GB/T 42205-2022General principle of black garlic quality (English PDF)

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules for Standardization Documents" drafting.

This document stipulates the technical requirements related to food quality, and the relevant requirements on food safety can be found in relevant laws and regulations, policies and food safety standards, etc. document.

1 Scope

This document specifies the terms and definitions, technical requirements, test methods, inspection rules, packaging, transportation and storage of black garlic.

This document is applicable to the production, inspection and sales of black garlic products.

2 Normative references

The contents of the following documents constitute the essential provisions of this document through normative references in the text. Among them, dated references For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document.

GB/T 191 Packaging, storage and transportation icon marks

GB 5009.3 National Food Safety Standard Determination of Moisture in Food

GB 5009.7 National Food Safety Standard Determination of Reducing Sugar in Food

GB 5009.235 National Food Safety Standard Determination of Amino Acid Nitrogen in Food

GB 12456 National Food Safety Standard Determination of Total Acids in Food

NY/T 1791 Garlic Grade Specifications

3 Terms and Definitions

The following terms and definitions apply to this document.

4 Product categories

Black garlic is divided into two categories according to the product form.

---Black garlic. single head black garlic, multi-petal black garlic.

---Black garlic. single head black garlic, multi-petal black garlic.

5 Technical Requirements