Is rice vinegar white vinegar and is there a difference between white vinegar and rice vinegar

White vinegar is not rice vinegar.

White vinegar is a white transparent liquid, while rice vinegar is a rosy liquid that is clear and clear. White vinegar is a liquid obtained by blending and fermenting edible alcohol and edible vinegar as the main raw materials;

Rice vinegar is a liquid obtained by fermentation and processing using various rice ingredients as the main raw materials. White vinegar is a sour adjunct for cooking, with a translucent color and mellow sourness.

Rice vinegar is not white vinegar, rice vinegar is made by fermenting rice, sorghum or corn as raw materials, and the color is darker than rice vinegar.

nbsp;Rice vinegar is a seasoning that is used more in our daily cooking. Many people often can't distinguish between white vinegar and rice vinegar, thinking that rice vinegar is white vinegar, but in fact it is not.

Details:

Rice vinegar is not white vinegar, rice vinegar is made of rice, sorghum or corn as raw materials, after mixing koji, fermentation in the jar and obtained, white vinegar is fermented by alcohol as the base material, and the alcohol is converted into acetic acid through chemical reaction and then fermented.

The color of rice vinegar and white vinegar is also different, the color of rice vinegar is red and light, white vinegar is clearer, and the nutritional value of rice vinegar is also higher.

Rice vinegar contains a small amount of acetic acid, the color is rose red and transparent, the aroma is pure, the sour taste is mellow, and the taste is slightly sweet, which is suitable for dipping or stir-frying. Studies have shown that eating rice vinegar is beneficial for the prevention of cardiovascular and cerebrovascular diseases.

Rice vinegar is one of the many types of vinegar with high nutritional value, rich in alkaline amino acids, sugars, organic acids, vitamin B1, vitamin B2, vitamin C, inorganic salts, minerals, etc.

Rice vinegar has a strong bactericidal ability, which can kill staphylococcus, Escherichia coli, diseased dry bacteria, halophilic bacteria, etc., enhance liver function and promote metabolism.

Rice vinegar is not white vinegar, and there is a certain difference between the two. Rice vinegar is brewed from rice, the color is lighter, and it also has a sweet taste, mainly used in cooking, can improve the umami of food, and Chunyin white vinegar is made of edible acetic acid and other ingredients, contains chemical components, has a heavy sour taste, in addition to being used for cooking, it also has the effect of antibacterial and sterilization.

Is rice vinegar the same as white vinegar.

In the kitchen, there are more spices that can be used, and these seasonings are divided into various different types, such as vinegar, it has white vinegar, rice vinegar and so on.

The most fundamental difference between rice vinegar and white vinegar lies in the production materials, rice vinegar is brewed from rice, the color is relatively light, and the sour taste is not too heavy, it is used in the production of various delicacies, and white vinegar is made of edible acetic acid and other ingredients, which contains a large number of chemical components, so it is inevitable that the aroma is insufficient and the sour taste is too heavy.

The reason why rice vinegar is called vinegar is because it uses various ingredients and some fruits as raw materials to ferment and brew, with acetic acidity, but at the same time, it is not all sour, and it is slightly sweet, which can improve the fresh flavor of the ingredients for cooking, and white vinegar contains more acidic substances.

There is a difference between white vinegar and rice vinegar. The difference lies in the different ways of making, different traits, and different nutritional values.

1. Different production methods:

Rice vinegar is mainly made by fermentation using rice, wheat, sorghum and other crops as raw materials. White vinegar is mainly made by fermentation using edible alcohol, glacial acetic acid, barley and other materials, and the two are made in different ways.

White vinegar2. Different traits:

After the rice vinegar is successfully made, it is yellow or rose red, and has a relatively strong fragrance. White vinegar is mainly white and has a higher acidity than rice vinegar, so the characteristics of rice vinegar and white vinegar are also different.

Rice vinegar3. Different nutritional values:

Each 100 grams of rice vinegar contains 88 grams of water, grams of carbohydrates, protein and other nutrients, and every 100 grams of white vinegar contains water, ash, fat, protein and other nutrients, and the nutritional value of the two is different.

White vinegar and rice vinegar uses:

Rice vinegar is a very good condiment, mainly a product made from grains, and contains a small amount of acetic acid. The color is rosy red and transparent, the aroma is pure, the acidity is mellow and slightly sweet, suitable for stir-frying and dipping.

White vinegar contains no ingredients other than acetic acid and water. It is made by fermentation of distilled liquor, or directly blended with food-grade acetic acid, colorless, and simple in taste, mainly used in cooking, especially in Western food to make kimchi.

The difference between rice vinegar and white vinegar: different raw materials and different colors.

1. The raw materials are different. Rice vinegar is made by fermenting rice, wheat, sorghum, bran, bran, persimmon, etc., to produce acetic acid, so it is brewed in Fengguan. White vinegar is actually made by fermenting edible alcohol as a raw material, and then adding edible glacial acetic acid, etc., or acetic acid made by continuing fermentation with barley.

2. The color is different. Judging from the appearance, the color of rice vinegar is on the rose red or yellow side, the fragrance is relatively pure, slightly sweet, and it is suitable for daily dipping or mixed vegetables. White vinegar is colorless, the taste is relatively simple, because the ingredients are relatively simple, so the sour taste is stronger, suitable for mixing light-colored vegetables to look good, or it is better to use as a detergent.

Vinegar is generally divided into the following categories:

1. The traditional Chinese vinegar raw materials 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. Now it is mostly substituted with broken rice, corn, sweet potato, dried sweet potato, potato, dried potato, etc. The raw materials are first cooked, gelatinized, liquefied and saccharified to convert starch into sugar, and then fermented with yeast to produce ethanol, and then acetic acid is fermented under the action of acetic acid bacteria, and ethanol is oxidized to produce acetic acid.

2. Vinegar can be made from sugar-containing raw materials, grapes, apples, pears, peaches, persimmons, dates, tomatoes, etc. can be used to make various fruit juice vinegars, and honey and molasses can also be used as raw materials. They only need to go through two biochemical stages: ethanol fermentation and acetic acid fermentation.

3. Using ethanol as raw material, adding acetic acid bacteria only undergoes a biochemical stage of acetic acid fermentation. For example, using low-alcohol liquor or edible alcohol and water dilution as raw materials, using quick-brewing vinegar, it only takes 1 day to 3 days to obtain Yinqiao cracked wine vinegar.

4. White vinegar is prepared by adding edible glacial acetic acid and water, and then adding seasonings, spices, pigments and other substances to make it a vinegar with a flavor similar to that of brewed vinegar.

The above content refers to Encyclopedia - rice vinegar.

Encyclopedia - White vinegar.