Investgation And Analysis On Quality Problems And Potential Safety Hazrd Of Products In Small Liquor Workshops And Discussion On The Countermeasures

Small liquor workshop represents the culture with Chinese traditional characteristics.The liquor produced by solid state method in small liquor workshop is general in china.Because of low productivity,most small liquor workshops can not meet the demand of the food producing licence and there existed a few quality problems and potential safety hazard.Based on the author’s work experience,the topic choose thirty Guangxi Rice-flavour liquor samples from fourteen small liquor workshops in Nanning,Guilin,Hechi and Baise as representation to investigate the product quality and present production situation of Guangxi small liquor workshop.Specific research results are as follows:(1)We find out the quality problems and potential safety hazard of liquor products through the detection and analysis of quality index and safety index.Percent of pass of quality index from is in sequence of β-phenylethanol 100%>solids content 90%>total acid 63.3%>ethl lactate 43.3%>sensory index 30%>total ester 26.7%.Percent of pass of safety index is in sequence of cyanide100%,Pb 100% > methanol 96.7% > sweetener(saccharin sodium,acesulfame-K,sodium cyclamate)93.3% > plasticizer(DBP,DEHP)90%.We find that most safety indexes are eligible,and that the current situation of quality index is worried.(2)We make an On-the-spot investigation of the quality problems and safety risk durig the productiong process of small liquor workshop.Through the investigation of raw materials treatment,steaming,cooling,diastatic fermentation,distillation,aging and blending,we find that the qulity problems of alcohol,sensory,total acid,total ester and ethy lactate is related with the use of yeast and processing control.The problems of solids content is caused by the quality of production water and production instruments;High content of methanol is caused by liquor-making raw materials and the process control;Sweeteners come from artificial illegal addition;After the preliminary analysis,the large consumption of plastic ware is considered as the source of plasticizer.We provide countermeasures on how to aviod qulity and safety problems during production process.We also find that plastic instruments are highly used during producton process,but the percent of pass of plasticizer is 90%.The result is different from the ones of current experiments which show that high content of plasticizer comes from plastic instruements.So more reseach is needed to carry out.(3)The percent of pass of plasticizer is high although plastic instruments are highly used during the production process.we design two experiments to find the influence of the use of plastic instruments on plasticizer contents:(1)The results of constrast experiment shows that there is great difference on the content of DBP and DEHP before and after distillation.After distillation,the content of DBP reduce 61.2%,59.2% and 55.7%;the content of DEHP reduce 100%.(2)The results of simulation experiment shows that distillation can effectively reduce the content of DBP and DEHP.Distillation is divided to five stages.The removal rate of plasticizer reach over 80% after the first and second distillation stage.Thus plastics production instruments are not the main reason to cause safety risks of plasticizer in liquor.Good control of distillation can effectively reduce the content of plasticizer.(4)Aiming at the current quality and safety problems existed in the products of small liquor workshop,except for the countmeasures to improve the current production conditions,we suggest to construct a new social co-governance model of four major food safety systems of small workshop:(1)Construct safety food production monitoring system of small liquor workshop in order to strengthen its own construction;(2)Construct food safety traceability system of small liquor workshop in order to strengthen the regulatory responsibility of State Administration for Maket Regulation.(3)Construct food safety warning system of small liquor workshop in order to strengthen the social supervision and guidance.(4)Construct food safety credit system of small liquor workshop in order to enhance its sustainable development.Small liquor workshop will develop towards an more healthy and orderly orientation by the way of a multi-pronged approach and social co-governance.