Hygiene of vinegar and its management
作者：admin 点击次数：133 发布时间：2025-06-17
Vinegar is an acidic condiment with harmonious sour, sweet, salty and umami flavors made of starch as raw material, through the three main processes of starch saccharification, alcohol fermentation, acetic acid fermentation and post-ripening.
Vinegar is made by different manufacturing methods, such as rice vinegar and aged vinegar made by solid-state fermentation, liquid vinegar produced by liquid fermentation, and one is prepared with glacial acetic acid.
Vinegar itself has a certain sterilization ability, but there will also be some health problems, and its hygiene quality management should be strengthened.
(1) Hygiene of vinegar
1. Raw material hygiene
Rice, corn and other raw materials should be mildew-free, impurities, pollution-free, production water should meet drinking water standards, the use of additives in strict accordance with the "food additives use hygiene standards".
2. Strain management
Fermentation strains used in production, especially Aspergillus saccharification, should be screened, purified and identified regularly to prevent mutation and toxinization; Koji should be stored in a ventilated, dry, low-temperature clean room to prevent mildew.
3. Sterilization and antiseptic
Although vinegar has antibacterial ability, vinegar lice and vinegar eels can still be contaminated during the production process, and acid-resistant molds can also grow and form mold films.
Strict sterilization, adding an appropriate amount of preservatives, high acidity preservation, and doing a good job in container and environmental sanitation can effectively prevent bacterial growth.
4. Hygienic containers and packaging
Vinegar has a certain corrosive property and should not be stored in metal containers or acid-resistant plastic packaging materials, so as not to dissolve harmful substances and contaminate food; Packaging containers should be sterilized, and sterilized after packaging to prevent secondary contamination.
(2) Hygienic standards for vinegar
1. Sensory indicators
It has the color, smell and taste of normal brewed vinegar, no astringency, no other bad smell and peculiar smell, no turbidity, no suspended matter and sediment, no floating film of mold flowers, no "vinegar eel" and "vinegar lice"
2. Physical and chemical indicators
The content of acetic acid (in terms of acetic acid) shall not be less than 3.5%; Free mineral acid shall not be detected; Arsenic, lead, aflatoxin B, the content shall not exceed 5p/L; Food additives are specified in the "Hygienic Standards for the Use of Food Additives".
3. Bacterial indicators
The total number of bacteria should not exceed 5000 per mL: Coliform bacteria should be less than 3 per 100 mL: pathogenic bacteria (referring to intestinal pathogens) should not be detected.