Preparation of vinegar testing, inspection and certification testing

The testing methods for the preparation of vinegar mainly cover multiple aspects to ensure its quality, safety, and compliance with relevant standards. The following are some of the main testing methods:

1. Physical and chemical index testing
Acidity test:
Purpose: Determine the total acid content in vinegar, usually expressed as acetic acid (acetic acid), to ensure that it reaches the acidity range specified in the standard.
Method: Use an audiometer or colorimeter to titrate the vinegar solution with a standard sodium hydroxide solution to the equivalence point to determine the acidity value.
pH value test:
Purpose: Measure the pH value of vinegar to evaluate its acidity strength.
Standard: The pH value should usually be below 4.0 to ensure the preservation and flavor of vinegar.
Total solid content test:
Purpose: Detect the content of total solids (including sugar, salt, protein, etc.) in vinegar to evaluate its concentration and flavor characteristics.
Reducing sugar content test:
Purpose: Measure the content of sugar that can be reduced in vinegar, which is usually related to the sweetness and fermentation process of vinegar.
Chloride content detection:
Purpose: To detect the chloride content (mainly sodium chloride, i.e. salt) in vinegar and evaluate its saltiness and preservation.
Amino acid nitrogen content detection:
Purpose: To evaluate the fermentation degree and nutritional value of brewed vinegar by determining the amino acid nitrogen content.
Volatile basic nitrogen content detection:
Purpose: To evaluate the volatile basic nitrogen content in vinegar to detect its freshness and fermentation degree.
Ash content detection:
Purpose: To detect the ash content in vinegar to evaluate the inorganic substances that may be present in the product. Too high ash content may indicate that there are too many impurities or additives in the product.
Method: This is achieved by methods such as cooking, combustion, or sieving.
Heavy metal content detection:
Purpose: Including the content detection of heavy metals such as lead, arsenic, and mercury to ensure that they meet food safety standards and avoid health hazards.
Method: Use an atomic absorption spectrometer (AAS) or inductively coupled plasma emission spectrometer (ICP-AES).
2. Sensory index detection
Color detection:
Purpose: Detect the color of vinegar by visual inspection or colorimeter to ensure that it meets the standard requirements of the product type.
Odor detection:
Purpose: Evaluate whether the smell of vinegar is pure and whether there is any peculiar smell.
Taste detection:
Purpose: Detect the flavor characteristics of vinegar such as acidity, sweetness, and freshness by tasting to ensure that its taste meets the product standards.
Clarity detection:
Purpose: Check whether the vinegar is clear and transparent, whether there are sediments or suspended matter, and ensure its appearance quality.
3. Microbial index detection
Total colony count detection:
Purpose: Determine the total amount of microorganisms in vinegar to ensure that it is within the safe range and avoid microbial contamination of vinegar.
Coliform bacteria detection:
Purpose: Detect whether there are coliform bacteria in vinegar to evaluate its sanitary conditions and sanitary control of the production process.
Pathogenic bacteria detection:
Purpose: Detect whether there are pathogenic bacteria such as Salmonella, Staphylococcus aureus, and Shigella in vinegar.
Yeast and mold detection:
Purpose: To evaluate the yeast and mold content in vinegar to ensure that it does not ferment or mildew during storage.
4. Food additive detection
Preservative content detection:
Purpose: Such as benzoic acid, sorbic acid, etc., to ensure that the amount of additives used is within the standard range to ensure the safety of vinegar.
Sweetener content detection:
Purpose: To detect whether sweeteners (such as saccharin sodium, aspartame, etc.) are added, and to ensure that their use complies with relevant regulations.
Colorant content detection:
Purpose: To evaluate whether colorants (such as caramel color) are added to vinegar, and to ensure that their use complies with food standards.
5. Specific ingredient detection
Organic acid analysis:
Purpose: In addition to acetic acid, the content of organic acids such as lactic acid, citric acid, and malic acid may also be detected to understand the source and complexity of the sour taste of vinegar.
Polyphenol content detection:
Purpose: In fruit vinegar or brewed vinegar, detect the content of polyphenols and evaluate their antioxidant and nutritional value.
VI. Other related tests
Shelf life test:
Purpose: To evaluate the shelf life of vinegar through an accelerated aging test or long-term storage test to ensure that it maintains quality and safety within the specified time.
Label and packaging test:
Purpose: To check whether the label information on the vinegar packaging is complete and accurate, including acidity, nutritional ingredients, production date, shelf life, etc., to ensure that it meets regulatory requirements.
In summary, the testing methods for the inspection, certification, and testing of prepared vinegar include multiple aspects, aiming to ensure that its quality, safety, and nutritional value meet the needs of consumers and comply with food safety regulations and standards.