T/GZSX 010-2016 Active Group standards

T/GZSX 010-2016 Satay powder

Publish Date: 2016-11-10 Implement Date: 2016-12-30 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/GZSX 010-2016

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Spices and seasonings

ICS Name: Spices and seasonings

Publish Date: 2016-11-10

Implement Date: 2016-12-30

Scope

Scope: This standard specifies the requirements, test methods, inspection rules, and packaging, marking, transportation, and storage for satay powder. This standard applies to satay powder made from raw materials such as turmeric, galangal, star anise, cardamom, and cinnamon, which are processed through drying, crushing, and other procedures. Main technical content: The physicochemical and hygiene indicators shall comply with the provisions of Table 2. Table 2 Item Indicator Test Method Residue on sieve (0.2mm pore size), % ≤2.5 GB/T 15691 Moisture, % ≤14 GB/T 12729.6 Total ash, % ≤10 GB/T 15691 Acid-insoluble ash, % ≤5 GB/T 12729.9 Lead (calculated as Pb), mg/kg ≤3.0 GB 5009.12 3.4 Microbiological indicators shall comply with the provisions of Table 3. Table 3 Item Indicator Test Method Total colony count, CFU/g ≤15,000 GB 4789.2 Escherichia coli ≤50 GB/T 4789.3