GB/T 42205-2022 Active National standards

GB/T 42205-2022 General principle of black garlic quality

Publish Date: 2022-12-30 Implement Date: 2023-07-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: GB/T 42205-2022

Standard Type: National standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food Composite

Publish Date: 2022-12-30

Implement Date: 2023-07-01

Pages: 5 pages

Scope

This document specifies the terminology and definitions, technical requirements, test methods, inspection rules, and packaging, transportation, and storage of black garlic. This document is applicable to the production, inspection, and sale of black garlic products.

Development Information

Word Count: 14 Thousand words Pages: 5 pages

Referenced Standards

GB/T 191-2000 Packaging—Pictorial marking for handling of goods GB/T 191-2008 Packaging—Pictorial marking for handling of goods GB/T 5009.3-2003 Determination of moisture in foods GB 5009.3-2010 National food safety standard Determination of moisture in foods GB 5009.3-2016 National Standards for Food Safety - Determination of Water in Foods GB/T 5009.7-2003 Determination of reducing sugar in foods GB/T 5009.7-2008 Determination of reducing sugar in foods GB 5009.7-2016 National Standards for Food Safety: Determination of Reducing Sugars in Foods GB 5009.235-2016 The National Standard for Food Safety: Determination of Amino Acid Nitrogen in Food GB/T 12456-1990 Method for determination of total acid in foods GB/T 12456-2008 Determination of total acid in foods GB 12456-2021 The National Standard for Food Safety: Determination of Total Acid in Foods NY/T 1791-2009 Garlic Grade Specifications GB/T 191-2025 Graphical symbols marking for handling and storage of packages

Related Standards

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GB/T 5493-1985 Replaced

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GB/T 5494-1985 Replaced

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