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Tell me how Apple Cider Vinegar is made?

Enucleate and slice the apples we have prepared. if you use green apples and red apples, do not mix the two kinds of apples and pack them separately. Apple Cider Vinegar will taste better.

First of all, in terms of color, white vinegar is transparent and colorless or yellowish, while Apple Cider Vinegar is light yellow to dark brown, because Apple Cider Vinegar retained part of the apple pigment during fermentation. Secondly, from the analysis of aroma, the aroma of white vinegar is relatively simple, with a sour, alcohol-like smell, while Apple Cider Vinegar has a strong fruit aroma, which comes from the natural aroma of apple, which makes Apple Cider Vinegar smell more sweet.

For example, Apple Cider Vinegar for drinking and cooking, talk about cooking fruit vinegar, which is more expensive than ordinary white vinegar. You can sell the fruit dregs to the manufacturer who makes the fruit vinegar. If you have a large amount of fruit dregs, the fruit dregs that people are willing to buy can actually be eaten directly, or there are nutritious drops. You can consider using them as salads.

Promoting digestion Apple Cider Vinegar has the effect of promoting digestion. Apple Cider Vinegar is rich in acetic acid and has a powerful function of promoting digestion. For patients with indigestion, proper consumption of some Apple Cider Vinegar has a very good relief effect. Eliminating fatigue Apple Cider Vinegar is rich in organic acids, which can promote sugar metabolism in the human body and decompose the fatigue substances such as lactic acid and acetone in muscle, thus eliminating fatigue.

Itchy and inflamed discomfort to prevent colds and make you breathe smoothly: add 1 teaspoon Apple Cider Vinegar and 1 teaspoon honey to half a cup of warm water and drink well. Once a day, it is best to drink it after meals. Apple Cider Vinegar can also be used as Shajin sauce or seasoning. Soak a raw egg with shell in a bottle of Apple Cider Vinegar for two days, then stir well, pick up and remove the egg coat. Drink one teaspoon a day (with honey) to supplement calcium.

Look at the ingredients: in general, the trademarks of some Apple Cider Vinegar products are directly printed with the words old vinegar or aged vinegar, such Apple Cider Vinegar is the Apple Cider Vinegar modulated. Look at the color: authentic Apple Cider Vinegar, such as McKinley Apple Cider Vinegar, whose color is mixed from blackcurrant juice, has a natural amber color, and is clear and transparent, shaking the bottle body and its liquid hanging wall, flowing smoothly, while the fake Apple Cider Vinegar color is not uniform, either dark or light, shaking the bottle liquid sparse.

What details should be paid attention to when brewing fruit vinegar?

1. Choose fresh fruit: the first step in brewing fruit vinegar is to choose fresh, ripe, pest-free fruit. The sugar and water content in fresh fruit is moderate, which is beneficial to the subsequent fermentation process. Cleaning and disinfection: the fruit needs to be thoroughly cleaned before brewing to remove dust and microbes from the surface. At the same time, all tools and containers that come into contact with fruit also need to be strictly sterilized to prevent unnecessary microbial contamination.

2, fruit: as long as it is seasonal and ripe fresh fruit can be used as vinegar material, if you can choose organic planting is better. The fruit must be cleaned before use, drain the water and dry it at room temperature. You can also use a cold air blower to speed up the drying. Be careful not to cause deterioration in the vinegar brewing process caused by impurities and moisture. Bottom vinegar: be sure to choose "natural brewing vinegar" as the base of vinegar, in which pure rice vinegar is the most suitable, glutinous rice vinegar and sorghum vinegar can also be used.

3. Pay attention to setting aside some space, because gas will be produced in the process of fermentation. Then, seal the mouth of the bottle with gauze or clean cloth to prevent dust and bugs from entering, while at the same time allowing the gas produced by fermentation to be discharged. Place the container in a warm, dark place for fermentation and shake gently several times a day to promote fermentation uniformity. Fermentation time depends on temperature and personal taste, and usually takes weeks to months. Finally, there is the aging process.

How is Apple Cider Vinegar made?

The production method is as follows: first, wash the apples clean, then dry them naturally or dry them with a clean cloth, and slice all the apples; then put a layer of apple and a layer of rock sugar into a clean glass jar (the proportion of 4 pairs of rock sugar per jin of apples); finally, wait for the rock sugar to melt and separate the water from the apples.

Fermentation (alcohol fermentation) pour apple juice into a clean glass bottle and, if necessary, add sugar or honey. Then cover the bottle mouth with gauze or clean cloth and secure it with a rubber band to keep it ventilated but prevent insects from entering. Put the bottle in a dark place at room temperature and let it ferment naturally. This stage usually takes several weeks, during which the apple juice gradually turns into alcohol.

Fruit vinegar technological process. Raw material → crushing → heating treatment → saccharification → alcohol fermentation → acetic acid fermentation → drenched vinegar → sterilized → aging, filtering → packaging → products. (2) the ratio of raw materials for fruit vinegar fermentation. 500 kg of apple, 75 kg of wheat bran, 15 kg of salt, 50 kg of grain hull, 0.2 kg of Glucoamylase, 0.5 kg of yeast for fruit wine, 0.5 kg of active acetic acid bacteria for fruit vinegar. (3) the concrete operation method.

