Vinegar 233662 test

Vinegar is a liquid acid brewed by microorganisms from raw materials such as grains, fruits, and alcohol containing starch, sugar, and alcohol

1. Detection scope:

According to the classification of vinegar production process, it can be divided into brewed vinegar and artificially synthesized vinegar

1. Brewing vinegar can be divided into grain vinegar (made from grains and other raw materials), sugar vinegar (made from maltose, sucrose, and sugar raw materials), and wine vinegar (made from edible alcohol and wine tails)

2. According to different processing methods, it can be further divided into smoked vinegar, special vinegar, fragrant vinegar, bran vinegar, etc

3. Synthetic vinegar can also be divided into colored vinegar and white vinegar (white vinegar can be further divided into ordinary white vinegar and vinegar essence)

The classification of acetic acid fermentation methods includes solid fermentation vinegar, liquid fermentation vinegar, and solid dilute fermentation vinegar

2. Test items:

Total acid, free mineral acid (etc.), total arsenic, lead content, aflatoxin, total bacterial count, coliform group, pathogenic bacteria (Salmonella, Shigella, Staphylococcus aureus), etc.

Component analysis: Acetic acid, calcium, amino acids, succinic acid, grape acid, malic acid, lactic acid, B vitamins and salts, etc.

Details are shown in the table below:

Function of testing report:

1. Project bidding: Issue authoritative third-party CMA/CNAS qualification report

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6. Industrial problem diagnosis: Verify the troubleshooting and correction of industrial production problems

BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

2. Recommend solutions and confirm quotations

3. Mail samples and arrange testing

4. Progress tracking and result feedback

5. Provide reports and after-sales service

6. If urgent or priority processing is required

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8. The testing report is authoritative and effective, and is generally used in China