CN105675459B - A kind of determination method of vinegar shelf life precipitation status - Google Patents
A kind of determination method of vinegar shelf life precipitation status Download PDFInfo
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- CN105675459B CN105675459B CN201610135340.4A CN201610135340A CN105675459B CN 105675459 B CN105675459 B CN 105675459B CN 201610135340 A CN201610135340 A CN 201610135340A CN 105675459 B CN105675459 B CN 105675459B
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N15/00—Investigating characteristics of particles; Investigating permeability, pore-volume, or surface-area of porous materials
- G01N15/04—Investigating sedimentation of particle suspensions
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Abstract
The invention discloses a kind of determination method of vinegar shelf life precipitation status, feeding vinegar is added edible salt and is uniformly mixed, in the filling transparent vessel after disinfection, sealing is subsequently placed in 37 60 DEG C of incubators, constant temperature is stood, and precipitation status in vinegar is observed in different time sections.This method can accurately judge vinegar in the precipitation status of shelf life in a short time, and do not keep sample poor in timeliness problem caused by tracking for a long time.
Description
Technical field
The present invention relates to a kind of determination methods of vinegar shelf life precipitation status.
Background technology
Vinegar be similar to white wine, have natural anti-corrosive properties, 08 year《Food packing and storage administrative provisions》Vinegar can exempt mark
The limitation of shelf-life.But with the continuous improvement of people's living standards, demand of the people to flavouring also increasingly pursues product
Taste and presentation quality, although most of vinegar manufacturer has on label, dated " fermented product, a small amount of precipitation, which belongs to, just to be often occurred
As that please trust edible ", consumer is increasingly stringenter precipitation or suspension problem existing for edible vinegar, also more and more nervous,
Even there is different degrees of customer complaint.Therefore part vinegar manufacturer still retains the shelf-life of vinegar on label, also referred to as
Shelf life, purpose have no longer been to evade the expired problem of product quality, be more avoid because long-time storage occur it is serious
Or apparent sedimentation problem.Effective period of food quality/the shelf life refers to keeping food quality under the conditions of defined on label
（Quality）Time limit.In this time limit, food is wholly adapted to sell, and meet on label or in product standard defined quality
（Quality）；More than this time limit, food is still edible within a certain period of time.
Vinegar is mainly using grain as raw material and strain fermentation, by saccharification, alcoholic fermentation, acetic fermentation and follow-up disinfection
Sterilizing, processing and packing form cooking condiment, and main component is acetic acid, and chemical name is acetic acid, and skeleton symbol is
CH3COOH has the characteristics that color, smell and taste are all good, and through scientific analysis, vinegar is also containing other abundant nutriments, such as albumen
The substances such as matter, monosaccharide, polysaccharide, these nutriments with storage condition variation and the time extension, it is intermolecular movement and
Mutual polymerization, it is possible to cause the phenomenon that deposited phenomenon, nutriment is more, precipitation occur more apparent.
The sedimentation problem of vinegar is always that manufacturer has to face project, raw to ensure without precipitation or only a small amount of precipitation
Production enterprise takes such as membrane filtration, diatomite filtering, activated carbon adsorption filtering mode is filtered processing, existing to reduce precipitation
As.
It allows vinegar manufacturer to compare stubborn problem to be that while to use the mode of filtering, is but still unable to ensure vinegar and exists
It is not precipitated in shelf life, when especially into new production technology, this puzzlement is with regard to more obvious.Because at present for food
The judgement of the precipitation status of vinegar, there is no the precipitation status analyses that special technology can do system, and most of manufacturer can only
The shelf-life of respective vinegar class product is determined according to the experience of previous edible vinegar precipitation status.And if older using 1-2
Time reserved sample observing is come if determining product precipitation status, one side long-time reserved sample observing takes time and effort, it is often more important that sees
The result examined no longer effective property can not make vinegar manufacturer decide on a verdict in face of the process of vinegar new product or vinegar is old
Process verdict when product introduces new process, which is made, timely to be instructed, to allow producer that can select suitable filtering as soon as possible
Technique, while can accurately mark the shelf life of vinegar again, it is ensured that in the shelf life of vinegar be not in deposited phenomenon substantially.
Invention content
The purpose of the present invention is intended to provide a kind of determination method to vinegar shelf life precipitation status.This method can be short
Accurately judge that vinegar in the precipitation status of shelf life, keeps sample caused by Follow-up observation for a long time to solve the prior art in time
Poor in timeliness judges the problem of lacking accuracy without directive significance and by rule of thumb.
