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SB/T 10337-2012 related PDF English

SB/T 10337-2012 (SB/T10337-2012, SBT 10337-2012, SBT10337-2012) & related versions
Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)See DetailStatusSimilar PDF
SB/T 10337-2012English279 Add to Cart 3 days Blended vinegar SB/T 10337-2012 Obsolete SBT 10337-2012
SB 10337-2000English239 Add to Cart 2 days Blended vinegar SB 10337-2000 Obsolete SB 10337-2000

SB/T 10337-2012: PDF in English (SBT 10337-2012)
SB/T 10337-2012
Blended vinegar
ICS 67.220.10
Record number. 39880-2012
People's Republic of China domestic trade industry standard
Replacing SB 10337-2000
Preparing vinegar
Released on.2012-09-19
2012-12-01 implementation
Published by the Ministry of Commerce
Foreword I
1 range 1
2 Normative references 1
3 Terms and Definitions 1
4 Technical requirements 1
5 Test method 2
6 Inspection rules 2
7 label 3
8 Packing 3
9 Transportation 3
10 Storage 3
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces SB 10337-2000 "Preparation of vinegar".
Compared with SB 10337-2000, this standard has the following changes in addition to editorial changes.
--- Change the standard attributes from mandatory industry standards to recommended industry standards;
--- Updated the relevant reference standards in the normative references;
--- Revised the definition of the preparation of vinegar;
--- Revised the implementation requirements of food safety indicators and removed the corresponding test methods;
---Modified and improved the inspection rules;
--- Removed the relevant requirements for shelf life in storage requirements.
This standard is proposed and managed by the National Condiment Standardization Technical Committee (SAC/TC398).
This standard was drafted. Jiangsu Hengshun Vinegar Co., Ltd., Shijiazhuang Zhenji Brewing Group Co., Ltd.
The main drafters of this standard. Chen Wei, Zhang Lin.
The previous versions of the standards replaced by this standard are.
---SB 10337-2000.
Preparing vinegar
1 Scope
This standard specifies the definition, technical requirements, test methods, inspection rules and requirements for labeling, packaging, transportation and storage of vinegar.
This standard applies to the preparation of vinegar for flavoring as referred to in 3.1, and is not suitable for the preparation of vinegar for health care.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article.
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
GB 1903 food additive glacial acetic acid (glacial acetic acid)
GB 2760 food safety national standard food additive use standard
GB/T 5009.41-2003 Analytical method for vinegar hygiene standards
GB 7718 National Food Safety Standards for Prepackaged Food Labels
GB/T 18187 brewing vinegar
3 Terms and definitions
The following terms and definitions apply to this document.
A seasoning vinegar prepared by mixing vinegar and glacial acetic acid, and the amount of vinegar added is not less than 50%.
4 Technical requirements
4.1 Main raw materials and accessories
4.1.1 Brewing vinegar
Should comply with the provisions of GB/T 18187.
4.1.2 Glacial acetic acid
Should comply with the provisions of GB 1903.
4.1.3 Food Additives
The variety and use limit shall comply with the varieties specified in GB 2760, and shall also comply with the corresponding product standards for food additives.
4.2 Sensory characteristics
Should comply with the provisions of Table 1.

Standard ID SB/T 10337-2012 (SB/T10337-2012)
Description (Translated English) Blended vinegar
Sector / Industry Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard X66
Classification of International Standard 67.220.10
Word Count Estimation 7,733
Older Standard (superseded by this standard) SB/T 10337-2000
Quoted Standard GB 1903; GB 2760; GB/T 5009.41-2003; GB 7718; GB/T 18187
Drafting Organization Co., Ltd., Jiangsu Hengshuncuye
Administrative Organization National Standardization Technical Committee condiments
Regulation (derived from) ?Ministry of Commerce Announcement 2012 No.58; Industry Standard Filing Announcement 2013 No.4 (Total No.160)
Proposing organization National Condiment Standardization Technical Committee (SAC/TC 398)
Issuing agency(ies) People's Republic of China Ministry of Commerce
Summary This standard specifies the preparation of vinegar definition, technical requirements, test methods, inspection rules and labels, packaging, transport, storage requirements. 3. 1 This standard applies to the meaning of flavored vinegar with the preparatio