T/XMSC 001-2018 Active Group standards

T/XMSC 001-2018 Cultured Sour Cabbage

Publish Date: 2018-12-20 Implement Date: 2018-12-31 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/XMSC 001-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Vegetables and their products

Publish Date: 2018-12-20

Implement Date: 2018-12-31

Scope

Main technical content: Table 1: Requirements for sensory indicators and testing methods - The product should have the typical shape of sauerkraut. - Take a suitable sample and place it on a white porcelain plate. Visually inspect the color, shape, and impurities. Taste the flavor and texture, and smell the odor. - The color should have the characteristic color of sauerkraut. - The flavor and odor should be typical of sauerkraut. - The texture should be pure, with an appropriate level of sourness, a refreshing taste, and no abnormal odors. - There should be no visible foreign impurities. 3.3 Physical and chemical indicators should comply with the requirements specified in Table 2. Table 2: Physical and chemical indicators - Water content: <= 36% - Solid content: >= 55% - Salt (calculated as NaCl): <= 8.5% - Total acid (calculated as lactic acid): >= 0.8 g/kg - Lead (calculated as Pb): <= 0.8 mg/kg - Nitrite (calculated as NaNO2): <= 20 g/kg The testing methods should comply with the provisions of GB 5009.3, GB/T 10786, GB 5009.44, GB 12456, GB 5009.12, and GB 5009.33, respectively.