Question 2: What's the difference between white vinegar and black vinegar? Different colors, different ingredients and different uses. White vinegar is pure, and black vinegar contains many spices. But the basic ingredient is acetic acid (acetic acid). The main component of white vinegar is acetic acid, and the black one is aged vinegar. Sorghum is used as raw material and fermented by special distiller's yeast. After a year, the concentration and flavor of vinegar are improved before it becomes mature vinegar. Aged vinegar is more nutritious. The amino acids in black vinegar are 10 times higher than those in white vinegar, which can improve human immunity, make blood clear, stabilize blood pressure and blood sugar, and prevent cancer. The content of black vinegar is higher than that of white vinegar, which is not good for patients with hypertension and cardiovascular diseases. Vinegar, also known as vinegar, is an acidic condiment containing acetic acid. Vinegars include rice vinegar, aged vinegar, fragrant vinegar, bran vinegar, wine vinegar, white vinegar, various fruit juice vinegar, garlic juice vinegar, ginger juice vinegar, health care vinegar and so on. Because of the different raw materials and manufacturing methods, the taste of the finished product is different. Vinegar is a kind of acid condiment which is widely used. The content of acetic acid in 100mL vinegar is above 3.5g in general vinegar and above 5g in excellent vinegar. Because vinegar can improve and regulate human metabolism, it is in increasing demand as a dietary condiment. There are four kinds of raw materials and production methods of vinegar. (1) The raw materials of traditional fermented vinegar in China are mainly 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 used as substitutes. Raw materials are cooked, gelatinized, liquefied and saccharified to convert starch into sugar, then ethanol is produced by yeast fermentation, and then ethanol is oxidized by acetic acid bacteria to produce acetic acid. (2) fermented vinegar, a sugar-containing raw material, can be used to brew all kinds of juice vinegar from grapes, apples, pears, peaches, persimmons, dates and tomatoes, and honey and molasses can also be used as raw materials. They all only need to go through two biochemical stages: ethanol fermentation and acetic acid fermentation. (3) Using ethanol as raw material, adding acetic acid bacteria for fermentation is only one biochemical stage. For example, it takes only 1 ~ 3 days to brew wine vinegar with low-alcohol liquor or edible alcohol diluted with water as raw materials by rapid brewing method. (4) White vinegar is vinegar with a flavor similar to that of fermented vinegar by adding water to edible glacial acetic acid and adding seasonings, spices, pigments and other substances.
Question 3: What kind of vinegar is black vinegar? What's the difference between it and mature vinegar? "Black vinegar" is aged vinegar and belongs to edible vinegar. Has the function of helping digestion,
Stimulate appetite, promote blood circulation, remove blood stasis, and lower blood pressure and cholesterol. Onions, peeled, washed and chopped (also acceptable
Cut into pieces) soaked in vinegar, which has the effect of resisting arteriosclerosis and reducing blood fat. But vinegar has a positive effect on the stomach.
Use with caution in patients with gastric diseases.
Drinking a cup of black vinegar every morning can improve the metabolism of the human body and achieve the effect of slimming. Some people even treat constipation. Black vinegar can be diluted with water, and the drinking effect is excellent.
Question 4: What's the difference between mature vinegar, mature vinegar and mature vinegar? vinegar
Mature vinegar is brewed from Zhou Chang glutinous rice, high-grade Hongchuan, special sesame and white sugar. After more than three years of refining and aging. Brown and black in color, warm in nature, not astringent in strong acid, slightly sweet in acid, mellow in taste, capable of arousing and promoting fluid production, and the longer it is stored, the better the flavor. It is a kind of condiment with excellent texture, which has the functions of invigorating spleen and regulating stomach, eliminating dampness and sterilizing. In addition to eating, people often use it to make medicines and medicines. It is one of the four famous vinegars in China. It is used to treat skin gastropathy, mumps, biliary ascaris, jaundice swelling and pain, expelling wind and removing dampness, preventing bacillary dysentery and colds, preventing meningitis, arteriosclerosis, hypertension and other diseases.
mature vinegar
Vinegar is stored for a long time after it matures. Dark brown, clear liquid, mellow vinegar taste, less precipitation, long storage time, not easy to deteriorate and so on. Shanxi mature vinegar is one of the four famous vinegars in China. Sorghum is the main material. First, a large amount of distiller's yeast was added, then fermented with low-temperature alcohol, then mixed with rice bran and fermented with acetic acid. Half of the fermented grains were fumigated, the other half were drenched with vinegar, and then the fermented grains were soaked in the obtained vinegar solution to obtain new vinegar. New vinegar is made by long-term aging and concentration in summer and ice fishing in winter.
