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GB/T 42205-2022: General principle of black garlic quality
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 42205-2022 | English | 149 |
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General principle of black garlic quality
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GB/T 42205-2022
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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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