The method of brewing health vinegar at home has high vitamin content, and drinking a little every day has a health care effect. Do it yourself Don't worry.

Brewing method of health-care vinegar: using grain to brew white wine 1 part with a degree of more than 50, 8 parts of cold boiled water and 0/part of white sugar 1 part, put them into vinegar base, put them into a light-tight container (to avoid photolysis of vitamins), and seal them for about one month (related to temperature) to make vinegar. The longer the time, the higher the acidity.

Note: It is forbidden to use oil and dirt in containers and tools. Without vinegar base, vinegar brewed above 6 degrees 1 serving is also acceptable. If you use brown sugar instead of white sugar, you will make old vinegar. The production method of vinegar base: put 50 parts of vinegar brewed above 6 degrees and 1 part of white wine brewed above 50 degrees into a light-tight container (to avoid photolysis of vitamins) without sealing. The making process of vinegar base material needs oxygen, and it can be covered with several layers of gauze to keep out dust. It takes about 20-30 days to make vinegar base material (related to temperature).

Household production method of vinegar

Method for brewing rice vinegar at home

First, preparation materials: altar and rice (according to the size of the altar, about half a catty of rice is used for every 5 jins of water).

Second, the method: boil water (no oil! ), let it cool; Stir-fry the rice until it turns yellow without washing (there can be no oil in the frying pan). After the water and fried rice are cooled, put them together in the jar and cover them.

Third, time: about a month.

The process of brewing rice vinegar

The rice vinegar brewed by this method is brown-black, clear and sour. Every 50 kilograms of glutinous rice can brew 225 kilograms of rice vinegar, and the vinegar residue can be pickled with sauerkraut or mixed with feed to feed pigs, which has good economic benefits. 1. Raw material formula: 50 kg of glutinous rice and 2 kg of distiller's yeast (sweet distiller's yeast or white spirit yeast, which is ground into powder when used). Second, the operation technology 1, soaking: soak the glutinous rice with clear water, and the water level is 20 cm higher than the rice layer. When the temperature is lower than 15℃ in winter and spring, soak 12- 16 hours; Soak for 8- 10 hour when the temperature is above 25℃ in summer and autumn. Water must be changed 1-2 times in summer to prevent rice from turning sour. 2. Steamed rice: Rinse the soaked glutinous rice with water, drain the water slightly, and then steam the rice. Steam after the steam is full 10 minute; Sprinkle appropriate amount of water on the rice layer and steam for 10 minute. Until the rice grains are swollen and shiny, loose and soft, and chewing is not sticky. 3. Stirring: After the rice is cooked, wash it with clear water to cool down, drain the water and spread it on a bamboo mat. When the product temperature drops to 25-30℃, the koji powder is quickly and evenly mixed. 4. Fermentation: put the rice mixed with distiller's yeast into the jar, wrap sacks or straw mats around the jar to keep warm in winter and spring, ventilate and dissipate heat indoors in summer and autumn, and keep the room temperature at 25-30℃. After 24 hours, you can smell a slight bouquet; After 36 hours, the liquor oozed, golden in color, sweet and slightly sour in taste, and fragrant in wine, indicating that the fermentation was normal. 5. Vinegar: In the fermentation process, in order to make saccharification complete, it is necessary to continue fermentation for 3-4 days to promote the production of more alcohol. When the liquor starts to sour, 200-225 kilograms of water should be added to every 50 kilograms of steamed rice to reduce the alcohol concentration of liquor, which is beneficial to the reproduction and growth of acetic acid bacteria in air and natural vinegar. 6. Finished product: After the vinegar is put into the tank, it takes 20-30 days in summer and autumn and 40-50 days in winter and spring, and the vinegar turns sour and mature. At this time, there is a layer of acetic acid bacteria film on the surface of vinegar, which has a pungent sour taste. The upper layer of vinegar is clear and orange, while the middle and lower layers are milky white and slightly turbid. Mix them evenly, add spiced seasoning and sugar color into white vinegar, precipitate and filter to get fragrant vinegar. Mature vinegar should be stored for 1-2 years.

The steps and principles of making vinegar at home are as follows: 1. Making sake koji. 1, koji-making time:

In mid-August, the temperature is 28-30℃. 2, koji-making steps:

(1) Soak wheat, sesame seeds and mung beans, crush them and cook them.

(2) soak Vitex negundo leaves and Zanthoxylum bungeanum leaves for 2 hours.

(3) Put all the auxiliary materials into a container, add water and stir until they are held together and fall to the ground.

(4) Blocking, that is, putting the stirred distiller's yeast into a mold to block.

⑤ Put the starter on the firewood, cover it with a sack, and put it in the shade for 4-6 days, and yellow-green mold will appear.

⑥ Dry the sake koji.

