NY/T 672-2003
Active
T/GPCPEC 004-2021
Active
Group standards
T/GPCPEC 004-2021 The quality requirements for sorghum used in sauce-flavored liquor are as follows
T/GPCPEC 004-2021 The quality requirements for sorghum used in sauce-flavored liquor are as follows
Price:
$ 30
Basic Information
Standard Code:
T/GPCPEC 004-2021
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food fermentation and brewing
ICS Name:
Other standards related to agriculture and forestry
Publish Date:
2021-05-30
Implement Date:
2021-06-30
Scope
Main technical content: 4.2 Physical and chemical indicators requirements The physical and chemical indicators shall comply with the requirements in Table 2. Table 2: Physical and chemical indicators Serial number Indicator Requirement 1 Moisture, % ≤13 2 Total starch, % ≥60 3 Tannin, % 1.2–1.8 4 Crude protein, % ≤10.0 5 Crude fat, % ≤4.0 6 Imperfect grains, % ≤3.0 7 Impurities, % ≤1.0 8 Branch-chain starch accounting for total starch, % ≥95 9 Thousand grain weight, g 15–22 10 Mold contamination rate, % ≤2.0 11 Mixing rate, % ≤2.0
Development Information
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