Vinegar food cutlery. Simple recipes for cooking apple vinegar at home

Vinegar - a food product that can qualify for one of the most ancient in the world. As, it is used by a person from time immemorial. It is used in a wide variety of spheres, and not only in cooking. Spice, seasoning, remedy for disinfection and cleaning, medical preparation, cosmetology "Magic wand" is only a small toliary of the use of this substance.

The distinctive characteristic of this fluid is a specific smell. This product is obtained or a chemical path, or natural, when exposed to acetic acid bacteria on alcohol-containing raw materials. Accordingly, vinegar is divided into synthetic and natural, which, in turn, there are many species depending on which ingredient is based on it.

Historical reference

The very first references to this product are dating 5000 a year BC. e. It is believed that his "birthplace" is an ancient Babylon. Local residents have learned to produce from not only wine, but also vinegar. They also insisted it on spices and herbs, and used not only as seasonings, emphasizing the taste of dishes, but also as a kind of preservative that promotes more long storage Products.

One of the myths about the legendary Egyptian queen Cleopatre tells that she remained beautiful and young, because he saw the wine in which the pearls dissolved. However, as practice shows, the pearl will not dissolve in the fault, while in vinegar - without problems. But drinking this substance at a concentration that is capable of dissolving pearls, a person is simply physically cannot - the throat will suffer, the esophagus and the stomach. So, most likely, this beautiful story is just a legend.

But the fact that Roman legionnaires first began to use this product to disinfect - truth. They first began to apply vinegar for disinfection of the Russian Academy of Sciences.

Calorie and chemical composition

Types and varieties

As noted above, all types of vinegar are divided into two categories depending on which product is obtained: synthetic or natural.

Synthetic vinegar

Synthetic, he is a table vinegar, so far is the most common in the post-Soviet territory. It is most often used when preserving vegetables, as a breakthrower for a test and flavoring. It is also applied for medical purposes.

This product is obtained as a result of a chemical reaction - the synthesis of natural gas or the sublimation of wood. For the first time, this technology was used in 1898, since then some changes have been made to it, but the very essence remains unchanged.

It is noteworthy that on the taste and aromatic characteristics, the product of synthetic origin "dry" loses to the natural fellow. At the same time, he has one important trump card: the fact that the technological process of its production is not expensive.

The main sphere of using synthetic vinegar - cooking. It is mostly used as the ingredient of marinades in the process of cooking meat, fish and vegetables. Due to the disinfecting properties of the substance, the products that were pickled with it, differ in a longer shelf life.

In addition, the vinegar obtained by synthetic means is used in the household for disinfection and many other purposes.

The caloric content of this product does not exceed 11 kcal per 100 g. From the nutritional elements there are only (3 g) in it, and there are no.

If we talk about natural species, the raw materials for their manufacture are grape wine, from, beer wort and a variety of fruit and berry juices, in which the fermentation process began.

Apple vinegar

To date, it is presented in the market in two form factors: in liquid form and in tablets. And yet liquid apple vinegar Traditionally enjoys greater popularity. He has many uses: since the cooking and up to cosmetology and nutrition.

Cookins add this product to sauces during cooking meat and fish, and also used for preservation - vegetables due to this ingredient acquire a special flavor and a spicy taste. Also, the product based on apples is added to, used to refuel salads, as seasonings to.

Apple vinegar has pronounced anti-inflammatory and antifungal properties. Therefore, it is based on the throat with throat and tonsillite.

This product is useful for anemia, since it is a natural source. Also contained in it prevent the suction of fats and the formation of atherosclerotic plaques on the walls of the vessels, reducing the risk of heart attacks and strokes.

Due to the fact that the pH of this substance is practically no different from the pH of the top layer of human skin, this product can be used for cosmetics. For example, to return the tone of the skin, wipe it every day with a weak solution of apple vinegar.

Presence in the composition of the product of a number of minerals, as well as, and brought him popularity from adepts healthy nutrition. In particular, it is it that it is used for weight loss, what will be discussed below.

The caloric content of apple vinegar is 21 kcal per 100 g of the product. Proteins and fats in its composition are absent, and carbohydrates contain 0.93.

This product enjoys the greatest love of gourmets, although in ancient times it was used exclusively as a healing agent. For the first time, he is mentioned in the manuscripts dating the eleventh century.

Get it from grape wort, which passes a long processing procedure. First, it is filtered, then fermented in barrels from larch, after which they are transferred to the container from oak wood, where it matures for several years. As a result, it turns out dark thick and dumping fluid, possessing bright aroma and sweet-sweet taste.

All balsamic vinegar divided into three categories depending on its quality:

1. TGDIZIONAL (traditional).
2. Qualit Superooga (top quality).
3. EHTGA VESHIO (especially moderated).

The balsamic vinegar, presented on the shelves of most shops, is a product of three to ten years old, while the most expensive varieties belonging to the second and third categories can withstand until half a century. They are so concentrated that they add only a few drops into dishes.

The balsamic vinegar is added to soups, salads, use during the preparation of marinade for fish and other seafood, splashes their elite varieties of cheeses. This product is particularly popular with fans.

A number of macro and microelements, pectins, as well as organic acids are present in the substance. All this makes it an excellent antiseptic and an efficient cosmetology.

Please note that the balsamic vinegar due to its high cost is most often formed. The cost of high quality product is at least ten dollars per 50 ml.

Caloric content is 88 kcal per 100 g, in its composition 0.49 g of proteins and 17.03 g of carbohydrates, and there are no fats.

Wine vinegar

Wine vinegar - The product that is formed as a result of a natural wine skew. He is the brainchild of French culinary and, depending on the type of wine, which was used for its preparation, is white and red.

Red subspecies are usually prepared from Merlo or Cabernet. The fermentation process occurs in oak barrels. In cooking it is used to prepare sauces, seasonings and marinades.

