There is an old rice wine in Hubei that can be eaten, drunk and boiled. It is a traditional local flavor snack in Hubei Province. Xiaogan yellow rice wine is a famous local food with a history of thousands of years. It is made of high-quality glutinous rice as raw material and Xiaogan's special distiller's yeast Fengwo distiller's yeast as starter through saccharification and fermentation. Mature original rice wine-Misantangqing, with green color, rich honey flavor and sweet taste, is rich in vitamins, glucose, amino acids and other nutrients. After drinking, it can stimulate appetite, refresh the mind, and has the functions of promoting qi circulation, nourishing blood, nourishing yin and tonifying kidney. It is a nutritional product suitable for all ages. History. Since the Tang Dynasty, the reputation of Xiaogan yellow rice wine has spread further and further, and the quality has become higher and higher, although the stars have changed. During 1958, when President Mao Zedong visited Xiaogan, he personally tasted it and praised Xiaogan rice wine for its delicious taste many times.

What makes Xiaogan yellow rice wine is the soil and water here, exquisite materials and unique technology. Once upon a time, foreign guests came to Xiaogan to work or visit friends, and enthusiastic Xiaogan people must be the first choice for hospitality.

However, how to keep the original Xiaogan rice wine fresh and sell it all over the country, so that consumers from other places can taste Xiaogan rice wine without coming to Xiaogan, which is a big problem for Xiaogan rice wine manufacturers. 200 1, Xiaogan Shenglong Liquor Co., Ltd. developed the original ecological rice wine with strong Xiaogan local characteristics-what Shenglong people called "old rice wine" on the basis of years of market research and numerous scientific experiments.

Old rice wine can be eaten, drunk and boiled.

What is "old rice wine"? The first is the regional characteristics of Xiaogan. The world said interestingly, "There are nine birds in the sky, and Hubei people on the ground." Xiaogan is located in the middle of Hubei, and the word "old" just embodies the characteristics of Xiaogan in Hubei; Secondly, it has an antique traditional flavor. The rice wine takes Zhuhu pearl glutinous rice with clear water and rich soil and Xiaogan traditional Fengwo distiller's yeast as raw materials. The traditional manual process is adopted in the fermentation process, and no additives are added in the production process, thus ensuring pure fragrance, original flavor and good local characteristics. This is a guy with traditional characteristics.

After the old rice wine was put on the market, it was deeply loved by consumers, and other manufacturers followed suit to produce "old rice wine". Nowadays, "old rice wine" has become a special term for Xiaogan characteristic rice wine.

Nutritional old rice wine is made from high-quality glutinous rice and Xiaogan characteristic distiller's yeast (Fengwo distiller's yeast) 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.

Analysis of a 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. The reducing sugar in old rice wine is as high as 25 g/100 g, which is very helpful for puerperal recovery.

Binary acid analysis: 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 the root enzyme fermentation of rice starch during fermentation. The main organic acids are lactic acid, acetic acid and citric acid. The level of total acid is strictly controlled, and the total acid content per 1 00g of old rice wine shall not exceed1g.. If the acidity is too high, its nutritional value will be destroyed. It tastes bad, too.

Protein and amino acids: Most of protein in rice is insoluble in water (gluten, gliadin, albumin is soluble in water, 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. The content of protein in old rice wine is also very high, and the content of protein per100g of old rice wine is more than 2.4g, which is higher than that of milk. The alcohol content of old rice wine is strictly controlled, generally between 1%_3.8%. Less or more will affect the unique taste and flavor of old rice wine. It is precisely because of strict control that men, women and children can eat at will, and the value is also extremely high.

Four vitamins 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, minerals/body building/nourishing yin and tonifying kidney. The efficacy of beauty.