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Vinegar is one of the traditional condiments in our country .
It has the functions of increasing crispness, relieving greasiness, removing fishy and mutton, and improving taste.
The ancients once dubbed it the reputation of "food master" to praise its status in the cooking industry
.
Its main component is acetic acid , besides it also contains various amino acids , organic acids , sugars , vitamins , minerals , alcohols and esters and other nutrients and flavor components.
Now it has gradually developed into cooking type, table meal type, health care type and beverage type, etc.
Multiple types of products
.

 

Prepare vinegar

Must not be called vinegar

 

The "National Food Safety Standard Vinegar" (GB 2719) stipulates that vinegar is a liquid acid condiment brewed by microbial fermentation using various materials containing starch, sugar, and edible alcohol alone or in combination
.
After this standard was implemented on December 21, 2019, prepared vinegar has been deleted from the standard; from January 1, 2021, SB/T 10337-2012 "Prepared vinegar" has been abolished; June 29, the market The State Administration of Supervision issued the "Announcement on Strengthening the Supervision and Management of the Quality and Safety of Soy Sauce and Vinegar" and stated that manufacturers shall not reproduce and sell products labeled as "prepared vinegar"
.
This means that vinegar production should have a complete fermentation and brewing process, and glacial acetic acid (also known as glacial acetic acid) and other raw materials must not be used to prepare vinegar
.

 

Classification of vinegar

 

Comprehensive standards such as "Classification of Vinegar" (SB/T 10174), "Condiment Terminology Vinegar" (SB/T 10300) and "National Food Safety Standard Vinegar" (GB 2719), according to the different raw materials used for brewing, Vinegar can be divided into grain vinegar, alcohol vinegar, sweet and sour, wine vinegar, fruit vinegar, sweet vinegar, etc.
, among which grain vinegar is divided into mature vinegar/old vinegar, balsamic vinegar, rice vinegar, bran vinegar, smoked vinegar, and sweet potato.
vinegar, red yeast rice and other Laocu
.
At present, the most common vinegars on the Jining market mainly include mature vinegar/old vinegar, balsamic vinegar, rice vinegar, white vinegar and fruit vinegar
.
Vinegar has different colors and flavors due to different raw materials
.

 

　　Aged vinegar: Grain vinegar made from sorghum as the main raw material, Daqu as a starter, and fermented with solid mash
.
Aged vinegar and old aged vinegar are thick brown, with a relatively heavy taste and mellow sourness that is not volatile.
They are often used to make various deep-colored and heavy dishes such as braised braised.
The difference is that aged vinegar has a longer fermentation time and higher acidity than aged vinegar
.

 

　　Balsamic vinegar: vinegar made from glutinous rice, bran and rice husk as auxiliary materials, Xiaoqu as starter, solid-state layered fermentation, and then aging
.
Compared with aged vinegar, balsamic vinegar is more prominent in its fragrance, sour but not astringent, and tastes slightly sweet.
After high temperature heating, the fragrance will evaporate, which will greatly reduce the effect of balsamic vinegar, so it is mostly used in cold dishes
.

 

　　Rice vinegar: Grain vinegar is made with rice (glutinous rice, japonica rice, indica rice) as the main raw material and brewed by solid or liquid fermentation process
.
Its taste is soft, the sourness is not as heavy as vinegar, and the color is not as deep as balsamic vinegar.
It is often used for stir-frying, cooking, cold dressing, dipping, and can also be used to marinate kimchi, so rice vinegar is the most versatile and useful in vinegar.
The widest variety
.

 

　　White vinegar: Generally, it is a colorless and transparent vinegar that is made from edible alcohol or rice and brewed by surface fermentation method or tower vinegar method
.
Its taste is relatively thin, the color is relatively light or even colorless, so it is not easy to change the color of the dishes.
Its main purpose is to add sourness to the dishes.
It is very suitable for making some dishes that have little effect on the color of the dishes
.

 

　　Fruit vinegar: vinegar made from fruit or fruit wine and fermented by yeast and acetic acid bacteria
.
Due to the different fruits, the color of fruit vinegar will also show different colors.
Compared with other types, fruit vinegar has lower acidity, and it is mostly consumed directly or used in relatively light dishes in daily life
.

 

　　"Solid State Fermentation"

　　And "liquid fermentation"

 

　　The "National Food Safety Standard Vinegar" (GB 2719) gives the definition of vinegar: a liquid acidic condiment that is brewed by microbial fermentation using various materials containing starch, sugar, edible alcohol, singly or in combination
.
In GB/T 18187-2000 "Brewing Vinegar", vinegar is divided into two categories according to the fermentation process: solid-fermented vinegar and liquid-fermented vinegar
.

