GB/T 6192-2019_English: PDF (GB/T6192-2019)
| Standard ID | USD | BUY PDF | Lead-Days | Standard Title (Description) | Status |
| GB/T 6192-2019 | 199 |
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Wood ear
| Valid |
| GB/T 6192-2008 | 319 |
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Auricularia auricular
| Obsolete |
| GB/T 6192-1986 | 70 |
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Jew-ear fungus
| Obsolete |
| Standard ID | GB/T 6192-2019 (GB/T6192-2019) | | Description (Translated English) | Wood ear | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B31 | | Classification of International Standard | 67.080.20 | | Word Count Estimation | 10,129 | | Date of Issue | 2019-06-04 | | Date of Implementation | 2020-01-01 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration |
GB/T 6192-2019
Wood ear
ICS 67.080.20
B31
National Standards of People's Republic of China
Replace GB/T 6192-2008
Black Fungus
2019-06-04 released
2020-01-01 Implementation
State Administration for Market Regulation
Issued by China National Standardization Administration
Preface
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces GB/T 6192-2008 "Black Fungus". Compared with GB/T 6192-2008, the main technical changes are as follows.
--- Deleted the terms and definitions of "fist ear", "thin ear" and "loss ear" (see the.2008 edition of 3.2, 3.3 and 3.4);
--- Deleted the "fist ear", "thin ear" and "loss ear" related requirements (see Table 1 of the.2008 edition);
---Modified the "shape" and "color" requirements in the sensory requirements (see Table 1, Table 1 of the.2008 edition);
---Added the "maximum diameter" requirement (see Table 1);
---Modified the "dry-wet ratio" and "moisture" requirements in the physical and chemical indicators (see Table 2, Table 2 in the.2008 edition);
--- Added "sampling" (see Chapter 5);
---Change the "hygiene index" to "hygiene requirements" and modify the requirements (see 4.4, 4.3 in the.2008 edition);
--- Delete the "sampling" in the inspection rules (see 6.2 of the.2008 edition).
This standard was proposed and managed by the All-China Federation of Supply and Marketing Cooperatives.
Drafting organizations of this standard. Kunming Mushroom Research Institute of All China Supply and Marketing Cooperatives, Heilongjiang Beiwei Fungus Technology Group Co., Ltd.
The company, Jilin Agricultural University, Wangqing County People's Government, Kunming Xuri Fenghua Agricultural Technology Co., Ltd.
The main drafters of this standard. Gui Mingying, Tai Limei, Yao Fangjie, Zhang Jiechi, Dong Jiao, Luo Xiaokun, Xu Jun, Zhang Wesi, Zhang Youmin, Qi Zhendong,
Yao Yuan, Wang Bin.
The previous versions of the standard replaced by this standard are as follows.
---GB/T 6192-1986, GB/T 6192-2008.
Black Fungus
1 Scope
This standard specifies the relevant terms and definitions, technical requirements, sampling, test methods, inspection rules and signs, labels, packaging,
Transportation and storage.
This standard applies to the cultivation of black fungus, including dried products of A.heimuer, A.villosula, and A.americana.
2 Normative references
The following documents are indispensable for the application of this document. For dated reference documents, only the dated version applies to this article
Pieces. For undated references, the latest version (including all amendments) applies to this document.
GB/T 191 Packaging, Storage and Transportation Graphic Mark
GB 2762 National Food Safety Standard Limits of Contaminants in Food
GB 2763 National Food Safety Standard Maximum Residue Limits of Pesticides in Food
GB 4806.7 National Food Safety Standard Food Contact Plastic Materials and Products
GB 5009.3 National Food Safety Standard Determination of Moisture in Food
GB 5009.4 National Food Safety Standard Determination of Ash in Food
GB 5009.5 National Food Safety Standard Determination of Protein in Food
GB 5009.6 National Food Safety Standard Determination of Fat in Food
GB/T 5009.10 Determination of crude fiber in plant food
GB/T 6543 Single Corrugated Box and Double Corrugated Box for Transport Packaging
GB 7718 National Food Safety Standard General Rules for the Labeling of Prepackaged Foods
GB/T 12533 Determination of Impurities in Edible Fungi
GB/T 15672 Determination of total sugar content in edible fungi
JJF1070 Quantitative packaging product net content measurement inspection rules
Measures for the Supervision and Administration of Quantitative Packaging Commodities (AQSIQ (2005) No. 75)
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Belongs to Basidiomycota, Agaricomycetes, Auriculariales, Auriculari-
Aceae, a large edible fungus belonging to the genus Auricularia.
