This standard specifies the origin, terms and definitions, requirements, test methods, inspection rules, labeling, packaging, transportation and storage of Zhenjiang vinegar. This standard applies to Zhenjiang vinegar approved by the origin product management department, and also applies to Zhenjiang aged vinegar. GB 18623-2002 Zhenjiang vinegar GB18623-2002 standard download decompression password: www.bzxz.net

1Cs 67. 160. 10
National Standard of the People's Republic of China
GB 18623—2002
Zhenjiang vinegar
Zhenjiang vinegar
2002-01-28 Issued
People's Republic of China
General Administration of Quality Supervision, Inspection and Quarantine
2002-05-01 Implementation
GB 18623—2002
All technical contents of this standard are mandatory Foreword
This standard is formulated in accordance with the Provisions on the Protection of Products of Origin and GJ3179241999 General Requirements for Products of Origin 3. Appendix A of this standard is a normative appendix.
This standard is proposed by the Quality and Technical Supervision Bureau of Jiangsu Province. This standard is under the jurisdiction of the origin product standardization working group. The main drafting units of this standard are China Association for Standardization, Zhenhui City Standardization Association, and Jiangsu Hengce Group Co., Ltd. The main drafters of this standard are Yu Hengyi, Min Jifu, Xu Kaihui, Zhao Yamin, and Zhou Yongzhi. 1 Scope
Zhenjiang fragrant vinegar
CB18623—2002
This standard specifies the origin scope, terms and definitions, requirements, test methods, inspection rules, and labeling, packaging, transportation and storage of Zhenjiang fragrant vinegar. www.bzxz.net
This standard applies to Zhenjiang fragrant vinegar, a product of origin approved by the origin product management department. It also applies to Zhenjiang aged vinegar. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For all referenced documents with a date, all subsequent amendments (excluding revisions) or revisions are not applicable to this standard. However, the parties that reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all referenced documents without a date, the latest versions apply to this standard. (1191 Packaging storage and transportation graphic signs
GB1350 Fine grains
GB2719 Food hygiene standards
GB4789.22 Food hygiene microbiological examination Condiment inspection GB/T5009.7 Determination of reducing sugar in food (3/T 5005.41 Analysis method of vinegar hygiene standards GH 5749
Drinking water hygiene standards
GB 7718
General standards for food labels
(:B17924 General requirements for products of origin GB 18186
Liangdao Soy Sauce
GB18187 Brewed Vinegar
3 Scope of Origin
Zhenjiang Xiang (Chen) Vinegar The scope of origin is limited to the scope of origin approved by the origin product management department in accordance with the "Provisions on the Protection of Origin Products", see Appendix A.
4 Terms and Definitions
The following terms and definitions apply to this standard. 4.1
Zhenjiang Xiang Vinegar Yinegar
Within the scope specified in Chapter 3 of this standard, high-quality polished rice is used as raw material, using traditional complex saccharification, alcohol fermentation and acetic acid solid fermentation technology, and is aged and brewed with a strong aroma, sour but not astringent. Past: The aging period of Zhenjiang aged vinegar is more than one year. Its origin, raw materials, production process, etc. are the same as those of Zhenjiang fragrant vinegar. 4.2
Fried rice parcbedrice
The production process of Zhenjiang fragrant (aged) vinegar. It refers to the high-quality rice that is properly fried and dissolved in hot water, and the use of diced rice to increase the color and aroma of Zhenjiang fragrant (aged) vinegar.
CR 186232002
5 Requirements
5.1 Raw material requirements
5.1.1 Glutinous rice
Technical indicators should comply with the provisions of GB1350. It is mainly collected from Zhenjiang City and Jintan and Shenshui near Zhenjiang City. A small amount is collected from other areas of Jiangsu Province.
5.1.2 Process water
The water source is the Zhenjiang section of the Yangtze River. The water quality should comply with the provisions of (GB5749. 5.1.3 Zhenjiang Xiang (Chen) Vinegar Daqu
Using high-quality wheat, barley and peas as raw materials, the Daqu is naturally fermented in summer according to the traditional Zhenjiang Xiang (Chen) Vinegar process. Its storage period is no less than 18 months.
5.2 Brewing environment
The climate is warm and humid all year round. It is a typical monsoon humid climate transitioning from warm temperate to subtropical; the annual average high temperature is 20.3℃, the average low temperature is 12.3℃, and the average relative alcohol content is 77%. 5. 3 Traditional technology
5.3.1 Technological process
Add koji alcohol fermentation--acetic acid fermentation--sealing vinegar--adding vinegar syrup--frying vinegar·storage5.3.2 Characteristics of traditional technology
Zhenjiang fragrant (aged) vinegar has the characteristics of "fragrant, sour, mellow and strong". It adopts unique traditional special technology, with glutinous rice as raw material: acetic acid fermentation is carried out by esterification fermentation method, and the fermentation time of vinegar is not less than 21 days: frying vinegar, pouring vinegar + frying vinegar: from raw material input to product production, it takes more than ten processes and about seventy days: then it is sealed and stored in special porcelain jars. The storage time of Zhenting fragrant vinegar is more than 6 months [: Zhenting aged vinegar is more than 1 year,
5.4 Sensory characteristics
The sensory characteristics are shown in Table 1.