White wine vinegar is prepared from dry white wines, and it is not a wooden packaging, but a tank from ordinary stainless steel. Therefore, the manufacturing process is less expensive. It is also used for cooking sauces, but it is characterized by a less rich taste. Often by this product with the addition of cooking replace white wine as part of some dishes.

In France, the wine vinegar is used to give a more spicy taste of dishes from, and fish, and add it as a refueling in vegetable salad with and cheese.

It is noteworthy that this substance has near medical properties. In particular, it has an element of resveratrol, which is a powerful cardiosphetter and has antitumor and anti-inflammatory effect. Also, this product helps to bring harmful from the body.

Caloriciness is 9 kcal per 100 g. The product presents 1 g of proteins, as much fat and the same amount of carbohydrates.

Rice vinegar

Rice vinegar - "Fishka" asian cuisine. Get it from grains. The finished product is distinguished by a thin, soft taste and sweetly pleasant aroma.

There are several types of rice vinegar: white, red and black.

White subspecies produced from a sticky rice. It is characterized by the most tender taste and almost elusive aroma. It is usually used for the preparation of sashimi and sushi, marinate with its help fish, and also add as refueling into salads.

Red subspecies are prepared by adding special red yeast in rice. It is characterized by a sweet-tart taste with bright fruit notes. It is added to soups and noodles, and also emphasize the taste of seafood.

For the preparation of black rice vinegar, a mixture of a number of ingredients is used: long-grain and adhesive rice, and rice husk. The finished product is dark and thick, it is distinguished by a saturated taste and aroma. It is used as a seasoning to meat dishes, as well as to stew vegetables.

The values \u200b\u200bincluded in the product give it to the healing properties. For example, in the east believe that it is able to increase the resistance of the body, improve digestion, exacerbate cognitive functions.

The caloric content of rice vinegar is 54 kcal per 100 g. In its composition of 0.3 g of proteins and 13.2 g of carbohydrates. There are no fats.

Sugar reed syrup vinegar - a common product of Indonesian cuisine. He is also popular in the Philippines.

Get cane vinegar fermentation cane sugar. This product does not use this product in a particular popularity. First of all, it tastes very specific. In addition, it is very expensive. Nevertheless, the gourmets highly appreciate the reed vinegar, which is done on the island of Martinique. It is a real rarity, unlike the Philippine product, which is characterized by less cost and is more common in the region.

Use reed vinegar when frying meat.

The energy value of the product is 18 kcal per 100 g. Fat and proteins are absent in it, and the carbohydrate content is 0.04.

Harred vinegar

This is one of the types of wine vinegar. For the first time, it began to produce in Andalusia from white grape varieties. In a special fungus, which runs fermentation processes. The wort, obtained as a result, is placed in special bodies of oak wood and withstand for a long time.

The minimum exposure time is six months, and elite varieties are insteaded for ten years.

Hired vinegar - "Chip" kitchens of the countries of the Mediterranean. It is used to prepare meat and fish dishes, refuel them salads from fruits and vegetables.

Energy value is 11 kcal per 100 g. Proteins and fats are absent, and carbohydrates 7.2 g.

The malt vinegar is the "raisin" of British cuisine. Outside the foggy Albion, it is practically unknown. The raw material for its preparation is the overlooking beer malt wort, with the result that the product is characterized by a gentle fruit taste and color, which varies from golden to bronze-brown.

There are three varieties of malt vinegar:

1. Dark, intense brown. It is distinguished by a strong aroma with caramel notes. Use it for the preparation of marinades to meat and fish, which ultimately acquire a tart spicy taste.
2. Light, pale golden shade. This product has a soft aroma with barely catchy fruit notes. Most often it is used as seasoning for salads. Also, the vinegar of this type is part of the legendary British dish Fish and Chips, fried fish With Potato Fries.
3. Colorless malt vinegar. It is used for conservation. His indisputable advantage is the fact that it helps to preserve the natural color and aroma of products, but at the same time gives them sharpness.

Caloric content of 100 g of the product is 54 kcal. There are no fats in it, carbohydrates contain 13.2 g, and proteins - 0.3 g.

Application in folk medicine

Vinegar as a hospital began to be used in antiquity. Another Hippocrat recommended him as an anti-inflammatory and disinfectant.

To date, experts advise to use in therapeutic purposes Exceptionally natural apple vinegar. What health problems he will help to solve:

1. In order to "overclock" metabolism and improve the energy exchange before the main meal, drink a glass of water with two tablespoons of apple vinegar. This will help reduce appetite, and also helps "burn" fats and carbohydrates.
2. At high temperatures, use rubbing. In addition, you can add to the container with cold water Two tablespoons of apple vinegar and wet the cotton socks in this mixture. Press them out, put on your feet, and pull the pair of woolen socks from above. Soon the heat will fall.
3. This product helps to get rid of the fungus on the legs: the affected places regularly wipe moistened in a videos with a cotton disk.
4. Apple vinegar - excellent hair beauty. After washing, rinse the hair overlook with two teaspoons of vinegar - and your strands will be shiny and silky. And if the child "brought" from kindergarten lice, wrap in hair a solution of mixed in equal shares of vinegar and vegetable oil. After that, you climb the head for an hour with a towel, and then rinse the hair with shampoo.
5. With a low tone of the body and chronic fatigue syndrome, drink a glass of room temperature on a glass of water, in which a teaspoon and a tablespoon of apple vinegar should be dissolved.
6. After severe physical exertion, when the whole body romits, four tablespoons of apple vinegar are in two glasses of cold water. Scroll through this mixture, intensely massaging muscles with hands.
7. With thrombophlebitis, dissolve one teaspoon of vinegar in a glass of water. Take such a drink three times a day before meals. Also wipe the skin in the "problem" zones with undiluted apple vinegar.
8. With angina and cough mix in a glass of warm water two tablespoons of honey and three tablespoons of vinegar. Use this mixture to rinse the throat. The procedure should be carried out three times a day, and the mixture should be fresh each time.

