The easiest way to tell whether vinegar is good or bad

In general, the packaging is complete, there are QS logo, ISO9000 quality certification and HACCP food safety system certification for the production of large plants. In addition, pay attention to the color of vinegar. Many people think that the color of good vinegar should be relatively deep, which is actually a misunderstanding. Whether it is beauty or food, do not buy preparation, buy brewing, but beauty is best to use colorless rice vinegar, but for people commonly used vinegar you may not know to buy Oh, let's take a look at how to distinguish vinegar is good or bad?

How to distinguish the quality of vinegar?

Since the filming of the TV drama "Aquila" based on Zhenjiang's "Vinegar Culture", Li Yapeng has become a "Master of Vinegar Science". In an interview with the media, he said, "I learned a lot about vinegar from photography, such as identifying the advantages and disadvantages of vinegar, there are many ways, first smell, look at the color ... ..." Then live at home, how to pick a bottle of good What about vinegar?

Zhen Wu, technical committee of Zhenjiang Vinegar Industry Association, said that some of the vinegar currently sold in the market is fermented from starch and sugar, and it is rich in nutrition for brewing vinegar. The other type is vinegar made from glacial acetic acid and has a low nutritional value. These will be marked on the packaging and you can watch it when purchasing.

In general, the packaging is complete, there are QS logo, ISO9000 quality certification and HACCP food safety system certification for the production of large plants. In addition, pay attention to the color of vinegar. Many people think that the color of good vinegar should be relatively deep, which is actually a misunderstanding.

In fact, the quality of vinegar is not determined by its own color depth, but to see if its color is clear, there are no micro-precipitates.

The vinegar blended with glacial acetic acid, although clear in color, does not have micro-precipitates. The vinegar fermented by starch and sugar is rich in nutrients, and there is a thin layer of sediment at the bottom of the bottle. This vinegar can be eaten with confidence.

The method of shaking is the simplest and most effective. Similar to the method used to check the quality of the beer, good quality vinegar will have a small layer of foam floating on it for a longer period of time.

Inferior vinegar, on the other hand, will have large bubbles and will soon disappear. Not only that, but good vinegar smells like acid, and poor vinegar smells pungent. After the mouth is eaten, the acetic acid fermented by starch and sugar is not astringent, fragrant and slightly sweet, but the taste of vinegar blended with glacial acetic acid is more astringent.

Antioxidant

Antioxidants Vitamins,Antioxidant Vitamins Tablets,Rubber Antioxygen,Antioxidants Free Radicals

SHANDONG BAISHENG BIOTECHNOLOGY COM , https://www.baishengbioproducts.com