3.2
Black fungus with visible mold infestation or rotting.
3.3
Black fungus with insects or traces of insect pests.
3.4
Dry and wet ratio
The ratio of the mass of the dry black fungus to the soaked black fungus after soaking and absorbing water and shaking off the remaining water.
3.5
Impurities
All organic and inorganic substances except black fungus.
4 Technical requirements
4.1 Sensory requirements
Should meet the requirements of Table 1.
4.2 Allowable error range
Permissible error range of grade.
a) Level 1 allows 2% of products that do not meet the requirements of this level, but should meet the requirements of Level 2;
b) Level 2 allows 2% of products that do not meet the requirements of this level, but should meet the requirements of Level 3;
c) The maximum diameter of the third class allows 2% of products that do not meet the requirements of this class.
4.3 Physical and chemical requirements
Should meet the requirements of Table 2.
4.4 Hygiene requirements
The limit of pollutants should meet the requirements of GB 2762; the limit of pesticide residues should meet the requirements of GB 2763.
4.5 Net content
The net content of the pre-packaged product shall comply with the provisions of the "Measures for the Supervision and Administration of Metrology of Quantitative Packaged Commodities".
5 sampling
5.1 Sampling of packaged products
In the whole batch of goods, the packaged products are based on the small packaging bags (boxes, boxes, etc.) of the same kind of goods, and random samples are taken according to the following whole batch of goods.
---The whole batch of goods ≤100 pieces, take 2 pieces;
---The whole batch of goods from 101 to 500 pieces, take 3 pieces;
---The whole batch of goods 501~1000 pieces, take 4 pieces;
---The whole batch of goods> 1000 pieces, each additional 100 pieces (if less than 100 pieces are counted as 100 pieces), one additional piece will be added.
When the quality of small packages is insufficient for inspection, the sampling amount should be increased appropriately.
5.2 Sampling of Bulk Products
Bulk products take the mass (kg) of similar goods as the base, randomly sampling from different locations, sampling 3~5 copies, each 0.5kg~1kg.
5.3 Sampling of laboratory samples
Spread the sample evenly into a square, and use the diagonal positioning method to sample. At least 0.5kg is randomly sampled each time and divided into 2 parts, 1 as the inspection sample and 1 as the storage sample.
6 Test method
6.1 Sensory indicators
6.1.1 Shape, color, moldy ears, moth-eaten ears, smell
Observe the shape, color, moldy and rotten ears, and moth-eaten ears by naked eyes, and judge the smell by nose.
6.1.2 Maximum diameter
Randomly take no less than 10 black fungus, measure the maximum diameter of each black fungus with a vernier caliper, and calculate the average value.
6.1.3 Thickness of lugs
Randomly take no less than 10 pieces of black fungus, measure the thickness of each black fungus with a vernier caliper with a reading value of 0.05mm, and calculate the average value.
6.1.4 Impurities
Determined in accordance with the method specified in GB/T 12533.
6.2 Physical and chemical indicators
6.2.1 Dry-to-wet ratio
Weigh 10.0g of the sample (accurate to ±0.1g), put it in the room at 18℃~25℃, soak it in water for 6h~8h, and take it out with a small drying bucket
Rotate speed 80r/min~100r/min 30s after weighing, calculate dry-to-wet ratio according to formula (1), and calculate the result to one decimal place
6.2.2 Moisture
Determined according to the method specified in GB 5009.3.
6.2.3 Ash
Determined according to the method specified in GB 5009.4.
6.2.4 Total Sugar
Determined according to the method specified in GB/T 15672.
6.2.5 Crude protein
Determined according to the method specified in GB 5009.5.
6.2.6 Crude fat
Determined according to the method specified in GB 5009.6.