The purpose of the present invention is what is realized by following technical measures：A kind of judgement side of vinegar shelf life precipitation status
Method, feeding vinegar are added edible salt and are uniformly mixed, and in the filling transparent vessel after disinfection, sealing is subsequently placed in 37-60 DEG C of training
It supports in case, constant temperature is stood, and precipitation status in vinegar is observed in different time sections：
Pass through lot of experiment validation according to the present inventor, the constant temperature that keeps sample observes 7 ± 3 days, 15 ± 3 days and 30 ± 3 days energy
Result judgement is made to vinegar precipitation, wherein
A small amount of precipitation is found at (1) 7 ± 3 day or is suspended, then product has apparent precipitation or suspension problem, in half a year
It generates precipitation or suspends；
A small amount of precipitation is found at (2) 15 ± 3 days or is suspended, then product has precipitation and suspension problem, and it is heavy to be generated in 1 year
It forms sediment or suspends；
(3) it if observation without precipitation or suspends at 30 ± 3 days, is generated without obvious sediment and suspending in product 2 years.
The present invention operation principle be：When edible vinegar is stored under 37-60 DEG C of constant temperature, higher temperature can accelerate
The polymerization and denaturation of nutriment in vinegar, and edible salt can then destroy the hydration shell of protein in vinegar, and neutralize its table
Surface charge reduces the solubility of protein, accelerates the substances such as itself and carbohydrate in vinegar and amino carbonyl chemical combination occurs, generate macromolecular
Therefore coagulation or agglutination occur for substance can obtain the precipitation status of edible vinegar in a short time.
In the present invention, the amount for the edible salt being added in the vinegar is the 0.2~0.6% of edible vinegar total volume, i.e., edible
Salt mass-volume concentration in vinegar is 0.2~0.6%.
Compared with prior art, the invention has the advantages that：
(1) present invention can accurately judge in 1 month vinegar shelf life precipitation status, solve at present according to
The problem for relying experience judgement product precipitation status inaccuracy also solves the long-time Follow-up observation that keeps sample and takes time and effort and timeliness
The problem of difference, it is only necessary to handle for 1 month in advance, you can the precipitation status of accurate judgement vinegar, so as to analyze new process introduction or
Influence of the new product technique to precipitation, so as to vinegar manufacturer in face of vinegar new product process decide on a verdict or
Process verdict when vinegar old product introduces new process, which is made, timely and effectively to be instructed, and the speed of launch is accelerated.
(2) judgement result of the invention can effectively instruct vinegar manufacturer that can select suitable filterer as soon as possible
Skill, while can accurately mark the shelf life of vinegar again, it is ensured that in the shelf life of vinegar be not in deposited phenomenon substantially.
(3) determination method provided by the invention is simple, easy to operate, at low cost.
Specific implementation mode
Below in conjunction with specific embodiment, the invention will be further described, but not as a limitation of the invention.
Test example one：
The filter plant processing of different pore size, every group of processing is respectively adopted in experiment setting A, B, C, D, E5 group vinegar sample
Sample is divided into two parts, and after the edible salt of 0.5% (m/V) of part addition in filling transparent Packaging Bottle, takes 10 bottled samples at random
50 DEG C of insulating boxs are put to stand；Another part is directly filling, takes 10 bottled sample room temperatures at random.Test specimen is initially
It is colorless and transparent.
Vinegar sample in insulating box is primary every observation in 3~5 or 10 days, i.e., respectively place 3 days, 7 days, 15 days, 20
It, 25 days, 30 days, 35 days, 40 days and 50 days whens observe the precipitation status of test specimen.Vinegar sample in room temperature is then
It is primary every observation in 2 months；The observation is carried out using glare light electric torch irradiating sample and tilting bottom under dark room conditions
Observation is looked at the presence or absence of precipitation or suspended matter in sample, as a result referring to table 1.Wherein：
A group vinegar samples have stood 50 days in the incubator, deposited phenomenon all do not occur.And do not add the A groups of edible salt
Control sample stores 2 years all samples also all without deposited phenomenon.
When being stored in 25 days in the vinegar sample that B groups are stood in the incubator, only there is a small amount of deposited phenomenon in 1 bottle of sample,
When being stored in 30 days, then there is a small amount of precipitation in most of sample, and when being stored to by 50 days, apparent deposited phenomenon just occurs in sample.
But not plus the B group control samples of edible salt store 2 years all samples also all without deposited phenomenon.
When being stored in 15 days in the vinegar sample that C groups are stood in the incubator, there is a small amount of deposited phenomenon in all samples,
It is stored in 25 days and starts, obvious sediment or suspension occur in all samples, but when 50 days, and sample is all more serious without occurring
Deposited phenomenon.And just there is a small amount of precipitation in major part sample when the C group control samples of edible salt not being added to store 02 months 1 year
Phenomenon.
