The History of Apple Vinegar
There is a long history of human production and consumption of Apple vinegar, many years earlier than food vinegar. In the 10th century, grape vinegar was quite popular in France. After the 17th century, European countries combined their own products and eating habits to produce different kinds of fruit vinegar, and various types of fruit vinegar products emerged endlessly. The commercial development of fruit vinegar products started in the late 1980s. With the continuous exploration and discovery of the nutritional and health functions of fruit vinegar, consumers have gradually recognized and started to accept fruit vinegar products, and there has been a certain market. Apple vinegar has become an important member of the fruit vinegar family because of its rich raw materials and wide use, and its output and proportion are increasing.
Wight loss principle of apple vinegar
Apple vinegar can lose weight because fermented apples contain pectin, which can help reduce fat content. The "fruit acid element" contained in apple vinegar weight loss has 30 to 80 million fruit acid molecules. It does not enter the blood, does not go through liver metabolism, directly acts on the human intestinal wall, and is closely combined with the fat group in food, completely preventing the absorption of fat, polysaccharide, and other macromolecular substances, so it can quickly lose weight. This process not only cuts off the fat supply but also induces the accelerated dispersion of fat, promoting blood lipids Fat in adipose tissue is rapidly decomposed and discharged. In addition, the fruit acid becomes the intestinal cell membrane mesh adsorbent, which prevents the absorption of large substances and restores the membrane mesh. Fat has no new supplement but is continuously consumed. With a two-way effect, it is naturally and rapidly consumed, reducing the fat on the waist, abdomen, buttocks, and thighs day by day.
Who needs apple cider vinegar
1. People who need to adjust their weight to maintain a beautiful figure.
2. People who need to whiten their skin and keep it smooth and moist.
3. For gout patients, alkaline drinks have a certain effect on improving blood uric acid concentration.
4. In patients with hypertension and hyperlipidemia, acetic acid can regulate blood pressure, open blood vessels and reduce cholesterol.
5. The resistance is not strong, so as to prevent colds and smooth breathing.
6. For those who need to drink wine frequently, apple cider vinegar can effectively dilute the alcohol in their bodies. Drinking it after drinking can effectively alleviate the discomfort after drinking.
Brewing raw vinegar:
1. Wash and slice the apple
2. Put apple slices and rock sugar in large glass bottles one layer at a time to ensure that there is a large gap between each layer. The amount of rock sugar should be controlled. The amount of rock sugar should be less than half of the apple. The specific proportion should be determined by the individual. It is easy to ferment more rock sugar, and it is also relatively sour after fermentation, but the apple flavor is less.
3. The glass bottle shall be sealed tightly and placed in a cool place above 20 ℃ and below 30 ℃ for fermentation
4. If there is glutinous rice vinegar, open it and add it for fermentation after 2 months
5. If you add glutinous rice vinegar, you can wait 6 months to open it, otherwise, you have to wait about 10 months. At this stage, it can be said that the brewing of apple vinegar is completed. The apple vinegar has a poor appearance, and there will be impurities such as suspended solids. Don't worry, it will not affect the consumption.
Processing raw vinegar:
Sterilize. Boil it in a hot fire, turn off the fire, and let it stand for half a minute. (Actually, it doesn't matter if it's not sterilized. Acetic acid bacteria can inhibit the growth of bacteria themselves. Sterilization here is to facilitate storage.)
After filtering, there will be some impurities such as suspended solids in the raw vinegar. These suspended solids are actually modified from pectin, harmless to the body, but affect the appearance. Simply filter them with multi-layer gauze.
Blending apple vinegar:
Filter the apple juice and mix it with the original vinegar and honey. Generally, 80% of the apple juice, 15% of the original vinegar and 5% of the honey are suitable. The proportion can be modified according to personal taste.
It is better to add purified water when drinking (you cannot add boiled water, which will destroy the nutrients), because if the concentration is too high, the taste is too heavy, and the nutrient absorption effect is not good.
