Rice vinegar and white vinegar may look similar, but they have different flavors, nutrition, benefits, and uses. What is the difference between rice vinegar and white vinegar, listen to the introduction.

White Vinegar

White vinegar is a type of vinegar. It contains no or very little other ingredients than acetic acid and water. It is made by fermenting distilled wine or by blending it directly with food-grade acetic acid. It is colorless and has a simple flavor. Used in cooking, especially in Western cuisine for making kimchi (the sourness comes from vinegar rather than fermentation). It is characterized by low acidity, a thin sour taste, a relatively low content of non-volatile acids, and a light color that does not change the color of the object being seasoned. It can also be used as a household cleaner, for example, to clean the inside of a coffee maker of accumulated dirt. Many people also use white vinegar to wash their faces and whiten their skin. Good white vinegar is a colorless clarified liquid, if the color of white vinegar is yellow or other colors, or cloudy, it means the quality is poor or deteriorated, because white vinegar is very cheap, do not consume it, but you can use it to brush the toilet, the effect is very good.

Rice Vinegar

It is a product made from grain, which has a long history and is a very good condiment. It contains a small amount of acetic acid, rose-red and transparent color, pure aroma, mellow sourness, slightly sweet, suitable for dipping or stir-frying. Research shows that eating rice vinegar is beneficial to the prevention of cardiovascular and cerebrovascular diseases. The color is slightly lighter, the acidity is slightly lower, and the sour taste is not thick enough.

Basic introduction of vinegar

Vinegar was invented by 黒塔, the son of the ancient master brewer Dukang, because 黒塔, after he learned the brewing technique, felt that it was a pity to throw away the lees of the wine, and thus made vinegar inadvertently? Vinegar? The famous vinegars in China are Shanxi Old Chen Vinegar, Zhenjiang Vinegar, Bao Ning Vinegar and Red Currant Rice Vinegar.

Vinegar has rice vinegar, aged vinegar, balsamic vinegar, bran vinegar, wine vinegar, white vinegar, a variety of fruit juice vinegar, garlic vinegar, ginger vinegar, health care vinegar and so on. Due to the different raw materials and production methods, the finished products have very different flavors. Vinegar is used more acidic seasoning. The acetic acid content in every 100mL of vinegar, ordinary vinegar is more than 3,5g, superior vinegar is more than 5g. As vinegar can improve and regulate the body's metabolism, as a dietary seasoning, the need is growing.

Vinegar is generally divided into the following categories:

1, China's traditional vinegar raw materials, south of the Yangtze River to glutinous rice and rice (round-grained sticky rice) based on the Yangtze River to the north of the Yangtze River to the sorghum and millet-based. Now more broken rice, corn, sweet potatoes, sweet potatoes, dried potatoes, potatoes, dried potatoes and other substitutes. Raw materials are first steamed, pasted, liquefied and saccharified, so that the starch is converted into sugar, and then yeast to make fermentation to generate ethanol, and then in the role of acetic acid bacteria to make acetic acid fermentation, the oxidation of ethanol to generate acetic acid.

2, to sugary raw materials vinegar, can use grapes, apples, pears, peaches, persimmons, jujube, tomatoes and other brewing a variety of fruit juice vinegar, can also be used as raw material for honey and molasses. They all need only two biochemical stages of ethanol fermentation and acetic acid fermentation.

3, ethanol as raw material, plus acetic acid bacteria only by acetic acid fermentation a biochemical stage. For example, low white wine or edible alcohol diluted with water as raw materials, the application of quick brewing method of vinegar, only 1 day to 3 days to get wine vinegar.

4. Formulate white vinegar with edible glacial acetic acid and water, and then add seasoning, spices, coloring and other things to make it vinegar with the flavor similar to brewing vinegar.

Effects and functions of vinegar

Taste sour, sweet, flat. It can eliminate food and appetite, dispel blood stasis, astringent diarrhea, detoxification. Used for greasy food accumulation, indigestion, like acid, or diarrhea; epistaxis, vomiting blood, blood in stool; sore throat; gastrointestinal discomfort caused by eating fish, meat, vegetables and mushrooms; viral hepatitis.

1, eliminate fatigue

Drinking vinegar in moderation can be a good way to eliminate fatigue, especially health vinegar effect is better.

2, mediate the acid-base balance of blood

Vinegar can mediate the acid-base balance of blood.

3, promote digestion

Vinegar can help digestion and facilitate absorption. It can help a person to effectively intake of calcium.

4, prevent aging

Vinegar can prevent aging, beauty and skin care. This is because the main component of vinegar is acetic acid, which has a strong bactericidal effect on the skin, hair can play a good protective role. With the addition of vinegar water to wash the skin, can make the skin to absorb some of the very need of nutrients, so as to play the role of fluffy skin, enhance the vitality of the skin.

5, sterilization

Vinegar can enhance the sterilization ability of the gastrointestinal tract.

6, liver and kidney

Vinegar can enhance liver and kidney function.

7, blood

The effect of vinegar can dilate blood vessels, prevent cardiovascular disease, diabetes.