GB/T 30391-2024 English PDFUS$199.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 30391-2024: Huajiao pepper(Szechuan pepper) Status: Valid GB/T 30391: Historical versions
Basic dataStandard ID: GB/T 30391-2024 (GB/T30391-2024)Description (Translated English): Huajiao pepper(Szechuan pepper) Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: B36 Classification of International Standard: 67.220.10 Word Count Estimation: 10,150 Date of Issue: 2024-09-29 Date of Implementation: 2025-04-01 Older Standard (superseded by this standard): GB/T 30391-2013 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 30391-2024: Huajiao pepper(Szechuan pepper)---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.Huajiao pepper(Szechuan pepper) Sichuan peppercorn ICS 67.220.10 CCS B 36 National Standard of the People's Republic of China Replace GB/T 30391-2013 Released on 2024-09-29 2025-04-01 Implementation State Administration for Market Regulation The National Standardization Administration issued Table of ContentsPreface ... Ⅲ 1 Scope ... 1 2 Normative references ... 1 3 Terms and Definitions ... 1 4 Requirements ... 2 4.1 Sensory indicators 2 4.2 Physical and chemical indicators 2 5 Test methods ... 2 5.1 Sampling method and sample preparation 2 5.2 Sensory testing ... 2 5.3 Determination of moisture content 2 5.4 Determination of volatile oil 3 5.5 Determination of total ash 3 5.6 Determination of the content of closed-eye pepper and homologous foreign substances 3 6 Inspection Rules ... 3 6.1 Batch and Sampling 3 6.2 Inspection categories ... 3 6.3 Decision Rules ... 3 7 Logo ... 4 8 Packaging, storage, transportation ... 4 8.1 Packaging ... 4 8.2 Storage ... 4 8.3 Transport ... 4ForewordThis document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents" Drafting is required. This document replaces GB/T 30391-2013 "Zanthoxylum bungeanum". Compared with GB/T 30391-2013, except for structural adjustments and editorial changes, In addition, the main technical changes are as follows. The scope statement has been changed to delete fresh pepper and refrigerated pepper (see Chapter 1, Chapter 1 of the.2013 edition); - Changed some terms and definitions, deleting "fresh pepper", "refrigerated pepper", "dried pepper", "fried pepper", and "color" "Impurities", changed the definition of "foreign matter", added the term and definition of "homologous foreign matter", changed the term "Zanthoxylum bungeanum" English equivalents (see Chapter 3, Chapter 3 of the.2013 edition); The contents of harvesting and drying have been deleted (see Chapter 4 of the.2013 edition); - The sensory index requirements have been changed, and the sensory indexes of fresh pepper and refrigerated pepper have been deleted (see 4.1, 5.2 of the.2013 edition); - The requirements for physical and chemical indicators have been changed, and the requirements for "non-volatile ether extract" have been deleted. Physical and chemical indicators of pepper (see 4.2, 5.3 of the.2013 edition); The hygiene indicator (see 5.4 of the.2013 edition) has been deleted; - The test methods for sensory, moisture, volatile oil and total ash content have been changed (see 5.2~5.5, 6.2 of the.2013 edition, 6.4~6.6); Deleted the test methods for impurities, non-volatile ether extracts, foreign matter, and hygiene indicators (see.2013 edition 6.3, 6.7~6.9); Added test methods for foreign matter, closed-eye pepper, and homologous foreign matter (see 5.6); - The requirements for packaging, storage and transportation were changed, some requirements were changed to recommended provisions, and the storage and transportation of refrigerated peppercorns were deleted. input requirements (see Chapter 8, Chapter 9 of the.2013 edition). Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents. This document was proposed by the China Federation of Supply and Marketing Cooperatives. This document is under the jurisdiction of the National Technical Committee on Standardization of Spices and Flavors (SAC/TC 408). This document was drafted by. Nanjing Wild Plant Comprehensive Utilization Research Institute of China National Supply and Marketing Cooperatives, Hongfang Biotechnology (Kunshan) Co., Ltd. Company, Zhumadian Wang Shouyi Thirteen Spices Condiment Group Co., Ltd., Nanjing University of Finance and Economics, China National Institute of Standardization, Hunan Agricultural University Guiyang Chenguang Biotechnology Co., Ltd., Sichuan Jiahe Original Flavor Co., Ltd., Northwest Agriculture and Forestry University, China Inspection and Quarantine Science Research Institute, China Economic Forest Association, Sichuan Meiliao Delicious Food Technology Co., Ltd., Spice and Beverage Research Institute of Chinese Academy of Tropical Agricultural Sciences, Shandong Baijia Food Co., Ltd., Southwest University, Jiangsu University, Nanjing Agricultural University, China Agricultural University, Shanghai McCormick Food Co., Ltd. Company, Zhaotong Dacheng Agricultural Development Co., Ltd., Hongya County Hexin Agricultural Science and Technology Development Co., Ltd., Jiangsu Provincial Product Quality Supervision and Inspection Research Institute, Sichuan Agricultural Characteristic Plant Research Institute, Shandong Jiuxin Bioengineering Co., Ltd., Sichuan Huijiao Duoduo Technology Co., Ltd., Gansu Provincial Academy of Agricultural Sciences, Nanjing Vegetable Industry Association, and Meishan Product Quality Supervision and Inspection Institute. The main drafters of this document are. Huang Xiaode, Zhang Fenglun, Wang Zhenguang, Li Qiang, Fu Lei, Yang Wenjian, Yang Sha, Zhang Weiming, Wei Anzhi, Huang Xingtai, Jiao Liwei, Wu Yaojun, Chen Ying, Shi Bolin, Liu Jihua, Wu Yaming, Gu Fenglin, Wang Wenjun, Han Haizhou, Gao Wei, Kan Jianquan, Chen Guoqing, Wang Wei, Zhang Yan, Zhang Di, Liu Yonghong, Zhao Botao, Zhang Hui, Zhao Kongfa, Yu Hechun, Mao Xuejun, Zhang Dacun, Fei Xitong, Wang Yanqi, Shan Chengying, Li Xue, Zeng Pan, Xing Ranran, Ou Qiaoming, Yu Ning, Li Chengkang, Liu Yulin, Li Wei, Liao Jianzhi, Shu Chengjie, Zhou Zhijun, Wu Yinming, and Sun Xiaoxia. The previous versions of this document and the documents it replaces are as follows. First published in.2013 as GB/T 30391-2013; - This is the first revision. - Sichuan peppercorn1 ScopeThis document specifies the quality indicators, inspection rules, marking, packaging, storage and transportation requirements of Sichuan pepper and Sichuan pepper powder, and describes the relevant Appropriate test method. This document applies to the quality assessment and trade of Sichuan pepper and Sichuan pepper powder used as food seasoning.2 Normative referencesThe contents of the following documents constitute the essential clauses of this document through normative references in this document. For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies. in this document. GB 5009.3-2016 National Food Safety Standard Determination of Water Content in Food GB 5009.4-2016 National Food Safety Standard Determination of Ash in Food GB/T 12729.2 Sampling methods for spices and condiments GB/T 12729.3 Preparation of powder samples for analysis of spices and condiments GB/T 12729.5 Determination of foreign matter content in spices and condiments GB/T 30385 Determination of volatile oil content in spices and condiments3 Terms and definitionsThe following terms and definitions apply to this document. 3.1 Huajiao pepper (Szechuan pepper) Zanthoxylum bungeanum Maxim., Zanthoxylum armatum DC., Rutaceae and the dried peel of green pepper (Zanthoxylum schinifolium Sieb. et Zucc.). 3.2 Huajiao pepper powder The powdered product is made from fresh pepper fruits through drying, seeding, impurity removal, crushing and screening. 3.3 closed exocarp of Huajiao pepper The peel of the Zanthoxylum bungeanum fruit does not crack or cracks insufficiently after drying, and the seeds do not fall out. 3.4 Moldy Huajiao pepper Moldy pepper fruits. 3.5 foreign matter Substances not belonging to the Zanthoxylum bungeanum plant that are visible with normal or corrected vision. 3.6 Huajiao pepper extraneous matter Tissues, organs and their fragments from non-peel parts of the Zanthoxylum bungeanum plant itself that are visible under normal or corrected vision conditions. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 30391-2024_English be delivered?Answer: Upon your order, we will start to translate GB/T 30391-2024_English as soon as possible, and keep you informed of the progress. 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Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.Question 5: Should I purchase the latest version GB/T 30391-2024?Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 30391-2024 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically. |
