Assessment of the quality of low-alcohol drinks. Commodity characteristics and examination of the quality of low-alcohol and non-alcoholic drinks

27.09.2020

When conducting a quality assessment soft drinks The following research objectives can be achieved:

Establishing the type of soft drink;

Establishment of indicators of the quality of the drink;

Establishment of falsification;

Establishing a retention period;

Control of technological processes.

Establishing indicators of the quality of non-alcoholic beverages according to standard indicators solves the goal of identifying the compliance of the quality of a particular sample with the requirements of existing standards. From physical and chemical indicators in the study of the quality of soft drinks determine the content of solids (depending on the type of product ranges from 5.0 to 6.0%); acidity in ml 1N. alkali solution per 100 cm3 of drink (1.7-3.5); the amount of dissolved carbon dioxide (not less than 0.42% in drinks of the highest category and 0.4% in drinks of the first category).

The sampling method was carried out in accordance with GOST 26313-84 Processed products of fruits and vegetables.

In order to analyze the quality indicators of juice, before conducting a study, a single sample is compiled from point samples. Such samples are the contents of consumer packaging. In this case, the mass of such a sample must be at least half a kilogram or a liter of the product.

If the quantity of the product in the consumer package is less than necessary, then its quantity increases. If the mass of the investigated product exceeds the required one, then point samples of equal mass are taken from each unit of the product, while thoroughly mixing the product before sampling.

If the liquid product is heterogeneous in height, then it is thoroughly mixed, after which samples are taken from its different layers using the following tools:

scoops;

sampler;

Siphon, etc.

In this case, the mass of the sample should be 100-500 g. In this case, the number of samples taken from each container should be at least two. The mass of each sample from a unit of container should be 0.3 - 3.0 kg. The total weight of the sample is determined based on the weight of the product being tested.

In the process of mixing samples, a visual examination of the product is carried out for:

impurities;

mold;

other violations.

In case of detection of such inclusions, the product is sent to the laboratory for further research.

In order to investigate the mass fraction of elements and physico-chemical parameters of the product, it is necessary to make a combined sample from product samples. In this case, the masses of the product must be equal.

Organoleptic indicators.

Appearance is determined visually for compliance with the requirements of regulatory and technical documentation for finished products. Evaluate the correctness of the label, the presence of distortions, deformations, tears, cleanliness of the package.

The taste, aroma and color of the juices must correspond to the natural fruits from which they are made.

Clarified natural juices and juices with sugar should be transparent, without sediment, unclarified - evenly and thinly rubbed, freely flowing, of uniform consistency, opaque; juices with pulp - in the form of a homogeneous opaque mass with an evenly distributed homogenized pulp.

Taste - bitter, sweet and sour, salty, clean, full, harmonious, pronounced (bright, weak), empty, tasteless, characteristic, rounded; peculiar to the corresponding fruits, fruits, berries, herbs and other raw materials; malty, honey, spicy, with a caramel tone, piquant, salty-sour-sweet, etc.

Transparency - transparent, with brilliance, opalescent (strong, weak), cloudy, without suspension, with sediment.

The transparency and the presence of foreign inclusions in soft drinks are determined by viewing them corked in transmitted light, turning them over at the same time.

The color of soft drinks is determined visually in a clean, dry 250 cm3 cylindrical beaker. The shade and color intensity are evaluated for compliance with the requirements of regulatory and technical documentation for finished products.

Transparent - transparent liquid without a deposit and foreign inclusions. Slight opalescence is allowed, due to the characteristics of the raw materials used.

Turbid - an opaque liquid, the inclusion of suspensions and particles of sediment is allowed, without impurities that are unusual for the product.

Physical and chemical indicators.

The main physical and chemical indicator of soft drinks is the content of solids. Standards usually specify a lower acceptable limit for solids content. The content of solids in concentrated juice is 4.5-6.5 times higher than in the original, and ranges from 43.8 to 70%.

