What are the nutritional values ​​of fermented glutinous rice?

Laozao is a very common delicacy in Sichuan and Chongqing. The production process of Laozao is simple and the taste is rich. It has the intoxicating taste of alcohol and the sweetness of glutinous rice. Adding a cup of Laozao egg soup to breakfast is a very good choice. Although Laozao contains alcohol, it is also very nutritious. So, what are the nutritional values ​​of Laozao?

Glutinous rice wine, also known as Jiangmi wine, sweet wine, fermented glutinous rice, and fermented glutinous rice, is made from glutinous rice as its main raw material. It has a simple brewing process, a sweet and mellow taste, and very little ethanol content, so it is deeply loved by people. In the preparation of some dishes, glutinous rice wine is often used as an important seasoning. Glutinous rice wine is light red in color, so it is also called "red wine". Because it is infiltrated with boiling water, it is also called "water wine".

1. Sugar analysis: The starch in rice is converted into monosaccharides and oligosaccharides, which is more conducive to quickly replenishing the body's energy and changing the taste. The main monosaccharides and disaccharides are glucose, fructose, maltose, sucrose and isomaltose.

2. Acid analysis: Acid plays an important role in the taste of rice wine and in stimulating the secretion of digestive juices. Most of these organic acids are produced by root enzyme fermentation during the fermentation process of rice starch. The organic acids contained mainly include lactic acid, acetic acid, citric acid, etc.

3. Protein and amino acids: Most of the protein in rice is insoluble in water (glutenin, alcohol-soluble protein, albumin, globulin). After the fermentation process, some of it will be broken down into free amino acids and polypeptides, which is very helpful for improving its nutritional value.

4. Vitamins and minerals: Most of these substances are contained in rice itself, mainly because their combination forms have changed, and root enzymes also produce some vitamins during fermentation. The main ones include B vitamins, vitamin E, and various minerals.