T/HHACA 010-2021 High-quality agricultural products of Heilongjiang Province: Wild red pine seeds from the Xing'an Mountains
T/HHACA 010-2021 High-quality agricultural products of Heilongjiang Province: Wild red pine seeds from the Xing'an Mountains
Basic Information
Scope
Scope: This standard specifies the geographical scope, requirements, experimental methods, inspection rules, and marking, packaging, transportation, and storage for high-quality agricultural products, namely wild red pine seeds from the Lesser Khingan Mountains in Heilongjiang Province. This standard applies to all series of high-quality agricultural products, namely wild red pine seeds from the Lesser Khingan Mountains in Heilongjiang Province, including bulk and standardized products of red pine seeds. Main technical content: 5. Requirements 5.1 Varieties The varieties of red pine seeds and kernels from the Lesser Khingan Mountains originate from the original red pine forests and surrounding cultivated forests in the Lesser Khingan Mountains. Most of them belong to red pine seeds, with a small portion of larch seeds. 5.2 Sensory indicators 5.2.1 Sensory characteristics of red pine seeds Sensory indicators of red pine seeds (Table 1) Requirements Excellent Superior Description Color: Red-brown, processed from pine cones harvested from the Lesser Khingan Mountains. Shape: Triangular-conical, with distinct edges. The apex has a smaller acute angle, and the shape is more uniform than that in other regions. 5.2.2 Sensory characteristics of red pine seed kernels Sensory indicators of red pine seed kernels (Table 2) Requirements Excellent Superior Description Color: Ivory white or milky white, processed from pine cones harvested from the Lesser Khingan Mountains. Shape: Oval triangular-conical, with distinct edges. The shape is more uniform without obvious differences. Smell: Natural pine fragrance. 5.3 Physicochemical indicators Physicochemical indicators of red pine seed kernels (Table 3) Indicator Fat, % ≥60 Protein, % ≥20 Water content, % ≤10 Acid value (calculated as fatty acid) (KOH) (mg/g) ≤3 Peroxide value (calculated as fat) (g/100g) ≤0.05 5.4 Grade indicators 5.4.1 Grade indicators of red