T/GZSX 025-2018 Active Group standards

T/GZSX 025-2018 Guizhou sour soup seasoning

Publish Date: 2018-04-10 Implement Date: 2018-05-01 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/GZSX 025-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Vegetables and their products

Publish Date: 2018-04-10

Implement Date: 2018-05-01

Scope

Scope: This standard specifies the classification, terms and definitions, requirements, inspection methods, inspection rules, and labeling, marking, packaging, transportation, and storage of Guizhou sour soup seasonings. This standard applies to the production, trade, and inspection of Guizhou sour soup seasonings; Main technical contents: Physicochemical indicators Item Indicator Test method Red sour soup White sour soup Total acid (calculated as lactic acid)/(g/100g) 0.5～4.5 0.2～2.0 GB/T 12456 Chloride a (calculated as NaCl)/(g/100g) ≤15.0 ≤10.0 GB 5009.44 Total arsenic (calculated as As)/(mg/kg) ≤0.5 GB 5009.11 Lead (calculated as Pb)/(mg/kg) ≤1.0 GB 5009.12 Nitrite (calculated as NaNO2)/(mg/kg) ≤20.0 —— GB 5009.33 Peroxide value b (calculated as fat)/(g/100g) ≤0.25 —— GB 5009.22 Note: a Equivalent to 0.0585 g of sodium chloride when using 1.00 mL of silver nitrate standard titrant solution [C(AgNO3)=1.000 mol/L]. b Applicable to products added with edible vegetable oil and/or animal oil.