T/68C 002-2019 Ganoderma lucidum dry product

Scope

Main Technical Content: 1. Scope This standard specifies the quality requirements, testing methods, inspection rules, and transportation and storage for dried lingzhi products from Guan County, Shandong Province. The standard applies to artificially cultivated lingzhi fruiting bodies from Guan County, which have been air-dried or oven-dried, including whole dried lingzhi and sliced lingzhi. 2. Normative References The provisions of the following documents are incorporated by reference into this standard. For dated references, all subsequent amendment or revision documents (excluding corrections) are not applicable to this standard. However, parties reaching agreements based on this standard are encouraged to consider using the latest versions of these documents. For undated references, the latest versions apply. - GB/5009.3: Food Safety National Standard - Determination of Water Content in Food - GB/5009.12: Food Safety National Standard - Determination of Lead in Food - GB/T 5009.11-2014: Determination of Total Arsenic and Inorganic Arsenic in Food - GB/T 5009.17-2014: Determination of Total Mercury and Inorganic Mercury in Food - GB/T 12533-2008: Determination of Impurities in Edible Mushrooms 3. Terms and Definitions The following terms and definitions apply to this standard: 3.1 Cap Diameter The maximum length of the surface of the lingzhi cap. 3.2 Stipe The tubular structure on which the spores of the lingzhi fruiting body are attached. 3.3 Stem The cylindrical structure supporting the lingzhi cap. 3.4 Impurities All substances other than the lingzhi fruiting body and spores. 4. Quality Requirements 4.1 Raw Materials No signs of rotting or mold; intact lingzhi cap and stem; no deformities or obvious damage. 4.2 Sensory Requirements The sensory requirements for dried lingzhi products shall comply with Table 1 and Table 2. - Table 1: Sensory Requirements for Whole Dried Lingzhi Grade Diameter (cm) Thickne

Development Information

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