T/LBJX 002-2020 Active Group standards

T/LBJX 002-2020 The production technical specifications for Liaoning-style Baijiu

Publish Date: 2020-01-10 Implement Date: 2020-02-01 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/LBJX 002-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Distilled spirits

ICS Name: Alcoholic beverages

Publish Date: 2020-01-10

Implement Date: 2020-02-01

Scope

Scope: This standard specifies the terms and definitions, basic requirements, process flow, process parameters and control points, hygiene requirements, quality management, product recall management, marking, packaging, transportation, storage, and the use of the name "Liaoxiang-style Liquor" for the production of Liaoxiang-style liquor. This standard is applicable to the production technology management and quality control of Liaoxiang-style liquor. Main technical contents: 1. Scope: This standard specifies the terms and definitions, basic requirements, process flow, process parameters and control points, hygiene requirements, quality management, product recall management, marking, packaging, transportation, storage, and the use of the name "Liaoxiang-style Liquor" for the production of Liaoxiang-style liquor. This standard is applicable to the production technology management and quality control of Liaoxiang-style liquor. 2. Normative references 3. Terms and definitions 4. Basic requirements 4.1 Ecological environment requirements 4.2 Plant requirements 4.3 Equipment and container requirements 4.4 Pit requirements 4.5 Raw and auxiliary materials requirements 4.6 Saccharification and fermentation agents (Daqu) requirements 4.7 Inspection methods 4.8 Food safety requirements 4.9 Other requirements 5. Process characteristics and flow 5.1 Process characteristics 5.2 Process flow 6. Process parameters and control points 6.1 Raw and auxiliary materials processing 6.2 Moistening 6.3 Steaming 6.4 Mixing grain and Daqu 6.5 Pit stacking 6.6 Fermentation in pits 6.7 Removing fermented mash from pits 6.8 Distillation in pot stills 6.9 Main indicators of raw liquor 6.10 Storage of raw liquor (long-term aging) 6.11 Blending 6.12 Packaging 7. Hygiene requirements 7.1 Raw and auxiliary materials, Daqu 7.2 Contact processing 7.3 Workshop premises 8. Quality management requirements 8.1 Inspection and testing requirements 8.2 Tasting requirements 8.3 Product outlet requiremen