Question 5: What's the difference between white vinegar and black vinegar? Why is it white? They are different in color, composition and use.
1: White vinegar is pure, and it is a sour auxiliary material for cooking. Bright color and mellow sour taste. The main component of white vinegar is acetic acid, which is better than black vinegar in nutrition.
2. There are many spices in black vinegar. The black one is aged vinegar, which is fermented with special distiller's yeast and dried in the east ice in summer. One year later, the concentration and fragrance of vinegar were improved before it became mature vinegar.
Question 6: What's the difference between white vinegar and black vinegar? It's not black vinegar, but red vinegar.
The components of vinegar all contain acetic acid, but the sources are different. Relatively speaking, red vinegar is better.
Red vinegar:
Generally, wheat bran is used as the main raw material, yeast is made by adding medicated leaven or Polygonum hydropiper, wheat bran is fermented by acetic acid, and ester is increased by aged vinegar.
White vinegar:
There are two kinds of vinegar: white vinegar and rice vinegar. Rice vinegar is processed from rice, sorghum and soybeans, and the price will be higher. Generally, white vinegar mostly has chemical components, which are blended by edible acetic acid and glacial acetic acid. I don't have to say who is good or bad.
But now things are unclear. Who can guarantee that the red vinegar you bought is not blended with chemical raw materials and added with pigment?
As for usage, because white vinegar is colorless, it is often used when cooking some light-colored dishes, and red vinegar is used in some colorful dishes. But as long as you don't care about the color of the food, it doesn't matter. Use whatever you like, and all the dishes taste the same.
Question 7: Is black vinegar old vinegar? Black vinegar is fermented from sorghum and is rich in various minerals and amino acids. Regular and moderate drinking can reduce blood lipid, blood viscosity and cholesterol. Delay and eliminate fatigue. Regulate the acid-base balance of blood. Help digestion and absorption. Can help people take calcium effectively. Prevent aging. Enhance the bactericidal ability of gastrointestinal tract. Enhance liver function. Dilate blood vessels and prevent cardiovascular diseases and diabetes. Enhance renal function.
Old vinegar is vinegar that has been stored for a long time after it is made. Dark brown, clear liquid, mellow vinegar taste, less precipitation, long storage time, not easy to deteriorate and so on.
Black vinegar is mature vinegar.
Question 8: What's the difference between white vinegar and black vinegar? Black vinegar is fermented from grain. Comprehensive nutrition. Like old vinegar. But there are also some manufacturers who mix black vinegar with pigment. White vinegar is basically blended with vinegar essence. Black vinegar is recommended from the aspect of food nutrition. Of course, cold dishes must use white vinegar, so as not to affect the color.
Question 9: What's the difference between aged vinegar and sweet vinegar? Old vinegar is sour and sweet vinegar is sweet.
Question 10: Correct the usage difference between white vinegar and black vinegar. Not black vinegar, but red vinegar.
The components of vinegar all contain acetic acid, but the sources are different. Relatively speaking, red vinegar is better.
Red vinegar is generally made from wheat bran as the main raw material, adding medicated leaven or Polygonum hydropiper to make yeast, fermenting wheat bran with acetic acid and increasing ester with aged vinegar.
White vinegar is divided into general white vinegar and rice vinegar. Rice vinegar is processed from rice, sorghum and soybeans, and the price will be higher. Generally, white vinegar mostly has chemical components, which are blended by edible acetic acid and glacial acetic acid. I don't have to say who is good or bad.
But now things are unclear. Who can guarantee that the red vinegar you bought is not blended with chemical raw materials and added with pigment?
As for usage, because white vinegar is colorless, it is mostly used to make some light-colored dishes, and red vinegar is used for some colorful dishes. But as long as you don't care about the color of the food, it doesn't matter. Use whatever you like, and all the dishes taste the same.
In addition, the bactericidal effect of these two kinds of vinegar is similar. If * * * itches, you can buy special disinfectant or use potassium permanganate solution.