浅谈我国食醋生产技术及质量安全
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摘要
我国食醋酿造有着悠久的历史,近代得到了快速的发展。文章从食醋生产用原辅料、生产工艺及设备、质量安全等方面进行了分析,阐述了食醋固态发酵和液态发酵的行业进展情况。其中原辅料主要从发酵用主料、填充辅料、菌曲酶制剂的应用方面进行阐述;食醋生产技术及设备主要从原辅料预处理、酒精发酵、醋酸发酵、淋醋(过滤)、灭菌、陈酿等方面进行阐述;质量安全从现阶段主要存在的产品问题进行分析,重在从加强生产环节监管与品质控制、加快完善更新食醋相关标准、加大政府监管力度三个方面解决。
Vinegar brewing in China has a long history and it has developed rapidly in modern times.This paper analyzes the raw and auxiliary materials,production technology and equipment,quality safety in vinegar production,and expounds the progress of solid-state fermentation and liquid-state fermentation in vinegar industry.The raw and auxiliary materials are mainly described from the aspects of main materials for fermentation,filling auxiliary materials and the application of bacteria enzyme preparation.Vinegar production technology and equipment are mainly described from the raw materials pretreatment,alcohol fermentation,acetic acid fermentation,pouring vinegar(filtration),sterilization,aging and other aspects.Quality safety is analyzed from the main product problems at the present stage,focusing on the three aspects of strengthening the supervision and quality control of production links,accelerating the improvement and update of vinegar related standards,and strengthening government's supervision.
Vinegar brewing in China has a long history and it has developed rapidly in modern times.This paper analyzes the raw and auxiliary materials,production technology and equipment,quality safety in vinegar production,and expounds the progress of solid-state fermentation and liquid-state fermentation in vinegar industry.The raw and auxiliary materials are mainly described from the aspects of main materials for fermentation,filling auxiliary materials and the application of bacteria enzyme preparation.Vinegar production technology and equipment are mainly described from the raw materials pretreatment,alcohol fermentation,acetic acid fermentation,pouring vinegar(filtration),sterilization,aging and other aspects.Quality safety is analyzed from the main product problems at the present stage,focusing on the three aspects of strengthening the supervision and quality control of production links,accelerating the improvement and update of vinegar related standards,and strengthening government's supervision.
引文
[1]邹东恢,邹丰谦,郭宏文.食醋的加工特点与设备选型及展望[J].中国调味品,2017,42(8):67-70,105.
[2]龙井.海天4000万发力“醋”,搅动250亿市场,70%小作坊们要颤抖了![EB/OL].(2017-02-08)/[2019-01-20].http://www.sohu.com/a/125756443-540853.
[3]陈绍旭,姜吉维,聂承龙.食醋酿造技术发展趋势刍议[J].商品与质量,2017(36):43.
[4]李大锦,王汝珍.酶制剂在食醋生产中的应用技术[J].中国调味品,2006(1):37-42.
[5]赵芳,李志民,陈斌.我国食醋生产的研究进展[J].邯郸职业技术学院学报,2009,22(4):94-96.
[6]张立强,王慧,王君高.食醋生产操作方式的研究进展[J].中国调味品,2007(10):26-29.
[7]江苏恒顺醋业股份有限公司.食醋固态发酵设备的酒精度和酸度实时监测系统:中国,CN201620846064.8[P].2017-01-18.
[8]王建云,秦伟军,李圣云,等.食醋发粘劣变控制技术研究[J].中国调味品,2016,41(6):117-120.
[9]国家质检总局.国家监督抽查结果9种食醋不合格[EB/OL].(2015-09-22)/[2019-01-20].http://www.cqn.com.cn/ms/content/2012-05/11/content-1534774.htm.
[10]曹静.山西紫林陈醋安全“打包票”,缘何这么难?[EB/OL].(2015-09-22)/[2019-01-20].http://www.sohu.com/a/32925217-249885.
[11]市场监管总局.市场监管总局关于28批次食品不合格情况的通告(2018年第25号)[EB/OL].(2018-08-28)/[2019-01-20].http://news.foodmate.net/2018/08/482114.html.
[12]张卫民,何涛,鲁绯.对我国食醋产品质量安全监管的探讨[J].中国调味品,2015,40(2):137-140.
[13]沈志远.酿造食醋HACCP体系的建立[J].食品科学,2002,23(8):320-324.
[14]食品伙伴网信息服务中心.解读GB 2719-2018《食品安全国家标准食醋》[EB/OL].(2018-07-08)/[2019-01-20].http:news.foodmate.net/2018/07-474690.html.
[2]龙井.海天4000万发力“醋”,搅动250亿市场,70%小作坊们要颤抖了![EB/OL].(2017-02-08)/[2019-01-20].http://www.sohu.com/a/125756443-540853.
[3]陈绍旭,姜吉维,聂承龙.食醋酿造技术发展趋势刍议[J].商品与质量,2017(36):43.
[4]李大锦,王汝珍.酶制剂在食醋生产中的应用技术[J].中国调味品,2006(1):37-42.
[5]赵芳,李志民,陈斌.我国食醋生产的研究进展[J].邯郸职业技术学院学报,2009,22(4):94-96.
[6]张立强,王慧,王君高.食醋生产操作方式的研究进展[J].中国调味品,2007(10):26-29.
[7]江苏恒顺醋业股份有限公司.食醋固态发酵设备的酒精度和酸度实时监测系统:中国,CN201620846064.8[P].2017-01-18.
[8]王建云,秦伟军,李圣云,等.食醋发粘劣变控制技术研究[J].中国调味品,2016,41(6):117-120.
[9]国家质检总局.国家监督抽查结果9种食醋不合格[EB/OL].(2015-09-22)/[2019-01-20].http://www.cqn.com.cn/ms/content/2012-05/11/content-1534774.htm.
[10]曹静.山西紫林陈醋安全“打包票”,缘何这么难?[EB/OL].(2015-09-22)/[2019-01-20].http://www.sohu.com/a/32925217-249885.
[11]市场监管总局.市场监管总局关于28批次食品不合格情况的通告(2018年第25号)[EB/OL].(2018-08-28)/[2019-01-20].http://news.foodmate.net/2018/08/482114.html.
[12]张卫民,何涛,鲁绯.对我国食醋产品质量安全监管的探讨[J].中国调味品,2015,40(2):137-140.
[13]沈志远.酿造食醋HACCP体系的建立[J].食品科学,2002,23(8):320-324.
[14]食品伙伴网信息服务中心.解读GB 2719-2018《食品安全国家标准食醋》[EB/OL].(2018-07-08)/[2019-01-20].http:news.foodmate.net/2018/07-474690.html.