T/CQAAS 013-2023 Active Group standards

T/CQAAS 013-2023 The raw material quality standards for Sichuan peppercorn

Publish Date: 2023-12-07 Implement Date: 2024-01-01 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/CQAAS 013-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2023-12-07

Implement Date: 2024-01-01

Pages: 7 pages

Scope

Main Technical Content: 3 Terms and Definitions Green Pepper: Pepper fruits with green-colored skins after maturity. Green Pepper Raw Materials: Fresh raw materials harvested from the field and used for drying, preservation, or essential oil extraction after maturity. Inherent Impurities: Impurities related to the pepper tree organism, including fruit branches, fruit stalks, pepper leaves, and spines. Extraneous Impurities: All visible foreign matter and dust unrelated to the pepper tree organism. Oily Pepper: Fresh pepper fruits that leak pepper oil or undergo browning during harvesting, transportation, or storage. Color: The color of pepper fruits after full maturity. Uniformity: Basic consistency in pepper grain size and color. 4 Technical Requirements 4.1 Sensory Indicators 4.2 Physicochemical Indicators 4.3 Hygiene Indicators Meet the requirements of national food hygiene standards such as GB 2762 and GB 2763. 5 Testing Methods 5.1 Sampling - Sampling of batch-harvested and packaged pepper raw materials shall follow GB/T 12729.2-1991. - The total sample weight shall be no less than 4 kg of net product. For pepper harvested from scattered fields and delivered in bulk, samples shall be randomly collected from the upper, middle, and lower portions of the sample. After mixing and subdividing the base sample, at least two equal portions shall be prepared as laboratory samples and arbitration samples. The total amount of base samples shall be determined based on the batch size (0.5% for >1,000 kg; 1% for 500–1,000 kg; 2% for 200–500 kg; and 4 kg for <200 kg). The total amount of laboratory samples shall be no less than 2 kg. 5.2 Testing 5.2.1 Color - Observe the color of green pepper raw materials visually to determine whether they exhibit the characteristic color of the variety and assess the intensity of the color. 5.2.2 Aroma - Evaluate the aroma of pepper using sensory methods such as smell, taste, and touch to determin