T/68C 002-2021 Lingzhi Dried Products from Guan County

Scope

Main Technical Content: 1. Scope This standard specifies the quality requirements, testing methods, inspection rules, and transportation and storage for dried lingzhi products from Guan County, Shandong Province. It applies to artificially cultivated lingzhi fruiting bodies from Guan County that have been dried by wind or oven, including whole dried lingzhi and sliced lingzhi. 2. Normative References The provisions of the following documents are incorporated into this standard by reference. For dated references, all subsequent amendments (excluding corrections) or revised versions are not applicable to this standard. However, parties agreeing to this standard are encouraged to investigate whether the latest versions of these documents can be used. For undated references, the latest versions apply. - GB/5009.3: Food Safety National Standard - Determination of Water Content in Food - GB/5009.12: Food Safety National Standard - Determination of Lead in Food - GB/T 5009.11-2014: Determination of Total Arsenic and Inorganic Arsenic in Food - GB/T 5009.17-2014: Determination of Total Mercury and Inorganic Mercury in Food - GB/T 12533-2008: Determination of Impurities in Edible Mushrooms 3. Terms and Definitions The following terms and definitions apply to this standard: 3.1 Cap Diameter The maximum length of the surface of the lingzhi cap. 3.2 Stipe The tubular structure bearing spores on the lingzhi fruiting body. 3.3 Stem The cylindrical structure supporting the lingzhi cap. 3.4 Impurities All substances other than the lingzhi fruiting body and spores. 4. Quality Requirements 4.1 Raw Materials No signs of decay or mold; intact lingzhi cap and stem; no deformities or obvious damage. 4.2 Sensory Requirements The sensory requirements for dried lingzhi products should meet the specifications in Tables 1 and 2. 4.2.1 Whole Lingzhi (Table 1) Table 1: Sensory Requirements for Whole Lingzhi Products Grade Diameter (cm)

Development Information

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