GB/T 19777-2013 English PDFUS$459.00 · In stock
Delivery: <= 4 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 19777-2013: Product of geographical indication -- Shanxi extra aged vinegar Status: Valid GB/T 19777: Historical versions
Basic dataStandard ID: GB/T 19777-2013 (GB/T19777-2013)Description (Translated English): Product of geographical indication -- Shanxi extra aged vinegar Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X66 Classification of International Standard: 67.220.10 Word Count Estimation: 20,285 Older Standard (superseded by this standard): GB 19777-2005 Quoted Standard: GB/T 191; GB/T 601; GB 2715; GB 2719; GB 5461; GB 5749; GB/T 6682; GB/T 7652; GB 7718; GB/T 8231; GB 8954; GB/T 10460; GB/T 11760; GB/T 13662; GB 18186; GB 18187; SB/T 10040; JJF 1070 Regulation (derived from): National Standards Bulletin 2013 No. 27 Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China Summary: This standard specifies the geographical indication products Shanxi Vinegar terms and definitions, scope of protection, requirements, test methods, inspection rules and signs, packaging, transport and storage. This standard applies to the State Quality Su GB/T 19777-2013: Product of geographical indication -- Shanxi extra aged vinegar---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.Product of geographical indication. Shanxi extra aged vinegar ICS 67.220.10 X66 National Standards of People's Republic of China Replacing GB 19777-2005 GI products Shanxi Vinegar Issued on. 2013-12-31 2014-10-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released Table of ContentsPreface Ⅰ 1 Scope 1 2 Normative references 1 3 Terms and definitions 4 Geographical indication protection range 2 5 Requirement 2 6 Test Method 4 7 Inspection rules 5 8 signs, packaging, transportation and storage 6 Appendix A (normative) Shanxi Mature Vinegar product scope of protection of geographical indications 7 Appendix B (normative) TMP (tetramethylpyazine) detection methods 8 Detection Appendix C (normative) 10 Total Flavonoids Detection Annex D (normative) of reducing sugars 12 Detection Appendix E (normative) total ester 14ForewordThis standard was drafted in accordance with GB/T 1.1-2009 given rules. This standard according to GB/T 17924-2008 "General requirements for product standards geographical indication" People's Republic of China and the State Quality Supervision and Inspection Decree 78 of 2005, "geographical indication protection regulations" promulgated by the development of inspection and Quarantine. This standard replaces GB 19777-2005 "geographical origin of products Shanxi Vinegar," Compared with GB 19777-2005, in addition to editorial repair Change outside the main technical changes are as follows. --- The standard name from the "geographical origin of products Shanxi Vinegar" to "GI products Shanxi Vinegar"; --- The standard attributes to the mandatory national standard recommended national standards; --- An increase of some normative references (see Chapter 2, Section 2 of the 2005 edition); --- An increase of some raw materials quality requirements (see 511, 512, 2005 5.1.1...); --- Modify the specified range process water (see 513, 2005 5.1.2.); --- Remove the food additive requirements (see 515, 2005 edition 5.1.4,5.1.6.); --- Complement the production process hygiene requirements (see 5.3); --- Re-described main process (see 541, 2005 5.3.1.); --- Improve the organoleptic properties described in the aroma, flavor and body characteristics, particularly body noted GB 2719 "vinegar health standards" 4.2 "no precipitation" requirement, because Shanxi Mature Vinegar finished with a unique technology in the precipitate is calcium lactate, residual starch, Proteins and other substances beneficial to human body composition, and therefore the provisions of this standard sensory indicators "to allow a small amount of precipitation," the special nature of this provision And for all the universality of vinegar GB 2719 no substantive contradiction (see 552, 2005 5.4.); --- Physical and chemical indicators, cancel specifications (see 553, 2005 5.5.); --- Increasing the characteristic indexes TMP (tetramethylpyazine), total flavonoids (see 5.5.1); --- Increasing the physical and chemical indicators amino nitrogen, pH, salt requirements (see 553, 2005 5.5.); --- Revised net content requirements (see 555, 2005 5.7.); --- Modify the organoleptic properties of test methods (see 61, 2005 6.1.); --- Increased TMP (tetramethylpyazine) detection method (see Appendix B); --- Increasing the detection of total flavonoids (see Appendix C); --- Amino nitrogen increases the detection method (see 6.2.5); --- Increasing the pH of the detection method (see 6.2.9); --- Increasing the detection of salt (see 6.2.10); --- Modify the sampling method, the sampling method and the number of complementary methods (see 72, 2005 version 7.2.); --- Complement the factory inspection items (see 732, 2005 7.3.2.); --- Modify the factory inspection to determine the rules and requirements for re-examination (see 751, 2005 7.5.2.); --- Modify the type of test to determine the rules and requirements for re-examination (see 752, 2005 Edition 7.5.2.); --- Supplementary provisions mark (see 8.1, 2005 8.1). The Standard Appendix A, Appendix B, Appendix C, Appendix D, Appendix E are normative appendices. This standard by the national standardization of geographical origin of the product group (SAC/WG4) centralized. This standard was drafted. Shanxi Vinegar GI protection office, Shanxi Vinegar Industry Association of Shanxi Institute of Food Industry, mountain West Vinegar Group Co., Ltd. Shanxi Mature Vinegar towers, Zi Lin Food Co., Ltd. Shanxi, Shanxi Gold vinegar Biotechnology has Limited. The main drafters of this standard. Zhengshu Fang, Cao Wenjie, Liu Xiaogang, Yue Ziquan, Yongliang, Ho Yu Fei, Yan Zhenheng, Zhao Jing, Wang Zhengang. This standard replaces the standards previously issued as follows. --- GB 19777-2005. GI products Shanxi Vinegar1 ScopeThis standard specifies the scope of GI products Shanxi Vinegar terms and definitions, protection, requirements, test methods, inspection rules and standard Chi, packaging, transport and storage. This standard applies to by the State Quality Supervision, Inspection and quarantine departments according to "geographical indication protection regulations" approved by the Shanxi Protection Vinegar.2 Normative referencesThe following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein Member. For undated references, the latest edition (including any amendments) applies to this document. GB/T 191 Packaging - Pictorial signs Preparation of GB/T 601 chemical reagent standard titration solution GB 2715 food hygiene standards GB 2719 Hygienic standard vinegar GB 5461 salt GB 5749 drinking water health standards Laboratory use specifications and test methods GB/T 6682 Analysis GB/T 7652 anise GB 7718 National Food Safety Standard pre-packaged food labels General GB/T 8231 Sorghum GB 8954 Hygienic Standard for Vinegar Factory GB/T 10460 Pea GB/T 11760 naked barley GB/T 13662 wine GB 18186 soy sauce GB 18187 vinegar SB/T 10040 pepper JJF1070 prepackaged goods measured net content inspection rules The State Administration of Quality Supervision, Inspection and Quarantine Order [2005] No. 75 prepackaged goods measured Regulatory Measures3 Terms and DefinitionsGB 18187 and defined by the following terms and definitions apply to this document. 3.1 Shanxi Mature Vinegar Shanxiextraagedvinegar Produced within the standards specified in Chapter 4 of this range a unique flavor of vinegar, sorghum, wheat bran as the main raw material, rice husk and valleys ...... |