Slimming vinegar

Apple vinegar has long been a reputation as an effective homemade to get rid of extra kilograms. One of the most common recipes states that in front of each food intake, for a quarter of an hour before sitting at the table, you should take one or two teaspoons of apple vinegar dissolved in a glass of water. The duration of such a course is two months, after which it is necessary to take a break.

Despite the assurances of the authors of many articles on the Internet, stanking that vinegar dissolves fat or reduces the caloric content of the products, as a result of which kilograms literally "evaporated", in fact the mechanism of action of this product is much easier. As scientists find out, high content in apple vinegar helps to fight appetite, leveling blood glucose. In turn, pectins, which are present in it, give a feeling of satiety and save from overeating.

For the first time, researchers are interested in the properties of apple vinegar and its ability to assist in loss of extra kilograms thanks to the American therapist Jarvis Deforms Clinton. He treated his patients with a mixture, which called "Hanigar" (derived from the English words "Honey" - honey, and "Vinegar" - vinegar). It was positioned as a real panacea, which improves the color of the face that increases the body's tone and helps to lose weight. After that, scientists have begun studies and it turned out that laboratory rodents who used apple vinegar were able to "boast" a decrease in harmful cholesterol in the blood and changes in genes responsible for the accumulation of fat stocks.

If you still decided to give a fight excess weight With the help of apple vinegar, then take a few more tips.

In no case do not drink the substance before meals in the "clean" form. Divide it in a glass of water. Drink through the straw, and then carefully rinse your mouth so that the dental enamel does not suffer.

If you are afraid to drink vinegar, then to start, replace them with oil in gas stations for salads.

To reset weight, vinegar can be applied and external. For example, start making anti-cellulite rubbing. To do this, you will need 30 ml of apple vinegar to dissolve in 200 ml of water. You can also try taking baths, dissolving two glasses of apple vinegar in a bath-filled bath. The water temperature should be 50 degrees, and the duration of the procedure may not exceed twenty minutes. Note that the hypertensive is a similar method of contraindicated!

Harm and contraindications

ABOUT useful properties different species The vinegar was mentioned above. However, with non-harmony use, even natural vinegar may cause serious damage to health.

Also, this product is harmful to dental enamel and is able to cause an allergic reaction in case of individual intolerance.

How to choose and store

In order for the quality of the purchased product to disappoint you, when buying and storing vinegar should be guided by the following rules.

Explore the label, check out what product produced. In the event that you chose on natural vinegar, it should really be natural raw materials - that is, for example, apples, and not malic acid.

Pay attention to transparency. Table synthetic vinegar must be crystal-clean, without impurities. In a natural product, the presence of a precipitate is the norm, so it is more likely to be alarmed by its absence.

Store the product in a glass container, tightly closed with a lid. Permissible temperature - from 5 to 15 degrees. The bottle should stand in a light-protected place that is not available to children.

The shelf life of apple vinegar is two years. Berry vinegar "will live" to eight years.

Well, finally, do not put the product in the refrigerator - it worsens his taste.

Cooking apple vinegar at home

No matter how regrettable, recently, a fake product has become increasingly on store shelves. Therefore, to be "all a hundred" confident as a natural vinegar, it can be cooked at home yourself.

To prepare the most popular type of natural vinegar - apple - you will need two kilograms of apples of any sweet variety, one and a half liters of pure raw water and one hundred and fifty grams of sugar.

Apples wash and soda on a coarse grater along with the skin and seeds. Put the resulting mass into the enameled saucepan and fill with water. Add half sugar, mix thoroughly.

Press cover with a towel or napkin. The cover cannot be used - in order to pass the fermentation process, air access is necessary. Put a saucepan into not too sortier and leave to wander for three weeks. Each day, mix the mass using a wooden spoon.

Three weeks later, resolve, add the remaining sugar, mix thoroughly until it is completely dissolved. Pour the liquid on the banks, cover them with a towel and leave to wander one and a half or two months. When the fluid brightens and becomes transparent, vinegar can be considered ready to use.

Once again, pick it up and bulk it on the bottle. Carefully block and store in a cool place.

Candidate of Biological Sciences N. Kustov

Many dishes in the kitchens of different peoples of the world cannot be prepared without vinegar. Do not do without it in the workpieces, and as a simple seasoning, vinegar is served to many kushans. Production of vinegar, as well as winemaking, one of the oldest technological processes, mastered by man. But if in the production of wine over the past few thousand years, fundamental changes have not occurred (the use of modern equipment does not count), then a real revolution happened in the production of vinegar in the 70s of the twentieth century.

Science and life // illustration

Fig. 1. The apparatus of the scenario: 1 - wooden conical capacity; 2 - layer of beech chips.

Fig. 2. Freings apparatus: 1 - case; 2 - false perforated bottom; 3 - a layer of beech chips; 4 - circulating pump; 5 - coaching system of thermostatization; 6 - switchgear.

Fig. 3. The fermenter scheme for vinegar production: 1 - stainless steel housing; 2 - stirring device; 3 - aerator (it is usually called a bubbler); 4 - coil system of thermostatting.

Fig. 4. Installation scheme to obtain vinegar in continuous mode. Fluid flow from the device to the device occurs due to the pressure difference in the "air cushion" arising from the different blowing of the flow pipe H: H2\u003e H3\u003e H4\u003e H5.

Let's start with the fact that the main component of the food vinegar is acetic acid. It can be obtained in two ways: chemical - from the products of dry distillation of wood and microbiological - as a result of acetic acid fermentation of alcohol-containing liquids, such as grape wine, cider, beer wedge, born honey and juices of various fruits or aqueous solution ethyl alcohol (C 2 H 5). In such liquids, the oxidation of ethanol to acetic acid is carried out in most cases acetic bacteria Acetobacter Aceti.As a result, the finished product is not only acid, but also a small amount of esters, aldehydes and other organic compounds. It is thanks to these substances that the food vinegar acquires a special taste and pleasant flavor. The diluted with water acetic acid obtained by chemical means is devoid of such qualities. It is believed that food Industry And in everyday life, it is better to use vinegar made by a biochemical way.

