This standard specifies the definition, product classification, technical requirements, test methods, inspection rules and labeling, packaging, transportation and storage requirements of brewed vinegar. This standard applies to brewed vinegar for seasoning, not to brewed vinegar for health care. GB 18187-2000 Brewed vinegar GB18187-2000 Standard download decompression password: www.bzxz.net

GB1B187--2000
Chapter 8 of this standard is mandatory, and the rest are recommended. This standard is formulated on the basis of ZBX66004-1986 "Quality Standard for Edible Vinegar by Liquid Method", ZBX66015-1987 "Quality Standard for Edible Vinegar by Solid Fermentation" and ZBX66016-1987 "Test Method for Edible Vinegar by Solid Fermentation". The sanitary index of this standard is consistent with GB2719-1996 "Sanitary Standard for Edible Vinegar". This standard is proposed by the State Bureau of Domestic Trade. The main drafting unit of this standard: Shijiazhuang Zhenji Brewing Group Co., Ltd. The main drafters of this standard: Zhang Lin, Lu Zhaoyuan, Li Shuanqin, Li Yue. This standard is entrusted to the China Condiment Association for interpretation. 1 Scope
National Standard of the People's Republic of China
Fermented vinegar
Fermented vinegar
GB18187--2000
This standard specifies the definition, product classification, technical requirements, test methods, inspection rules and labeling, packaging, transportation and storage requirements of fermented vinegar.
This standard is only applicable to the fermented food for seasoning referred to in Chapter 3, and does not apply to fermented vinegar for health care. 2 Referenced standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards will be revised, and parties using this standard should explore the possibility of using the latest versions of the following standards. GB/T601-198B Preparation of standard solution for titration analysis (volume analysis) of chemical reagents GB2715-1981 Food hygiene standard GB2719-1996 Edible vinegar health standard GB2760-1996 Food additives hygiene standard GB4789.22-1994 Food hygiene microbiological examination Condiment examination (GB/T5009.41-1996 Edible vinegar health standard GB 5461-2000 Edible salt GB5749-1985 Drinking water hygiene standard GB/T6682-1992 Specification and test methods for water used in analytical laboratories GB7718-1994 General standard for food labeling GB 10343-1989 Edible alcohol 3 Definitions This standard adopts the following definitions. Vinegar
Liquid condiment made by fermenting various materials containing starch, sugar or alcohol, either alone or in combination, through microorganisms. 4 Product classification
It is divided into two categories according to the fermentation process.
4.1 Solid-state fermented vinegar
Vinegar made by fermenting solid vinegar with grains and their by-products as raw materials. 4.2 Liquid fermented vinegar
Vinegar made by fermenting liquid vinegar with grains, sugars, fruits or alcohol as raw materials. Approved by the State Administration of Quality and Technical Supervision on September 1, 2000, and implemented on September 1, 2001
5 Technical requirements
5.1 Main raw materials and auxiliary materials
5. 1. 1 Grain; should comply with the provisions of GB 2715 GB 18187—2000
5.1.2 Brewing water: should comply with the provisions of GB5749, 5.1.3 Edible salt: should comply with the provisions of GB5461. 5.1.4 Edible alcohol: should comply with the provisions of GB10343. 5.1.5 Sugar: should comply with the provisions of the corresponding national standards or industry standards. 5.1.6 Food additives should be selected from food additives permitted in GB2760 and should also comply with the corresponding food additive product standards.
5.2 Blindness characteristics
Should comply with Table 1 5.3 Physical and chemical indicators Solid fermented edible vinegar Amber or reddish brown Has the unique aroma of solid fermented edible vinegar Soft taste, long aftertaste, no odor Total acid, non-volatile acid, soluble salt-free solids should meet the requirements of Table 2. Table 2 Liquid fermented edible vinegar Has the inherent color of the variety Has the unique aroma of the variety Soft sour taste, no odor Solid fermented edible vinegar Total acid (calculated as acetic acid) g/100 ml.
Non-volatile acid (calculated as lactic acid), g/100mLSoluble salt-free solids, g/100ml.
Note: Liquid fermented vinegar with alcohol burner as raw material does not require soluble salt-free solids. 5.4 Hygiene index
Should comply with the provisions of GB2719.
6 Test method
The reagents used are all analytically pure, and the experimental water should comply with the third-level water specifications in GB/T6682. 6.1 Sensory properties
Test according to Chapter 3 of CB/T5009.41-1996. 6.2 Total acid
Test according to Chapter 4 of GB/T5009.41-1996. 6.3 Non-volatile acid
6.3.1 Instruments
a) Acidity meter, accuracy ±0.1 pH;
Liquid fermented food
b) Single boiling distillation apparatus,
c) Alkali burette.
