T/SXFIA 009-2013 Grain-based sweet sauce

Scope

Main technical content: Grain and fruit sweet vinegar is made from raw materials such as sorghum, with Daqu and Redqu as fermentation agents. It undergoes alcohol fermentation, solid-state acetic acid fermentation, smoke-fermentation, vinegar drainage, aging, and fruit extraction, after which sugar and fruit juice are added as auxiliary ingredients, with or without food additives. Technical requirements: Raw and auxiliary materials must comply with corresponding food standards and relevant regulations. Production water should meet the requirements of GB 5749. Sensory requirements should comply with Table 1. Table 1: Sensory requirements **Item** **Requirement** **Testing method** **Color** The product should have the appropriate color. Take 2 mL of the sample and place it in a 25 mL capped colorimetric tube. Add water to the mark and shake to observe the color. Observe the state of the 30 mL sample in a 50 mL beaker. Stir the sample in the beaker with a glass rod, taste it, and smell its aroma. The taste and aroma should have the fragrance and flavor of fruits and Shanxi aged vinegar, with a pleasant sour-sweet taste. The taste should not be astringent, and there should be no abnormal odor. The state should not be turbid, with a small amount of sediment allowed, and no foreign physical or chemical indicators visible to the naked eye. **Physical and chemical indicators** Should comply with Table 2. **Table 2: Physical and chemical indicators** **Item** **Standard** **Testing method** **Total acid (calculated as acetic acid)/(g/100 mL)** ≥2.5 GB 12456 **Reducing sugar (calculated as glucose)/(g/100 mL)** ≥10.0 GB 5009.7 **Soluble salt-free solids/(g/100 mL)** ≥10.0 GB/T 18187 **Pollutant limits and mycotoxin limits** Pollutant limits should comply with GB 2762, and indicators stricter than the national food safety standards should comply with Table 3. **Table 3: Pollutant limits** **Item** **Standard** **Tes

Development Information

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