In juices with pulp, the amount of fruit puree is normalized as a percentage of the total mass of the drink. The mass fraction of fruit juice or puree, depending on the type of juice, should be at least 25-50%. Intended for direct consumption.

In natural (clarified and non-clarified) juices, juices with sugar and blended, the maximum allowable sediment content has been established, which, depending on the type of juice and its commercial grade, can range from 0.1 to 0.3%.

Acidity in combination with the amount of solids characterizes the harmony of taste and is one of the main features in determining the modes heat treatment. The high acidity of concentrated juices (from 1-1.2% in grape and plum, up to 7.8 in cherry and up to 15% in cranberry) makes it necessary to dilute them with water before drinking. The standard indicates either the lower limit of acidity, or the minimum and maximum allowable limits. The mass fraction of ethyl alcohol, which can accumulate during the processing of fruits, for premium juices should not exceed 0.3%, for juices of the 1st grade - 0.5%, for branded ones - 0.2%.

The mass fraction of pulp in juices with pulp is 30-40%.

According to GOST 5363 - 93, organoleptic evaluation produced in the following order.

The drink is poured into a tasting glass by about 1/3 of the volume (40 - 50 cm 3). The glass is lifted by the leg, tilted and the transparency and color are visually assessed in the transmitted diffused light. Various deviations from color and transparency can be identified by comparing the analyzed vodka with distilled water, placing them in identical test tubes with a volume of 10 cm 3.

Then the smell and aroma are evaluated by warming the lower part of the glass with the palms in a horizontal plane, which contributes to a better evaporation of aromatic substances.

After the aroma, the taste is determined. A small portion of the drink is taken into the mouth and held in front of it. Then, slightly tilting the head back, rinse the entire oral cavity, revealing deviations in taste.

The taste and aroma should be harmonious, pleasant, without a burning taste and smell of alcohol, foreign taste and smell, such as the smell of rubber, kerosene, metallic taste from containers with damaged coatings, foreign taste and smell as a result of the production of vodka on poorly processed equipment.

At the same time, it is allowed to taste no more than five samples of vodka, while samples of obviously better quality are analyzed first, a break is made between the evaluations of each sample.

When filling “by level”, the maximum deviations for an individual bottle (in cm 3) from the nominal capacity at a temperature of 20 + 0.5 C should not exceed the permissible deviations from the full capacity of bottles in accordance with GOST 10117 or other regulatory documentation approved in the prescribed manner.

Seal bottles with caps or corks various kinds materials permitted for use by the Ministry of Health of Russia, bottles of vodka for the Ministry of Defense - in accordance with GOST 15846, decanters - with cork, polyethylene, glass, porcelain stoppers. The closure must be tight and not leak when the bottle or decanter is turned over.

Products are marked on labels and caps, as well as on corrugated cardboard boxes.

The following information must be indicated on the labels: the name of the organization whose system includes the manufacturer; name of vodka; fortress, %; bottle capacity, dm 3;

Product standard designation.

On the reverse side of the label, it is allowed to indicate the manufacturer's index instead of the name of the organization, which system includes the given enterprise. They also indicate the number of the brigade and the date of bottling. Information for the consumer must comply with the requirements of GOST 51074-97. Container marking is carried out in accordance with GOST 14192.

Introduction. 3

1. Requirements for the safety of alcoholic beverages. 4

1.1. Requirements for the safety of alcoholic products. 4

1.2. Ensuring the safety of alcoholic products in the process of its production and circulation ………………………………………….…………....6

2. Ensuring the safety of alcoholic products. 13

2.1. Methods for monitoring the safety of alcoholic products. 12

2.2. Ways and means of falsification of alcoholic products. 17

Conclusion. 22

Literature. 23

Introduction

Taste products – group food products, the main components of which are flavoring substances that have a specific effect on the digestive and nervous systems. Flavoring substances include ethyl alcohol, organic acids, alkaloids, essential oils, mineral and organic salts.

The term "alcohol" is of Arabic origin and literally means "fine powder".

