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Assay method for Cupei acidity

A technology of vinegar grains and acidity, which is applied in the direction of chemical analysis by titration, etc., can solve the problems of inaccurate judgment of whether the fermentation is completed, affect the quality of fermentation, and fermentation overoxidation, etc., and achieve timely and accurate guidance, accurate calculation results, and saving energy. the effect of time

Pending Publication Date: 2021-12-03
山西福源昌老陈醋有限公司
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AI Technical Summary

Problems solved by technology

During this process, due to the different positions of the filtrate taken, the deviation of the weight of the vinegar unstrained spirits and the deviation of the amount of neutral water added, it has a great influence on the judgment of the titration end point, and the error is large, which leads to the judgment of whether the fermentation is completed. Inaccurate, it will cause peroxidation of fermentation and affect the quality of fermentation

Method used

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  • Assay method for Cupei acidity
  • Assay method for Cupei acidity
  • Assay method for Cupei acidity

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Embodiment Construction

[0024] The present invention will be further described below in conjunction with specific examples.

[0025] A method for testing the acidity of vinegar fermented grains, specifically comprising the following steps:

[0026] (1) Take 100g of acetic fermented unstrained spirits, squeeze out the juice with a steamer, and squeeze out about 30mL of juice;

[0027] (2), use a pipette to take 1mL of its extruded liquid into a 100mL beaker, that is, V 3 =1mL, add 50mL of neutral water, titrate with 0.1M NaOH under magnetic stirring conditions until the pH meter shows a value of 8.2, record the amount of NaOH V 1 ;

[0028] (3) Take a reagent blank sample, i.e. 50mL of experimental neutral water, titrate it with 0.1M NaOH until the pH meter shows a value of 8.2, and record the amount of NaOH V 2 , Calculate the acidity b of the vinegar fermented grains.

[0029] For the same batch of fermented products, take 100g of vinegar unstrained spirits every day, and carry out the juice tes...

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Abstract

The invention particularly relates to an assay method for Cupei acidity, belongs to the technical field of Cupei acidity assay, and aims to provide the assay method for the Cupei acidity, which can more intuitively judge whether fermentation is completed or not. According to the technical scheme, the method comprises the following steps: (1) taking Cupei subjected to acetic fermentation, and squeezing out juice; (2) putting 1mL of the extruded juice into a beaker, adding 50mL of neutral water, titrating with 0.1 M NaOH until the display value of a pH meter is 8.2, recording the dosage of NaOH, and calculating the Cupei acidity. According to the method, whether acetic fermentation is completed or not can be more visually shown, and the method has a more accurate and visual guiding effect on production.

Description

technical field [0001] The invention belongs to the technical field of testing the acidity of fermented vinegar, in particular to a method for testing the acidity of fermented vinegar. Background technique [0002] In the process of making vinegar, it is necessary to test the acidity of the vinegar unstrained spirits to judge whether the fermentation is complete. The steps of the existing method for testing vinegar grains are: take 10 g of vinegar grains fermented with acetic acid, add 90 mL of neutral water to soak for 2 hours, filter the soaking liquid, put 1 mL of the filtrate in a 250 mL Erlenmeyer flask, add 50 mL of neutral water, drop into two Drop phenolphthalein indicator, titrate to pink with 0.1M NaOH, and no change of color within 30s is the end point, record the amount of NaOH to calculate the acidity of the vinegar fermented grains. During this process, due to the different positions of the filtrate taken, the deviation of the weight of the vinegar unstrained ...

Claims

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Application Information

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IPC IPC(8): G01N31/16
CPCG01N31/16
Inventor 郭霞张慧如田慧芳
Owner 山西福源昌老陈醋有限公司
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