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GB/T 10781.10-2024: Quality requirements for baijiu - Part 10: Laobaiganxiangxing baijiu
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GB/T 10781.10-2024: Quality requirements for baijiu - Part 10: Laobaiganxiangxing baijiu

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ICS 67.160.10 CCSX61 National Standard of the People's Republic of China Replace GB/T 20825-2007 Liquor quality requirements Part 10.Laobaigan-flavor liquor Released on 2024-11-28 2025-12-01 Implementation State Administration for Market Regulation The National Standardization Administration issued

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 specifies the technical requirements related to quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. document. This document is part 10 of GB/T 10781 “Quality requirements for liquor”. GB/T 10781 has been published in the following parts. --- Part 1.Luzhou-flavor liquor; --- Part 2.Light-flavor liquor; --- Part 4.Maotai-flavor liquor; --- Part 8.Strong sauce and flavor liquor; --- Part 9.Sesame-flavored liquor; --- Part 10.Laobaigan-flavor liquor; --- Part 11.Rich-flavor liquor. This document replaces GB/T 20825-2007 "Laobaigan-flavored liquor". Compared with GB/T 20825-2007, except for the structural adjustment and compilation In addition to logical changes, the main technical changes are as follows. a) The definition of the term “Laobaigan-flavored liquor” has been changed (see 3.1, 3.1 of the.2007 edition); b) Added the terms and definitions of “Zaoxiang”, “Digang”, “Medium-temperature Daqu”, “Mixed steaming and mixed roasting” and “Steaming and roasting” (see 3.2 to 3.6); c) "Product Classification" has been deleted (see Chapter 4 of the.2007 edition); d) Added “Requirements for raw materials and production process control” (see Chapter 4); e) Changed "Sensory Requirements" (see 5.1, 5.1 of the.2007 edition); f) The “Physical and Chemical Requirements” has been changed, and requirements are set for products within one year and one year after the date of production (see 5.2,.2007 Edition). 5.2); g) Added the physical and chemical requirement "total amount of acid esters" (see 5.2); h) "Hygiene requirements" has been deleted (see 5.3 of the.2007 edition); i) The test methods for "alcohol content" and "total acidity" have been changed (see 6.2.1, 6.2.3, Chapter 6 of the.2007 edition); j) Added the requirement to inspect production records before products leave the factory (see 7.1); k) Added the main production process flow examples of Lao Baigan-flavor liquor (see Appendix A); l) Added a schematic diagram of the aroma profile of different grades of Laobaigan-flavor liquor (see Appendix B). Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents. This document was proposed by China Light Industry Federation. This document is under the jurisdiction of the National Technical Committee for Standardization of Liquor (SAC/TC358). This document was drafted by. Hebei Hengshui Laobaigan Brewing (Group) Co., Ltd., China Alcoholic Drinks Association, China Food Fermentation Industry Research Institute Co., Ltd., Hebei Hengshui Laobaigan Wine Co., Ltd., Beijing Technology and Business University, Tianjin University of Science and Technology, Site Wine Co., Ltd., Jinhui Liquor Co., Ltd., Henan Huace Testing Technology Co., Ltd., Hunan Wuling Liquor Co., Ltd., and Shandong Bayer Testing Co., Ltd. The main drafters of this document are. Wang Zhangang, Song Shuyu, Zhang Yuxing, Guo Xinguang, Meng Zhen, Li Zexia, Zheng Fuping, Wang Xinlei, Gan Quan, Zhao Xudong, Zhang Yuanyuan, Zhang Cuiying, Wu Shengwen, Zhang Zhiliang, Li Junchao, Bai Guanghui, Zhang Fuyan, Lin Liangcai, Li Hehe, Yao Haigang, Bo Changyong, Gao Yang, Yang Liye, Hu Tiegong and Wang Nuanxia. The previous versions of this document and the documents it replaces are as follows. ---First published in.2007 as GB/T 20825-2007; ---This is the first revision.

