T/511500YBFIA 04-2023 Active Group standards

T/511500YBFIA 04-2023 Resource Utilization in the Sprout Vegetable Industry - Seasoning Sauce

T/511500YBFIA 04-2023

Publish Date: 2023-11-01 Implement Date: 2023-12-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/511500YBFIA 04-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Spices and seasonings

Publish Date: 2023-11-01

Implement Date: 2023-12-01

Scope

Main Technical Content: 4. Technical Requirements 4.1 Raw Materials Requirements 4.1.1 White sugar shall comply with the provisions of GB/T 317. 4.1.2 Sodium glutamate shall comply with the provisions of GB 1886.306. 4.1.3 Yeast extract shall comply with the provisions of GB/T 23530. 4.1.4 Acid hydrolyzed plant protein seasoning solution shall comply with the provisions of SB/T 10338. 4.1.5 5-′-ribonucleotide disodium salt shall comply with the provisions of GB 1886.171. 4.1.6 Caramel color shall comply with the provisions of GB 1886.64. 4.1.7 Soy sauce flavoring shall comply with the provisions of GB 30616. 4.1.8 Production water shall comply with the provisions of GB 5749. 4.2 Sensory Requirements The sensory requirements shall comply with Table 1. Table 1: Sensory Requirements Item Requirements Test Methods Color Brown. Take an appropriate sample into a clean beaker, and visually observe its color, state, and presence of impurities under sufficient natural light. Smell its aroma and taste it. Organizational form/appearance Liquid with a small amount of sediment. Flavor and aroma With the inherent flavor and aroma of the product, no off-flavor or off-odor. Impurities No visible foreign impurities. 4.3 Physicochemical Indicators The physicochemical indicators shall comply with Table 2. Table 2: Physicochemical Indicators Item Standard Test Methods Amino acid nitrogen (calculated as nitrogen)/(g/100mL) ≥