When being stored in 7 days in the vinegar sample that D groups are stood in the incubator, there is a small amount of deposited phenomenon in most of sample,
It is stored in 15 days and starts, obvious sediment or suspension occur in all samples, and when placing 35 days, it is existing that obviously precipitation occurs in sample
As.And does not add the D group control samples of edible salt to store 6 months most of samples and occur as soon as a small amount of deposited phenomenon.
When being stored in 3 days in the vinegar sample that E groups are stood in the incubator, sample segment occurs as soon as a small amount of deposited phenomenon,
It is stored in 7 days and starts, precipitating on a small quantity all occur in all samples, and when placing 15 days, apparent deposited phenomenon occurs in sample.And do not add
The E group control samples of edible salt store 2 months most of samples and occur as soon as a small amount of deposited phenomenon, store 6 months, all samples
All there is apparent deposited phenomenon.
The identical observation of above-mentioned test example is carried out to the vinegar sample in the following example, can obtain similar result.
Embodiment one
Add edible salt sample making：Part vinegar sample is taken, edible salt is added and is uniformly mixed, concentration of the edible salt in vinegar
It is subsequently placed in 50 DEG C of incubators respectively in filling 10 clear vials after disinfection for 0.5% (m/V), constant temperature is stood, and is being put
It sets 3 days, 7 days, 15 days, 20 days, 25 days, 30 days, 35 days, 40 days and 50 days and the precipitation status to vinegar sample is seen respectively
Examine, and compare plus edible salt vinegar sample long-term follow observation as a result, meeting the conclusion present invention determine that obtained by method.
Embodiment two
Add edible salt sample making：Part vinegar sample is taken, edible salt is added and is uniformly mixed, concentration of the edible salt in vinegar
It is subsequently placed in 45 DEG C of incubators respectively in filling 10 clear vials after disinfection for 0.4% (m/V), constant temperature is stood, and is being put
The precipitation status of vinegar is observed after setting 7 days, 15 days and 30 days, and compares the vinegar sample long-term follow for not adding edible salt
Observation as a result, meeting the conclusion present invention determine that obtained by method.
Embodiment three
Add edible salt sample making：Part vinegar sample is taken, edible salt is added and is uniformly mixed, concentration of the edible salt in vinegar
For 0.6% (m/V), in the filling transparent vessel after disinfection, be subsequently placed in 55 DEG C of incubators, constant temperature is stood, place 7 days,
The precipitation status of vinegar is observed after 15 days and 30 days, and compares the vinegar sample long-term follow observation for not adding edible salt
As a result, meeting the conclusion present invention determine that obtained by method.
Example IV
Add edible salt sample making：Part vinegar sample is taken, edible salt is added and is uniformly mixed, concentration of the edible salt in vinegar
It being subsequently placed in 60 DEG C of incubators respectively in filling 10 transparent vessels after disinfection for 0.3% (m/V), constant temperature is stood,
Place 7 days, 15 days and 30 days after the precipitation status of vinegar is observed, and compare plus edible salt vinegar sample for a long time with
Track observation as a result, meeting the conclusion present invention determine that obtained by method.
The present invention can be summarized with others without prejudice to the concrete form of the spirit or essential characteristics of the present invention.The present invention's
Above-described embodiment can only all be considered the description of the invention rather than limit that every substantial technological according to the present invention is to above
Any subtle modifications, equivalent variations and modifications, belong in the range of technical solution of the present invention made by embodiment.
Claims (3)
1. a kind of determination method of vinegar shelf life precipitation status, which is characterized in that feeding vinegar is added edible salt and is uniformly mixed,
Edible salt mass-volume concentration in vinegar is 0.2-0.6%, and in the filling transparent vessel after disinfection, then sealing is set
In 37-60 DEG C of incubators, constant temperature is stood, and precipitation status in vinegar is observed in different time sections, wherein
（1）A small amount of precipitation is found at 7 ± 3 days or is suspended, then product has apparent precipitation or suspension problem, and it is heavy to be generated in half a year
It forms sediment or suspends；
（2）A small amount of precipitation is found at 15 ± 3 days or is suspended, then product has precipitation and suspension problem, and precipitation or outstanding is generated in 1 year
It is floating；
（3）If observation without precipitation or suspends at 30 ± 3 days, product generates in 2 years without obvious sediment and suspension.
2. the determination method of vinegar shelf life precipitation status according to claim 1, which is characterized in that the edible salt exists
Mass-volume concentration is 0.5% in vinegar, is placed in 50 DEG C of incubators.
3. the determination method of vinegar shelf life precipitation status according to claim 1, which is characterized in that the edible salt exists
Mass-volume concentration is 0.6% in vinegar, is placed in 55 DEG C of incubators.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
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| CN2015101035407 | 2015-03-10 | ||
| CN201510103540 | 2015-03-10 |
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