Some standard content:
Classification number X61
Registration number 94 B-2001
People's Republic of China Light Industry Standard
QB/T2524-2001
Strong sauce and aroma liquor
2001-11-15 Issued
China Light Industry Federation
2002-05-01 Implementation
QBT2524-2001
Technical standard is formulated for the special style of strong sauce and aroma liquor. The French sauce and aroma liquor has "Hanxiang" and "Jiangxiang" specialties, which are different from strong, light, rice, wind and other aroma liquors. This standard stipulates that the ethyl acetate index is the characteristic aroma component of the zero-flavor liquor, and the main aroma liquor.
Appendix A of this standard is the standard.
This standard is proposed by the China Light Industry Federation in descending order: This standard is the national food development standardization three core lamp mouth not standard blood position: Chaobi Ziyun Co., Ltd., Zifang Qiuquan Winery, Heilongjiang Province Food Industry General Bureau, Huhua Food Industry General Corporation, China Food Fermentation Industry Research Institute. This standard is drafted by: Yin Xiaoyu, Zhang Shu, Liang Yongqing, Qiu Ai, rtYKioNr KAca
1 Scope
Light Industry Standard of the People's Republic of China
Strong sauce and fragrant liquor
Q/T 2521—2001
This standard specifies the packaging requirements for strong sauce and fragrant liquor. Test methods, inspection rules and signs, packaging, transportation, storage.
This standard is applicable to hot steamed stuffed wine with jasmine as the main raw material, which is made through solid fermentation, fermentation, storage and blending, and has a unique style of strong jasmine sauce aroma:
2 Reference standards
The provisions contained in the standard also constitute the provisions of the standard through reference in the small standard. When this standard is published, the versions shown are valid. All standards will be revised, and the service party using the technical standards should consider the possibility of using the latest version of the following standards.
GB 191 2000:
Packaging and transportation diagram and mark
GB2757-1981
Hygiene standard for liquor and mixed liquor
GBT5009.48-1996 Standard for analysis of alcoholic beverages and mixed liquors718-1994 Standard for product labeling
GD144-1989 Standard for beverage labeling
GH/10345-1984 Liquor test method
GB/T10346-1989 Liquor test rules
Three national quality supervision and administration orders No. 2, 1995, No. 43, Quantitative packaging standards and product specifications 33 Technical requirements
3.1 Requirements for raw materials
The grains used should meet the hygiene standards and quality standards of the corresponding products. 3.2 Official requirements
28%~39%40%~55% (/) The wine will be rotten. The color (source), clear, no itching, no flow, part, three active, cool taste
: there are no products out of the area
China Light Industry Federation 2001-11-15 approved strong preparation Xie still, elegant and comfortable
mellow, taste irritating ||tt ||Only this product has the characteristics of Mingpin Fengji
: Resale is more conservative, pure and suitable
: Mellow and soft, refreshing
With this product solid area
2002-05-01 implementation
3.3 Physical and chemical indicators
QR/T2524-2001
3.3.140 Road--55% (/Wine should meet the requirements of Table 2 Table 2
Total acid limit Acid)
n-propanoic acid,
acetone,
substances,
4D--55 (the actual estimated and recorded values are allowed to be _1.0%) 0.50
2.00--4.00
0.60--1.80
28%--39% (V) Wine should comply with the provisions of Table 3 3.3.2
Alcohol content [20]
Total acid (calculated as B acid),
Total enzyme (calculated as 2-ester)
Normal,
Ethanol acetate,
Due to the structure:
3.4 Health indicators
The three indicators should comply with the provisions of GB2-57
4 Test methods
1.50--4,00
0.25--1.00
1.00 ~-4.00
0.60--1.53
28-39 (the difference between the measured value and the standard value is 11.0%) 0.40
1.60-3.50
1.20--1.50
0.,20 ~0.9n
0.80-. 3.50
0 50~1.30
The sensory organs, alcohol content, total acid, total ester, ethyl acetate and surrounding substances shall be inspected according to the method specified in GB/T10345. The hygiene indicators shall be inspected according to the method specified in GB 5009.4. 4.3
5 Inspection rules
5.1 A batchbZxz.net
is a group of products with the same quality and level of quality as the product with the quality certificate. 5.2 Sample collection
Collect samples according to the table, and randomly select one bottle from each sample (box) as the sample. Table 4
Batch size (box)
121 ~15Kh
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Select size (box)
5.3 Delivery inspection
QE/T2524—2001
5.3.1 Before the products are shipped out, the technical inspection department of the manufacturer shall be responsible for conducting batch inspection according to the provisions of this standard. Only the products that meet the inspection requirements of this standard and are issued with product quality inspection certificates can be shipped out. 5.3.2 Inspection items for export: methanol, alcohol oil, alcohol content, alcohol content, total alcohol, total fat, alcohol in alcohol, esters of caprylate, modifiers, net content. 5.4 Type inspection: 5.4.1 Type inspection items are the same as all items 3.2 to 3.4 in the technical change requirements. 5.4.2 Type inspection shall be conducted once a year: In any of the following cases, it shall also be conducted: a) Change of major raw materials and auxiliary materials: b) Change of key processes and equipment: c) When the trial-produced product or the product produced on a regular basis is stopped for 3 months and replaced with a new one before resuming production: When the quality supervision agency of the company has put forward the requirement for type inspection. 6.5. Judgment principles
5.5.1 When the test results show that some physical and chemical indicators or net content do not meet the standards, the product shall be judged as unqualified. 5.5.2 When the test results show that one (or two) physical and chemical indicators do not meet the standards, a full amount of samples should be taken from the same batch of products for re-testing, and the re-test results shall prevail. 5.5.3 For products marked as “secondary”, if there are still items (or more than 30 items) of physical and chemical indicators that do not meet the requirements of the marked quality grade after re-inspection, the whole batch of products shall be classified as unqualified. 5.5.4 For products marked as “superior” or “secondary”, if there are still items of physical and chemical indicators that do not meet the requirements of the marked quality grade after re-inspection but do not meet the requirements of the next quality grade, they may be judged as the next grade; if they do not meet the requirements of the next quality grade, the whole batch of products shall be judged as unqualified. B. Marking, packaging, transportation and storage
6.1 Marking
6.1.1 The sales packaging label shall comply with the relevant provisions of GB10344 and GB7718, indicating: product name, raw materials, alcohol content, net content (net capacity), manufacturing address, packaging (production) date, implementation standard number and quality control temperature, etc.
