[How to judge rice wine has been fermented]_How to judge_Method
Rice wine is a kind of alcohol that many people like. It can also be said to be a beverage. Rice wine has a very low alcohol content and is suitable for many people. For lactating mothers, drinking some rice wine properly has a lot of lactation.Role.
As long as rice wine uses Jiangmi as the main original, after brewing, rice wine contains a lot of nutritional ingredients, sweet and sour taste, rich and mellow, and it is particularly easy to not absorb.
How to judge that the rice wine has been fermented The time for fermenting rice wine usually varies from person to person and is a personal preference. Generally, the normal fermentation time is 24-64 hours.
Let’s introduce the normal completion time: 1. Add the koji or yeast powder as required. Under the temperature of 30, according to personal preference for sweetness, the fermentation time is 24-64 hours.
2. The rice wine that meets the requirements needs to be heated at a high temperature to completely kill the yeast. Cover it at room temperature and refrigerate or eat.
3. It can also be stored frozen in the refrigerator.
Rice wine that is not heated or frozen will continue to ferment.
The nutritional value of rice wine 1. Analysis of sugar: The starch in rice is converted into monosaccharides and oligosaccharides, which is more conducive to it to quickly replenish human energy and change taste.
The main monosaccharides and disaccharides are glucose, fructose, maltose, sucrose, isomalt.
Second, the analysis of acid: Acid has a very important role in the taste of rice wine and stimulates the secretion of digestive juice. Most of these organic acids are produced by the fermentation of rice starch during the fermentation process.
The organic acids contained are mainly lactic acid, acetic acid, and citric acid.
Third, protein and amino acid: most of the protein in rice is not water-decomposing (gluten[main component], prolamin, albumin[replaces water], globulin), how much will be decomposed intoFree amino acids and fluorides are helpful for its nutritional enhancement.
Fourth, vitamins and minerals: Most of these substances are contained in rice itself, mainly because their combined forms have changed, and root enzymes also produce some vitamins during fermentation.
Mainly have vitamin B group, vitamin E, a variety of minerals.