6.3-2 Reagents
GB18187-2000
a) 0.05mol/L sodium hydroxide standard titration solution, prepared and marked according to the method specified in GB/T601: b) 1% phenol indicator solution: weigh 1g phenolic acid and dissolve it in 100mL 95% ethanol. 6.3.3 Analysis steps
After shaking the sample, transfer 2.00 mL to the distillation tube of the single boiling distillation device, add 8 mL of water and shake. Insert the distillation tube into a distillation flask filled with an appropriate amount of water (the liquid level should be higher than the liquid level of the distillate and lower than the exhaust port), connect the distiller and the condenser, and immerse the catheter at the lower end of the condenser tube under the liquid level of the conical flask containing 10 mL of water, open the exhaust port, heat until the water in the flask boils for 2 minutes, and then close the exhaust port for distillation. During the distillation process, if a large amount of foam is generated in the distillation tube and affects the determination, re-sample, add a drop of refined vegetable oil or a little tannin and distill again. When the distillation reaches 180 mL, open the exhaust port and turn off the power supply (to prevent vacuum in the distillation flask). Pour the residual liquid into a 200 mL beaker, repeatedly rinse the distillation tube and the air inlet on the tube with water, add the washing liquid into the beaker, and then add water until the total amount of solution in the beaker is about 120 mL. Place the beaker containing 120 mL of residual liquid on the tray of the acidometer, start the magnetic stirrer, and use 0.05 mol/L sodium hydroxide standard titration solution to titrate to pH 8.2, and record the number of milliliters consumed (V). Perform a blank test at the same time. 6.3.4 Calculate the content of non-volatile acid in the sample according to formula (1): X = (V- V) × r × 0. 090
Where: X—the content of non-volatile acid in the sample (calculated as lactic acid) g/100 mL; X100
V—the volume of 0.05 mol/L sodium hydroxide standard titration solution consumed when titrating the sample, mL:V. ——The volume of 0.05 mol/L sodium hydroxide standard titration solution consumed in the blank test, mL; c—The concentration of sodium hydroxide standard titration solution, mol/L; 1.00mL sodium hydroxide standard titration solution [c(NaOH)=1.000mol/l.] is equivalent to the mass of lactic acid, g. 0. 090
6.3.5 Allowable error
The determination error of parallel tests on the same sample shall not exceed 0. 04 g/100 mL. 6.4 Soluble salt-free solids
The content of soluble salt-free solids in the sample is calculated according to formula (2): X, -X,-X
Where: X1—the content of soluble salt-free solids in the sample/100mL; X;——the content of soluble total solids in the sample, g/100 mL; X,—the content of sodium chloride in the sample?g/100 mL. 6.4.1 Determination of total soluble solids
6.4.1.1 Apparatus
a) Analytical balance: sensitivity 0.1 mg/m2
b) Electric constant temperature drying oven;
c) Pipette;
d) Weighing bottle: $25 mm.
6.4.1.2 Preparation of test solution
After fully shaking the sample, filter it with dry filter paper into a 250 mL conical bottle that has been dried for later use. 6.4.1.3 Analysis steps
Pipette 2.00 mL of the sample and place it into a weighing bottle that has been dried to constant weight, transfer it into an electric constant temperature drying oven at (103 ± 2)℃, and tilt the bottle cap to the side of the bottle. After 4 hours, cover the bottle cap, take it out, transfer it into a desiccator, cool it to a temperature of about 0.5 hours, and weigh it. Bake for another 0.5 h, cool, and weigh GB 1B187—2000
.Until the difference between the two weighings does not exceed 1 mg, it is constant weight. 6.4 1-4 Calculation
The content of soluble total solids in the sample is calculated according to formula (3): X,=_\ × 100
Wherein: X,——the content of soluble total solids in the sample/100 mL; m2——the mass of the soluble total solids and the weighing bottle after constant weight, g; m·the mass of the weighing bottle, g.
6.4.1.5 Allowable difference
The difference in the determination of parallel tests of the same sample shall not exceed 0.02g/100mL. 6.4.2 Determination of sodium chloride
6.4.2.1 Instrument
Microburette.
