This standard specifies the origin, terms and definitions, requirements, test methods, inspection rules, labeling, packaging, transportation and storage of Duliu aged vinegar. This standard applies to Duliu (aged) vinegar, a product of origin approved and protected by the product management department of the origin. GB 19461-2004 Duliu aged vinegar, a product of origin GB19461-2004 Standard download decompression password: www.bzxz.net

This standard is a full text mandatory standard, this standard is formulated according to the provisions of CB19461-2004 and G82792441S99 general requirements for products of origin, and this standard is proposed by the National Standardization Administration of China. The international standard is compiled by the National Product Standardization Working Group of Origin. This standard was drafted by: Quality and Technical Supervisor of Jinghai County, Dajin City, Dajin City Quanwen Duliu Lao Co., Ltd., Tianyang City Dushu Town Yongfeng Ruo Aldehyde Co., Ltd.,
The main drafters of this standard: Liu Yongfan, Zhang Dianying, Zhang Rongzhan, Xu Bangjiang, 1 Scope
Original product
Duzi vinegar
GB19461—2004
This standard specifies the origin scope, technical specifications and requirements of duliu Lao Aldehyde, test methods, inspection environment, labeling, packaging, transportation and storage :
Wood standard certification for products of geographical origin management department: approved protection of the origin of the product unique (old) cool. Normative reference documents
The clauses in the following documents become clauses of this standard through reference in this standard. For any cited document with a date, all subsequent amendments (including error reports) or revisions are not applicable to this standard. However, the parties to the agreement reached based on this standard can use the latest versions of these documents. For any cited document without a date, its latest version applies to this standard. GR/191 Pictorial symbol for packaging, storage and transportation (egIS0) 780: 1S97) GB2719 Hygienic label for vinegar
GB/T478S.22 Microbiological standard for food 1 GB/TS0C5.7 Determination of isocyanate in food GB/T500S.42 Method of analysis for food hygiene standard GI:749 Hygienic standard for drinking water
GR771A General standard for food labeling
GR/TR231 Commercial product
GB/T13256 Rice
GB17924 General requirements for products of origin
GB18185 Philippine soy sauce
- vinegar
3 Terms and definitions
The following terms and definitions apply to this standard. 3. 1
Dullu (old) vinegar dulluvinegar
Within the scope of the third item of this standard, high-quality raw materials are used, and the commercial plan is scientific and technological. The traditional method is adopted, and the vinegar is brewed for more than three years through two fermentation processes, namely, alcohol fermentation and aldehyde fermentation. The vinegar with a strong aroma and a sour taste is called dullu old vinegar. The vinegar with a brewing period of more than one year is called dullu vinegar.
Aged
The production process of dullu (old) vinegar refers to the process in which the raw materials are fermented indoors and then put into outdoor vats for aging. It needs to be regularly adjusted to improve the color and aroma of dullu (old) vinegar. 4. Scope of origin
The scope of origin of dullu (old) vinegar is limited to the scope of origin made by the product management department of the place of origin according to the regulations on the protection of products in the place of origin. See the note A for the scope of origin.
GB 19461—2004
5 Important matters
5.1 Raw materials
5. 1. 1 meter
Technical indicators should comply with the regulations of (/T1).
5,1.2 Process water
Water is taken from the area along the Baiyun River, and the water pressure should comply with the regulations of (T1749). 5.1.3 Flow-avoiding old vinegar DaquwwW.bzxz.Net
It is made of high-quality small-variable, large-volume and source beans. It is made by the traditional process of Diliu (old) cool fermentation in the mountains of the beans. The busy period is less than one month.
5.2 Artificial environment
Enjoy the wind and clear Sichuan. Pinggu Wenbei is lucky to retreat to the land and climate; the annual average maximum temperature is 3,9, the average low temperature is: 9.2%, and the average relative humidity is 54%.
5.3 Traditional technology
5. 3. 1. Process flow
Rice, Gaoguo
5.3.2. Characteristics of traditional process
Cold and large
Hong Kong Gaojiu Shuhonglin
Comparative layered acetic acid fermentation——
Duliu (> vinegar uses a unique traditional special ring process, with rice and Gaoguo as the main raw materials, through the Kou state wine farmers, Sichuan Da acetic acid fermentation, the time is not less than 25, through a total of more than 40 steps, the length of the process is strict, Liu vinegar is aged for more than "years, Duliu aged for more than one year.
