Pure grain brewing-distilling extracted vinegar

Abstract

The invention discloses an edible or health vinegar brewed and distilled from pure grain, which comprises the following parts: 50-70% bran, 20-40% maize, 1-5% rice, 2-10% rice hull and 1-2% yeast. The invention improves the purity without stimulating feeling, which is fit for preparing medical vinegar.

Description

technical field [0001] The invention relates to a food seasoning, in particular to vinegar extracted by brewing and distilling pure grains for edible health use. Background technique [0002] Vinegar is an acidic seasoning that contains acetic acid. Vinegar includes rice vinegar, mature vinegar, balsamic vinegar, bran vinegar, wine vinegar, white vinegar, various fruit juice vinegar, garlic vinegar, ginger vinegar, health vinegar, etc. Due to the difference in raw materials and production methods, the flavor of the finished product is very different. The content of acetic acid per 100mL of vinegar is more than 3.5g for ordinary vinegar and more than 5g for high-grade vinegar. Natural dietary tonic Modern medical research proves that vinegar has the effects of eliminating fatigue, regulating blood acid-base balance, preventing aging, enhancing liver and kidney functions, preventing obesity, and beauty and skin care. Because vinegar can improve and regulate the metabolism o...

AI Technical Summary

Problems solved by technology

The above-mentioned traditional vinegar process is prepared by filtration, which is not hygienic, and the color of the obtained vinegar is brownish red, tan, light yellow or colorless, and the process method adopted is usually a process of fermentation and preparation , the method is outdated, the process is single, and white vinegar is prepared with glacial acetic acid and water, which has a sharp and irritating feeling, the vinegar tastes too sour, and the taste is uncomfortable

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