The alcohol content of rice wine made of glutinous rice is generally less than 10 degree, which can stimulate the secretion of digestive juice and increase appetite. In addition, glutinous rice also has the functions of nourishing stomach, invigorating qi and helping digestion. After drinking, its nutrients are more conducive to digestion and absorption, especially suitable for middle-aged and elderly people, pregnant women, people with bad stomach and weak body.
People who have chills, blood stasis, rheumatoid arthritis, backache and numbness of hands and feet in their lives are advised to drink after heating. For people with neurasthenia, trance, depression and forgetfulness, it is better to cook soup with eggs. ?
Extended data
There are three kinds of koji used in rice wine production: traditional folk koji, industrialized koji and pure root enzyme koji. Among them, root koji is a necessary microbial strain for all yellow rice wine fermentation. After soaking and cooking glutinous rice, starch particles will fully absorb water and gelatinize, which is beneficial to saccharification of rhizosphere bacteria, that is, the process of decomposing starch into sweet products by adding water.
During the fermentation of yellow rice wine, some glucose decomposes to produce organic acids, so it has a certain sour taste. These organic acids, together with sugars such as glucose, give yellow rice wine a sweet and sour flavor, and aromatic substances such as alcohol, ester and acid produced during fermentation give yellow rice wine a unique aroma.
People's Network-Yellow Rice Wine Health Archives