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GB/T 42205-2022 English PDF

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US$149.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
GB/T 42205-2022: General principle of black garlic quality
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 42205-2022	149	Add to Cart	3 days	General principle of black garlic quality	Valid

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Basic data

Standard ID: GB/T 42205-2022 (GB/T42205-2022)
Description (Translated English): General principle of black garlic quality
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X11
Classification of International Standard: 67.040
Word Count Estimation: 6,693
Date of Issue: 2022-12-30
Date of Implementation: 2023-07-01
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 42205-2022: General principle of black garlic quality

---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.
ICS 67.040 CCSX11 National Standards of People's Republic of China General Rules for Black Garlic Quality Posted on 2022-12-30 2023-07-01 implementation State Administration for Market Regulation Released by the National Standardization Management Committee

foreword

This 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. This document stipulates the technical requirements related to food quality, and the relevant requirements on food safety can be found in relevant laws and regulations, policies and food safety standards, etc. document. This document is proposed and managed by the National Food Industry Standardization Technical Committee (SAC/TC64). This document was drafted by. Shandong Agricultural University, China Biological Fermentation Industry Association, China Food Fermentation Industry Research Institute Co., Ltd., Jiangsu Liming Food Group Co., Ltd., Heze Tianhong Fruit and Vegetable Co., Ltd., Jinxiang County Hongwannian Food Co., Ltd., Jining Tianhe Food Co., Ltd. Co., Ltd., Yusheng (Xiamen) Biotechnology Co., Ltd., Jinan Kangze Biotechnology Co., Ltd., Jinxiang County Garlic Technology Research Center, Zhongshan City Food Society, China Light Food Industry Management Center. The main drafters of this document. Qiao Xuguang, Li Ningyang, Lu Xiaoming, Zheng Zhenjia, Wang Jin, Guo Xinguang, Zhang Liming, Chen Chunlei, Cao Menghui, Li Shuanglei, Kong Dayong, Wu Rongcong, Qiu Zhichang, Meng Xiangling, Ma Longchuan, Jiang Xue, Zhang Yanjie, Li Jianjun, Gao Peng. General Rules for Black Garlic Quality

1 Scope

This document specifies the terms and definitions, technical requirements, test methods, inspection rules, packaging, transportation and storage of black garlic. This document is applicable to the production, inspection and sales of black garlic products.

2 Normative references

The contents of the following documents constitute the essential provisions of this document through normative references in the text. Among them, dated references For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document. GB/T 191 Packaging, storage and transportation icon marks GB 5009.3 National Food Safety Standard Determination of Moisture in Food GB 5009.7 National Food Safety Standard Determination of Reducing Sugar in Food GB 5009.235 National Food Safety Standard Determination of Amino Acid Nitrogen in Food GB 12456 National Food Safety Standard Determination of Total Acids in Food NY/T 1791 Garlic Grade Specifications

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 black garlic It is a black product refined from fresh garlic after pretreatment, high-temperature curing, drying and other processes.

4 Product categories

Black garlic is divided into two categories according to the product form. ---Black garlic. single head black garlic, multi-petal black garlic. ---Black garlic. single head black garlic, multi-petal black garlic.

5 Technical Requirements

5.1 Raw material requirements Raw materials should meet the requirements of NY/T 1791. 5.2 Sensory requirements It should meet the requirements in Table 1. ......

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Tips & Frequently Asked Questions:

Question 1: How long will the true-PDF of GB/T 42205-2022_English be delivered?

Answer: Upon your order, we will start to translate GB/T 42205-2022_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.

Question 2: Can I share the purchased PDF of GB/T 42205-2022_English with my colleagues?

Answer: Yes. The purchased PDF of GB/T 42205-2022_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.

Question 3: Does the price include tax/VAT?

Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countries

Question 4: Do you accept my currency other than USD?

Answer: Yes. If you need your currency to be printed on the invoice, please write an email to Sales@ChineseStandard.net. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.