Xu; Gu Lili (Brewer, Lecturer) The health function of vinegar The health theory of vinegar was proved to be discovered by British physicist Dr. Kribusz in 1953. Experiments show that vinegar is absolutely necessary for citric acid cycle (TCA). 1964, two professors in the United States, Borojo and Xiaolan Shen, also confirmed that vinegar can promote the secretion of corticosterone in accessory kidney, which is the most effective method to treat adult diseases. The vinegar theory put forward by these three professors not only affirmed the health care function of vinegar, but also won the Nobel Prize. Modern medicine believes that vinegar has the following health care functions: vinegar can stimulate appetite: sultry summer makes people lose appetite, and eating some cold and sour dishes can stimulate appetite. Sour food can promote the production of saliva, help gastrointestinal peristalsis, and play a great role in food digestion, absorption and appetite. Vinegar contains volatile substances, such as amino acids and organic acids, which will have a * * effect on the brain center, improve the function of the digestive system, produce * * * saliva and help gastrointestinal peristalsis. Vinegar can secrete gastric acid and help digestion: vinegar can help digestion, increase appetite, improve the secretion of saliva and gastric juice, and is conducive to the absorption of food nutrients. Volatile substances and amino acids in vinegar can stimulate the brain and promote the secretion of digestive juice. Therefore, drinking proper amount of vinegar is helpful for some people with less gastric acid secretion. However, people with normal digestive tract function do not need to deliberately drink vinegar to improve digestion. Blend taste: vinegar can enhance or change the taste of food, make greasy things refreshing and make the taste smooth and delicious. These dishes are too sweet or salty. Adding vinegar can neutralize the taste and slow down the sweet or salty taste. Soften meat quality: adding a little vinegar when curing meat can prevent the water loss of meat and prevent the meat from drying out and being difficult to eat. Moreover, in the process of curing meat, vinegar will penetrate into the meat, making the meat soft. When cooking shrimp, a little vinegar can make the cooked shrimp shell bright red, and when peeling shrimp shell, the shell and meat are easily separated. Conducive to the easy intake of calcium: when cooking ribs soup, a small amount of vinegar can be added, which will help calcium to be released from bones and make it easier for us to absorb calcium. China people's long-term lack of calcium intake, coupled with excessive intake, insufficient exercise, and eating foods rich in phosphorus in protein are the reasons for calcium loss. When the calcium in bones decreases, bones become loose, fragile and easily broken. According to the latest research, oxalic acid is easily absorbed by the gastrointestinal tract without calcium, leading to lithiasis. After vinegar enters the human body, acetic acid and calcium synthesize calcium acetate, which is easily absorbed and the absorbed calcium can be fully utilized. In addition, vinegar has the side effect of softening bones. Excessive use will hinder the metabolism of calcium and damage the hardness of bones. Vinegar can prevent hypertension: "Less salt and more vinegar" is a traditional healthy diet for China people. However, modern people eat out frequently and eat a lot of processed food, and their salt intake has already exceeded the recommended amount of 6g per day. Vinegar can reduce salt, taste and prevent hypertension. If we can make good use of vinegar to increase the flavor of dishes and reduce the use of salt, we can really reduce the risk of diseases such as hypertension, arteriosclerosis, coronary heart disease and stroke. In addition, fruit vinegar contains mineral potassium, which can help the body excrete excess sodium and prevent hypertension. Sterilization and antisepsis: vinegar has strong sterilization and antisepsis ability, and can kill staphylococcus, Escherichia coli, Shigella dysenteriae, halophilic bacteria and so on. Its function is comparable to that of salt, so it is widely used in daily life. The ancients used vinegar to pickle fish or vegetables, that is, vinegar was considered as an excellent preservative and bactericide. Many families or restaurants often use vinegar for disinfection and conditioning, that is, using the strong bactericidal power of vinegar. Almost all harmful bacteria can't survive in vinegar for more than 30 minutes. Some people also use vinegar to treat beriberi, tinea corporis, tinea manus and pedis, etc. Refreshing, promoting metabolism and eliminating fatigue: Metabolic vinegar contains citric acid, acetic acid and various amino acids. Drinking healthy vinegar when you