Nutritional efficacy

Chinese medicine: Sweet wine is sweet and fragrant, which can stimulate the secretion of digestive glands, stimulate appetite and help digestion. Glutinous rice is more easily absorbed by the human body after brewing, and it is a good product for middle-aged and elderly people, pregnant women and the weak. Stewing meat with glutinous rice wine can make the meat tender and easy to digest. Glutinous rice wine also has the effects of refreshing, quenching thirst and relieving summer heat, promoting blood circulation and moistening skin. It also has a certain effect on the following symptoms: dull complexion and spontaneous sweating; Or usually weak constitution, dizziness, sallow complexion, qi deficiency and fatigue, epigastric pain, loose stool and so on.

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.

2. 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 Rhizopus during the fermentation of rice starch. The main organic acids are lactic acid, acetic acid and citric acid.

Protein and amino acids: Most of protein in rice is insoluble in water (gluten, gliadin, albumin 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.

Other influences

1. For chills, blood stasis, hypogalactia, rheumatoid arthritis, backache, numbness of hands and feet, hot drinks are better.

2, for neurasthenia, trance, depression and forgetfulness, it is better to add eggs to cook soup.

3. Rice wine can help blood circulation, promote metabolism, and has the effects of enriching blood, caring skin, relaxing muscles and tendons, strengthening body and prolonging life.

4. It has great benefits and curative effects on maternal blood stasis, backache, numbness and tremor of hands and feet, rheumatoid arthritis, traumatic injury, dyspepsia, anorexia, irritability, rapid heartbeat, physical weakness, lack of vital energy, nocturnal emission, irregular menstruation, lactation deficiency and anemia.