T/YDSSH 004-2024 Dendrobium candidum stem

Scope

Scope: This document specifies the terms and definitions, technical requirements, and labeling, marking, packaging, and storage requirements for Dendrobium officinale stems. This document applies to Dendrobium officinale stems (including dried and fresh products); Main technical content: Fresh Dendrobium officinale stems are made from artificially cultivated perennial herb Dendrobium officinale Kimura et Migo, and are processed through sorting, leaf removal, root removal, and rinsing. They can be directly consumed or used as raw materials for food processing. 3.2 Dried Dendrobium officinale stems are made from fresh Dendrobium officinale stems through sorting, leaf removal, root removal, rinsing, and drying. They can be directly consumed or used as raw materials for food processing (dried strips and dried slices). 4 Technical Requirements 4.1 Raw Material Requirements 4.1.1 Dendrobium officinale stems must be identified as stems of the orchid genus Dendrobium officinale Kimura et Migo, and must be fresh, free from rot, mold, or odor. 4.1.2 Production water must comply with the requirements of GB 5749. 4.2 Sensory Requirements The sensory requirements must comply with Table 1. Table 1 Sensory Requirements Item Indicator Test Method Fresh products Dried products (dried strips and dried slices) Color Surface: yellow-green or purple-red, with rust spots; exposed parts of the nodes are purple-red; Section: fresh green Surface: gray-green, yellow-green, or slightly golden-yellow, with occasional residual gray-white leaf sheaths on the nodes; Section: gray-white to gray-green Take an appropriate sample and place it in a clean white porcelain dish. Observe visually, smell, and taste under natural light. Aroma: faint, with a slight grassy aroma; Taste: light, with a slightly sweet aftertaste; Chewing sensation: sticky at first, then thick and viscous. Shape: cylindrical or flattened cylindrical, with slightly swollen nodes and distinct nod

Development Information

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