T/ZYSIA 001-2022 Zunyi sauce-flavored white liquor made from sorghum

Scope

Main Technical Content: 4.1 Sensory Requirements The sensory indicators shall comply with the requirements in Table 1. Table 1: Sensory Indicator Requirements Index Requirement Color Red-brown, dark brown, or brown-purple Odor The unique odor of sorghum, no off-odors Appearance No mold, sprouting, insect infestation, or visible foreign impurities Cuticle Glassy texture of glutinous sorghum 4.2 Physicochemical Indicator Requirements The physicochemical indicators shall comply with the requirements in Table 2. Table 2: Physicochemical Indicator Requirements Index Requirement Bulk Density, g/L ≥ 720 Impurities, % ≤ 1.0 Imperfect Grains, % ≤ 3.0 Shelled Rate, % ≤ 55 Thousand Grain Weight, g 16–236 Tannin A, % 1.5–2.0 Moisture, % ≤ 13.8 Total Starch, % ≥ 60 Percentage of Amylopectin in Total Starch, % 90–95 a   For products with special requirements from both the supplier and the buyer, the tests may be conducted in accordance with the contract provisions, provided that they are legal. 4.3 Safety and Hygiene Requirements 4.3.1 Fungal Toxins Shall comply with the requirements of GB 2761. 4.3.2 Contaminants Shall comply with the requirements of GB 2762. 4.3.3 Maximum Pesticide Residues Shall comply with the requirements of GB 2763. 5 Test Methods 5.1 General Principles of Testing Shall be conducted in accordance with the requirements of GB/T 5490. 5.2 Color, Odor, and Appearance Shall be conducted in accordance with the requirements of GB/T 5492. 5.3 Cuticle Shall be conducted in accordance with the requirements of GB/T 5493-2008, Article 6.2. 5.4 Bulk Density Test Shall be conducted in accordance with the requirements of GB/T 5498. 5.5 Impurities and Imperfect Grains Shall be conducted in accordance with the requirements of GB/T 5494. 5.6 Thousand Grain Weight Shall be conducted in accordance with the requirements of GB/T 5519. 5.7 Tannin Shall be cond

Development Information

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