T/TPCX 05-2020 Marinated Grape Leaves

Scope

Scope: This standard specifies the technical requirements for pickled grape leaves, food additives, hygiene requirements for production and processing, inspection methods, inspection rules, marking, packaging, transportation, and storage. This standard applies to the production, sale, and inspection of pickled grape leaves. Main technical content: Table 1 - Fresh grape leaf picking standard requirements: - Shape selection: The leaves should have 3-5 shallow lobes, with a length-to-width ratio of 1:1, and a nearly round shape. - Leaf characteristics: 1. The leaves should be thin, without hard fiber veins, and smooth to the touch when pressed against the back of the leaf. 2. The leaves should not have leaf stems. 3. No tearing or splitting. 4. No physical damage, such as hailstorms or burns. 5. No biological causes (nutrient deficiency, death, insects, insect eggs, insect bites, etc.). 6. Freshly picked on the same day and elastic. - Size: The grape leaves should be between 7-18 cm in size. - Color: Yellow-green, with relatively uniform color and a glossy surface. - Impurities: No visible foreign impurities. Table 2 - Fresh grape leaf physicochemical indicators: - Category: - pH: <4.6 - Total acid (calculated as citric acid monohydrate) (g/kg): >10.0 - Total sugar (g/100g): <8.0 - Microorganisms: Escherichia coli/CFU/g: ≤10 - Pathogenic bacteria: Comply with the provisions of Table 6 of this standard. Table 3 - Sensory indicators of pickled grape leaves: - Color: Yellow-green or dark green, with relatively uniform color. - Arrangement: The grape leaves should be neatly arranged, uniform in size, and cylindrical in shape. - Impurities: No visible foreign impurities.

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