First, after brewing, the starch in glutinous rice is converted into monosaccharides and oligosaccharides, which is beneficial to the human body to quickly replenish energy, especially suitable for middle-aged and elderly people, pregnant women, people with bad stomach and weak body.
Second, organic acids such as lactic acid, acetic acid and citric acid will be produced during the fermentation of glutinous rice. These organic acids, together with sugars such as glucose, give the mash a sweet and sour flavor. Aromatic substances such as alcohol, ester and acid produced during the fermentation give the mash a unique fragrance, which is helpful to stimulate the secretion of digestive juice and stimulate appetite.
Mash action
Li Shizhen recorded in Compendium of Materia Medica: "Rice wine can relieve pain, remove accumulation, warm the stomach and strengthen the spleen, spit more and warm the heart, and often drink it can make the skin smooth and shiny." The classic of traditional Chinese medicine "Shen Nong's Herbal Classics" records: "Lao Zao tonifies the spleen and stomach and benefits the lung and qi. If the spleen and stomach benefit, it will be warm in the middle; Warming can nourish qi, and if the qi is smooth, the body will be too hot, and it is suitable for those with spleen and lung deficiency and cold. " Therefore, mash is regarded as good food left by ancestors by many people.
Compared with glutinous rice, the content of vitamin B2, vitamin B 12, nicotinic acid and other B vitamins in fermented glutinous rice has increased due to the action of microorganisms. Although the fermented glutinous rice is good, it is not suitable for patients with severe hyperacidity, gastric ulcer, gastrorrhagia and liver disease.
People's Daily Online-Jianpi Xiaoshi Eating 5 kinds of acidic food mash can strengthen the stomach and benefit the lung.