The technology of producing vinegar has interesting and sophisticated story. Back in the first millennium, before the new era, winemakers noticed that if the wine was left in an open vessel, it scores and turns into vinegar after a while. This observation and used for a long time, without going into the essence of what happens with the product.

One of the most "ancient" ways to produce vinegar is customary called Orleans. In the wooden barrels of a special form, located in a warmed room in several rows one above the other, at the beginning of the process poured 10-12 liters of finished vinegar. This portion is a kind of starter, because in the unfiltered vinegar contains a sufficiently large number of bacteria. Approximately 10 l selected wine across vinegar. After eight days, if the process goes normally, it is tightened 10 liters, and so until the barrel is filled to half the volume. After that, about 40 liters of the finished product are drained, and the filtered wine is added to the remaining - again, the cycle is repeated. The whole cycle takes from week to month, but the product has such high quality that this inefficient way is still used in the wine-growing areas of France.

Along with the Orleans, there was a method described by the German scientist Burgau (Boerhave) in 1732. Now this technology is known as the "Smutzbach method". Its essence is that the alcohol-containing liquid (in the description of Burgawa is mentioned a solution of bread alcohol) was passed down from top to bottom through the volume filled with large beaded chips thoroughly in vinegar. This technology turned out to be much more productive than the Orleans method, and all over the world it is still used.

And yet, before the work of Pasteur in the middle of the XVIII century, it was not clear, due to which the wine turns into vinegar. Pasteur in a large article "Study of the Property Properties" ("Etude Sur Le Vinagre") showed that the sterile solution of alcohol in water outdoors is practically no oxidized, and the formation of acetic acid occurs due to the operation of acetic bacteria. And so that the alcohol oxidizes effectively, it is necessary to create optimal conditions in the liquid for their development. It turned out that the best of all these microorganisms feel at a temperature of about 30 o C and at a concentration of alcohol not exceeding 12-14%. Further (already modern) studies have shown that the maximum growth rate A.aceti.it is achieved at a lower concentration of alcohol. A characteristic feature of these bacteria is the high need for oxygen. For a long time it was believed that due to the relatively low solubility of oxygen in water (and in a solution of ethyl alcohol, too, the bacteria can develop only on the surface of the liquid or in its thin film. It did not contradict the industrial experience in the time. In the Orleans, the bacterium method is developing mainly in the upper layer of fluid in the form of a mucous membrane, and with the removal method, the liquid flows the thin layer on the surface of the chips (Fig. 1). The performance of the equipment, which is one that, according to another method, is usually from 2 to 8 kg of 100% acetic acid with 1 m 3 of the volume of the apparatus per day.

The main apparatus in which acetic acid is obtained by the method of the deviations, is a wooden Chan conical shape. At a distance of 200-300 mm, a horizontal perforated partition is installed on the main bottom of it. The upper part of the apparatus on 2/3 is filled with chips that irrigate the nutrient for bacteria with a medium containing a certain amount of acetic acid (most often it is 6% solution), ethyl alcohol (3-4%) and a small amount of ammonium and phosphate salts. As the solution is flowing, the bacteria that entrenched, or, as now it is customary to speak, immobilized on chips, oxidize alcohol in acetic acid. At the bottom of the device accumulates finished products - 9% vinegar. In the process of oxidation, heat is highlighted, which increases the temperature inside the device to 30-35 o C. As a result of the temperature difference, a natural and fairly intensive convection is created. Air enters the nozzles under the false bottom, passes through the device and goes to the upper part. This is how aeration is carried out needed for working bacteria.

A few words should be said about chips. These are not just waste from wood processing. To load into devices, only bell chips are suitable for a roll with a diameter of 2 to 5 cm and a height from 3 to 6 cm. Serious requirements are presented to wood. It must be completely deprived of any kind of rot. In a word, chips for acetic production - the thing is not cheaper at all.

1-1.5 m 3 chips is loaded into the apparatus of the shuntger. In one enterprise there are dozens of such devices. The performance of the equipment during operation of this method is low and is no more than 1.5 kg of acetic acid per 1 m 3 chips per day (in terms of 100% acetic acid). At the same time, the yase supply (from theoretically possible when using the initial amount of ethyl alcohol) does not exceed 75%. The process is carried out continuously, decades, without changing bacteria and chips. The high acidity of the solution poured into the apparatus is necessary so that other bacteria cannot "populate" the device and spoil the product in this way. This makes it possible to maintain vinegar production without compliance with sterility. The only satellite of acetic bacteria in this process is small nematodes - the thoughts. They feed on bacteria and also easily transfer high concentrations of acetic acid. The vinegar is purified by filtration from them after pasteurization, as a result of which they die and fall into the sediment.

Currently, on the overwhelming majority of enterprises, vinegar production is conducted by the circulation method of frings. This technology has a lot in common with the deviationsbach method. Here, apparatus filled with chips are also used, acetic acid bacteria is also immobilized on chips, and also the mass of the chips is irrigated with a nutrient solution containing alcohol, acetic acid and mineral salts. However, there are significant differences between these methods. First of all, it concerns the size of the devices. In some enterprises, their filled with chips of the working chamber reaches 60 m 3. In such a device (Fig. 2), a 10% alcohol solution is supplied through a special distribution system at a rate of several times greater than according to the smuting method. Using the pump, the solution repeatedly circulates through the device until all the alcohol is oxidized and a 9% acid solution is formed. About 10% of the original pure alcohol is lost in this process. The cycle lasts 5-6 days, after which it is repeated.

In the devices of a large volume, heat dissipation turns out to be so significant that they have to embed special heat exchangers. Most often in the working chamber there are coils for which cooling water circulates, but sometimes it is necessary to arrange additional, so-called remote heat exchangers, which are installed outside the device in the circulation circuit.

When a vinegar is obtained by circulating method, the specific performance reaches 6-8 kg of acid per day per 1 m 3 of the working volume of the device.