6.2.7 Crude fiber
Determined according to the method specified in GB/T 5009.10.
6.3 Net content
Determined according to the method specified in JJF1070.
7 Inspection rules
7.1 Batching rules
The same place of origin, the same batch as an inspection batch.
7.2 Inspection classification
7.2.1 Delivery inspection
Before delivery of each batch of products, the producer shall conduct delivery inspection. The delivery inspection includes sensory indicators, signs and packaging. After passing the inspection, the delivery can only be carried out with the certificate.
7.2.2 Type inspection
Type inspection should include all items specified in Chapter 4.Type inspection should be carried out in one of the following situations.
a) The national market regulatory agency or industry competent authority put forward the type inspection requirements;
b) The results of the two sampling inspections are quite different;
c) The production technology and production environment have undergone major changes due to man-made or natural factors.
7.3 Judgment rules
7.3.1 The shape, color, maximum diameter, ear thickness, and sensory index of impurities determine the grade of the batch of products to be inspected.
7.3.2 If any of the odor, mildew and rotten ears, and dry-wet ratio index does not meet the requirements, the batch of products shall be determined as unqualified. If other indicators are unqualified,
Double sampling is allowed in the same batch of products, and re-inspection of unqualified items is allowed. If there is still one unqualified item, the batch of products shall be judged as unqualified.
7.3.3 When the mark, packaging, and net content of the batch of samples are unqualified, the manufacturer is allowed to apply for re-inspection after rectification; the re-inspection is still in accordance with the original requirements,
Take the re-inspection result as the final judgment basis.
8 signs, labels, packaging, transportation and storage
8.1 Signs and labels
8.1.1 The pictorial......
GB/T 6192-2008
Auricularia auricular
ICS 67.080.20
B31
National Standards of People's Republic of China
Replacing GB/T 6192-1986
Black Fungus
Posted 2008-08-07
2008-12-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This standard replaces GB/T 6192-1986 "black fungus."
This standard and GB/T 6192-1986 compared to the main changes are as follows.
--- Added "normative references";
--- Supplemented and revised terms and definitions;
--- The "physical indicators" and "chemical index" merged into "physical and chemical indicators, an increase of" health indicators ";
--- Edible modified product sampling method.
The standard proposed by China Federation of Supply and Marketing Cooperatives.
The standard by the China Federation of Supply and Marketing Cooperatives Kunming Institute of Edible Fungus.
This standard is mainly drafted by. China Federation of Supply and Marketing Cooperatives Kunming Institute of Edible Fungus.
The main drafters of this standard. Guiming Ying, Xu Jun, Luoxiao Kun, Zhu Ping, Zhang Tao, a high view of the world.
This standard replaces the standards previously issued as follows.
--- GB/T 6192-1986.
Black Fungus
1 Scope
Test methods, inspection rules, marking, labeling, packaging, transportation and storage.
This standard applies to after hot air drying, the drying process of black fungus dried products.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
GB/T 191 Packaging - Pictorial signs
Determination of GB/T 5009.3 moisture in foods
Determination of GB/T 5009.10 plant foods in crude fiber
GB /5009.11 Determination of total arsenic in food T and inorganic arsenic
Determination of GB/T 5009.12 of lead in food
GB/T 5009.15 Determination of cadmium in food
Determination of GB/T 5009.17 foods total mercury and organic mercury
GB/T 5009.19 foods BHC and DDT residues
GB 7718 pre-packaged food labels General
GB/T 12532 Edible Determination of ash
GB/T 12533 \u200b\u200bEdible impurities measured
GB/T 15672 Edible method for the determination of total sugar
GB/T 15673 Edible crude protein determination method
GB/T 15674 Edible fat content determination
Packing Administration of Quality Supervision, Inspection and Quarantine Commodity Measurement Supervision and Administration of Order No. 75
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
Belonging basidiomycotina (Basidiomycotina), wooden eyes and ears (Auriculariales), fungus Division (Auriculariaceae) edible
Large fungi.
3.2
In the humid rainy season, because drying is not timely, ears stick wrapped each other to form a fist-like black fungus.
3.3
At high temperatures, high humidity conditions, the harvest is not timely and color formation of shallow sheet-like black fungus.
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