The urgency of the problem is due to the increase in the consumption of alcoholic beverages in Russia, a significant level of mortality due to low-quality alcohol, an increase in crimes committed by persons in a state of intoxication.

The alcohol industry is currently being modernized, especially in terms of improving the quality of raw materials. Ethyl alcohol of the Extra-Luxe, Extra variety is being produced, the volumes are increasing, and the quality of the produced fruit wines is increasing, technologies of alcoholic beverages for preventive medical purposes are being created, which are based on high-quality environmentally friendly plant raw materials. The search for scientists and practitioners is also aimed at developing methods for increasing the stability of alcoholic beverages and wines during transportation and long-term storage.

The course work consists of an introduction, two chapters, divided into paragraphs, a conclusion and a list of references. The work contains statistical material - three tables.

Requirements for the safety of alcoholic beverages.

Alcoholic products - food products that are made with or without the use of ethyl alcohol produced from food raw materials, and (or) alcohol-containing food products, with a volume fraction of ethyl alcohol of more than 0.5 percent, with the exception of food products in accordance with the list , established in Appendix 5 of the Technical Regulations of the Customs Union "On the Safety of Alcoholic Products". Alcoholic products are divided into such types as ethyl alcohol from food raw materials, alcoholic beverages, weakly alcoholic drinks, wine products, distillates, brewing products, alcohol-containing food products, honey products (honey).

Requirements for the safety of alcoholic products.

The established requirements for quality and safety indicators of alcoholic products solve the problem of confirming the compliance of a particular drink sample with the requirements of current standards. One of the main principles of formation of the quality of alcoholic beverages is their safety. Another priority principle is to ensure the nutritional value of the product, according to its purpose in human nutrition. An important role is given to the appearance, organoleptic, physical and chemical indicators, packaging, information for the consumer about the quality and direction of use of the product.

Organoleptic indicators are indicators determined with the help of the sense organs and characterizing organoleptic properties. Organoleptic indicators are widely used in all types of quality assessment: commodity, expert, certification, consumer, as well as in quality control.

When assessing the quality of alcoholic products, an organoleptic study determines the color, taste, aroma (or bouquet), transparency, the absence of turbidity and sediment. The organoleptic characteristics of alcoholic beverages must comply with the requirements stipulated by the recipes for a particular type of beverage. Alcoholic beverages with a foreign smell and taste, cloudy, with sediment are not allowed for sale.

Organoleptic indicators of food products are closely related to physical and chemical, which are also regulated by standards and specifications (TU).

Physico-chemical - indicators of physical and chemical properties determined by measuring methods.

Physical and chemical methods in alcoholic products determine the content of alcohol, sugar, volatile acids, sulfuric acid, salts of heavy metals, titratable acidity, take into account the completeness of filling, etc. The physical and chemical indicators of each name of the drink must correspond to the values specified by the recipe for each type of drink.

Product safety is a state in which there is no unacceptable risk associated with causing harm to the life and health of citizens, the environment.

Alcohol products are characterized by three types of safety: chemical, radiation and biological. Of these, the first two types are represented by physical and chemical indicators. Biological safety is characterized by microbiological and parasitological indicators.

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1 area of use

This standard applies to low-alcohol drinks, including low-alcohol cocktails, Medovukha drinks, special purpose drinks.

The requirements for ensuring product safety are set out in 5.1.6, the requirements for product quality - in 5.1.2, 5 1.3, for labeling - in 5.4.