But this method has significant disadvantages, the main of which was perhaps the size of the devices. At the beginning of the sixties, a technology appeared, in which acetic acid bacteria began to cultivate in special devices - fermenters in liquid, is the so-called method of periodic deep cultivation.

The fermenters for deep cultivation of acetic bacteria are made of stainless steel containers, inside of which stirring devices and aerators of various structures are placed (Fig. 3).

The process of obtaining vinegar with a periodic deep method is as follows. From the previous cycle in the device there is a liquid (approximately 1/3 of the working volume of the device), which serves as sowing material for the next cycle. The apparatus is poured to the working volume of the nutrient mixture containing acetic acid and ethanol. The mixing device stirred intensively with liquid, and air is continuously fed through the aerator. At the beginning of the cycle, the living conditions for bacteria change dramatically, and as a result, there are no noticeable growth for some time, this stage in the development of microorganisms is called Lag Phase. At the end of the Lag-phase, the concentration of alcohol begins to decrease, and the acids - on the contrary, grow. For some time, the device has to add a solution of alcohol. After the concentration of vinegar reaches 9-10%, about 2/3 of the volume of the fluid is selected as a finished product, and the cycle is repeated.

The performance of the deep devices is several times higher, and they themselves are several times less than the apparatus filled with chips, they are significantly less than the loss of ethanol. In addition, there is no need to use wood chips. It is also important that the culture of production increases in the deep way.

In the early 70s of the past century, the staff of the Department of Machines and Microbiological Production Machines (Moskovsky Institute of Chemical Engineering (now this is the Moscow State University of Engineering Ecology), headed by Professor Peter Ivanovich Nikolaev, has an idea to combine industrial microbiological methods with techniques Setting and conducting processes well-worked in chemical technology. To do this, I had to hold a whole complex of serious research. After all, the paradox: the process has already been known for at least two and a half millennia, but until the middle of the twentieth century remained mainly empirical. Up to this point, the improvement of the technologies concerned primarily the device of the devices, and microbiological aspects were developed very weakly.

In the 1960s, work devoted to physiology and biochemistry of acetic bacteria began to appear. They were aimed at studying the effect of oxygen concentration and nutrient composition, including both mineral background and the effect of ethanol and acetic acid itself. At the same time, at the Department of Microbiology, the University of Leningrad, under the direction of Professor M. S. Loyzianskaya, studies were conducted by the systematics, morphology and physiology of these bacteria. The strains of bacteria growing in a very simple composition of the medium with a large oxidative activity, which turned out to be extremely useful for industrial vinegar production.

Optimal temperature for growth Acetobacter Aceti - 25-30 o C. As a nitrogen source, cinema bacteria use mineral salts, preferably ammonium. Acetobacter themselves synthesize all the necessary vitamins and therefore grow in nutrient media without adding them.

Best carbon compound for bacteria Acetobacter. is acetic acid. They also grow well in media containing ethyl alcohol or milk acid, turning them into acetic.

Research Yu. L. Ignatova It was shown that accumulating in the process acetic acid reduces the oxidative activity of bacteria and reduces the specific rate of cell growth. This fact allowed P. I. Nikolaev with employees to organize the process of obtaining acetic acid in a battery from several devices in the deep way in continuous mode. The result was the original technological scheme, in which the process of obtaining 9% acetic acid is carried out in four-five successively connected fermenters (Fig. 4). In such a battery in the first two, in the course of the liquid, the devices at a relatively low concentration of acetic acid, the bacteria multiply at high speed at high oxidative activity, which ensures high productivity of the process. In the latter, in the course of the liquid, the devices operating, on the contrary, at high concentrations of acetic acid, the productivity decreases, they occur mainly to the apparatus of the remaining alcohol. The overall performance of all battery devices is significantly higher than one that produces vinegar 9% concentration. Yu.L. Ignatov showed that the performance of the unit of the working volume of a battery operating unit can reach 49.4 kg of acetic acid from 1 m 3 per day.

The developed method was surprisingly embedded in several plants. Now this technology employs an experimental food processing plant in Balashikha, acetic workshops in the cities of Gorlovka and Dneprodzerzhinsk in Ukraine, the plant in Slovakia.

Candidate of Biological Sciences N. Kustov, Associate Professor of the Moscow State University of Engineering Ecology. Details for curious

Summary of the chemistry of ethanol oxidation in acetic acid Acetobacter Aceti.

The total reaction of ethyl alcohol oxidation into acetic acid is as follows:

Acetobaster Aceti.

C 2 H 5 It is CH 3 coam + H 2 O + Q

According to modern ideas, the oxidation of ethyl alcohol by acetic acid bacteria of the form Acetobaster Aceti - two-phase process. Ethanol is oxidized by alcohol and aldehydehydhydrogenases with the formation of acetic acid and two molecules NAP 2. (This enzyme is responsible for the transfer of hydrogen in the respiratory chain.)

AlcoholDehydrogenase Acetobacter Aceti. Contains the recently open protson group of Metoksanthin, or Pyrrolokhinolinxinone. This enzyme is on the outer side of the plasma membrane and catalyzes the oxidation of ethanol into acetic acid. Metoksanthin partially enters the nutrient medium and in the food vinegar, giving it a slightly yellowish color.

Vinegar - the product used in cooking as seasonings and a preservative containing a large amount of acetic acid obtained from food alcohol-containing raw materials by microbiological synthesis with acetic acid bacteria. Is a colorless liquid with a specific aroma and strongly sour flavor.

The first vinegar, by fermentation of wine, was obtained about 3 thousand years ago. Then the winemakers found that if not cloging the grape wine after cooking, after a few weeks it blames and turns into a caustic and sour productwhich can be used as seasonings and preservative. A little later, the vinegar learned to cook from honey, vegetables, grain and fruit. But the principle of cooking vinegar has not changed over time: first use alcohol fermentation, and then acetic acid.

Videos information:

The composition of the vinegar:

Vinegar consists of approximately:

• by 97% of the water;
• 3% of carbohydrates.

