Rice Wine - Nutrition Facts
The alcohol content of rice wine is about 15% to 25%. Calories (kcal) 400 Protein (g) 1.6 Carbohydrates (g) 98.4, similar to yellow wine, with a low ethanol content.
Rice Wine - Relationship to Health
Rice wine is a product of the fermentation of glutinous rice or rice by root molds (and to a lesser extent, trichoderma and yeast), which changes the chemical composition as well as the physical state. The transformation of starch into small-molecule sugars, the partial decomposition of proteins into amino acids and peptides, changes in lipids, and changes in the binding state of vitamins and minerals all contribute to the improvement of its nutritional function. Its nutritional function is also based on such chemical and physical changes. Moreover, some of the flavor substances produced during the fermentation process also have a great improvement in its taste.
Rice Wine
I. Analysis of Sugars: The starch in rice is converted into monosaccharides and oligosaccharides, which is more conducive to its rapid replenishment of the human body's energy as well as changing the taste. The main mono- and disaccharides are glucose, fructose, maltose, sucrose, and isomaltose.
Two, the analysis of acid: acid for the taste of rice wine as well as stimulate the secretion of digestive juices has a very important role, most of these organic acids are rice starch in the fermentation process by the root enzyme fermentation. The main organic acids contained are lactic acid, acetic acid and citric acid.
Three, proteins and amino acids: most of the proteins in rice are insoluble in water (gluten main component, alcohol soluble proteins, clear proteins soluble in water, globular proteins), how much will be broken down into free amino acids and peptides after the process of fermentation, which is very helpful for its nutritional improvement.
Four, vitamins and minerals: most of these substances are contained in the rice itself, mainly their combined form of change, as well as root enzymes in the fermentation will also produce some vitamins. Mainly to have vitamin B, vitamin E, minerals.
Rice wine - other effects
1, thawing. A tightly frozen fish, in the first half of some rice wine drizzled, completely poured, after a few minutes, you will find that the first half of the already feel a thawed sticky liquid on it, while the second half is still frozen like a stick. 2, Restore fluffiness. Sprinkle a few drops of rice wine on the bread, put it in the microwave oven to turn (specific time to control yourself), turn well after you will find that the bread is like freshly baked, and the texture is very good Oh. 3, the sludge. With ground ginger immersed in rice wine, soaked for 40 minutes, with ground ginger in the bruise place rubbing, there will be a spicy effect. 4, beauty. With the combined lotion mixed with the right amount of rice wine, coated in the face, you can do the mask with oh. 5, moisturizing. Winter in white water with the right amount of rice wine to drink, you can keep the body water.
2. Cooking. Add a little rice wine in scrambled eggs, you can make the eggs tender and fluffy and shiny and bright. Spraying some rice wine on the frozen edible bread and baking it again can make the bread become fluffy and soft as new. If you put too much vinegar in your cooking, add some rice wine to your dishes to reduce the acidity. If you are using river fish for deep-frying, you can soak the fish in rice wine before frying and coating it with flour to get rid of the river fish's characteristic fishy odor. To thaw fish that has been frozen in the refrigerator, just sprinkle rice wine all over the fish and put it back in the refrigerator, and the fish will thaw very quickly, and there will be no water droplets and freezing odor.