2 Normative references

This standard uses references to the following standards:

GOST R 51074-2003 Food products. Information for the consumer. General requirements

GOST R 51153-98 Carbonated soft drinks and drinks from grain raw materials. Method for determination of carbon dioxide

GOST R 51301-99 Food products and food raw materials. Stripping voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)

GOST R 51474-99 Packaging. Marking indicating the way the goods are handled

GOST R 51621-2000 Alcohol products and raw materials for its production. Methods for determining the mass concentration of titratable acids

GOST R 51653-2000 Alcoholic products and raw materials for their production. Method for determining the volume fraction of ethyl alcohol

GOST R 51766-2001 Food raw materials and products. Atomic adsorption method for the determination of arsenic

GOST R 52409-2005 Products of non-alcoholic and low-alcohol production. Terms and Definitions

GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any kind during their production, packaging, sale and import

GOST 6687.0-86 Products of non-alcoholic industry. Acceptance rules and sampling methods

GOST 6687.2-90 Products of non-alcoholic industry. Methods for determination of solids

GOST 6687.4-86 Soft drinks, kvass and syrups. Method for determining acidity

GOST 6687.5-86 Products of non-alcoholic industry. Methods for determining organoleptic indicators and volume of products

GOST 8756.9-78 Processed products of fruits and vegetables. Method for determining sediment in fruit and berry juices and extracts

GOST 13192-73 Wines, wine materials and cognacs. Method for determination of sugars

GOST 14192-96 Marking of goods

GOST 15846-2002 Products shipped to the Far North and equivalent areas. Packaging, marking, transportation and storage

GOST 23285-78 Transport bags for foodstuffs and glass containers. Specifications

GOST 24597-81 Packages of packaged goods. Main parameters and dimensions

GOST 26929-94 Food raw materials and products. Sample preparation. Mineralization to determine the content of toxic elements

GOST 26930-86 Food raw materials and products. Arsenic determination method

GOST 26932-86 Food raw materials and products. Lead determination method

GOST 26933-86 Food raw materials and products. Method for determination of cadmium

GOST 30059-93 Soft drinks. Methods for the determination of aspartame, saccharin, caffeine and sodium benzoate

GOST 30178-96 Food raw materials and products. Atomic absorption method for the determination of toxic elements

GOST 30519-97/GOST R 50480-93 Food products. Method for detection of bacteria of the genus Salmonella

GOST 30538-97 Food products. Method for determining toxic elements by atomic emission method

GOST 30712-2001 Products of non-alcoholic industry. Methods of microbiological analysis

Note - When using this standard, it is advisable to check the validity of reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annually published information index "National Standards", which was published as of January 1 of the current year , and according to the corresponding monthly published information signs published in the current year. If the reference standard is replaced (modified), then when using this standard, you should be guided by the replaced (modified) standard. If the referenced standard is canceled without replacement, the provision in which the reference to it is given applies to the extent that this reference is not affected.

3 Terms and definitions

This standard uses the terms according to GOST R 52409 and the following term with the corresponding definition:

3.1 low-alcohol natural drinks: Drinks made without the use of rectified ethyl alcohol from food raw materials, alcohol-containing food products (except for wine materials made without the addition of ethyl alcohol), preservatives, sweeteners, identical natural and artificial flavoring substances and food flavorings, inorganic and synthetic food dyes.

4 Classification

4.1 In appearance, low-alcohol drinks are divided into types:

- transparent;

- cloudy.

4.2 According to the degree of saturation with carbon dioxide, low-alcohol drinks, except for fermented drinks, are divided into types:

- non-carbonated;

- carbonated.

4.3 Low alcohol drinks, depending on the method of processing and production technology, are divided into:

- unpasteurized;

- pasteurized;

- hot filling;

- aseptic filling;

- with preservatives;

- without preservatives;

- unfiltered;

- filtered;

- with the use of decompositing filtration;

- with the use of alcoholic fermentation of wort from food raw materials (fermentation drinks).

5 General technical requirements

5.1 Characteristics

5.1.1 Low-alcohol drinks must be manufactured in accordance with the requirements of this standard, in compliance with sanitary norms and rules, according to recipes or technological instructions approved in the prescribed manner for a drink of a particular name.