6.1.2 In addition to the product name, manufacturer's name and address, the outer packaging carton should also indicate the unit packaging process number, and have the words "be careful" and "turn upside down" and the mark. 6.1.3 The packaging transfer and transportation graphic signs should comply with the provisions of GB191: 6.2 Packaging
6.2.1 The inner packaging must be a packaging container that meets the requirements of food dust. The container should be clean and tightly sealed without leakage.
6.2.29 The packaging must be made of qualified packaging materials: the inner box must have anti-leakage and anti-collision materials. 6.2.3 The net content must comply with the provisions of the National Quality and Technical Supervision Association [195 No. 43. B.3 Transportation and storage
Meet the requirements of GBT10346
41 Method summary
QB/T2624—2001
Appendix A
(Appendix of the standard)
Test method for n-propanol (gas chromatography) After being vaporized, it enters the chromatography column along with the carrier gas and is separated by the difference in migration speed formed in the solvent due to the difference in the distribution coefficients of the components to be measured in the gas-liquid separation. The separated components flow out of the chromatographic column and enter the hydrogen ionization detector. According to the retention value of each component on the chromatogram relative to the standard sample, qualitative analysis is carried out: using pressure information (or analysis), the internal standard method is used for analysis. 42. Instruments and materials A2.1 Gas chromatograph (equipped with a chlorine-enhanced chemical detector) A2.2 Chromatographic column (PEG20M variable-length capillary, 25m-30m long, inner diameter 0.25mm, or a chromatographic column with the same effect as before). A2.3 Micro-sparging (10 μL
A3 Reagent and zero solution
It is pure (or pure when the hook is used. Record the resulting aqueous solution. A3.2 Normal alcohol
Color potential pure. As a month. 2% ethanol water drop solution preparation: A3.3 Acetic acid normal
Color elimination pure, as an internal standard: 2% rolling (in the case of the case of the case of the water solution preparation A4 Chromatographic conditions
Carrier (commercial correction) Flow rate: .51.0mmn
Split ratio; about 37:1, about 20~30)mL/mina Hydrogen flow rate: 33mL/mim,
Air flow rate: 00ml.mit
Detection Detector temperature: 22℃
Standard instrument temperature: 300
Return: Initial temperature 60℃, mix for 5min, then 3.5℃/min to get the temperature rise curve: continue to check the temperature for 10min. The flow rate of gas, hydrogen, air and other potential factors increase with the instrument. The optimal operating conditions should be selected for the test, and the internal peak and other separated peaks in the sample should be completely separated. Determination of the calibration factor (F value)
Change 1.00ml of 2% n-lactone standard solution, transfer it to a 100ml research volumetric bottle, and then add 2-way ethyl acetate filter 1
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QB/T 2521-2C01
internal standard concentration was 1.00m, and the dilution process was carried out by 60% ethanol and water method. The concentration of the internal standard was 0.02% (/). After the color was collected to the total line, the sample was injected through a syringe, and the injection volume was determined by the sensitivity of the receiver. The retention time of the internal standard peak and the internal standard peak (height) were recorded, and the relative correction factor of the internal standard peak was calculated according to the following formula: The relative correction factor of the internal standard peak was calculated according to the formula (A1) Ad
wherein ... During the determination, the peak area of 1-propanol -- the relative concentration of the internal standard:
-- the relative concentration of the n-propanol.
The obtained result is retained to two decimal places.
Determination of A6 sample
and collect 10.1mV. Put the sample in a 10mT volumetric flask, add 0.21ml of 2 internal additive, and after saturation, let the sample stand under the same conditions as the saturation determination. According to the retention time, determine the peaks of the 1-propanol solution and the internal standard peak (peak height), and calculate the ratio of the peak area (or peak height). The ratio is used to summarize the content of 1-propanol in the wine sample, and the content of n-propanol in the wine sample is calculated by formula 42.
x=f×4x0.352
Wherein:
is the content of the two alcohols in the test sample;
is the calibration factor for the internal standard;
4 is the peak area of the internal standard in the added wine sample;
A is the peak area of the internal standard in the added wine sample: 0.352 is the amount of internal standard added to the wine sample, the result is kept to two decimal places
is the allowable difference between the two measured values of a sample, and the average value is calculated by normalizing to %, (A2)
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