are tired can decompose lactic acid and pyruvic acid accumulated in the body into carbonic acid residue and water, and eliminate fatigue by oxidation. Shoulder pain and muscle stiffness are caused by lactic acid accumulation. Drinking vinegar can improve, and moderate exercise can promote metabolism and make the body softer. L- amino acid in vinegar can improve skin regeneration ability. In addition, amino acids in brown rice vinegar are also related to the synthesis of tissue proteins, which can promote metabolism. Adjust and improve the operation of internal organs: vinegar can promote the production of high density lipoprotein and the metabolism of cholesterol. Vinegar can prevent aging and inhibit or reduce the generation of oxides in the process of human aging. Vinegar can mediate the acid-base balance of blood and maintain the relative stability of human internal environment. Vinegar can stabilize vitamin C in food and reduce the oxidation rate of vitamin when it comes into contact with air. Vinegar can enhance the function of the liver and promote metabolism. Vinegar can also dilate blood vessels, which is beneficial to lowering blood pressure and preventing cardiovascular diseases. Vinegar can enhance renal function, have diuretic effect and reduce urine sugar content. Vinegar can also make excess fat in the body be converted into physical energy to be consumed, and promote the metabolism of sugar and protein, so it can prevent and treat obesity. Vinegar can dilate blood vessels, increase blood circulation of skin, and play the role of beauty and skin care. Vinegar contains anticancer substances. Drinking rice vinegar with honey and mineral water for a long time has a good effect on gastric cancer. Lemon vinegar lemon is a very common fruit in Taiwan Province province. Besides being used as fresh fruit juice and beverage, it is often used in cooking or fermented vinegar, but less used in brewing wine. Compared with other fruits and vegetables, lemon has the characteristics of storage and transportation resistance, and has a rare advantage in the management and marketing of fresh fruits in general agricultural products. The planting area of lemon in Taiwan Province is about 1700 hectares, of which 80% is concentrated in Pingtung County, and Jiuru Township in Pingtung County has the widest planting area. Through the adjustment of production period, lemon can be produced all year round, and its harvest period is June, July and August. Lemon is rich in citric acid, vitamin C, fiber and other organic acids, and the peel contains essential oil, which is the source of fragrance and the sacred product of health and beauty. The main reason is that lemon juice is sour, and the acidity is easy to inhibit yeast and not easy to ferment. If the juice is mixed with alkaline substances, it will make the flavor not authentic. So in the early days, grandma used a layer of lemon and a layer of sugar to make wine. Finally, if the fermentation does not turn into limoncello, at least it will be sweet and sour lemon juice or lemon preserves, or directly turn into vinegar, and finally it will be delicious if it is diluted with ice water. The weight of finished product is 400cc, and the production time is 1? Three-month materials: lemon 1 kg (600g) sugar 4 Liang (150g) fruit wine yeast 0.5g (only added during brewing, not added during soaking) acetic acid strain 60cc tool fermentor (1800㏄) 1 sealing cloth 6542;. Measure the sugar content of lemon juice with sugar content, and make up the part below 25 degrees with sugar. Add water to the sugar and cook over low heat until the sugar melts. Cool the sugar water to 30℃, pour it into the fermentor and stir evenly. Or directly pour the sugar (insoluble) into the fermentor. The active dry yeast of wine fruit was activated and rehydrated according to the procedure for later use. Yeast is put into a fermentation tank (or cherry tank). On the first day, it was sealed with sealed cotton cloth and aerobic fermentation was adopted. The next day, the jar mouth was covered with plastic sheets, anaerobic fermentation was adopted, and rubber bands were used externally. After about 45 days, the lemon can be opened for drinking. If you want to switch from brewing to fermented vinegar, after 1 month continuous fermentation, you can juice and filter. If there is an instrument to detect alcohol content, it is better to measure it accurately, without testing equipment, and judge directly by experience. At this time, the alcohol content is about 12 degrees. First, use cold boiled water 2? Dilute 2.4 times the amount of fruit wine to 5 degrees, and then add one tenth of acetic acid bacteria. Cover, seal, collect cloth, and let stand for aerobic fermentation for about 20? About 50 days. This article is taken from "This is vinegar"/Xu; Gu Lili (Brewer, Lecturer)/Happy Culture