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GB/T 30383-2013: Ginger
Status: Valid
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| GB/T 30383-2013 | English | 154 |
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Ginger
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GB/T 30383-2013
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Basic data | Standard ID | GB/T 30383-2013 (GB/T30383-2013) | | Description (Translated English) | Ginger | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X66 | | Classification of International Standard | 67.220.10 | | Word Count Estimation | 8,877 | | Quoted Standard | ISO 565; ISO 927; ISO 928; ISO 930; ISO 939; ISO 948; ISO 1208; ISO 6571 | | Adopted Standard | ISO 1003-2008, IDT | | 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 technical requirements of ginger, test methods, packaging, marking. This standard applies to quality assessment and ginger trade. | GB/T 30383-2013: Ginger---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.
Ginger
ICS 67.220.10
X66
National Standards of People's Republic of China
Ginger
(ISO 1003.2008, Spices-Gringer (ZingiberofficinaleRoscoe) -
Specification, IDT)
Issued on. 2013-12-31
2014-06-22 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This standard was drafted in accordance with GB/T 1.1-2009 given rules.
Translation of this standard method identical with ISO 1003.2008 "spices and condiments ginger, ginger or ginger specification."
Correspondence between the consistency of the standards of international documents and normative references of the following documents.
--- GB/T 12729.2-2008 Spices and condiments sampling method (ISO 948. 1980, NEQ);
--- GB/T 12729.3-2008 Spices and condiments preparing a powder sample analysis (ISO 2825. 1981, MOD) used;
--- GB/T 12729.5-2008 Spices and condiments Determination of extraneous matter content (ISO 927. 1982, NEQ);
Determination --- GB/T 12729.6-2008 Spices and condiments moisture content (distillation) (ISO 939. 1980, NEQ);
--- GB/T 12729.7-2008 Spices and condiments - Determination of total ash (ISO 928.1997, NEQ);
--- GB/T 12729.9-2008 Spices and condiments - Determination of acid insoluble ash (ISO 930.1997, MOD);
--- GB/T 12729.13 Spices and condiments - Determination of dirt (ISO 1208. 1982, MOD).
This standard made the following editorial changes.
--- Ginger is consistent with our product name, standard name will be changed to "Ginger."
The standard proposed by China Federation of Supply and Marketing Cooperatives.
This standard by the national spice Standardization Technical Committee (SAC/TC408) centralized.
This standard was drafted. macro aromatic material (Kunshan) Co., Ltd., Nanjing Institute of comprehensive utilization of wild plants.
The main drafters of this standard. Liaoying Chong, Wuyao Jun, Chen Shirong, Zhang Weiming.
Ginger
1 Scope
This standard specifies the technical requirements of ginger, test methods, packaging, labeling.
This standard applies to the quality assessment and ginger trade.
2 Normative references
The 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.
ISO 565 Test sieves metal woven wire mesh, plate and sheet metal forming EDM nominal pore size (Testsieves-
Metalwirecloth, perforatedmetalplateandelectroformedsheet-Nominalsizesofopenings)
ISO 927 Spices and condiments - Determination of extraneous matter content (Spicesandcondiments-Determinationofextra-
neousmattercontent)
ISO 928 Spices and condiments - Determination of total ash (Spicesandcondiments-Determinationoftotalash)
ISO 930 Spices and condiments - Determination of acid insoluble ash (Spicesandcondiments-Determinationof
acid-insolubleash)
ISO 939 Spices and condiments - Determination of moisture content (distillation) (Spicesandcondiments-Determinationof
moisturecontent-Entrainmentmethod)
ISO 948 Spices and condiments - Sampling methods (Spicesandcondiments-Sampling)
ISO 1208 Spices and condiments - Determination of filth (Spicesandcondiments-Determinationoffilth)
ISO 6571 Spices and condiments Determination of volatile oil content (distillation) (Spices, condimentsandherbs-Deter-
minationofvolatileoilcontent-Hydrodistilationmethod)
3 Description
3.1 shape and appearance
Ginger is the dried rhizome of the ginger family plant ZingiberofficinaleRoscoe block the skin or without skin; shape longer than 20mm
Irregular pieces, flakes, ginger and diced. Yellow-white ginger, peeled or after frying can be washed and dried, can be used slaked lime bleaching. Raw
Ginger may be the origin, processing methods, or color grading.
3.2 smell and taste
Ginger should have a unique, fresh and pungent odor. Shall not mildew, rot, or bitter.
4 Requirements
4.1 General requirements
Shall comply with the food safety and consumer protection laws and regulations related to doping (including the use of natural or synthetic coloring pigment), residues (such as. heavy metals and mildew
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