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GB/T 23183-2009 English PDF

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GB/T 23183-2009: Chilies and capsicums powder
Status: Valid
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GB/T 23183-2009English189 Add to Cart 3 days [Need to translate] Chilies and capsicums powder Valid GB/T 23183-2009

PDF similar to GB/T 23183-2009


Standard similar to GB/T 23183-2009

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Basic data

Standard ID GB/T 23183-2009 (GB/T23183-2009)
Description (Translated English) Chilies and capsicums powder
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard B36
Classification of International Standard 67.220
Word Count Estimation 8,869
Date of Issue 2009-04-14
Date of Implementation 2009-10-01
Regulation (derived from) National Standard Approval Announcement 2009 No.5 (Total No.145)
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 technical requirements of chili powder, test methods, inspection rules and signs, labels, packaging, transport, storage requirements. 3. 1 This standard applies to the definition of chili powder. This standard does not apply to flavored chili powder.

GB/T 23183-2009: Chilies and capsicums powder

---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.
Chillies and capsicums powder ICS 67.220 B36 National Standards of People's Republic of China Paprika Posted 2009-04-14 2009-10-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Foreword

This standard is in reference to the ISO 972.1997 "chili pepper or paprika whole norms" and ISO 7540.2006 "paprika norms," \u200b\u200bthe main Foundation to technical content and technical specifications on the combination of chili powder product market conditions develop. This standard is proposed and managed by the People's Republic of China Ministry of Commerce. This standard by the national agricultural and sideline products processing and Liquor Quality Supervision and Inspection Center (Shanxi Province, Food Quality Supervision and Inspection Center) is responsible for drafting. Participated in the drafting of this standard. Shanxi Feng Valley Agricultural Science and Technology Co., Ltd. Xiangfen pepper processing branch. The main drafters of this standard. bow CONCERETE Liu Jun, Feng Xiaobin, Liangbaosi love, Li Fu Jun, Qiang Gong, Zhang Ye, Wang was. Paprika

1 Scope

This standard specifies the technical requirements paprika, test methods, inspection rules and signs, labels, packaging, transportation and storage requirements. 3.1 This standard applies to the definition of paprika. This standard does not apply to flavored chili powder.

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 (GB/T 191-2008, ISO 780.1997, MOD) GB 2760 Hygienic Standard for Food Additives GB /5009.11 Determination of total arsenic in food T and inorganic arsenic Determination of GB/T 5009.12 of lead in food GB 7718 pre-packaged food labels General GB/T 12729.6 Determination of spices and condiments moisture content (distillation) (GB/T 12729.6-2008, ISO 0939. 1980, NEQ) GB/T 12729.7 Spices and condiments - Determination of total ash (GB/T 12729.7-2008, ISO 0928. 1980, NEQ) GB/T 12729.9 Spices and condiments - Determination of acid insoluble ash (GB/T 12729.9-2008, ISO 0930. 1980, MOD) GB/T 19681 Sudan dyes in food detection methods HPLC JJF1070 prepackaged goods measured net content inspection rules Packing Administration of Quality Supervision, Inspection and Quarantine Commodity Measurement Supervision and Administration of [2005] 75 of Decree Bulk food hygiene management practices People's Republic of China Ministry of Health Health Law Jian Fa [2003] No. 180

3 Terms and Definitions

The following terms and definitions apply to this standard. 3.1 In Solanaceae genus Capsicum peppers or dried fruit varieties, crushing, do not add the other ingredients (except anti-caking agent) and other processes made Non-instant powder. 4. Technical Requirements 4.1 feed The same species, size, luster, color, taste are uniform and have no obvious defects (including rot, mildew, odors, broken, yellow tip, flower Housing, foreign matter, dark spots and insects) of dried chillies. 4.2 Quality Requirements Sensory requirements 4.2.1 Shall comply with the provisions in Table 1.

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