Western medicine: Rice wine is the product of glutinous rice or rice fermented by Rhizopus (and a small amount of Mucor and yeast), and its chemical composition and physical state have changed greatly. Among them, starch is converted into small molecules of sugar, and protein is partially decomposed into amino acids and peptides. The change of lipids and the combination of vitamins and minerals effectively promote the improvement of its nutritional function. Its nutritional function is also based on this chemical and physical change. Moreover, some flavor substances produced in the fermentation process have greatly improved its taste.
First, the analysis of sugar: 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 acid: Acid plays an important role in the taste of yellow rice wine and stimulating the secretion of digestive juice. Most of these organic acids are produced by the root enzyme fermentation of rice starch during fermentation. The main organic acids are lactic acid, acetic acid and citric acid.
3. protein and amino acids: Most of protein in rice is insoluble in water (gluten, gliadin and albumin are soluble in water and globulin), and how much of it will be decomposed into free amino acids and peptides during fermentation, which is very helpful for its nutritional improvement.
4. Biological factors and minerals: Most of these substances are contained in rice itself, mainly because their combined forms have changed, and root enzymes will also produce some vitamins during fermentation. There are mainly vitamin B, vitamin E and various minerals. [Edit this paragraph] Drinking is suitable for everyone. Warming the middle energizer, invigorating qi and nourishing face. Middle-aged and elderly people, pregnant women and the infirm are more suitable. Glutinous rice wine has a low alcohol content, but it has enough "stamina" and should not be greedy. It is best to beat an egg flower in glutinous rice wine or add a proper amount of brown sugar to nourish it. Oral. Take 50- 100ml each time, l-2 times a day. People with yin deficiency and excessive fire should avoid taking it (quoted from the Collection of Medicinal Liquor). [Edit this paragraph] Glutinous rice wine should not be stored for a long time. Keep warm in winter and eat after 3-4 days. Boiling wine with a little water in summer can prolong the storage time. [Edit this paragraph] Formula and practice Ingredients: 4000 grams of glutinous rice, 500 grams of rock sugar, 2000 ml of water, and appropriate amount of sweet wine powder (distiller's yeast).
Practice: 1. Washing and selecting rice: select high-quality glutinous rice and soak it in clear water. The water layer is about 20 cm higher than the rice layer. Water temperature and soaking time: 65438 05℃ in winter and spring, 65438 04 hours, 25℃ in summer, 8 hours. It is considered that there is no white kernel when rice is soaked, and it is not sour by changing water 1 ~ 2 times in summer.
2. Steaming in the steamer: Take out the rice and put it in the laundry basket, rinse it with white pulp, drain it and steam it in the steamer. When steaming rice, fire should be fierce. After the first steaming for five minutes, uncover the rice wine and add appropriate amount of water. After steaming 10 minutes, the rice grains are swollen, shiny, loose, soft and chewy, that is, ripe.
3. Stir the koji into the jar: after the rice is cooked, pour it on the bamboo mat and spread it out for cooling. When the temperature drops to 36 ~ 38℃ and no heartburn occurs, you can sprinkle red yeast for the first time, turn it over, sprinkle red yeast for the second time and mix well. The dosage of koji is 6 ~ 7% of rice. When the temperature is controlled at about 2 1 ~ 22℃, you can enter the altar. According to the ratio of raw material 100 kg and purified water 160 ~ 170 kg, put the rice mixed with koji into a jar, stir it evenly, cover it, and naturally saccharify it indoors.
4. Fermentation and squeezing: After filling the jar, rice and red yeast will come into the water due to internal fermentation. So every 2 ~ 3 days, stir with a wooden stick, press the rice under the water, cover the jar with linen, let it sink and ferment better. After 20 ~ 25 days of fermentation, the jar will give off a strong bouquet, the alcohol will gradually sink, and the liquor will begin to clarify, indicating that the fermentation is basically over. At this time, you can open the altar to get the materials, put them into the wine basket and squeeze them to separate the distiller's grains.
5. Clarification and aging: after the pressed wine is precipitated, it is put into the jar with a small belly, the jar mouth is wrapped with bamboo leaves, and then covered with soil to form a hat seal. Then concentrate in the wine room, fill the jar with chaff, smoke out the wine, and gradually change the color from red to brown. In about 30 days, you can open the altar to raise wine. The longer the storage time, the color of the wine will gradually change from chestnut to golden yellow, becoming a kind of brewed wine. Every 100 kg of glutinous rice can brew 200 kg of rice wine. [Edit this paragraph] The product features yellow or maroon, clear and transparent, mellow fragrance and unique flavor. [Edit this paragraph] How to eat rice wine can be eaten raw. But it is irritating to the stomach. It's best to eat it in boiling water. The taste will be much softer, not too sweet or too strong. It is best to beat an egg flower in glutinous rice wine or add a proper amount of brown sugar to nourish it; Sometimes, glutinous rice balls (preferably small ones) are put into rice wine, and then beaten into glutinous rice balls with eggs to eat. [Edit this paragraph] Special note 1. Glutinous rice wine has a low alcohol content, but it has enough "stamina" and cannot be greedy.
2. If the fermentation is excessive, the glutinous rice will be empty and full, and the wine will be too strong.
If the fermentation is not sufficient, the glutinous rice will have raw rice grains and teeth. The sweetness is not enough, and the taste of wine is not enough.
When mixing distiller's yeast, too much water is spilled, and the glutinous rice will eventually be empty and will not agglomerate. Boil and it will disperse.
3. The key to making glutinous rice wine is that the utensils should be clean and there should be no oily flowers.
Rice is a green and black mold, which is unacceptable. If there is a little white hair on rice noodles, it is normal and can be cooked and eaten.
4, the koji must be after the glutinous rice is cold. Otherwise, hot glutinous rice will kill botrytis cinerea. The result is either sour or smelly, or nothing happens.
5, must be sealed. Otherwise it will be sour and astringent.
6. The temperature is low. About 30 degrees Celsius (80 degrees Fahrenheit) is the best.