摘要
文章从食醋的酿制工艺、呈味特性、功能组份等方面比较了我国酿制食醋和"质量标准《SB10337-2000配制食醋》"中"配制食醋"的差异,指出该标准的颁布给我国食醋市场带来的危害性,建议暂停《SB10337-2000配制食醋》质量标准的执行,以规范我国食醋市场,促进行业的健康发展。
In this article, the differences between brewed the quality standards ＂SB 10337--2000 blended vinegar＂ vinegar and the preparation vinegar of on the vinegar brewing process, flavor characteristics, functional groups etc. were compared, it pointed out that this standard＇s promulgation bring the harmfulness to the China＇s vinegar market, and we proposed to suspend the existing quality standards ＂SB 10337--2000 blended vinegar＂ to regulate the market of China＇s vinegar and promote the healthy development of the whole industry.
出处
《中国调味品》
CAS
北大核心
2009年第9期110-113,共4页
China Condiment
关键词
酿造食醋
配制食醋
标准
标准化
fermented vinegar
blended vinegar
standard
standardization
