T/SXMYT 0601-2020 Huairin Vinegar Brewing Process Specification

Scope

Scope: This document specifies the terms and definitions, and technical requirements of the Wei Ren vinegar brewing process. This document applies to aged vinegar brewed from sorghum as the main raw material, using the "two single batches and one multiple batch, liquid fermentation before solid fermentation" fermentation mode. Main technical content: 1. Scope: This document specifies the terms and definitions, and technical requirements of the Wei Ren vinegar brewing process. This document applies to aged vinegar brewed from sorghum as the main raw material, using the "two single batches and one multiple batch, liquid fermentation before solid fermentation" fermentation mode. 2. Normative references 3. Terms and definitions 3.14 Basic requirements 4.1 Raw materials 4.2 Auxiliary materials 4.3 Saccharification and fermentation agents 4.4 Hygiene and equipment requirements for production and processing 4.4.1 Hygiene requirements for production and processing 4.4.2 Main equipment requirements 5. Production process 5.1 Raw and auxiliary material processing 5.2 Single-side liquid hydrolysis and liquefaction 5.3 Single-side liquid saccharification 5.4 Multiple-side liquid alcohol fermentation 5.5 Solid-state acetic acid fermentation 5.5.1 Liquor mixing with mash 5.5.2 Barrel filling and fire addition 5.5.3 Mash turning 5.6 Smoked mash 5.7 Vinegar draining 5.8 Aging 5.9 Blending and secondary sterilization 6. Product requirements 6.1 Sensory requirements 6.2 Physical and chemical indicators 6.3 Safety indicators 6.4 Net content 7. Test methods 7.1 Sensory indicators 7.2 Physical and chemical indicators 7.2.1 Total acidity 7.2.2 Non-volatile acidity 7.2.3 Soluble non-salt solids 7.2.4 Reducing sugars 7.2.5 Determination of the liquefaction and saccharification power of Daqu 7.2.6 Determination of the enzymatic activity of amylase and saccharase 7.3 Hygiene indicators 7.4 Net content 8. Insp

Development Information

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