T/YNGCH 004-2022 Active Group standards

T/YNGCH 004-2022 Vegetable fermenting lactic acid bacteria inoculant

Publish Date: 2023-02-01 Implement Date: 2023-02-07 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/YNGCH 004-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Vegetables and their products

Publish Date: 2023-02-01

Implement Date: 2023-02-07

Scope

Scope: This document specifies the terms and definitions, classification, quality requirements, experimental methods, inspection rules, marking, packaging, transportation, storage, etc. of vegetable fermentation bacteria agents. This document applies to vegetable fermentation lactic acid bacteria agents that meet the definition in Article 3.2; Main technical content: Vegetable fermentation bacteria agents are microorganisms with specific functions, either selected from nature or artificially cultured, which are made into bacterial solution preparations or dried powder preparations using drying technology. They are a new type of industrialized production strain, applied in the food fermentation industry. They not only simplify the product production process, shorten the fermentation time, reduce equipment investment, but also prevent the degradation and contamination of strains, produce less nitrite, and ensure stable product quality. They overcome the shortcomings of traditional pickled and fermented vegetables, such as high salt pickling costs, long cycles, safety hazards, and unstable quality. At the same time, direct-injection vegetable fermentation bacteria agents do not require large-scale cultivation and can be used directly, which is convenient for management. Currently, the application of direct-injection vegetable fermentation bacteria agents in foreign fermented food industries is already quite common. The production and application of vegetable fermentation bacteria agents can make the production of fermentation agents professional, socialized, standardized, and unified, thereby standardizing the production of fermented vegetables and improving quality, ensuring the interests and health of consumers. Technical or product application fields: Vegetable fermentation processing. However, at present, there are no national or industry product standards for vegetable fermentation bacteria agents in China, and there are no quality control standards for larg