[1]强敏,吕复强,王韦岗.地理标志产品镇江香醋主要理化指标影响因素分析[J].中国调味品,2018,(7):154-157.[doi:10.3969/j.issn.1000-9973.2018.07.034]
 QIANG Min,LV Fu-qiang,WANG Wei-gang.Product of Geographical Indication - Zhenjiang Vinegar Main Physicochemical Index Analysis of Influencing Factors[J].CHINA CONDIMENT,2018,(7):154-157.[doi:10.3969/j.issn.1000-9973.2018.07.034]
点击复制

地理标志产品镇江香醋主要理化指标影响因素分析()
分享到:

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2018年7期
页码:
154-157
栏目:
出版日期:
2018-07-01

文章信息/Info

Title:
Product of Geographical Indication - Zhenjiang Vinegar Main Physicochemical Index Analysis of Influencing Factors
文章编号:
1000-9973(2018)07-0154-04
作者:
强敏1吕复强2王韦岗1
(1镇江市产品质量监督检验中心Product of Geographical Indication - Zhenjiang Vinegar Main Physicochemical Index Analysis of Influencing Factors QIANG Min1,LV Fu-qiang2,WANG Wei-gang1 (1 Zhenjiang Product Quality Supervision and Inspection Center ,Zhenjiang 212132,China;2 Jiangsu Hengshun Vinegar-industry Co.,Ltd., Zhenjiang 212028,China)
Author(s):
QIANG Min1LV Fu-qiang2WANG Wei-gang1
(1Product of Geographical Indication - Zhenjiang Vinegar Main Physicochemical Index Analysis of Influencing Factors QIANG Min1LV Fu-qiang2,WANG Wei-gang1 (1 Zhenjiang Product Quality Supervision and Inspection Center ,Zhenjiang 212132,China;2 Jiangsu Hengshun Vinegar-industry Co.,Ltd., Zhenjiang 212028,China)
关键词:
镇江香醋理化指标生产应用
Keywords:
Zhenjiang aromatic vinegar physicochemical index production and application
分类号:
TS264.22
DOI:
10.3969/j.issn.1000-9973.2018.07.034
文献标志码:
A
摘要:
本文研究和探讨了不同生产时期和储存时间对于镇江香醋主要理化指标总酸、不挥发酸、氨基酸态氮、还原糖以及可溶性无盐固形物的含量形成的影响,并对成因及指标之间的内在联系进行了分析探讨,希望通过控制生产及储存条件等影响因素用以指导实际生产过程。
Abstract:
This paper studies and discusses the different production period and storage time for the content of the main physical and chemical indexes of total acid, non-volatile acids, amino acid nitrogen,reducing sugar and soluble salt-free solids in Zhenjiang vinegar, and the relationship between causes and indicators are discussed, hope that through controlling factors of production and storage conditions and so on in order to guide the actual production process

参考文献/References:

【1】GB/T 18623-2011 镇江香醋 【2】CAC/RCP 1-1969,Rev.4(2003) 【3】FDA 21Part 110 【4】WHO: The World Health Report. World Health Organization, Geneva, 1998 【5】杨天英.食醋酿造工艺[J].山西人民出版社,1994. 【6】沈志远.镇江香醋[J].香港医药出版社,2007. 【7】WHO: The World Health Report. World Health Organization, Geneva, 1998 【8】CAC/RCP 1-1969,Rev.4(2003) 【9】姚卫蓉,钱和.食品安全指南[M].北京:中国轻工业出版社,2005. 【10】吕复强.镇江恒顺香醋生产过程中ISO 22000食品安全管理体系的建立[J].江苏调味副食品,2006,8 【11】车文毅.食品安全控制体系HACCP[M].中国农业科学技术出版社,2002 【12】张根生.危害分析与关键控制点[M].中国计量出版社,2004 【13】孔保华,王家国,刁新平.HACCP与其它质量保证体系[J].肉品卫生,2003年03期

相似文献/References:

[1]沈志远,余永健,朱胜虎,等.镇江香醋酿制技艺非物质文化遗产传承关键技术研究[J].中国调味品,2016,(10):140.[doi:10.3969/j.issn.1000-9973.2016.10.031]
 SHEN Zhi-yuan,YU Yong-jian,ZHU Sheng-hu,et al.Research on Key Techniques of Non-material Cultural Heritage of Zhenjiang Vinegar Brewing Techniques[J].CHINA CONDIMENT,2016,(7):140.[doi:10.3969/j.issn.1000-9973.2016.10.031]

备注/Memo

备注/Memo:
作者简介:强敏(1964-),男,高级工程师,研究方向:食品安全检测分析与管理;通讯作者:吕复强(1978-),男,江苏赣榆人,高级工程师,硕士,
更新日期/Last Update: 2018-08-08