 

　　Solid-state fermentation is the solid-state vinegar that is mixed with bran, rice husk and rice husk after alcohol fermentation is finished.
The solid-state vinegar is fermented with vinegar.
The product is mostly amber.
Color or reddish brown
.
Liquid fermentation is based on food, sugar, fruits or edible alcohol as raw materials, and is brewed with liquid vinegar mash.
Vinegar can be obtained by direct filtration without vinegar.
The product is usually light in color and clear in color
.

 

　　As a traditional vinegar production process, the solid-state fermentation cycle is long (for example, aged vinegar can reach three years), and there are many types of fermentation products, not only containing acetic acid, but also a variety of organic acids, proteins, sugars and other substances, which are rich in nutrients and taste.
Mellow, but with long cycle, high cost and relatively low output rate
.
Liquid fermentation is a new process developed in the last century.
It has a short fermentation period (within two days), low cost, and high yield.
Because of its simple ingredients, simple taste, and relatively few nutrients, the taste is not as good as solid-state fermented vinegar
.

 

　　Is the more foamy vinegar the better?

 

　　There is such a "secret" for choosing vinegar on the Internet: shake the bottle vigorously, and then let it stand still.
The foam will last for a long time as good vinegar! Why does vinegar foam appear after shaking? Is there a scientific basis for this method of judging the quality of vinegar through foam? Theoretically, vinegar brewed from grains produces rich amino acids, reducing sugars and other substances during the fermentation process.
After violent shaking, it will naturally produce rich and long-lasting foam
.
Some of the lower-quality blended vinegar contains a lot of additives such as acetic acid and food coloring, and the vinegar is less viscous, so it produces less foam when shaken
.
But some low-quality vinegar or blended vinegar uses thickeners, the viscosity of the liquid will increase, and shaking will also produce rich and long-lasting foam
.
So this method makes some sense, but it cannot be the only indicator for judging the pros and cons of vinegar
.

 

　　Is vinegar the more sour the better?

 

　　As the saying goes: No acid is not vinegar
.
The acid content in vinegar is mainly organic acid, which is represented by total acid in the national standard
.
The total acid content is one of the important indicators to measure the quality of vinegar.
The higher the total acid content, the higher the degree of fermentation of the vinegar, the stronger the acidity, and the better the quality
.
But this does not mean that the more sour vinegar is, the better, because total acid is only an indicator of the degree of acetic acid.
In addition to acidity, each type of vinegar has a different flavor and taste.
The result of the joint action of salt solids and other substances
.
The "National Food Safety Standard Vinegar" (GB 2719) stipulates that the total acid content of vinegar is ≥3.
5g/100mL, and the total acid content of sweet vinegar is ≥2.
5g/100mL
.
It is reported that the total acid can be as high as 15g/100mL by consuming vinegar liquid fermented with alcohol
.
In addition, too high acidity may be caused by blending with glacial acetic acid (also known as glacial acetic acid)
.
Therefore, good vinegar cannot be judged by just the word "sour".
Good vinegar should be a condiment rich in various flavors formed by the natural fermentation of vinegar mash through a long period of time.
The characteristic should be thick and thick; Natural; smell it, vinegar is tangy; eat it, sour but not astringent
.

 

　　Is drinking vinegar health law scientific?

 

　　With the improvement of people's living standards, health has become more and more important.
The fashion of vinegar for health care has gradually become popular in the market.
Theories of drinking vinegar to lose weight, soften blood vessels, and beautify the skin are endless
.
In fact, vinegar contains a variety of nutrients such as minerals, organic acids, vitamins, amino acids, acetic acid bacteria, etc.
, which are very beneficial to human health.
A reasonable "eating vinegar" can not only provide the human body with essential nutrients, but also help digestion and promotion.
Appetite
.
But in the final analysis, vinegar is not a health-care product, but a seasoning product.
Although some health-care products are named as health-care vinegar, it is still other ingredients that really play a health-care role.
The main role of vinegar is seasoning, so consumers must be special when choosing Note that it is important to distinguish between ordinary foods and health foods ("little blue hat" logo)
.
Although vinegar has some health effects, it is not the main one, so you should take a scientific attitude when consuming it, not excessive consumption, let alone exaggerating the effect of "vinegar therapy"
.

 

　　In addition, patients with gastric ulcer and hyperacidity should not eat vinegar, because acetic acid will not only corrode the gastrointestinal mucosa, but also stimulate the digestive organs to secrete a large amount of digestive juice, which will lead to increased gastric acid and ulcers
.
In addition, it is not advisable to drink vinegar on an empty stomach.
Drinking vinegar on an empty stomach can easily cause acetic acid and a large amount of secreted gastric acid to directly act on the stomach wall, causing damage to the digestive system
.

 

　　ContributionCity Food and Drug Inspection and Testing Center