The unqualified total acid in persimmon vinegar does not meet the food safety standards and violates Article 126 of the Food Safety Law. The punishment is: the food and drug supervision and administration department of the people's government at or above the county level shall order it to make corrections and give it a warning; Refuses to correct, a fine of five thousand yuan and fifty thousand yuan; If the circumstances are serious, it shall be ordered to suspend production or business until the license is revoked.

The unqualified circumstances of total acid in persimmon vinegar are not very serious, which violates the first paragraph of Article 126 of the Food Safety Law. Article 126 of the Food Safety Law reads as follows:

Article 126 In case of any of the following circumstances, the food and drug supervision and administration department of the people's government at or above the county level shall order it to make corrections and give a warning; Refuses to correct, a fine of five thousand yuan and fifty thousand yuan; If the circumstances are serious, it shall be ordered to stop production or business until the license is revoked:

(1) The producers of food and food additives fail to inspect the purchased food raw materials and the produced food and food additives as required;

(2) The food production and marketing enterprise fails to establish a food safety management system as required, or fails to equip, train and assess food safety management personnel as required;

(3) The producers and operators of food and food additives fail to check the license and relevant supporting documents when purchasing, or fail to establish and abide by the system of incoming inspection records, ex-factory inspection records and sales records as required;

(4) The food production and marketing enterprise has not formulated a plan for handling food safety accidents;

(5) Tableware, drinking utensils and containers for directly-eaten food have not been cleaned or disinfected before use, or the catering service facilities and equipment have not been regularly maintained, cleaned and calibrated as required;

(6) Food producers and business operators arrange personnel who have not obtained health certificates or suffer from diseases that hinder food safety as stipulated by the health administrative department of the State Council to engage in the work of contacting directly imported food;

(7) food business operators fail to sell food according to the specified requirements;

(8) the health food production enterprise fails to file with the food and drug supervision and administration department according to the regulations, or fails to organize production according to the technical requirements such as product formula and production technology;

(9) The infant formula food production enterprise fails to file food raw materials, food additives, product formulas and labels with the food and drug supervision and administration department;

(11) The special food production enterprise fails to establish the production quality management system and operate it effectively as required, or fails to submit the self-inspection report regularly;

(11) food producers and operators fail to regularly check and evaluate the food safety situation, or the production and operation conditions change, and fail to deal with them according to the regulations;

(12) centralized dining units such as schools, nurseries, old-age care institutions, and construction sites fail to fulfill their food safety management responsibilities as required;

(13) food production enterprises and catering service providers fail to formulate and implement control requirements for production and operation processes according to regulations.

The possible reasons why the total acid in persimmon vinegar does not meet the standard are as follows: First, the added sour agent or phosphoric acid exceeds the standard, resulting in high acidity, which does not meet the standard requirements during testing. It is suggested to add it as appropriate and conduct real-time testing to determine the optimal addition amount. Second, there are problems in the beverage process, and the carbon dioxide content in the beverage is too high. It is recommended to investigate.

determination method of total acid: determine the total acidity of fruit juice drinks by alkali titration

I. experimental principle

the total acidity in food refers to the total amount of all acidic substances, which are neutralized into salts when titrated with standard alkali. RCOOH+NaOH——RCOONa+H2O

With phenolphthalein as indicator, titration ends when the solution is reddish for half a minute. The acid content in the sample can be calculated according to the concentration and volume of the consumed standard lye.

II. Instruments and reagents

1 Instruments

(1) Basic burette

(2) 251 ml conical flask

(3) 25 ml pipette

2 reagents

(1) 1% phenolphthalein ethanol solution

Weigh 1g phenolphthalein, dissolve it with 9.5% ethanol and fix the volume to 111mL.

⑵ 1.1mol/L NaOH standard solution

Weigh 4g NaOH, add about 111mL of water, dissolve it, move it into a 1111mL volumetric flask, adjust the volume to the scale with distilled water, and store it in a rubber stopper reagent bottle.

calibration method: bake potassium hydrogen phthalate at 1.21℃ for 1 hour to constant weight, accurately weigh 1.3～1.4g and add 111mL distilled water into a 251mL conical flask, then titrate 3 drops of phenolphthalein indicator after dissolution, and titrate with the above prepared sodium hydroxide solution until it is reddish and does not fade for half a minute. Calculate the molar concentration of sodium hydroxide standard solution according to the following formula.

where: m-mass of potassium hydrogen phthalate, g;

V—— the volume of sodium hydroxide solution consumed in titration, ml;

1.2142—— millimolar equivalent of potassium hydrogen phthalate, mmol/L.

III. Experimental steps

Accurately suck 25mL of beverage, add 25mL of distilled water into a 251mL conical flask, add 3 ~ 5 drops of phenolphthalein, titrate with sodium hydroxide standard solution until it is reddish for half a minute, and repeat the determination twice.

iv. calculation of results

N-mol/L concentration of NaOH standard solution

v-the amount of NaOH standard solution consumed during titration, ml;

K —— conversion coefficient of citric acid: K=1.164

V. Description

1 Carbonated drinks should be heated in a water bath at 5 1℃ for more than 3 1 minutes to remove CO2, and then cooled to room temperature for determination.

2 if the color of the beverage is dark, the same amount of distilled water can be added for dilution before titration. When the end point is difficult to identify, the original sample solution can be compared to judge the end point.

3 the distilled water used should be freshly boiled and cooled to remove CO2.