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GB 18187-2000 PDF in English

GB 18187-2000 (GB18187-2000) PDF English
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GB 18187-2000: PDF in English

GB/T 18187-2000 (Renamed from GB 18187-2000)
ICS 67.220
X 66
GB/T 18187-2000
Fermented vinegar
This Standard is converted as a recommendary standard according to No. 7
Announcement, 2017 of Standardization Administration of the People's
Republic of China
Issued by: National Bureau of Quality and Technical Supervision
Table of Contents
Foreword ... 3 
1 Scope ... 4 
2 Normative references ... 4 
3 Definitions ... 5 
4 Product classification ... 5 
5 Technical requirements ... 5 
6 Test methods ... 6 
7 Inspection rules ... 10 
8 Labels ... 11 
9 Packaging ... 11 
10 Transport ... 11 
11 Storage ... 12 
No. 1 Amendment of GB 18187-2000 “Fermented vinegar” ... 12 
Fermented vinegar
1 Scope
This Standard specifies definitions, product classification, technical
requirements, test methods, inspection rules and labels, requirements for
packaging, transport, storage of fermented vinegar.
This Standard is only applicable to fermented vinegar used for seasoning. It is
not applicable to fermented vinegar used for health care.
2 Normative references
The following standards contain provisions which, through reference in this
Standard, constitute provisions of this Standard. At the time of publication, the
editions indicated are valid. All standards are subject to revision. The parties
who are using this Standard shall explore the possibility of using the latest
version of the following standards.
GB/T 601-1988, Chemical reagent - Preparations of standard volumetric
GB 2715-1981, Hygienic standard for grains
GB 2719-1996, Hygienic standard of vinegar
GB 2760-1996, Hygienic STANDARD for uses of food additives
GB 4789.22-1994, Microbiological examination of food hygiene -
Examination of flavorings
GB/T 5009.41-1996, Method for analysis of hygienic standard of vinegar
GB 5461-2000, Edible salt
GB 5749-1985, Sanitary standard for drinking water
GB/T 6682-1992, Water for laboratory use - Specifications
GB 7718-1994, General standard for the labelling of foods
GB 10343-1989, Edible alcohol
3 Definitions
For the purposes of this document, the following definitions apply.
fermented vinegar
Liquid condiment that is made by microbial fermentation alone or in combination
with various materials containing starch, sugar, or alcohol.
4 Product classification
Fermented vinegar is classified into two categories according to fermentation
4.1 Solid fermented vinegar
Vinegar that is made from grain and its by-products and fermented by solid
4.2 Liquid fermented vinegar
Vinegar that is made from grain, sugar, fruit or alcohol and fermented by liquid
5 Technical requirements
5.1 Main raw materials and auxiliary materials
5.1.1 Grain: in accordance with GB 2715.
5.1.2 Brewing water: in accordance with GB 5749.
5.1.3 Edible salt: in accordance with GB 5461.
5.1.4 Edible alcohol: in accordance with GB 10343.
5.1.5 Sugar: in accordance with corresponding national standards or industrial
5.1.6 Food additives: use the food additives allowed in GB 2760 and be in
accordance with corresponding product standards of food additives.
5.2 Sensory characteristics
In accordance with the provisions of Table 1.
a) Acidity meter: accuracy is ±0.1pH;
b) Single-boiling distillation device;
c) Alkali burette.
6.3.2 Reagents
a) 0.05 mol/L sodium hydroxide standard titration solution: prepare and
calibrate according to the method specified in GB/T 601;
b) 1% phenolphthalein indicator: weigh 1g of phenolphthalein to dissolve in
100mLof 95% ethanol.
6.3.3 Analysis steps
Shake the sample well. Accurately pipette 2.00mL and move into the distillation
tube of the single-boiling distillation device. Add 8mL of water to shake well.
Insert the distillation tube into the distillation bottle that is filled with right amount
of water (its liquid level shall be higher than the liquid level of the distillate and
lower than the exhaust port). Connect to the distiller and the condenser. And
immerse the tube at the lower end of the condensate tube below the level of
the conical flask that contains 10mL of water.
Open the exhaust port. Heat till water in the flask is boiling for 2min. Close the
exhaust port to distill. During distillation, if a large amount of foam is generated
in the distillation tube to affect the measurement, it shall re-conduct sampling.
Add a drop of refined vegetable oil or a small amount of tannin to distill. When
the distillate reaches 180mL, open the exhaust port and turn off the power (to
prevent vacuum in the distillation flask). Pour the remaining liquid into a 200mL
beaker. Use water to rinse the distillation tube and the air inlet on the tube
repeatedly. Combine the washing liquid into the beaker. Then add water until
the total solution in the beaker is about 120mL.
Place the beaker that is filled with 120mL of residual liquid on the acidity meter
tray. Activate the magnetic stirrer. Use 0.05mol/L sodium hydroxide standard
titration solution to titrate pH8.2. Record the number of milliliters (V). Conduct
blank test at the same time.
6.3.4 Calculation
The non-volatile acid content in sample is calculated according to formula (1):
Where, Analysis steps
Pipette 2.00mL into the weighing bottle that has been dried to constant weight.
Move into (103±2)°C electric heating constant temperature drying oven. Place
the bottle cap diagonally. After 4h, cover the bottle. Take it out and move into
the dryer. Cool to room temperature (about 0.5h required). Weigh. Then dry
0.5h. Cool and weigh until the difference between the two weighings does not
exceed 1mg, which shall be constant weight. Calculation
The content of soluble total solids in sample is calculated according to formula
X3 - Content of soluble total solids in sample, g/100mL;
m2 - Mass of soluble total solids after constant weight and mass of weighing
bottle, g;
m1 - Mass of weighing bottle, g. Tolerance
The measurement difference of parallel tests on the same sample shall not
exceed 0.02g/100mL.
6.4.2 Determination of sodium chloride Instruments
Micro-burette. Reagents
0.1mol/L silver nitrate standard titration solution: prepare and calibrate
according to the method specified in GB/T 601.
Potassium chromate solution (50g/L): weigh 5g of potassium chromate and use
water to dissolve; set volume to 100mL. Analysis steps
Pipette 2.00mL of sample in a 250mL Erlenmeyer flask. Add 100mL of water
and 1mL of potassium chromate solution, Mix well. At the background of white
it shall also be carried out:
a) when main raw materials are changed;
b) when key process is changed;
c) when requested by the national quality supervision agency.
7.3 Batching
The products that are produced in the same day and of the same variety are
one batch.
7.4 Sampling
Randomly extract 6 bottles (bags) from different parts of each batch of products
for sensory characteristics test, physical and chemical tests, sanitary inspection,
sample retention, respectively.
7.5 Determination rules
7.5.1 When all acceptance inspection items or type inspection items meet this
Standard, it shall be determined as accepted.
7.5.2 When one item of acceptance inspection items or type inspection items
fails to meet this Standard, it may double sample to re-inspect. If it still fails to
meet this Standard after re-inspection, it shall be rejected.
8 Labels
8.1 Label contents shall be in accordance with the provisions of GB 7718. The
product name shall indicate “fermented vinegar” and the content of total acid.
8.2 Marking method of implementation standard: solid fermented vinegar is
marked as “GB 18187-2000 solid fermented”; liquid fermented vinegar is
marked as “GB 18187-2000 liquid fermented”.
9 Packaging
Packaging materials and containers shall meet the corresponding national
hygiene standards.
10 Transport
Carefully handle the product during transportation. Protect from sun and rain.
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.