Introduction

Baijiu is a traditional distilled liquor in my country. Its unique production process of solid (semi-solid) fermentation and distillation of various microorganisms has formed various characteristics of Baijiu. There are twelve major flavors of traditional Chinese liquor, and Lao Baigan is one of them. In order to better guide consumers to intuitively understand the product characteristics of Lao Baigan-flavor liquor, this document describes its main production methods in the informative appendix. At the same time, refer to the principles and methods for establishing sensory profiles given in GB/T 39625-2020 to The aroma characteristics of typical Lao Baigan-flavor liquor products are described in sensory terms that are easy for readers to understand, and the aroma characteristics analysis is given in the informative appendix. The schematic diagram is convenient for clearly conveying the product characteristics of Lao Baigan-flavored liquor to consumers. Esters and organic acids are important flavor and aroma substances in liquor. Under natural conditions, organic acids and alcohols react reversibly with esters. The conversion reaction is conducive to the stability and coordination of product quality style within a certain period of time. The objective law of ester conversion puts forward different physical and chemical index requirements for products within one year and one year after the production date. Production of three different types of liquor, including solid liquor, liquid liquor and solid-liquid liquor. GB/T 10781 "Quality Requirements for Liquor" aims to establish the production process control requirements, quality standards and product styles of different liquors. Requirements and test methods are planned to consist of 15 parts. --- Part 1.Luzhou-flavor liquor. The purpose is to standardize the quality requirements of Luzhou-flavor liquor. --- Part 2.Light-flavor liquor. The purpose is to standardize the quality requirements of light-flavor liquor. --- Part 3.Rice-flavor liquor. The purpose is to standardize the quality requirements of rice-flavor liquor. --- Part 4.Maotai-flavor liquor. The purpose is to standardize the quality requirements of Maotai-flavor liquor. --- Part 5.Soybean-flavor liquor. The purpose is to standardize the quality requirements of soy-flavor liquor. --- Part 6.Fengxiang-style liquor. The purpose is to standardize the quality requirements of Fengxiang-style liquor. --- Part 7.Special-flavor liquor. The purpose is to standardize the quality requirements of special-flavor liquor. --- Part 8.Strong sauce and flavor liquor. The purpose is to standardize the quality requirements of strong sauce and flavor liquor. --- Part 9.Sesame-flavored liquor. The purpose is to standardize the quality requirements of sesame-flavored liquor. --- Part 10.Lao Bai Gan flavor liquor. The purpose is to standardize the quality requirements of Lao Bai Gan flavor liquor. --- Part 11.Rich-flavor liquor. The purpose is to standardize the quality requirements of rich-flavor liquor. --- Part 12.Dongxiang-type liquor. The purpose is to standardize the quality requirements of Dongxiang-type liquor. --- Part 13.Liquid-process liquor. The purpose is to standardize the quality requirements of liquid-process liquor. --- Part 14.Solid-liquid process liquor. The purpose is to standardize the quality requirements of solid-liquid process liquor. --- Part 15.Xiaoqu solid state liquor. The purpose is to standardize the quality requirements of Xiaoqu solid state liquor. Liquor quality requirements Part 10.Laobaigan-flavor liquor

1 Scope

This document specifies the raw materials and production process control requirements, technical requirements, inspection rules, marking, packaging, transportation, etc. of Laobaigan-flavor liquor. and storage, and describes the test methods. This document applies to the production, inspection and sales of Lao Baigan-flavored liquor.

2 Normative references

The contents of the following documents constitute the essential clauses of this document through normative references in this document. For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to This document. GB 5009.225 National food safety standard Determination of ethanol concentration in wine and edible alcohol GB/T 10345 Analysis method for liquor GB/T 10346 Rules for inspection and marking, packaging, transportation and storage of liquor GB 12456 National Food Safety Standard Determination of Total Acid in Food GB/T 15109 Terminology for liquor industry JJF1070 Rules for the measurement and inspection of the net content of quantitatively packaged goods

3 Terms and definitions

The terms and definitions defined in GB/T 15109 and the following apply to this document. 3.1 Laobaiganbaijiu Sorghum and wheat are used as the main raw materials, medium-temperature Daqu (3.4) is used as the saccharification and fermentation agent, the ground tank (3.3) is used as the main fermentation container, and the mixed A process combining steaming and roasting (3.5) and steaming and roasting (3.6), produced by solid-state fermentation, solid-state distillation, aging, blending, not directly or indirectly Liquor with added edible alcohol and color, aroma and flavor substances that are not produced by its own fermentation. [Source. GB/T 15109-2021, 3.5.18, modified] 3.2 Jujube The aging process makes the Lao Baigan-flavor liquor have an aroma similar to red dates. [Source. GB/T 33405-2016, 4.2.1.27, modified] 3.3 Made of fired clay, the jar is buried underground with its mouth flush with the ground. It is a container used for solid-state fermentation. ...