5. 4 Sensory characteristics
Sensory characteristics are shown in Table 1
Table of sensory characteristics
5.5 Physical and chemical characteristics
This single brown color is green and moist
Qiao flavor is thick
People will definitely feel sweet, sour but not driving, thick taste is often clear, red is very useful
Based on the total degree of severity, it is divided into four categories. Its physical and chemical indicators are shown in Table 2. Table 2 Physical and chemical indicators
Each column is tested with milk pancreas /:
With (:)
5.6 Hygiene indicators
Hygiene indicators should comply with the provisions of G2719.
Danger! Old
Spotted if aldehyde
Concentrated milk: Zhi
5 Test method
6.1 Sensory characteristics
GE 19461—2004
After scooping the sample, take 20ml of the sample and put it in a 20ml colorimetric tank. Observe it under a concave colorimetric screen to determine its color. Observe its clarity and the presence of sedimentation without looking at the light.
6.1.2 Aroma
Use 59ml of the sample for sieving or put it in a 50ml flask. Gently shake the flask to release the odor. 6.1.3 Taste
Pull 0.3ml of the sample into your mouth, taste it, and distinguish the taste. When tasting for the second time, rinse your mouth with clean water before selecting.
5.2 Physical and chemical indicators and hygiene indicators
6. 2. 1 Total acid, sodium iodide, lead, free mineral acid, aflatoxin H, in accordance with the provisions of GB/T5009.41. 6.2.2 Non-volatile acid, in accordance with the provisions of Article 3 of GB/T 18-18. 6.2.3 Degradable oxygen, in accordance with the provisions of Article 6.4 of GB/T 18-1872C0. 6.2.4 Sugar, in accordance with the provisions of HT300,7. 6.2.5 The total number of drops, major drops, and pathogenic seedlings shall be determined in accordance with the method specified in GB/T 4739.22. 7.1 Batch, the same variety of products with the same specifications that can be produced and bottled together shall be considered as one batch. 7.2 Sampling method and quantity
7.2.1 Samples are randomly collected at different prices of the same generation of products in the finished product warehouse. 7.2.2 The number of samples to be taken for stored batch products is shown in Table 3. Table 3 Number of samples
1 8U. --21 CJC
$4 631--8 101
48 31 -54 151
01J , -~ 111 (IC
144 31 ~-24: 3
2 and above
7.3 Factory inspection
Product reduction
7.3.1 Products can be shipped after passing the manufacturer's inspection and obtaining a quality certificate (number of symptoms or mild symptoms)
7.3.2 Each batch of products must be inspected before leaving the factory for the following: inoculum, total acidity, individual volatiles, hydrogen base, reduced acidity and total bacterial count, GA 19461—?0D4
7.4 Judgment criteria
7.4.1 Factory inspection judgment and re-inspection
7.4.1.1 All factory inspection items meet the standards and are considered as qualified products. 7.4.1.211 Factory inspection items have one total colony count that does not meet this standard and is marked as defective. When the number of defective products exceeds the allowable number, double sampling can be carried out. Inspection does not meet this standard and is considered as unqualified product. 7.4.1.3 The total colony count does not meet this standard and is classified as unqualified. 1.7.4.2 Type inspection judgment and re-inspection
7.4.2.1 All type inspection items meet the standards and are judged as qualified products. 7.4.2.2 Type inspection items have one item (except for micro-cow) that does not meet this standard and is handled For products that do not meet the standard, when the number of defective products exceeds the allowable number, the sample inspection can be reported to the executive inspection: if the products still do not meet the standard after inspection, they will be regarded as non-conforming products. 7.4.2.3 Products that do not meet the standard shall be marked with "fermented products", "made in the wild", "rainproof" and other signs in accordance with GB/T-91. B.1 Labeling According to the provisions of G71, G17921 and R187, the total acid content shall be marked. For products that do not meet the standard, the product name shall not contain the name of the fermented product or the old vinegar (including the name of the paper or the content). 8.2 Packaging The packaging materials must meet the food hygiene requirements. The packaging should be marked with "fermented products", "made in the wild", "rainproof" signs and comply with the provisions of GB/T-91. 8.3 Transportation,Storage
Products should be kept away from sunlight, rain, and other harmful substances when transporting. Products should be stored in a cool and dry warehouse. It is strictly forbidden to exchange with untreated products.
Normative References
Shantou Origin and Use Area
Taiwan
G5-9461—2004
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