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A method for judging the precipitation during the shelf life of vinegar

A determination method and shelf life technology, applied in the direction of analyzing materials, instruments, etc., can solve the problems of poor timeliness, lack of guidance, lack of judgment, etc., and achieve the effect of simple judgment method, poor timeliness, and easy operation.

Active Publication Date: 2018-10-19
GUANGDONG MEIWEIXIAN FLAVORING & FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method can accurately determine the precipitation of vinegar during the shelf life in a short period of time, thereby solving the problems of poor timeliness and no guiding significance caused by long-term follow-up observation of samples in the prior art and lack of accuracy in judging by experience

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Preparation of samples with edible salt: Take some vinegar samples, add edible salt and mix evenly, the concentration of edible salt in vinegar is 0.5% (m / V), fill them in 10 transparent bottles after disinfection In a 50°C incubator, keep it at a constant temperature, and observe the precipitation of the vinegar samples after 3 days, 7 days, 15 days, 20 days, 25 days, 30 days, 35 days, 40 days and 50 days. And contrast the result of the long-term follow-up observation of the vinegar sample that does not add edible salt, accord with the conclusion that the present invention's judging method is gained.

Embodiment 2

[0030] Preparation of samples with edible salt: Take some vinegar samples, add edible salt and mix evenly, the concentration of edible salt in vinegar is 0.4% (m / V), fill them in 10 transparent bottles after disinfection In an incubator at 45°C, keep it at a constant temperature, observe the precipitation of vinegar after 7 days, 15 days and 30 days, and compare it with the results of long-term follow-up observation of vinegar samples without edible salt, which conforms to the judgment method of the present invention conclusions drawn.

Embodiment 3

[0032] Preparation of samples with edible salt: Take some vinegar samples, add edible salt and mix evenly, the concentration of edible salt in vinegar is 0.6% (m / V), fill them in a sterilized transparent container, and then place them at 55°C for incubation In the box, let it stand at a constant temperature, observe the precipitation of vinegar after 7 days, 15 days and 30 days, and compare the results of long-term follow-up observation of vinegar samples without edible salt, which are in line with the conclusions obtained by the judgment method of the present invention .

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Abstract

The invention discloses a method for judging precipitation conditions of vinegar during the shelf life.The method comprises the steps that the vinegar is taken, edible salt is added, the mixture is mixed to be uniform, a sterilized transparent container is filled with the mixture and sealed, then the mixture is placed into an incubator at the temperature of 37-60 DEG C and stands still at the constant temperature, and the precipitation conditions of the vinegar are observed within different time periods.By means of the method, the precipitation conditions of the vinegar during the shelf life can be accurately judged within a short time, and the problem of poor timeliness caused by long-time reserved sample tracking is avoided.

Description

technical field [0001] The invention relates to a method for judging the shelf life precipitation of vinegar. Background technique [0002] Vinegar is similar to white wine and has natural antiseptic properties. According to the "Food Labeling Management Regulations" in 2008, vinegar can be exempted from labeling shelf life restrictions. However, with the continuous improvement of people's living standards, people's demand for condiments is also increasingly pursuing taste and appearance quality, although most vinegar manufacturers have indicated on the label "fermented products, a small amount of precipitation is a normal phenomenon." , please rest assured to eat", consumers are becoming more and more strict and nervous about the precipitation or suspension problems of vinegar products, and even have different levels of customer complaints. Therefore, some vinegar manufacturers still keep the shelf life of vinegar on the label, also known as shelf life. The purpose is no l...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N15/04
CPCG01N15/04
Inventor 张晓辉吴广泉杨明泉贾爱娟郭德春董蓉蓉张艳
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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