Chinese medicine:
Glutinous rice wine sweet sweet aromatic alcohol, can stimulate the secretion of digestive glands, increase appetite, help digestion. After glutinous rice is brewed, the nutrients are more easily absorbed by the body and it is the best for qi and nourishing blood for middle-aged and elderly people, pregnant women and the weak. Cooking meat with glutinous rice wine can make the meat more delicate and easy to digest. The glutinous rice wine also has the effect of refreshing and relieving fatigue, thirst quenching, and promoting blood circulation and emollient. There are also certain effects on the following symptoms: looking fuming, self-sweating; or weak physical health, dizziness, dizziness, pale complexion, lack of gas, weakness, deficiency of stomach, clear stool, etc.
Western medicine:
Rice wine is a product of glutinous rice or rice fermented by Rhizopus (and a small amount of mucor and yeast). The chemical composition and physical state have undergone great changes. The starch is converted into small-molecule sugars, the protein is partially decomposed into amino acids and peptides, changes in lipids, and changes in the combined state of vitamins and mineral resources all contribute to the effective promotion of its nutritional functions. Its nutritional function is also based on this chemical and physical changes. Moreover, some of the flavoring substances produced during the fermentation process also greatly improve its taste.
First, the analysis of sugar: Starch in rice into monosaccharides and oligosaccharides, which is more conducive to its rapid addition of human energy, as well as change the taste. The main monosaccharides and disaccharides are glucose, fructose, maltose, sucrose, isomaltose.
Second, the acid analysis: acid for the taste of rice wine and stimulate the secretion of digestive juice has a very important role, most of these organic acids in the fermentation process of rice starch produced by the root enzyme. Organic acids contained mainly include lactic acid, acetic acid, and citric acid.
Proteins and Amino Acids: Most of the proteins in rice are insoluble in water (gluten (main ingredients), gliadins, albumin (water soluble), globulin), and how much will be decomposed during the fermentation process. Become free amino acids and peptides, which is very helpful for its nutritional improvement.
Four vitamins and minerals: Most of these substances are contained in rice itself, mainly because of changes in their combination, and root enzymes also produce some vitamins during fermentation. It mainly needs vitamin B family, vitamin E, and various minerals.
Efficacy and function
Efficacy: blood circulation, swelling swelling, hair pox, toxins, sores.
Indications: menstrual failure, poor milk, measles is not clear, kidney back pain, impotence and premature ejaculation.
YT-T11
YT-T11
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