⑦ Store in a cool place. 2. Fermentation 1. Dry sweet potato or sorghum is cooked to gelatinize starch. The main changes are as follows: the starch in the raw materials is converted into dissolved state after cooking, so that yeast can use it. 2. Air-dry the cooked raw materials to about 25℃, then mix them with the crushed distiller's yeast, put them in a jar and put them on the balcony for natural fermentation. The main changes are as follows: starch produces glucose under the action of starch fermentation in koji, and glucose produces alcohol and carbon dioxide under the action of yeast alcoholase in koji. The fermentation process is divided into three stages: the prophase of fermentation-the rapid propagation period of yeast. Main fermentation period-the period when glucose is converted into alcohol under the action of alcohol enzyme, and carbon dioxide gas is produced at the same time, and the temperature rises. Be careful not to exceed 30-40℃. The method of mechanical cooling is to stir and ferment with a wooden shovel once a day. In the late stage of fermentation-alcohol reaches a certain accumulation, sugar is basically exhausted and fermentation is slow. The whole process takes about a month. Through alcohol fermentation, the alcohol content in fermented mash can generally reach 7%. 3. Acetic acid fermentation: the fermented mash is mixed with coarse and fine bran evenly, put into a porcelain helmet, put on a heatable adobe sleeping platform, and covered with a quilt for acetic acid fermentation. The main reaction is that alcohol generates acetic acid under the action of acetic acid bacteria in koji. Because acetic acid bacteria are aerobic microorganisms, it is necessary to turn fermented grains constantly, reduce the temperature of fermented grains while increasing air, and turn fermented grains once a day. After seven days, when the acetic acid content reaches 7-8%, the fermentation can be terminated with 3% salt. The fermentation temperature of acetic acid is controlled at 28-30℃. Third, pour vinegar. Soak the fermented mash in water for 20-24 hours, and then pour in vinegar. Finally, the jar was sealed for a month, and it was delicious.

According to the classification of raw material treatment methods, raw vinegar is made directly from grain raw materials without cooking and gelatinization. The vinegar brewed after cooking and gelatinization is called clinker vinegar. According to the classification of saccharified koji used in vinegar making, there are bran koji vinegar and old koji vinegar. According to the classification of acetic acid fermentation methods, there are solid fermented vinegar, liquid fermented vinegar and solid diluted fermented vinegar. According to the color of vinegar, there are strong vinegar, light vinegar and white vinegar. If classified by flavor, the vinegar taste of aged vinegar is stronger; Smoked vinegar has a special burnt taste; Chinese herbal medicines and plant spices are added to the sweet vinegar. Acetic acid is commonly known as vinegar, and acetic acid with more than 96% content is also known as glacial acetic acid. Its melting point is 16.5℃, its boiling point is 1 18℃, and it is liquid at room temperature. I don't know whether distillation is suitable for acetic acid purification, because the acetic acid content of vinegar is 3 ~ 5% aqueous solution. Synthetic vinegar, also known as vinegar essence, is diluted with edible glacial acetic acid. It has a strong vinegar taste, but it has no fragrance. Glacial acetic acid has a certain corrosive effect on human body, so it should be diluted when used. Generally speaking, the content of glacial acetic acid should not exceed 3-4%. This kind of vinegar does not contain various nutrients in vinegar, and it is not easy to go moldy and deteriorate; But because it has no nutritional function, it can only be seasoned, so if there is no special need, it is better to be jealous.

When purchasing vinegar, we should identify its quality from the following aspects:

Look at the color first. There are two kinds of vinegar: red vinegar and white vinegar. High quality red vinegar requires amber or reddish brown. High quality white vinegar should be colorless and transparent.

The second is to smell incense. High-quality acetic acid is fragrant and has no other smell.

The third is taste. Although the high-quality acetic acid degree is high, it is non-irritating, mild in acidity, slightly sweet, astringent and odorless. In addition, high-quality vinegar should be transparent and clear, with appropriate concentration, without suspended matter, sediment and mold floating film. After the vinegar leaves the factory, bottled vinegar must not have mildew, floating film and other deterioration phenomena within three months. True vinegar is reddish brown or colorless, transparent, shiny, fragrant, ester-like or mellow; The sour taste is soft, slightly sweet, not astringent and has a long aftertaste; Proper concentration, no precipitation. Fake vinegar is mostly made of industrial acetic acid directly mixed with water, and its color is light and black. When opening a bottle, sour gas rushes to the eyes and has no fragrance; The taste is thin, and the bitterness is obvious except sour taste; There are sediments and suspended matter. Bottles containing bulk vinegar must be clean and free of water. Adding a few drops of white wine and a little salt into the vinegar bottle, stirring evenly and standing can make the vinegar fragrant, not easy to turn white and can be stored for a long time. You can also add a little sesame oil to the vinegar bottle and cover the surface with a thin oil film to prevent vinegar from going moldy and deteriorating. Putting a section of onion and a few cloves of garlic in a vinegar bottle can also play a role in mildew prevention. In addition, don't use bronze for vinegar, because copper will react with acetic acid to produce substances such as copper acetate, which is harmful to the body.

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