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GHT1123-2015: (Quality rating)
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GH/T 1123-2015 | English | 229 |
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GH/T 1123-2015
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Basic data | Standard ID | GH/T 1123-2015 (GH/T1123-2015) | | Description (Translated English) | (Quality rating) | | Sector / Industry | Supply and Marketing Cooperatives Industry Standard (Recommended) | | Classification of Chinese Standard | B39 | | Word Count Estimation | 10,150 | | Date of Issue | 2015-12-30 | | Date of Implementation | 2016-06-01 | | Regulation (derived from) | Industry Standard Record Announcement No.16 of 2016 (No.199) | | Issuing agency(ies) | All-China Federation of Supply and Marketing Cooperatives | GHT1123-2015: (Quality rating)---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.
(Quality rating)
ICS 67.040.01
B39
Record number. 54853-2016
People's Republic of China supply and marketing cooperation industry standards
Maca quality grade
Gradeofmaca
Released on.2015-12-30
2016-06-01 implementation
China National Supply and Marketing Cooperation Headquarters released
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by the China National Institute of Standardization.
Please note that some of the contents of this document may involve patents. The issuing organization of this document is not responsible for identifying these patents.
This standard is under the jurisdiction of the All-China Federation of Supply and Marketing Cooperatives.
This standard was drafted. Lijiang Maca Biotechnology Co., Ltd., Sichuan Zhonggong Chuangmajia Investment Co., Ltd., Jiangsu Fengqi Biosciences
Technology Co., Ltd., China Health Care Association, China National Institute of Standardization, Institute of Process Research, Chinese Academy of Sciences, National Solid State Brewing Engineering Technology Research
center.
The main drafters of this standard. Xi Xingjun, Yang Yongwu, Tang Jiaxin, Wu Baojian, Zhou Bangyong, Liu Xiaogang, Wang Songtao, Zhang Guifeng, Zhao Zhiguang.
Maca quality grade
1 Scope
This standard specifies the terms and definitions, quality requirements, inspection methods, inspection rules, packaging requirements, etc. of Maca.
This standard applies to the production, processing, inspection and sales of maca roots and slices and powders prepared by slicing, drying, pulverizing and sterilizing.
2 Normative references
The following documents are indispensable for the reference to this document. For dated references, only the dated version applies to this article.
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
GB 5009.3 National standard for food safety - Determination of moisture in foods
GB 5009.4 National standard for food safety - Determination of ash in foods
GB 5009.5 Determination of protein in foods
GB 7718 National Food Safety Standards for Prepackaged Food Labels
GB/T 8855 Fresh fruit and vegetable sampling method
GB/T 12295 Determination of soluble solid content of fruits and vegetable products---Refractometer method
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Maca maca
The scientific name Lepidium meyenii Walpers is a cruciferous family containing characteristic chemical constituents such as macaamide and macaene.
(Cruciferae) The rhizome of a 1-year or 2-year-old herb of the genus Lepidium; the texture is firm, the scent is specific, and the taste is slightly gamma
Spicy, the color of the roots of the roots is yellow, purple, black, cyan, white, etc. The shape of the fruit is spherical; the growth area should generally be at an altitude of 3000m.
the above.
3.2
Maca slice, sliceofmaca
A sheet-like product prepared by slicing, drying, etc. of maca roots without adding any additives.
3.3
Maca powder powderofmaca
A powdery product prepared by pulverizing, drying, and sterilizing the roots of maca, without adding any additives.
4 Quality requirements
4.1 Minimum quality requirements
4.1.1 The color of the roots of the rhizome is yellow, purple, black, white, cyan, etc.; the cross section of the maca slice is yellowish white or white.
4.1.2 The air is fragrant and the taste is slightly sweet and spicy.
4.1.3 It is spherical in shape and has a solid texture and no hollow.
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