Shanxi old vinegar has added preservatives. Is it actually a blended vinegar? Can it be called Shanxi vinegar? Last night, according to some questions from reporters, Cao Wenjie, chairman of the Shanxi Province Vinegar Industry Association, explained that Shanxi vinegar plus preservatives does not mean that it is a blend of vinegar. This is a "conceptual error." In accordance with national standards, as long as the preservatives are added within the limits It is safe.

Dr. Lu Wei, a researcher at the Beijing Light Research Institute, who is engaged in the research of traditional fermented foods, told reporters that at present, China's vinegar is generally divided into two categories: brewing vinegar and preparing vinegar. Accurately speaking, there is no “blending” in the vinegar industry. "Vinegar" is a saying that blending and brewing are normal processes in the vinegar industry. In the preparation of vinegar, it is possible to add glacial acetic acid of food grade. If the enterprise uses industrial grade glacial acetic acid, the country has a corresponding standard method, which can be detected through inspection.

Cao Wenjie introduced to reporters that Wang Jianzhong, chairman of Shanxi Golden Vinegar Biotechnology Co., Ltd., who is the blending information of Shanxi vinegar and vice president of the Shanxi Vinegar Industry Association, has resigned from the vice president of Vinegar Industry Association. Shanxi Province is further Increased positive propaganda, "Can not be because of one person's sentence, put the signboard of Shanxi vinegar destroyed."

Yesterday, the reporter repeatedly called and sent a text message to Wang Jianzhong, hoping to understand the process before and after the incident, but the other party had not answered the phone call, but only returned two text messages saying that “waiting for news” and “reconsideration” had not been further explained.

Question 1

Can we add preservatives?

The preservative said that the old and new standards were confused Wang Jianzhong said that 95% of Shanxi's mature vinegar is blended with vinegar on the market. As long as there is sodium benzoate in the ingredient, it can be concluded that it is not Shanxi vinegar, because old vinegar does not need to add any preservatives, and the shelf life is cancelled. This is the basic feature of Shanxi's old vinegar.

Last night, Cao Wenjie said that Shanxi's mature vinegar has the current national standard, which stipulates that sodium benzoate can be added as a preservative. The total acidity above 4.5 degrees is all Shanxi's old vinegar. In January this year, the Association formulated a new Shanxi Vinegar Product Quality Standard that has been submitted to the National Standards Committee for approval and is scheduled to be officially promulgated in the second half of this year. The new standard raised the total acidity of vinegar from not less than 4.5 degrees to not less than 6 degrees, and refused to add any preservatives.

“Wang Jianzhong confuses the new standard of Shanxi aged vinegar with the current standard,” Cao Wenjie said. As far as the current standards are concerned, the addition of sodium benzoate without preservatives is not a method of judging Shanxi's aging vinegar.

Question 2

Is it necessary to add preservatives?

It is not unsafe to add preservatives Dr. Lu Wei, a researcher at the Beijing Institute of Light Research, said that when the contents of other ingredients are the same, the higher the total acidity, the better the inhibitory effect on microorganisms. Therefore, when the total acidity of vinegar is greater than 6 degrees, companies may choose to use or not use preservatives, and there is no hard regulation in the standards for vinegar preparation and vinegar preparation.

Vinegar has different total acidity, mainly to meet different consumer needs. It cannot be said that adding preservatives is not safe. In fact, many foods require preservatives, as long as they comply with national standards.

Cao Wenjie said that the use of antiseptics in Shanxi vinegar below 6 degrees is mainly to prevent deterioration. As for the revision of the new standard, the degree of acidification was raised to 6 degrees, and no preservatives were added. Cao Wenjie said that the establishment of standards at that time was related to historical circumstances, market demand, and many other factors, and that any standards, including various laws, had to be constantly revised. As long as the new standard has not been formally implemented, everything is based on the current standards.

Question 3

Adding preservatives is blending?

Adding preservatives is not a blend of vinegar Wang Jianzhong previously said that the usual vinegar is basically blended. There are two types of blended vinegar, one is glacial acetic acid blending, and the other is additive added with sodium benzoate preservative, and the addition of additives accounts for 95%.

Cao Wenjie said that "taking vinegar as a preservative is considered to be a blending vinegar, it is a conceptual error."

He explained that the vinegar industry has a hooking process, but "blending" and "hooking" are completely different things. Blending means that producers do not brewed pure grains and use glacial acetic acid blending. The hooking process means different tastes. The vinegar is blended into vinegar with the same taste, which is also made by brewing different taste vinegar.

Dr. Lu Wei also introduced that there is no causal relationship between the use of preservatives and whether vinegar is brewed or formulated. Brewed vinegar can use preservatives, vinegar can also be formulated with preservatives. The deployment is one of the normal processes in the production of vinegar, in order to make the quality of each batch of products relatively uniform.

Question 4

Industrial acetic acid can not check out?

Detection of free mineral acids against industrial glacial acetic acid Previously, it was stated that some manufacturers used glacial acetic acid for industrial vinegar production. However, the use of glacial acetic acid or industrial glacial acetic acid could not be identified.

Lu Hao introduced that industrial acetic acid is a non-food raw material, if the company joins, it is an illegal addition, it is subject to legal sanctions. The detection of free mineral acid in vinegar is to prevent the detection of illegal use of industrial acetic acid. It can be identified by the method of nuclear magnetic resonance and the detection of carbon 14 content.

The conventional rapid qualitative detection method is mainly to detect whether vinegar contains free mineral acid. The vinegar cannot contain this kind of material. At present, for the preparation of vinegar on the market, the free mineral acid will be detected to prevent the industrial acetic acid. Mixed in.

A person from the Beijing Food Safety Monitoring Center also told reporters that if vinegar is added to industrial grade glacial acetic acid, it will generally bring in other impurities, usually by examining free mineral acid.