5.1.2 In appearance, low-alcohol drinks must meet the requirements specified in Table 1.

Table 1


Name of indicator	Characteristics of drinks
	transparent	turbid
Appearance	Transparent liquid without sediment and foreign inclusions. Opalescence is allowed, due to the characteristics of the raw materials used	Opaque liquid. The presence of sediment and suspensions is allowed, due to the characteristics of the raw materials used, without foreign inclusions

5.1.3 In terms of physical and chemical parameters, low-alcohol drinks must meet the requirements specified in Table 2.

table 2


Name of indicator

Mass fraction of carbon dioxide in carbonated drinks, %, not less than
Mass fraction of sediment in cloudy drinks, %, no more

5.1.4 Organoleptic, physical and chemical (volume fraction of alcohol, mass concentration of sugars or mass fraction of solids, acidity or mass concentration of titratable acids), microbiological indicators, nutritional value and shelf life of low-alcohol drinks, due to the characteristics of the raw materials used, production technology and conditions bottling, should be set in recipes or technological instructions for drinks of specific names.

5.1.5 Permissible deviations in terms of physical and chemical parameters of low-alcohol drinks must comply with the standards specified in table 3.

Table 3


Name of indicator	Permissible deviation, no more than (±)
Volume fraction of ethyl alcohol, %
Mass fraction of solids, %
for fermented drinks
Mass concentration of sugars, g/dm
Acidity, cm sodium hydroxide solution with a concentration of 1.0 mol / dm3 per 100 cm of drink
for fermented drinks
Mass concentration of titratable acids (in terms of citric acid), g/dm

5.1.6 The content of toxic elements and radionuclides in low-alcohol drinks should not exceed the norms established by regulatory legal acts of the Russian Federation*.
_______________

Microbiological indicators of low-alcohol fermented drinks must comply with the standards established by regulatory legal acts of the Russian Federation*.
_______________
* Before the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of federal executive bodies,.

5.2 Requirements for raw materials and materials

5.2.1 Raw materials and auxiliary materials, including imported ones, used for the manufacture of low-alcohol drinks, must be allowed for use by the regulatory legal acts of the Russian Federation*.
_______________
* Before the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of federal executive bodies,.

5.2.2 It is not allowed to use sweeteners and phosphoric acid in the production of low-alcohol drinks.

5.3 Packaging

5.3.1 Low-alcohol drinks are poured into consumer containers, hermetically sealed and packed in shipping containers.

5.3.2 Consumer packaging and closures must be made from materials approved for contact with food products according to established order.

5.3.3 Consumer and shipping packaging should ensure the safety of products.

5.3.4 The volume of products in a unit of consumer packaging must correspond to the nominal quantity indicated in the labeling of products on consumer packaging, taking into account allowable deviations.

The limits of permissible negative deviations of the product volume in one unit of consumer packaging from the nominal quantity are in accordance with GOST 8.579 (Appendix A).

Requirements for permissible positive deviations, characterizing the excess of product volume over the nominal one, must be established in recipes or technological instructions approved in the prescribed manner.

5.3.5 When cargo packages are enlarged, the formation of packages with products is in accordance with GOST 24597.

5.3.6 Packaging of products shipped to the regions of the Far North and equivalent areas - in accordance with GOST 15846.

5.4 Marking

5.4.1 Labeling of consumer containers with drinks - in accordance with GOST R 51074 with a warning label about contraindications for use.

When labeling consumer containers with fermented drinks, the inscriptions are additionally applied: "Unfiltered fermented drink" or "Filtered unpasteurized fermented drink", or "Pasteurized filtered fermented drink".

5.4.2 Transport marking - according to GOST R 51474 and GOST 14192 with handling signs: "Fragile. Caution", "Top", "Keep away from moisture".

The following is additionally applied to the transport container:

- name and address of the manufacturer;

- the name of the drink;

- number of units of consumer packaging;

- the volume of a unit of consumer packaging.

6 Acceptance rules

6.1 Acceptance rules - in accordance with GOST 6687.0.

6.2 The procedure and frequency of control over the content of toxic elements, radionuclides and microbiological indicators in low-alcohol drinks is established by the manufacturer in the production control program approved in the prescribed manner.