Vinegar is natural and synthetic. Natural vinegar, depending on the product, on the basis of which it is made, contains wine, apple, lemon, succinic acid, acetic, oxal, dairy, and aldehydes, alcohols and water. Synthetic vinegar contains acetic acid and water.

The vitamin and mineral composition of the natural vinegar depends on the product based on which it is manufactured. Apple vinegar contains such vitamins as A, B1, B2, B6, C, E and Minerals - calcium, magnesium, sodium, iron, potassium, copper, sulfur and phosphorus.

Wine vinegar contains such vitamins as a, b5, c and minerals - potassium, fluorine, sodium, zinc, copper, manganese, calcium, iron, magnesium and phosphorus. There are no vitamins and minerals in a synthetic table of 9% videos.

Caloric content of 100 grams of vinegar depends on its type:

• table synthetic 9% vinegar - 11.3 kcal;
• apple vinegar - 21 kcal;
• wine vinegar - 9 kcal;
• rice vinegar - 41 kcal;
• malt vinegar - 54 kcal.

Types of vinegar:

Vinegar is classified according to the principle of preparation, the percentage of acetic acid content, and the source substance, on the basis of which it is cooked.

Vinegar on the principle of cooking happens:

• natural, obtained on the basis of natural products;
• synthetic, obtained by diluting acetic acid produced by a chemical method.

• 3% vinegar;
• 5% vinegar;
• 6% vinegar;
• 9% vinegar;
• any other% content of acetic acid.

Vinegar on the product, on the basis of which it is made:

1. Alcoholic. This vinegar is obtained by fermentation of alcohol. It does not have a pleasant smell and use it mainly for marinating meat.
2. Apple. It is obtained from apple cider. The most popular in Russia, the USA and France. It has a pleasant aroma and slightly sour taste. It is used mainly for the preparation of fish dishes, marinations of vegetables and acidification of sauces.
3. Wine. This type of vinegar is obtained by fermentation of wine or juice. It is widespread in wine-making countries, such as France. It happens white and red, depending on what kind of wine it was cooked. It has a pleasant smell. Mainly used for the preparation of marinades, sauces, salad dressing.
4. Rice. It is made on the basis of adhesive rice varieties, it happens black, red and white. The most common in Asia countries. It is used mainly to prepare sushi, rice noodles, seafood, gravy and sauces. He is a good marinade.
5. Malt. This type of vinegar is obtained based on beer wort. The most popular in the UK. It has delicate taste And fragrance. Mainly used for marinating fish and vegetables, as well as for canning. The British use it as a spice in their popular dish - Fish with fried potatoes.
6. Coconut. Produced on the basis coconut milk. Popular in the Philippines and in India. It has a sweet taste and sharp smell. Suitable for picking pork and refueling for seafood and chicken salads.
7. Reed. This type of vinegar is obtained by fermentation of reed sugar syrup. Popular in southern countries where reed grows. It has a saturated taste and an unusual aroma. Great as seasonings for fried dishes From birds, fish and pork.

How to breed vinegar:

It often happens that there is a acetic essence or vinegar with a higher concentration of acetic acid, which is required in the recipe. In this case, it is not necessary to go to the store behind the vinegar with the desired concentration of acetic acid, because it can be dissolved with water. Make it easy - you need to count, in what proportions to mix vinegar and water, and then mix.

(The initial concentration of vinegar / required vinegar concentration) - 1.

For example, you have a tablespoon of 70% acetic essence, and you want to get 9% vinegar from it. We use the formula: (70% / 9%) - 1 \u003d 7.8 - 1 \u003d 6.8. The resulting value is rounded for simplicity to 7. From the formula it follows that to obtain 9% vinegar from 70% acetic essence, it is necessary to mix a tablespoon of 70% acetic essence with 7 spoons of water.

According to this principle, it is possible to calculate the number of water parts that need to be added to concentrated vinegar to obtain vinegar with any lower acetic acid content. It only needs to be remembered that the mixed parts should be equal - if they took a teaspoon of the original vinegar, the part of the water to add tea spoons into it, if they took a tablespoon of the source vinegar, then it is necessary to dilute it with cutlets of water, if 100 milliliters of the source vinegar took it , it is necessary to dilute it with such a number of water parts of 100 milliliters, which turned out according to the formula, that is, 100 milliliters multiply to the result of the formula.

Below are tables with proportions to dilute vinegar:

Dusting acetic essence:

The desired solution of vinegar	Source acetic essence
	90%	80%	70%
3%	29	25,7	22,4
4%	21,5	19	16,5
5%	17	15	13
6%	14	12,4	10,7
7%	11,9	10,5	9
8%	10,3	9	7,8
9%	9	7,9	6,8
10%	8	7	6

In the calculated field of this table, the number of water parts that need to be added to 1 part of the source vinegar is indicated. Parts must be equal. For example, to obtain 3% of vinegar from 70%, it is necessary to add 22.4 equal parts of water to 1 part of 70% of the essence. For example, if the part is a teaspoon, then 1 teaspoon 70% essences mix with 22.4 teaspoons of water. For simplicity, the value can be rounded into the biggest.

Dusting vinegar:

In the calculated field of this table, the number of water parts that need to be added to 1 part of the source vinegar is indicated. Parts must be equal. For example, to obtain 3% vinegar from 7%, it is necessary to add 1,4 equal parts of the water to 1 part 7% of vinegar. For example, if a part is a teaspoon, then 1 teaspoon of 7% vinegar mixed with 1.4 teaspoons of water. For simplicity, the value can be rounded into the biggest.

How to prepare vinegar at home:

If you want to use 100% natural vinegar in dishes, you can prepare it yourself. Most often in Russia at home prepare an apple or wine vinegar.

Recipes cooking home apple vinegar:

1. Apple vinegar from overripe apples:

To create an apple vinegar on this recipe, the following ingredients will be needed:

• overripe apples - 1 kilogram;
• sugar sand - 50 grams for sweet apples or 100 grams for acidic apples;

In addition to the ingredients, a large enameled pan and banks will need.

