T/SYJXH 3-2020 Active Group standards

T/SYJXH 3-2020 "Gu Cheng Hei Mushroom"

Publish Date: 2020-12-31 Implement Date: 2020-12-31 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/SYJXH 3-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Other economic crops

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2020-12-31

Implement Date: 2020-12-31

Scope

Scope: This standard specifies the product classification, requirements, test methods, inspection rules, and marking, labeling, packaging, transportation, and storage of Gucheng black fungus. This standard applies to black fungus from Gucheng County within the specified geographical area. Main technical content: 5.4 Product Quality 5.4.1 Sensory Characteristics Baokang black fungus is shaped like an ear or a swallow, with a dark brown color, glossy and lustrous, large in size, thick in flesh, rich in gelatin, crispy and tender, smooth but not greasy, and with a delicious flavor. 5.4.2 Physical Indicators The physical indicators of different grades should meet the requirements of Table 1. Table 1: Physical Indicators Project Superior Grade First Grade Substandard Grade Odor With the unique fragrance of Baokang black fungus, no abnormal odor Color The ear surface is dark brown with a glossy appearance, while the back surface is dark gray The ear surface is dark brown with a glossy appearance, while the back surface is dark gray Mostly dark brown to light brown Size of ear pieces Complete, not passing through a 2cm sieve Mostly complete, not passing through a 1cm sieve Small or crushed, not passing through a 0.4cm sieve Thickness (mm) ≥1 ≥0.8 ≥0.6 Mold and rot None None None Impurities ≤0.3% ≤0.5% ≤1% Stale or cracked ear pieces None None None 6. Test Methods 6.1 Appearance and Odor Visual inspection for appearance and olfactory inspection for odor. 6.2 Moisture Content Follow GB/T 5009.3 for testing. 6.3 Dry-Wet Ratio Follow GB/T 6192 for testing. 6.4 Crude Protein Follow GB/T 15673 for testing. 6.5 Total Sugar Follow GB/T 15672 for testing. 6.6 Crude Fat Follow GB/T 15674 for testing. 6.7 Crude Fiber Follow GB/T 5009.10 for testing. 6.8 Calcium Follow GB/T 5009.92 for testing. 6.9 Phosphorus Follow GB/T 5009.87 for testing. 6.10 Iron Follow GB/T 5009.