6.4.2.2 Reagents
0.1mol/L silver nitrate standard titration solution: Prepare and calibrate according to the method specified in GB/T601. Potassium chromate solution (50g/L): Weigh 5g potassium chromate and dissolve it in a small amount of water and then dilute to 100mL. 6.4.2.3 Analysis steps
Put 2.00mL of sample in a 250ml conical flask, add 100mL of water and 1mL of potassium chromate solution, and mix. Titrate with 0.1mol/L silver nitrate standard titration solution against a white tile background until a reddish color appears. Perform a blank test at the same time. 6.4.2.4 Calculation
The content of sodium fluoride in the sample is calculated according to formula (4): X = V - V) Xei × 0. 0585
Wherein: X, — the content of sodium chloride in the sample, g/100 ml.; X100
V-——the volume of 0. 1 mol/L silver nitrate standard titration solution consumed in the titration of the sample diluent, mL; V,-——the volume of 0. 1 mol/L silver nitrate standard titration solution consumed in the blank test, mLci-——-the concentration of the silver nitrate standard titration solution, mol/L10. 0585——1. 00 mL silver nitrate standard titration solution [c(AgNO,)=1. 000 mal/L] is equivalent to the mass of sodium fluoride?g. 6.4.2.5 Allowable difference
The determination difference of parallel tests on the same sample shall not exceed 0.02g/100mL. 6.5 Hygiene indicators
Inspection shall be carried out in accordance with GB4789.22 and GB/T5009.41 respectively. 7 Inspection rules
7.1 Delivery inspection
-(4)
The delivery inspection items include: sensory characteristics, total acid, non-volatile acid, soluble salt-free solids, microorganisms (total colony count, coliform group). 7. 2 Type inspection
Type inspection items include: all items in the technical requirements. Type inspection shall be carried out once every six months. In any of the following situations, it shall also be carried out: a) Change of main raw materials:
b) Change of key process:
c) When the national quality supervision agency makes a request. 7.3 Batch
The same variety of products produced on the same day is considered a batch. 7.4 Sampling
GB 18187—2000
Randomly select 6 bottles (bags) from different parts of each batch of products, and conduct sensory characteristics, physical and chemical, and hygiene inspections respectively, and retain samples. 7.5 Judgment rules
7.5.1 If all the delivery inspection items or type inspection items meet this standard, they are judged as qualified products. 7.5.2 If one of the delivery inspection items or type inspection items does not meet this standard, double sampling can be carried out for re-inspection. If it still does not meet this standard after re-inspection, it is judged as unqualified.
8 Label
8.1 The content of the label shall comply with the provisions of GB7718. The product name shall indicate \brewed vinegar\, and the total acid content shall also be indicated. 8.2 Implementation standard labeling method: solid fermentation vinegar is labeled as GB18187-2000 solid fermentation, and liquid fermentation vinegar is labeled as "GB18187-2000 liquid fermentation"www.bzxz.net
9 Packaging
The packaging materials and containers shall comply with the relevant national health standards. 10 Transportation
The product should be handled with care during transportation, and should be protected from the sun and rain. The transportation vehicles should be clean and hygienic, and should not be mixed with toxic and contaminated items.
11 Storage
11.1 The product should be stored in a cool, dry and ventilated dedicated warehouse. 11.2 The shelf life of bottled products should not be less than 12 months; the shelf life of bagged products should not be less than 6 months. GB18187-2000 Brewing Vinegar Amendment No. 1 This amendment was approved by the Standardization Administration of China on January 31, 2002 in the document [20025] of the National Standardization Administration of China, and will be implemented on January 31, 2002.
α New clauses are adopted in Chapter 8:
“8 Labels
The content of the label shall comply with the provisions of GB7718. The product name shall indicate brewing vinegar; the product category and total acid content shall also be indicated.”1 The product should be stored in a cool, dry and ventilated dedicated warehouse. 11.2 The shelf life of bottled products should not be less than 12 months; the shelf life of bagged products should not be less than 6 months. Amendment No. 1 to GB18187-2000 "Brewed Vinegar" This amendment was approved by the Standardization Administration of the People's Republic of China on January 31, 2002 in the form of Document No. [20025 of the National Standardization Administration of China Agricultural Light Industry, and took effect on January 31, 2002.
α New clause adopted in Chapter 8:
"8 Labels
The label content should comply with the provisions of GB7718. The product name should indicate brewed vinegar; the product category and total acid content should also be indicated."1 The product should be stored in a cool, dry and ventilated dedicated warehouse. 11.2 The shelf life of bottled products should not be less than 12 months; the shelf life of bagged products should not be less than 6 months. Amendment No. 1 to GB18187-2000 "Brewed Vinegar" This amendment was approved by the Standardization Administration of the People's Republic of China on January 31, 2002 in the form of Document No. [20025 of the National Standardization Administration of China Agricultural Light Industry, and took effect on January 31, 2002.
α New clause adopted in Chapter 8:
"8 Labels
The label content should comply with the provisions of GB7718. The product name should indicate brewed vinegar; the product category and total acid content should also be indicated."
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