T/SWDDX 001-2021 Active Group standards

T/SWDDX 001-2021 Sun Wu soya bean

Publish Date: 2021-03-26 Implement Date: 2021-05-20 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/SWDDX 001-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Oil-bearing seeds

Publish Date: 2021-03-26

Implement Date: 2021-05-20

Scope

Main technical content: 1. Determination of natural conditions: This document specifies the sunshine, temperature, precipitation, soil, water sources, and ambient air with regional characteristics of Sun Wu, which are essential conditions for the production of Sun Wu soybeans. 2. Determination of sensory indicators: Referring to the quality requirements in GB 1352-2009 "Soybean", the requirements for color and odor are stipulated. 3. Determination of quality indicators: The soybean quality requirements in this document are divided into five grades based on the intact grain rate. The damage rate requirements are appropriately raised compared with those in GB 1352-2009 "Soybean". High-oil soybeans are divided into three grades based on the crude fat content (dry basis), with the intact grain rate and damage grain rate exceeding the corresponding requirements of GB 1352-2009 "Soybean". High-protein soybeans are divided into three grades based on the crude protein content (dry basis), with the crude protein content and intact grain rate appropriately raised compared with those in GB 1352-2009 "Soybean". 3. Determination of safety indicators: The safety indicators in this document are formulated referring to the hygiene requirements in GB 1352-2009 "Soybean" and comply with the relevant requirements of GB 2715-2016 "National Food Safety Standard for Grain".