaw. When a fish is frozen, pour some rice wine on the first half of the fish and pour it completely. After a few minutes, you will find that the first half of the fish has felt sticky liquid after thawing, while the second half of the fish is still frozen like a stick. 2. It's soft again. Sprinkle a few drops of rice wine on the bread, turn it in the microwave oven (control the specific time), and you will find that the bread is just like the freshly baked one, and it tastes good. 3. To remove silt. Soak ginger powder in rice wine, soak for 40 minutes, knead ginger powder in the place of congestion, it will have a spicy effect. 4. Beauty. Mix the right amount of rice wine with the lotion and apply it to your face. 5. Moisturizing. Winter in white water with appropriate amount of rice wine drinking, can keep the body water. 6. Cooking. Adding a little rice wine to scramble eggs can make them tender, soft and bright. Spray some rice wine on the frozen bread and bake it again to make the bread as soft as new. When cooking, accidentally put more vinegar, add some rice wine in the dish, you can reduce the sour taste. If you use river fish to fry fish in oil, you can soak the fish in rice wine before frying and wrapping powder, so as to get rid of the peculiar muddy smell of river fish. To thaw the frozen fish in the refrigerator, just sprinkle rice wine on the fish and put it back in the refrigerator, the fish will thaw quickly, and there will be no water drops and frozen odor. Beauty use in Japan, has always been popular with a natural yeast skin care method, and its source is rice wine. Rice wine skin care was discovered by a Japanese scientist while visiting a rice wine brewing factory. He noticed that although her face was covered with fine wrinkles, her hands were very white and smooth. After years of verification, he found that in the process of refining rice wine, a transparent liquid metabolite will be produced after fermentation by natural yeast. It is similar to the structure of human cells, and is an easily absorbed skin care ingredient. Dr. Koyama of Japan's levian beauty hospital told reporters that in fact, it is easier to directly use yeast in rice wine for skin care. Xiaoshan said that you can make your own rice wine skin care products according to the state of your skin. The specific method is to add 50 milliliters of rice wine into the 100 ml baby skin lotion. Sooner or later, it will be used as a moisturizing cream to wipe the face. Xiaoshan specially stressed that rice wine has better effect in removing oil, so if it is dry skin, you should add more skin lotion or baby oil. If it is oily skin, you can add more rice wine. Puberty oily skin can be a weekly rice wine mask, that is, half of the rice wine with half of the skin lotion on the face, wash after 15 minutes, can be sterilized oil and skin beauty. Rice wine enhances memory: Recently, Japanese scientists found that drinking rice wine can enhance memory. Their experiments show that one group of enzyme inhibitors in rice wine can enhance memory by reducing the activity of another group of enzymes in the brain that affect memory. Experts therefore pointed out that drinking rice wine in an appropriate amount has a great role in preventing Alzheimer's disease. But we must pay attention not to drink too much, otherwise it will have the opposite effect. In addition to rice wine, there are many foods that can enhance memory, such as fish oil, which is rich in fatty acid DHA and is a good brain food; soy sauce, tofu and other soybean products can provide excellent vitamin B to the brain; almonds, peanuts, eel and other foods that contain excellent vitamin E. Experts also pointed out that these foods are best eaten with rice, bread, milk, potatoes, etc., and have the best brain strengthening effect. "

Production steps:

Step 1: wash 3 Jin glutinous rice

Step 2: because it's too late at night, I soak in water for 1-2 hours

Step 3: steam for 15 minutes

Step 4: 3 Jin glutinous rice with 10 g koji

Step 5: crush koji and mix with 2 jin warm water

Step 6: cooling after steaming

Step 7: pour into the cooled glutinous rice and stir well

Step 8: press a nest in the middle, rice wine will brew wine after a few days.

Step 9: seal the bowl with plastic wrap

Step 10: then press the lid of the pot and wait for fermentation

Step 11: make rice wine in two days!

Step 12: rice wine is rich in honey and sweet in the mouth. My husband had a big bowl tonight.

Materials required:

Glutinous rice: 1500g

Wine: 10g

Cold boiled water: 1000g

Note: Note: starter to use warm water to reconcile, do not use hot water, otherwise it will lose the role of starter, can not ferment it. Also, don't put too much koji. The wine made in this way tastes sweet and delicious, just like honey.

Production difficulty: ordinary

Process: steaming

Production time: several days

Taste: sweet