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GB/T 30386-2013: Peppercorns in brine
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| GB/T 30386-2013 | English | 234 |
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Peppercorns in brine
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GB/T 30386-2013
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Basic data | Standard ID | GB/T 30386-2013 (GB/T30386-2013) | | Description (Translated English) | Peppercorns in brine | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X66 | | Classification of International Standard | 67.220.10 | | Word Count Estimation | 12,135 | | Quoted Standard | ISO 927; ISO 939; ISO 948; ISO 3310-1; ISO 5564 | | Adopted Standard | ISO 11162-2001, 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 the brine pepper, test methods, packaging, marking. This standard applies to salt and pepper the quality assessment of trade. | GB/T 30386-2013: Peppercorns in brine---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.
Peppercorns in brine
ICS 67.220.10
X66
National Standards of People's Republic of China
Salt pepper
(ISO 11162.2001, Peppercorns (PipernigrumL) inbrine-.
Specificationandtestmethods, 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 11162.2001 "salted peppercorns (Pipernigrum L.) specification and determination."
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 12729.5-2008 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).
This standard made the following editorial changes.
--- To be consistent with our salt pepper product name, standard name will be changed to "salt pepper."
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. Ningbo-Food Science and Technology Co., Ltd., Nanjing Institute of comprehensive utilization of wild plants.
The main drafters of this standard. Sun Jincai, Chen Shirong, Zhang Weiming, the country Weihua.
Salt pepper
1 Scope
This standard specifies the technical requirements pepper brine, test methods, packaging, labeling.
This standard applies to salt and pepper the quality assessment of 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 927 Spices and condiments - Determination of extraneous matter content (Spicesandcondiments-Determinationofextra-
neousmattercontent)
ISO 939 Spices and condiments - Determination of moisture content (distillation) (Spicesandcondiments-Determinationof
moisturecontent-Entrainmentmethod)
ISO 948 Spices and condiments - Sampling methods (Spicesandcondiments-Sampling)
ISO 3310-1 Test sieves - Technical requirements and testing - Part 1. Metal wire cloth test sieves (Testsieves-Technical
requirementsandtesting-Part 1. Testsievesofmetalwirecloth)
Determination of ISO 5564 Whole black pepper, white pepper or pepper alkali content (Blackpepperandwhitepepper, whole
orground-Determinationofpiperinecontent)
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Part ripe fresh green pepper fruit (Pipernigrum L.) salted products obtained.
3.2
Total acidity totalacidityofbrine brine
Acidity brine pepper all acidic substance citric acid mass fraction representation.
NOTE. Citric acid is tribasic acid, the molar mass of 192.13g/mol.
3.3
Pepper alkali content piperinecontent
The standard measured irritating ingredients (piperine) content.
Note. The content expressed in mass fraction.
3.4
Chloride content chloridecontent
The standard measured as mass fraction pepper salt ions (sodium chloride dollars) chlorine.
4 Requirements
4.1 color and size
Pepper Fresh pepper ripe fruit should have a unique light green to green, fruit diameter 3mm ~ 6mm, the same batch of products should be roughly the same size.
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