Why is the color of edible vinegar white and black, and the composition is different?

If it's brewing vinegar, then the composition of black vinegar is a bit more complicated.

White vinegar is purified, and the acetic acid content depends on its labeling.

If it's acetic acid, it's not going to be talked about, it's caramel colored.

Their difference is somewhat similar to that of white wine and rice wine, with white vinegar (except those blended with glacial acetic acid) being distilled with black vinegar.

Black vinegar is more nutritious than white vinegar.

White vinegar is deodorized, and black vinegar is seasoned.

White vinegar is generally used in the Liangguang region and some other coastal areas to make dishes and the like.

Black vinegar, also known as aged vinegar Generally, if you eat powder, rice noodles, noodles, etc., you will add black vinegar to the soup, and the taste will be much better.

In addition, there is red vinegar, which is generally used for seasoning when eating seafood, and the coloring is very beautiful, and it can also remove the fishy smell.

There are still many drinks similar to apple cider vinegar on the market, and drinking more is good for your health.

In fact, there is not much difference, but different people will have different preferences.

If a person can eat about 10ml of vinegar a day, it is good for physical health and beauty.

And red vinegar.

I don't drink water, it's all vinegar, and I eat a little bit.

How much does a difference in ingredients have an impact on a person?

White vinegar and black vinegar differ in the ingredients, main ingredients, color, smell, and usefulness of the ingredients. White vinegar and black vinegar are two different types of vinegar, white vinegar is brewed with water, barley, etc., and is white, while black vinegar is fermented from rice, which is black, and the sour taste of white vinegar is stronger than that of black vinegar.

When was vinegar invented.

Oriental vinegar originated in China, according to the literature, the history of vinegar brewing in China is at least more than 3,000 years, and by the Han Dynasty, vinegar has begun to be widely produced.

Vinegar is a sour liquid condiment that is fermented from grains such as glutinous rice, rice, wheat, sugar or wine, and plays an important role in the cooking of Chinese cuisine.

Vinegar is also called vinegar, bitter wine, etc., in ancient times called "sorrel", Oriental countries mostly use grains to make vinegar, China is the world's earliest country in the grain vinegar.

It is mainly the precipitated things of vinegar raw materials, which are caused by process factors, which lead to the inability to filter or other reasons to cause precipitation, and the precipitate components are proteins or raw materials.

Normally, the black precipitate does not have much effect on the body. If it has been opened and the expiration date has passed, it is best not to eat it to avoid unnecessary trouble.

There will always be vinegar as a condiment in the seasoning category of our general family kitchen, and some families will even put several kinds of it, such as white vinegar, rice vinegar, aged vinegar, balsamic vinegar and so on. Because each vinegar tastes different and has a different way of eating it, there are always several more to prepare. However, after a period of time, a pure grain vinegar such as aged vinegar will produce some black sediment at the bottom of the bottle, and many people are worried that this sediment is not good for the body, and some people will wonder if this substance will cause cancer.

In fact, if it is indeed brewed with pure grains, those precipitations are some natural formations or raw material residues and other substances, which will not have much impact on the body, so there is no need to worry too much.

Generally, most of the vinegar that produces sediment is dark old vinegar, the raw materials of this vinegar are mainly grains, such as sorghum, barley, peas, etc., and some are used in some food crops such as corn or millet, these raw materials are steamed and then mixed with koji, and then fermented saccharification, vinegar fermentation and a series of steps, the vinegar made not only contains amino acids, sugars, vitamins and other nutrients, but also has the characteristics of mellow fragrance and delicious taste.

For aged vinegar from fermented products, a small amount of precipitation is generally allowed. There will also be a description on the bottle of aged vinegar at home, so pay attention to it and know it. Therefore, the aged vinegar made by fermentation, at the end of eating, you will find some black substances in the bottom of the bottle, which are normal fermented products.

And generally the longer this vinegar is stored, the more precipitated substances will be produced by proteins and acetic acid bacteria, and the color will become darker and darker, of course, this is also the biggest difference between aged vinegar and blended vinegar. Therefore, this precipitated substance represents a brewing method of vinegar, and it also means that the raw material is pure grain, so there is no need to worry about this precipitated substance will be bad for the body.

It is recommended that when we buy vinegar, we try to buy vinegar brewed from pure grains, which is good for the body, and there is no need to worry too much about a small amount of sediment at the bottom of the bottle, which is normal.

Generally speaking, good vinegar is brewed from grains, and some vinegars are brewed from Chinese herbal medicines. Some vinegar will have sediment after a period of time, but there is no peculiar smell and no deterioration when smelled, which means that it can be eaten, and the vinegar brewed from good ingredients will have sediment. However, due to the different fermentation space of each bottle of vinegar, some may be fermented twice, so this situation does not occur in all bottles.

