Overview.
Vinegar, as an ancient condiment, has occupied an important place in people's dietary life since ancient times. From rice vinegar, white vinegar, aged vinegar, balsamic vinegar to alcoholic vinegar and fruit vinegar, vinegar has a wide variety of characteristics, each with its own characteristics, which is not only a key seasoning to enhance the flavor of dishes, but also plays an important role in the field of dietary therapy because of its rich nutrients and unique biological activity.
Ingredients and classification.
1 Rice vinegar: Mainly fermented from rice, it is rich in a variety of amino acids, organic acids and trace elements.
2 White vinegar: The raw material is mostly glutinous rice, which has undergone deep fermentation and refining, with transparent color and pure acidity, and usually does not contain coloring and caramel color.
3. Aged vinegar: with sorghum, wheat and other grains as the main raw materials, after a long time of fermentation, the color is deep, the taste is mellow, the acidity is moderate, and it contains a large amount of acetic acid and ester compounds.
4 Balsamic vinegar: characterized by a strong aroma, often brewed with specific grains or herbs, balsamic vinegar has a unique aroma.
5 Alcoholic vinegar: It is made by further oxidizing alcohol into acetic acid, which can be fermented from a variety of raw materials and then transformed.
6. Fruit vinegar: using various fruits such as apples, grapes, dates, coconuts, etc. as raw materials, produced through natural fermentation, containing the original vitamins and antioxidants of fruits, with high nutritional value and diverse tastes.
Sexual taste is back to the scriptures. The vinegar has a sour and warm taste, enters the liver and stomach meridians, helps to reconcile the five internal organs, and promotes digestion.
Efficacy and Indications.
1. Digestive system: The acetic acid component in vinegar can stimulate the secretion of saliva and gastric juice, enhance digestive function, and have a certain relieving effect on loss of appetite and indigestion.
2 Cardiovascular health: Studies have shown that moderate consumption of vinegar may help lower blood lipids, lower blood sugar, and prevent cardiovascular diseases, such as vinegar soaked peanuts can soften blood vessels and reduce cholesterol deposition.
3 Antibacterial and anti-inflammatory: Vinegar has a certain antibacterial effect, which can help inhibit the overgrowth of harmful flora in the intestines. It is also used externally for disinfection.
4 Skin care: The antioxidants contained in fruit vinegar help to anti-aging and improve the condition of **.
5. Disease prevention and treatment: vinegar is also used in some traditional dietary remedies, such as ** bone fish throat, auxiliary blood pressure reduction, etc.
Practical examples. 1 Vinegar soaked black beans: Soak black beans in aged vinegar, often eaten can tonify the kidneys and spleen, black hair and bright nails.
2 Vinegar soaked ginger: As a breakfast dish, it can dispel cold in warmth, increase appetite, and help regulate blood pressure.
3 Fruit vinegar drink: Drink apple cider vinegar or other fruit vinegar diluted with water, which is refreshing and beneficial to maintaining good health.
Application prospects. With the development of modern science and technology and consumers' increasing attention to health, the application field of vinegar continues to expand. In addition to traditional cooking seasoning, vinegar products are gradually developing into an important ingredient for health foods and functional drinks. For example, high-end vinegar products that are low in sugar and salt and rich in active ingredients, as well as special vinegar products specially developed for diabetics and obese people, are emerging in the market. At the same time, researchers are also exploring the application potential of vinegar in drug carriers, biological preservatives, and new food processing. Overall, vinegar, an ancient therapeutic gem, has a promising future in the food and health industry.