T/XMSC 001-2019 Active Group standards

T/XMSC 001-2019 Cultured Sour Cabbage

Publish Date: 2019-05-06 Implement Date: 2019-05-10 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/XMSC 001-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Vegetables and their products

Publish Date: 2019-05-06

Implement Date: 2019-05-10

Scope

Main technical content: Table 1: Requirements for sensory indicators and testing methods The product should have the inherent shape of sauerkraut. Take an appropriate sample and place it on a white porcelain plate. Visually inspect the color, shape, and impurities, taste the flavor and texture, and smell the aroma. The color should have the inherent color of sauerkraut, the flavor should have the inherent flavor of sauerkraut, the taste should be pure, the sourness should be appropriate, and it should be refreshing with no abnormal odor or impurities. There should be no visible foreign impurities with the naked eye. 3.3 Physical and chemical indicators should comply with the requirements specified in Table 2. Table 2: Physical and chemical indicators Indicator requirements (%) Testing methods Solid matter/% ≥ 55 According to the provisions of GB/T 10786 Sodium chloride (as NaCl)/% ≤ 8.5 According to the provisions of GB 5009.44 Total acid (as lactic acid)/(g/kg) ≥ 0.8 According to the provisions of GB/T 12456 Lead (as Pb)/(mg/kg) ≤ 0.8 According to the provisions of GB 5009.12 Nitrite (as NaNO2)/(mg/kg) ≤ 20 According to the provisions of GB 5009.33