Is white vinegar vinegar essence?

White vinegar is a type of vinegar we often eat. White vinegar is brewed using alcohol through fermentation. White vinegar and vinegar essence are two different types of vinegar, so they are different. White vinegar not only has edible value, but also has beauty and skin care effects. It can play a certain role in skin whitening and preventing spots. In addition, the use of white vinegar can also prevent colds. Let us learn about this aspect.

Is white vinegar vinegar essence?

Brewed white vinegar is made from edible alcohol and fermented with acetic acid. Prepared white vinegar is mainly made from edible glacial acetic acid. It is characterized by low acidity, light sour taste, relatively low non-volatile acid content, light color, and does not change the color of the object being seasoned. Vinegar essence is generally made from edible glacial acetic acid and water. It contains no nutritional ingredients and can only be used as a seasoning.

What is the production process of vinegar essence?

Using potatoes instead of grain to make vinegar essence not only has high yield, but also low cost and good quality.

1. Raw material processing. Use fresh, mold-free, unsprouted, large-fruited potatoes as raw materials, wash them with clean water, and measure them for later use.

2. Sterilize by steaming. Transfer the washed potatoes into a grinder and grind them into small pieces. Then put them into a cooking pot and add half of clean water. Steam and sterilize for 30 minutes. Keep the pot temperature at 120~125℃ during cooking.

3. Liquefaction and saccharification. Stir and cool the cooked material, add 0.5% liquefying enzyme when the pot temperature is 70℃, continue stirring and cooling, when the material changes from paste to liquid, control the boiler temperature at about 60℃, still stirring, immediately add 1% saccharifying enzyme, and keep warm for 1 hour.

4. Filtration and fermentation. The saccharified materials are placed into a suction filter for suction filtration, and the filtrate is collected. Pour into the fermentation tank, add about 1.5% of wine yeast and stir continuously, control the temperature at 52-55℃, and ferment for 48-60 hours. Then add 1.5% of vinegar yeast to the fermented material and ferment for another 50-55 hours.

5. Decompression, distillation and packaging.