1. Rinse apples well.
2. Cut apples and cobble pieces.
3. Boil water and cool up to 70 degrees Celsius.
4. Shift the scratched apples into an enameled saucepan and pour hot water So that the water for a couple of centimeters hid apples.
5. If sweet apples are 50 grams of sugar in a saucepan, and if acidic is 100 grams. Mix.
6. Put a saucepan into a dark and warm place and cover with a cloth. Leave for 2 weeks. Periodically stirred by a wooden spoon.
7. Strain the contents of the pan in the banks, leaving the place to the edges for fermentation of vinegar, since in fermentation it will increase in volume.
8. Leave for 2 weeks in a warm and dark place for further fermentation. If the fluid has brightened and acquired a pleasant source taste - the fermentation process is completed.
9. Strain vinegar and pour into bottles for storage and use. Tightly close the bottle covers and store in a dark place.

Vinegar from overripe apples is ready!

2. Apple vinegar from ordinary apples:

To create an apple vinegar on this recipe, the following ingredients will be needed:

• apples - 1.5 kilograms;
• present bee honey - 150 grams;
• rye bread - 50 grams;
• water - 2 liters;

In addition to the ingredients, there will be a large enameled pan, banks and graters.

If everything is, you can move to the creation of apple vinegar, following a step-by-step recipe:

1. Boil 2 liters of water and cool to room temperature.
2. Rinse apples well.
3. Grate apples on a large grater. Stores do not throw away.
4. Put grated apples together with the cores into the enameled pan and pour 2 liters of boiled water of room temperature, while not to top up to the edges, leave a place for fermentation.
5. Put 50 grams in a jar rye bread and 150 grams of real bee honey.
6. Put a saucepan into a warm and dark place, cover with cloth and leave for 12 days. Periodically stirred by a wooden spoon.
7. Then strain the contents of the pan in the cans and cover their cloth.
8. Leave in a dark and warm place for a month. If the fluid has brightened and acquired a pleasant source taste - the fermentation process is completed.
9. Strain vinegar and pour into bottles for storage and use. It is good to close the lids and store in a dark place.

Vinegar from ordinary apples is ready!

Recipe for cooking home wine vinegar:

For the preparation of grape vinegar at home will be needed:

• grapes - Pol three-liter banks;
• sugar sand - 140 grams;
• water.

In addition to the ingredients, you will need a three-liter bank.

If all the ingredients are, then you can move to the creation of wine vinegar, following a step-by-step recipe:

1. Board a little more than half a three-liter jar of water. And then cool to room temperature.
2. Well wash grapes, choose sick berries and throw away.
3. Put grapes to half a three-liter bank.
4. Well to stretch grapes in a bank with hand.
5. Plotted water temperature to half boiled water to the jar.
6. Add 70 grams of sugar.
7. Mix well with a wooden spoon.
8. To cover the jar of gauze and put in a dark and warm place for 12 days. Once a day stirred by a wooden spoon.
9. Straighten the grape juice, squeeze the flesh and throw it away.
10. Strain the juice into a three-liter bank.
11. Add 70 grams of sugar sand and mix well with a wooden spoon.
12. Cover the bank of gauze and put in a dark and warm place for 2 months.
13. As soon as the mixture stops to wander and brightens slightly, strain it in glass bottles.
14. Bottles clog plugs and stored in a cool dark place.

Wine vinegar ready!

How to replace vinegar:

There are situations when you need to cook a dish, the recipe of which includes vinegar, but there is no house of vinegar itself. Then the question arises, and how can I replace vinegar in the recipe. Everything is very simple. Vinegar can be replaced by citric acid or lemon juice.

Proportions of replacement of vinegar lemon acid:

To get an equivalent of 70% acetic essence, you need 1 tablespoon citric acid Dilute in 2 tablespoons of water.

Technology production of table vinegar:

In general, the technological scheme of the preparation of the cutlery in production includes 7 stages:

1. First, the process of preparation of wort is carried out by mixing water, alcohol, various salts and sugar, which contributes to the development of bacteria that will oxidize the main product and highlight acetic acid.
2. Next, the oxidant generators introduce the filler in the form of birch chips or beech, which is irrigated with wort and product for oxidation, for example, alcohol. Fermentation occurs. The alcohol is oxidized into acetic acid within 5 days.
3. Next, the obtained vinegar is drained and brightened using gelatin and activated carbon.
4. The liquid is filtered from the sediment.
5. Then the vinegar is diluted with water to obtain a solution with the desired content of acetic acid.
6. Next, the vinegar is pasteurize to increase its shelf life.
7. Spill in container and pack.

Vinegar is made by "GOST R 56968-2016 Vinegar Table. Technical conditions. "

The shelf life of vinegar depends on its type and percentage of acetic acid, it is indicated on the label.

Use of vinegar:

Only natural vinegar containing vitamins and minerals can be useful for health, and the synthetic vinegar does not bear any benefit for the human body, since it does not contain minerals and vitamins.

It should be immediately noted that natural vinegar can benefit human health only if it is added to dishes as seasoning or preservative moderately, in the proportions specified in the proven recipes. Just so drink vinegar can not, so you can get a chemical burn gastrointestinal tract And make serious harm to the body. That is why vinegar should be kept out of the reach of children.

Use of apple vinegar:

Apple vinegar is made of apple juiceThanks to which saturated with minerals and vitamins that are contained in apples. A small amount of apple vinegar, falling into the body in the main dish, helps strengthen the immunity, due to the presence of a large number of vitamins and minerals in it. Apple vinegar stimulates metabolic processes and accelerates digestion. It is useful in that it improves the withdrawal of toxins and slags from the body. Reduces cholesterol levels and improves vessel condition. It has antiseptic and diuretic properties. Helps strengthen hair and nails.