Brewing technology of fruit vinegar

All-solid fermentation process: fruit or fruit juice solid-state alcohol fermentation solid-state acetic acid fermentation (solid-state turning cool). (2) full liquid fermentation process: fruit or fruit juice liquid alcohol fermentation liquid acetic acid fermentation (surface static fermentation, liquid deep fermentation, liquid pouring fermentation). (3) liquid fermentation followed by solid fermentation: fruit or fruit juice liquid alcohol fermentation solid acetic acid fermentation (solid state turning cool fermentation, solid state pouring fermentation).

Vinegar brewing mainly goes through two processes: the first is alcohol fermentation, which converts sugars into alcohol; the second is acetic acid fermentation, in which alcohol is oxidized to acetic acid. These two processes can be accomplished by a variety of microorganisms, including yeast and acetic acid bacteria.

Vinegar from fruit wine is fermented by acetic acid with apple cider as raw material. The technological process is as follows: cider → acetic acid fermentation → filtration → blending → sterilized → product. Due to the use of pure culture bacteria, the liquid fermentation method has few kinds of microorganisms, the enzyme system is not rich, and the brewing cycle is short, so the flavor, color and posture of the product are worse than those of vinegar produced by solid-state fermentation. Therefore, post-ripening and blending are often used to increase the flavor and texture of the products.

Steps to make fruit vinegar

Remove the rotten part of the fallen fruit, wash it in clean water and crush it into a paste. Heat the crushed paste in an iron pan to 80 ℃, sterilize for 30 minutes, then cool to 45 ℃, add Glucoamylase to saccharify. When the temperature dropped to 28030 ℃, dry yeast for fruit wine was added, and then alcohol fermentation was carried out.

Raw materials: 3 apples, pure grain brewing rice vinegar 500 ml (usually white vinegar), 300 grams of rock sugar. Wash the apples with a little salt, remove the dirt and wax, and let the skin dry naturally. Enucleate the apple and cut it into thin slices. Boil the container in boiling water in advance, naturally volatilize the water, and then code up in the container in the order of an apple and a layer of rock sugar.

Wash the apples and dry the surface. (2) cut open the washed apples, enucleate them, and cut them into thick slices. (3) put them in a clean glass bottle with a layer of apples and a layer of rock sugar. (4) pour in pure rice vinegar. (5) close the lid, seal and place in a cool place for more than three months. (6) remove the apple after soaking, put Apple Cider Vinegar in a glass bottle and dilute it with water.

Fruit vinegar is vinegar made by fruit fermentation. here are the methods for making fruit vinegar: fresh fruit (such as apples, pears, strawberries, grapes, cherries, etc.); white or rice vinegar; gauze or filter; acidity meter (optional); glass bottle or ceramic bottle. How to make it: wash the fruit, peel and core it, or cut it into small pieces.

One apple, one bottle of rice vinegar and one handful of rock candy. Wash the apples with a little salt and wash the wax off the apples. After the apple is washed, it is cut in half, enucleated, and then sliced. Then put the apple slices in a clean glass container without water and oil. 2 layers of apple slices, 1 layer of rock sugar, put to nine cents full. You can also use yellow rock sugar or white granulated sugar, and you can add some honey to make the taste richer. Finally, add white rice vinegar, no more than apples.

There are two main production methods of fruit vinegar: heating method and natural fermentation method. Next, we will introduce you to these two methods. Make juice vinegar by heating: put the fresh fruit in a jar with enough water, boil for 20 minutes, and then take out the fruit. Dissolve the sugar in boiling water, add it to the juice, and continue to boil.

The correct method of self-made Apple Cider Vinegar

1. Ingredients: 1 apple, 1 bottle of rice vinegar, 1 handful of rock sugar. First prepare an apple, rub it with a little salt, and wash the wax off the apple. After the apple is washed, it is cut in half, enucleated, and then sliced. Then put the apple slices in a clean glass container without water and oil. 2 layers of apple slices, 1 layer of rock sugar, put to nine cents full. You can also use yellow rock sugar or white granulated sugar, and you can add some honey to make the taste richer.

2. Apple Cider Vinegar's raw materials: green apple, rice vinegar and rock sugar. Prepare the required materials: a bottle of rice vinegar, 3 green apples, the right amount of rock sugar. Wash the apples, wipe the moisture off them and slice them. Then cut the apple slices into small pieces (or directly cut into thin skins). Put a small part of the cut apple into the bottle first. Put in another layer of rock candy. Fill the bottle with a layer of apple and a layer of rock sugar in the same way.

3. Raw materials: 2 jin of apple (preferably green apple), 500ml of rice vinegar (preferably glutinous rice vinegar), right amount of rock sugar. Wash the apples, peel, seed, slice, put them in a glass sealed jar, a layer of apple slices, a layer of rock sugar, and arrange them in turn. Pay attention to the glass sealing jar must make sure that it is clean, lest Apple Cider Vinegar deteriorate and break in the production process.