In general, the sediment in the vinegar is normal, can that thing be eaten? It's okay to eat, but it's not delicious, just like the tofu residue after the tofu is filtered, it's just not delicious. But vinegar can be eaten normally.

It's like there will be sediment after a long time of wine, so it's okay to eat it with confidence.

It will not cause cancer, because it is common for vinegar to appear this kind of black sediment vinegar is generally brewed from Chinese herbal medicines, and only good food will appear sediment, so there is no need to worry.

When the vinegar is left out for a long time, the sugar will stick to the walls of the bottle and form a deposited layer. Therefore, if there is sediment in the vinegar bottle, it does not mean that there is a problem with the vinegar, it may just be that the vinegar is more viscous and stored for a longer time. Generally, wine made from grain will have some sediment.

Inedible.

It means that it has deteriorated.

The aged vinegar is made of sorghum as the main ingredient, a large amount of koji is added first, fermented with low-temperature alcohol, and then mixed with bran and fermented by acetic acid. Half of the vinegar paste is smoked, and the other half of the vinegar is poured with vinegar, and the resulting vinegar is then soaked in the smoked paste to get new vinegar. The new vinegar is then aged and concentrated for a long time in the summer and in the winter.

The aged vinegar is thick brown, the liquid state is clear, the taste is mellow, and it has the characteristics of less precipitation, long storage time, and not easy to deteriorate.

The main raw material of white vinegar is rice, and the fermentation time is short, and it is made by adding water and filtering. Therefore, the aged vinegar is dark in color and the white vinegar is light in color (slightly yellowish). As for the colorless white vinegar, most of it is mixed with industrial acetic acid and water, which lacks fragrance and only sourness, and is low and poor in quality.

White vinegar is a type of vinegar. Contains no or minimal ingredients other than 3-5% acetic acid and water. Made by fermentation of distilled liquor or directly with food-grade acetic acid.

Colorless and simple in taste. It is used in cooking, especially in Western cuisine to make kimchi (the sourness comes from vinegar rather than fermentation). It can also be used as a household cleaner, e.g. to clean dirt build-up inside a coffee machine.

The colors are different: white vinegar is transparent, black vinegar is brown. The raw materials are different:

The main raw materials of white vinegar are water, rice, edible alcohol, edible salt, etc. Black vinegar is made by fermenting sorghum. The role is different:

White vinegar can regulate the body's metabolism, black vinegar can eliminate fatigue, regulate the acid-base balance of the blood, and help digestion.

Black vinegar is very versatile, in addition to fermenting glutinous rice, it also adds a variety of vegetables and fruits, and the aroma is charming and sour. We often use black vinegar as a cold salad, stir-fried, with flavor enhancement as the main appeal, and classic dishes such as Taiwanese fried noodles, squid soup, meat soup, fried clams and so on. When cooking, pay attention to the timing of adding vinegar, and it is best to add it before cooking, so as not to cook for too long and reduce the sourness, resulting in the loss of flavor.

White vinegar is made from glutinous rice as raw material and brewed after three months of pure brewing, and the taste is more black acetic acid. White vinegar is often cooked as an appetizer because of its acidity, and it is also very suitable for dipping when eating spicy pot to neutralize the spiciness in the mouth. If there are stains on clothes at home, using a little white vinegar can also have a cleaning effect.

White vinegar has a greater sour taste, but it is not as mellow as brewed black vinegar, and its color is lighter, making it suitable for seasoning vinegar for cold dishes, hot and sour cabbage, mayonnaise, etc. People who like to eat sour can add white vinegar after the soup is boiled when making hot and sour soup, and the flavor is strongest at this time; In addition to increasing the sourness, black vinegar can also increase the flavor of the soup.

The differences between white vinegar and black vinegar are as follows:1. The production materials are differentBlack vinegar is mainly brewed from rice through various processes, and white vinegar is brewed from water and barley.

2. The color is differentWhite vinegar is white without any other color and appears to be a clear liquid. Black vinegar is black in color and is mainly presented as jet-black.

3. The smell is differentWhite vinegar generally smells sour, but black vinegar smells or tastes less sour.

4. Different ways of useWhite vinegar can usually achieve the effect of freshness and fishiness, in the process of making meat food, such as chicken, duck and pork, you need to put some white vinegar appropriately, which can remove the smell of meat, and you can also make appetizing side dishes and cold dishes when you carry Hong. Black vinegar is mainly used when cooking or stewing soups, which can make the taste of the dish better.

5. The nutritional value is differentThe amino acids in black vinegar are 10 times that of white vinegar, and black vinegar has a higher sodium content than white vinegar.