The benefits of wine vinegar:

Wine vinegar is made of grape juiceThrough what is saturated with minerals and vitamins that are contained in grapes. Finding into the body in the main dish, wine vinegar, slows down the aging processes, reduces cholesterol levels, cleans the vessels and strengthens cardiovascular system. Improves the work of the lung, gastrointestinal tract and the urinary system. Wine vinegar normalizes the work of the nervous system, improves hair and nails. It is an antioxidant and an antiseptic.

Harm vinegar:

The highest harm to the body vinegar can cause if it is drinking like a liquid. After that, a person gets a chemical burn of mucous membranes, food poisoning and renal failure occurs. That is why vinegar should be used only in small quantities as part of the main dishes prepared by proven recipes. A bottle with vinegar must be kept out of an inaccessible place to avoid child poisoning.

But also in the composition of dishes, vinegar can be harmful and contraindicated people with diseases of the stomach and intestinal tract, such as gastritis, ulcers, colitis, enteritis, increased acidity. These categories of people, vinegar can harm the fact that it is capable of aggravating these diseases. It is also not necessary to use vinegar people with obesity, nervous disorders, hypertension, jade, hepatitis, cholecystitis and cystitis.

Healthy people, without mentioned diseases, vinegar should be used moderately in the composition of dishes prepared by proven recipes. Only in this case vinegar will not harm the body, and natural vinegar will have a useful effect on the body.

A huge number of vinegar production factories use an accelerated manufacturing method. Therefore, let's see how acetic acid is obtained in the industry in this case.

Raw materials for the production of acetic acid at such plants is a raw alcohol. However, not every raw alcohol can be used in acetic production. The group of higher alcohols, which is part of the fusion oil, inhibitively acts on the bacteria. Their presence in the cheese alcohol in large quantities leads to the disorder of the entire production process. For this reason, alcohol-raw, which is pre-mixed with residual purses obtained during the rectification of raw alcohol is not allowed.

However, the raw alcohol reinforced with the addition of head fractions, which is allocated during the rectification of alcohol and contains aldehydes and ethers, turns out to be fully acceptable for acetic production. Hydrolysis and sulfite alcohols are used only when they are free from crotone aldehyde and methyl alcohol.

Technological scheme for the production of acetic acid.

Consider technological scheme Production of natural acetic acid. The alcohol comes into the collection, where it is diluted with water and is denatured by a bite with such a calculation so that the alcohol content is 9%, and concentrated acetic acid 1%. Additional vinegar, as well as other nutrients for more intensive development of acetic bacteria, is added to the next tank to the drain obtained in the collection. The resulting wort is pumped into the pressure tank.

Immediately from the pressure tank, the substance comes through the dosing and distribution tanks in the pancakes. Then again the break comes, which is necessary for the talek again filled, and after that the liquid will again drain in the pancakes. The Musician is an oak cylindrical Chan with a height of 3 meters and a diameter of 1 meter, in which a height of 150 millimeters and 1200 millimeters from the bottom strengthened two false bottoms (wooden circles) with a large number of very small holes. These circles impose beech chips, rolled into the tubes. The total weight of chips in a dry form is about 300 kg. Their volume is 2 m3. To facilitate air access to the Musician in their walls, there are two rows of holes.

The wort goes inside the Musician through a special funnel, and which it later enters the switchgear acting on the principle of segner wheels. The average daily productivity of each acetic agent is from 26 to 30 liters of vinegar with a concentration of 9.2-9.5%, and this corresponds to 2.5-2.8 kg of concentrated acetic acid. The volume of wort supplied to one apparatus per day is 80-90 liters with a content of 3% alcohol and 7% acid. Therefore, to get an average of 28 liters of vinegar from each device, it is necessary to skip about 85 liters of wort through a group of 3 devices.

From the motherhouses, the ready-made vinegar comes through the tubes to the collection, from where it is pumped by a high-power centrifugal pump to the casting compartment into the pressure tank. From the tank, the substance is self-made through the filters for packaging.

Before starting filtering to clarify the vinegar, adsorbent is added to it. One of the best adsorbents is a bentonite. The clarification of this composition is achieved very quickly with its very small flow rate, and this helps to reduce the loss of vinegar with precipitation.

A simple apple vinegar recipe at home allows you to prepare truly useful and delicious product. The liquid with a pleasant sour taste is used simply as a useful substance, and is also used as an ingredient when preserving or seasoning. Apple vinegar influences the entire body: normalizes the work of the intestine, the acid-alkaline balance, stabilizes the overall health, debugs the absorption of fats, increases well-being and so on.

The advantages of apple vinegar cooked at home are: an inexpensive product available for any family, hypoallergenic, without side Effects on the liver and stomach.

Standard apple vinegar recipe without sugar

For a simple apple vinegar recipe at home, you need to choose ripe and sweet.

Cooking:

In the fermentation on the surface of the apple mass, a film of acetic acid bacteria is formed, from which it is not necessary to get rid of. It is it that allows you to create such a product.

Apple vinegar at home from cake

According to the prescribed recipe, in order to get about 1 liter of vinegar, it is necessary to prepare 1.5 kg of overripe apples. This description It involves the use of yeast in the amount of 10 grams per 100 grams of the mixture.

Cooking:

Video recipe for apple vinegar with adding rye bread and honey

Apple vinegar without yeast

In view of the lack of yeast at home or just unwillingness to use them, the recipe for the preparation of apple vinegar is provided without yeast. To obtain the desired product, apples are necessarily thoroughly crushed, and a lot of sugar should be added.

Cooking:

The fermentation of apple vinegar is a process in which the microelements of starch and sugar are converted into ethanol and carbon dioxide. Such a process is also called fermentation.

Video: How to cook apple vinegar at home

A simple apple vinegar recipe at home provides simple stages according to which vinegar can be made not only for internal application, and for outdoor. ethnoscience With confidence in his recipes, everything more often shows that apple vinegar has favorably affect the body. Its use helps to get rid of deprivation, fungus, corns, hopes, scabies, small varicose varicose. Also considered fluid is an excellent antiseptic. To treat such methods, you need to know how to make apple vinegar, whose preparation recipes will help you with this.