Do you know the word "vinegar"?
Today, the girl said, "Don't be joking, granny eater. Can we not recognize this word?"
"Who is joking with you? Can you tell me the meaning of this vinegar?"
"This?" Today the girl is stuck
Before the Zhou Dynasty, vinegar was called acyl [xian, yisheng], and in the Han Dynasty, it was called vat [zha, sisheng], also called bitter wine. After the Song Dynasty, the vat evolved into "vinegar". Wine, acyl, vat and vinegar all have unitary side, indicating that vinegar comes from wine. At first, it was really wine, then vinegar. Do you know how many days it takes to brew vinegar? According to folklore, it is known from the combination of "vinegar" that it takes 21 days to make vinegar, and it will be completed in the Youshi period. If these five words are combined, it will become "vinegar".
Today, the girl nodded, nodded... Why did she talk about the "vinegar"?
That's because last weekend, in the beautiful Zhenjiang "The Second International Vinegar Technology and Health Forum" Convening.
Gather more than 100 people at home and abroad
"Vinegar" means to talk about "vinegar"
The Chinese Food Science and Technology Society, Hengshun Vinegar Co., Ltd., Jiangnan University and Davis Fermented Food and Beverage Research Center of the University of California gathered people from the United States, Italy and other countries and all over the country who are extremely interested in vinegar. There are three academicians of the Chinese Academy of Engineering, more than 20 well-known scholars in the vinegar field, more than 30 research institutions and more than 50 representatives of vinegar enterprises. (Do you and your mother-in-law smell sour?) Let's discuss how to solve the problem of transformation and upgrading of vinegar industry.
Seven things for Chinese people to open the door: firewood, rice, oil, salt, soy sauce, vinegar, tea. Vinegar is not only an indispensable condiment in people's life, but also obviously has a healthy element. Only by connecting vinegar with health, vinegar will have more room for development. Therefore, the theme of this forum is "vinegar - health and innovation".
Vinegar is found all over the world
China is a big vinegar producer, but not a powerful country
Zhang Si, academician of the Chinese Academy of Engineering and director of the South China Sea Institute of Oceanography, Chinese Academy of Sciences The characteristics of famous vinegar at home and abroad were introduced.
As far as the world is concerned, there are hundreds of kinds of vinegar, and the main raw materials are divided into Grain vinegar and fruit vinegar Two, fruit vinegar includes Grape vinegar and apple vinegar , very popular in European and American countries. Grain vinegar, including rice vinegar, is mainly produced in China, Japan and South Korea.
Balsam vinegar produced in Italy It is widely eaten in European countries, including Italy, Germany and the United States. Among them, the most famous Italian Modena balsamic vinegar is protected by the European Union's "Geographical Indication Protection (PGI)". Also protected by EU geographical indications Sydney vinegar produced in Spain The brewing history is more than 2000 years, and the annual output reaches 4 million liters. With the aging time divided into six months, two years and ten years, a small number of high-end products with aging time of 20 years or more are used to enhance the company's popularity and influence.
China is a big country in vinegar industry, with the output of 4.215 million tons in 2016, ranking first in the world. However, due to the slow growth rate, the development has encountered a bottleneck. It should be said that China is in the critical period of industrial upgrading and consumption upgrading, and needs to learn from and learn from the development experience of foreign well-known vinegar brands to strengthen The awareness of "geographical indication protection" can lead to a strong country in vinegar.
China is a big fermentation country
The total amount of fermentation production ranks first in the world
Everyone expressed their views on the difficulties and hot spots of scientific and technological innovation and healthy development of vinegar industry. Wang Zhe, Inspector of the Rural Science and Technology Department of the Ministry of Science and Technology It is believed that vinegar, as a traditional brewing industry, how to stabilize and improve product quality and develop more products that people yearn for a better life through modern scientific means and modern process transformation.
Academician Chen Jian, President of Jiangnan University It is pointed out that all countries in the world attach great importance to industrial biotechnology, and more than 20 countries have formulated industrial biotechnology development strategies. China is a big fermentation country, with the total fermentation production ranking first in the world. Fermentation technology is moving from following to leading. Fermented products, including vinegar, are facing transformation and upgrading, energy conservation and emission reduction in traditional industries, safety control in food processing, and innovative tasks in biological manufacturing of functional nutrients.
Only the establishment of interdisciplinary groups
To produce healthy "Chinese vinegar"
Since ancient times, vinegar is not only an indispensable condiment on people's table, but also Traditional Chinese medicine with many medicinal values 。 In the past, when influenza came, many people used to smoke vinegar to prevent it.
According to the records in the Collection of Materia Medica, vinegar has the effects of breaking blood circulation, eliminating disease, firming up, digesting food, killing evil, breaking the knot of qi, etc. It is also recorded in the Diet Manual of Living with the Rest that vinegar has the functions of appetizing, nourishing the liver, strengthening tendons, warming bones, sobering up, dispelling food, lowering qi and expelling evil, and detoxifying fish and crab scales.
It is also recorded in "Modern Practical Chinese Medicine" that vinegar can be used for night sweating of tuberculosis, as an antiperspirant; Also, the intestinal bleeding caused by typhoid fever is a hemostatic.
Because vinegar is a fermented product, modern science has confirmed that, It contains a lot of probiotics , which can eliminate fatigue to some extent. The rich organic acid contained in vinegar can promote the metabolism of sugar in human body and decompose the fatigue substances such as lactic acid and acetone in muscle, thus eliminating fatigue. Vinegar has certain anti-aging effect
Vinegar can inhibit and reduce the formation of oxides during human aging. Vinegar can also soften blood vessels, reduce blood lipids, lower cholesterol and prevent obesity. In addition, Vinegar can kill Staphylococcus and Escherichia coli in the intestines, and to a certain extent, it can prevent dysentery.
Academician Pang Guofang It is believed that only when Chinese vinegar is linked with the health of big data can electronic standard targeting have greater development space. We must make great efforts to build interdisciplinary groups and strong scientific and technological research teams.
Zhang Yuhong, President of China Flavor Association and Chairman of Hengshun Group In recent years, focusing on the supply side structural reform and the demand of the consumer market, China's vinegar industry has seized the opportunities of "Internet+", accelerated the technological equipment and process level of the traditional vinegar industry, and stepped up the pace of innovation and development towards informatization, intelligence and refinement. After building a national enterprise R&D center with high standards, the industry's first intelligent production workshop was built at a high starting point; A series of high-tech intelligent equipment, such as intelligent brewing machine and intelligent fermenting machine, are ready to be launched, powerfully driving the pace of technological innovation in the vinegar industry.
Meng Suhe, President of China Food Science and Technology Society say The overall level and development concept of China's food industry have significantly improved in recent years, and the survival environment and competition mode of the entire industry have also undergone profound changes. China's food industry has shifted from price competition to value competition based on "health and safety", and extended to meet multi-level and diversified consumer demand. The "hand of the market" has accelerated the innovation of the food industry.
Meng Suhe believes that Hengshun has taken the lead in the vinegar industry in terms of health transformation, but it needs to deepen the research on the health and safety of its own products and industrial chain raw materials, strengthen the comparative research on the nutrition and health of Hengshun vinegar and other international brands of vinegar, form the health image and brand positioning of Hengshun vinegar, and cultivate the international recognition of "Chinese vinegar".
