2. Edibility. 9 degree white vinegar is more suitable for seasoning or soaking food, which belongs to functional vinegar. White vinegar is more suitable for daily consumption.
White vinegar is divided into brewing white vinegar and preparing white vinegar. Brewing vinegar is recommended.
Brewing white vinegar is made from edible alcohol by acetic acid fermentation. The main raw materials of edible alcohol are barley, water and possibly some wheat and corn. White vinegar is prepared from edible glacial acetic acid. These two are characterized by low acid content, low acidity, thin acidity, low volatility and light color, and seasoning will not change the color of food itself.
Nutritional value:
1. vinegar can stimulate appetite, promote the secretion of saliva and gastric juice, help digestion and absorption, make appetite strong, and help digestion and accumulation;
2. Vinegar has good bacteriostatic and bactericidal effects, and can effectively prevent intestinal diseases, influenza and respiratory diseases;
3. vinegar can soften blood vessels and lower cholesterol, which is a good prescription for patients with cardiovascular and cerebrovascular diseases such as hypertension;
4. Vinegar can protect skin and hair very well. In ancient medicine in China, it was recorded that vinegar was used as medicine, which was believed to have the effects of hair growth, beauty, blood pressure reduction and weight loss.
5. Vinegar can eliminate fatigue, promote sleep, and reduce the discomfort symptoms of motion sickness and seasickness;
6. Vinegar can also reduce the alcohol concentration in gastrointestinal tract and blood, and play the role of sobering up;
7. Vinegar can also soften bone spurs such as chicken bones and fishbones, thus promoting the absorption of calcium.
Extended data:
Traditional raw materials for vinegar brewing in China are glutinous rice and rice (japonica rice) in the south of the Yangtze River, and sorghum and millet in the north of the Yangtze River. Nowadays, broken rice, corn, sweet potato, dried sweet potato, potato and dried potato are mostly used as substitutes. The raw materials are cooked, gelatinized, liquefied and saccharified to convert starch into sugar, then fermented by yeast to produce ethanol, and then fermented by acetic acid bacteria to oxidize ethanol to produce acetic acid.
Vinegar is made from sugar-containing raw materials, such as grapes, apples, pears, peaches, persimmons, dates and tomatoes, or honey and molasses. They all need only go through two biochemical stages: ethanol fermentation and acetic acid fermentation.
Using ethanol as raw material, adding acetic acid bacteria only goes through one biochemical stage of acetic acid fermentation. For example, it only takes 1 day ~ 3 days to obtain wine vinegar by using low-alcohol liquor or edible alcohol diluted with water as raw materials and using rapid brewing method.
Baidu encyclopedia-white vinegar