"Maotai-flavor liquor management system" shows that
I. Basic norms
Basic specifications include 13 specification, such as terminology and classification, health and safety meeting, etc. , and listed 12 national industry standard and 1 newly formulated local standard. DB52/T 866-20 13 "Technical Terminology of Maotai-flavor Liquor" is a special term for the production, facilities and technology of Maotai-flavor liquor. On the other hand, the basic standards also include three national food hygiene and safety standards: the limit of bacterial melanin in meat products, the limit of pollution sources in meat products and the high content of chemical fertilizer in meat products.
Second, the specifications of raw and auxiliary materials
The specifications of raw and auxiliary materials include 9 specifications, including key raw materials for brewing Maotai-flavor liquor, wheat, koji-making and rice husk, water and other auxiliary materials, and 3 national industry standards and 6 newly formulated local standards are listed. The sorghum used in DB52/T 867-20 13 Maotai-flavor liquor requires the quality characteristics of japonica sorghum and waxy sorghum, while the tap water used in DB52/T 870-20 13 Maotai-flavor liquor distinguishes the tap water for brewing from the tap water with added pulp, which requires different characteristics.
III. Manufacturing Standards and Specifications
There are 6 manufacturing standards, including 4 newly formulated local standards and 2 national industry standards, as well as fine manufacturing specifications of pure grain and wine enterprises and national standards for clean production. According to the processing technology of Hunan Maotai-flavor liquor, the technical standards of Daqu, bran koji and mixed koji were formulated respectively. According to the unique processing technology of Maotai-flavor liquor, the key to the storage and blending management system of Daqu Maotai-flavor pure grain liquor was clarified.
Fourth, product implementation standards
The product implementation standards include six specifications such as Guizhou Moutai, Maotai-flavor liquor and distilled liquor, as well as the food safety standards for mixed liquor. Four national industry standards were listed, and two new local standards were DB52/T 877-20 13 Daqu Maotai-flavor liquor and DB52/T 878-20 13 bran-flavor liquor. DB52/T 878-20 13 bran koji Maotai-flavor liquor is suitable for mixed koji Maotai-flavor liquor. The national industry standards include Kweichow Moutai, which has been protected by geographical indications, and the specification of Maotai-flavor liquor promulgated and implemented in February 201.
Five, product quality inspection specifications
The inspection methods and specifications include general *** 17 specifications such as "Detection of Hygienic Standard for Sensory Chemistry Experiment Food of Pure Grain and Wine", and the newly formulated local standard DB52/T 880-20 13 "Basic Laboratory Standard for Pure Grain and Wine Production Enterprises" is 1, which provides training items for laboratory management of the company, and others are national industry standards and national standards.
Six, packaging, marking, transportation and storage specifications
Packaging, labeling, transportation and storage specifications include five national industry standards: General Rules for Labelling of prepackaged foods, General Rules for Labelling of Prepackaged Drinks and Alcohol, Testing Standards for Pure Grain and Alcohol, and Packaging, Labelling, Transportation and Storage.
Seven, production safety and automobile sales
Safety in production and automobile sales include QB 1852- 1993 Technical Specification for Workers' Safety Committee in Pure Grain and Wine Manufacturing Industry GB 27631-201Environmental Protection Standard for Water Pollution Sources in Ethanol Production and Pure Grain and Wine Manufacturing Industry SB/T/KLOC-0.
What is the knowledge and vanguard of norms?
1, the specification of Maotai-flavor base liquor of Renhuai Daqu has been scientifically demonstrated by the national industry standard of Maotai-flavor liquor and the local standard of Guizhou Province, and two informationizations have been maintained: first, a new round of base liquor specifications (the second to seventh rounds of base liquor and comprehensive base liquor specifications) has been formulated by the liquor-making industries in various provinces; Second, a new round of Guizhou Province has formulated the first team specification for pure grain and pure wine products.
2. Compare the specifications of Renhuai Daqu Maotai-flavor base liquor with the product implementation standards in the national industry standards of Maotai-flavor liquor and Guizhou local standards. In the technical standards, the provisions of raw materials, brewing environment, brewing facilities, traditional handicrafts and other practical processes have been upgraded, and the "food hygiene standards" have been applied to the transformation of food safety standards, and the definition of food hygiene standards has been upgraded to "food hygiene and safety regulations".
3. According to the national standard GB/T 823 1-2007, the water content of sorghum tannin is less than or equal to 0.5%. According to the regulation of line standard NY/T 895-20 15, the water content of brewed sorghum tannin is ≤ 1.5%. Considering the effect of tannin in the storage of maotai-flavor liquor, the water content of sorghum tannin brewed by Renhuai Daqu maotai-flavor liquor is required to be 1.0%~ 1.5%, otherwise it cannot pass the national standard GB/T 823 1-2007.
4. In the new round of technical standards for the production of Renhuai Daqu Maotai-flavor liquor, the preventive measures of blending, seasoning and uncapping and the detailed process flow of important control points were formulated; The production standard of Renhuai Maotai-flavor Daqu put forward the preventive countermeasures of koji worm and rat damage.