Table 1 Sensory characteristics
5. 5 Physical and chemical indicators
Dark brown or reddish brown, bright and auspicious
! Rich aroma
Soft taste, sour but not astringent, fragrant but slightly, mellow and pure taste·No floating matter, no frame-regular precipitation is allowed. According to the different total acidity of the roots, Zhenjiang fragrant (aged) vinegar is divided into four categories, and their physical and chemical indicators are shown in Table 2. 2 Physical and chemical indicators
Total acid (in %/
Non-volatile (in lactic acid ml.
Ammonia (in oxygen) g/11ml.
Reducing sugar in %/[000ml
5.6 Hygiene indicators
According to the provisions of (13 2719).
4.5% Zhenjiang Xiang (Chen) vinegar5.0% Zhenjiang Xiang (Chen) vinegar5.5% Zhenjiang Xiang (Chen) vinegar6.0% Zhenjiang Xiang (Chen) vinegar4. 50
6 Test methods
6. 1 Sensory characteristics
6.1. 1 Color and appearance
GB186232002
After shaking the sample, take 20ml and put it into a 20ml colorimetric tube. Observe it against a white background to identify its color. And observe its clarity and the presence of sediment under light.
6.1.2 Aroma
Take 50ml of the sample and put it into a 15)mL conical bottle. Shake the bottle gently to smell it. 6.1.3 Taste
Pull 0.5ml of the sample and drop it into 1+ and sip it repeatedly to identify its taste and aftertaste. When tasting for the second time, rinse it with clean water.
6.2 Physical and chemical indicators and hygiene indicators
6.2.1 Total acid, lead, free mineral acid, aflatoxin B shall be implemented in accordance with the provisions of GB/T5009.41.
6. 2. 2 Non-volatile acid
According to the provisions of Article 6.3 of CB18187·2000, 6.2.3 Amino acid ammonia
According to the provisions of Article 6.4 of GB18186-2000. 6.2.4 Reducing sugar
According to the provisions of GB/T5009.7
6.2.5 Total colony count, coliform colony count and pathogenic bacteria shall be in accordance with the provisions of GB4789.22
7 Inspection rules
7.1 Batch
Products of the same type and alternating specifications produced and filled on the same day are called batches. 7.2 Sampling method and quantity
7.2.1 Randomly select samples from different parts of the batch products in the finished product warehouse: 7.2.2 The number of samples to be taken from each batch of products is shown in Table 3. Table 3 Number of samples to be taken
Batch (number of pieces or bags)
4 800 or less
4 811 --25 000
24 001-~48 000
48 001~~84 000
84 001~-144 000
144 001~-240 000
240030 or more
7.3 Factory inspection
Sample tray (number of bottles or packs)
7.3.1 Products must be inspected and signed by the manufacturer before they can be shipped (number of bottles must be packed)
7.3.2 The items that must be inspected for each batch of products before they are shipped are sensory characteristics, total acid, non-volatile gum, amino acid ammonia, and 483
GB18623---2002
original and free mineral acid·total bacterial count. 7.4 Type inspection
7.4. 1 When any of the following conditions occurs,Type inspection should be conducted a) When there are significant changes in raw materials and auxiliary materials that may affect product quality; b) During production, inspection should be conducted every six months; c) When the product is discontinued for more than three months and resumes production; d) When the results of the factory inspection are significantly different from those of the previous type inspection; d) When the national quality supervision agency proposes the requirement for type inspection, 7.4.2 Type inspection items are all technical contents of this standard. 7.5 Judgment rules
7.5.1 Factory inspection judgment and re-inspection
7.5.1.1 If all the factory inspection items meet this standard, it is judged as a qualified product. 7.5.1.2 If one of the factory inspection items (except the total number of colonies) does not meet this standard, it is a defective product. When the number of defective products exceeds the allowable number, additional samples can be added for re-inspection. If it still does not meet this standard after re-inspection, it is judged as an unqualified product. 7.5.1.3 If the total number of colonies does not meet this standard, it is judged as an unqualified product and should not be re-inspected. 7.5. 2 Type inspection judgment and re-inspection
7.5.2.1 If all the type inspection items meet the technical standards, they are judged as qualified products. 7.5.2.2 If one of the type inspection items (except microorganisms) does not meet this standard, it is a defective product. When the number of defective products exceeds the allowable number, double sampling and re-inspection are carried out. If it still does not meet this standard after re-inspection, it is judged as an unqualified product. 7.5.2.3 If the microorganisms do not meet this standard, it is judged as an unqualified product and should not be re-inspected. 8 Labeling, packaging, transportation and storage
8.1 Labeling
It shall be carried out in accordance with the provisions of GB137718, GB17921 and GB18187. The total acid content shall be indicated. Products that do not meet this standard shall not have their product names containing Zhenjiang vinegar or Zhenjiang Chen (including continuous or disconnected 8.2 Packaging
The inner packaging material must meet the food hygiene requirements. The outer packaging should be marked with "fragile", "sun-proof" and "rain-proof" signs and comply with the provisions of G191.
8.3 Transportation and storage
Products should be protected from the sun and rain during transportation. It is strictly forbidden to mix them with unclean or harmful items. Products should be stored in a cool and dry warehouse. It is strictly forbidden to mix them with unclean or toxic items.
Only for collection
Appendix
(Normative Appendix)
Zhenjiang Xiang (Chen) Ku Origin Area
Dry Jiang Ju
GB18623—2002
Zhenjiang City, Jiangsu Province
Guangzhou Administrative Region
Baoxing City
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