This standard specifies the terms and definitions, classification, requirements, test methods, inspection rules and marking, packaging, transportation and storage of cooking rice wine. This standard applies to rice wine for cooking that is made by fermenting grains and then adding salt (natural plant spices can be added) for color. QB/T 2745-2005 Cooking rice wine QB/T2745-2005 Standard download decompression password: www.bzxz.net

ICS 67.160.10
Classification number: X62
Registration number: 16426-2005
Light Industry Standard of the People's Republic of China
QB/T2745—2005
Culinary Chinese rice wine
2005-07-26 Issued
National Development and Reform Commission of the People's Republic of China 2006-01-01 Implementation
In the standard sheet, China Light Industry Federation proposed! Sichuan. Foreword
QB/T2745—2305
This standard belongs to the National Food Fermentation Standardization Center. The technical units of this standard are: Zhejiang Light Industry Research Institute, Shanxi New Rice Wine Group Co., Ltd., Jiangsu Zhangjia Brewing Source Co., Ltd., Jiuxing Yongjiu, Xinhui Province Ruian Door Industry Co., Ltd., China Food Industry Research Institute. The main contributors of this standard are: Xu Mou, Zou Huijun, Zhu Guangming, Liu Yifu, Shou Haijing, Chen Xiaoxian, Guo Xindi. This standard is issued for the first time.
It is an important part of the Chinese culinary rice wine consumption plan, playing the role of addition, addition, and seasoning. Recently, culinary rice wine has been recognized by the world, and the export volume is increasing year by year. In order to protect this traditional Chinese specialty, standardize production, maintain the reputation of Huangzhou in the domestic and foreign markets, meet consumer demand, increase the variety of colors and colors, and continue to promote the development of the rice wine, it is necessary to formulate this standard: This standard is suitable for rice wine that is fermented and acidified, and then blended with food for cooking (cooking). The "edible point" indicator is added to the standard, one is to "enhance the flavor", "is a mark for cooking, if this product is no longer used, it is a quality product.
1Fanhei
Cooking rice wine
QR/T 27452005
This standard defines the terms and definitions, classification, requirements, test methods, inspection rules and marking, packaging, shipping boxes, etc. This standard applies to grains fermented with alcohol, "added with natural plant flavoring" and other cooking costs:
2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For any referenced document with a specified date, all subsequent amendments (excluding the internal proposals of the decision) or revisions are not applicable to this standard, however: the latest versions of these documents shall be used by the parties to the research component according to the non-standard agreement. For any referenced document without a specified date, its updated version shall be applicable to this standard. GB2758 Fermentation disinfection sanitation and moisture preservation
GB2760 Food hygiene dust standard
GB 5461
Food paint caramel color (ammonium sulfate method, nitrogen method, kidney method GBB817
GB50344 General rules for labeling of prepackaged beverages
GB/124S7 Standard determination method for chlorinated alcohol in food GB/13662-2000 Yellow wine
GB/T15691 General packaging conditions for spices and condiments GB17946-2U Shaoxing wine (Shaoxing English wine) and domestic quality card supervision and inspection according to the general regulations No. 75 Ning quantitative packaged products inventory supervision regulations 3 Terms and definitions
The following terms and definitions apply to this standard,
Cooking yellow wine Rice wine is a brewed wine made from rice, sorghum, etc. as the main raw materials, which is steamed, salted, fermented, pressed, fried, stored, and made with salt (a small amount of natural spices may be added) for high quality. 3.2
aggregate
The fluid (or sediment) produced naturally during the storage of the finished product. [GB/T13662-2004, standard 3.4]
4 Classification
According to product quality, it is divided into "standard" and "graded". B/T2745
5 Requirements
5.1 Sensory requirements
Special requirements.
Chemical requirements
Water
degree (body)
total amount: to business conditions ()
: to do calculation)
weld table enzyme:: acid resistance <calculation/2,)
net chain will salt same width//1.)
5.3 health requirements
tea should meet the requirements of G2758.
5.4 cold content
total orchid content, clear and bright: light selection: there are (altar) anti-can build the spring array of unique gas or position Yao (column absolute core material), micro network, science and cooperation certificate, pregnancy description
method cooperation measurement, Xingjin Laijianggou's Austrian style table 2
10. (-~25.
Honest management of the national quality benefits purchase inspection store general order No.: large goods net content to the hall quality, unit person into two grams of small bzxZ.net
5.5 total fast requirements
5.5.1 continue to use a, heat filter color such as GB2760 requirements: food potential sense GB5461 and requirements: six natural special breeding science 15 1 requirements
b5.2 elimination can be missing according to the cattle "evil ※ such as into the pond color, food Plate of natural plant spices, small should add: other non-light 41 months
6 test method
6.1 sensory index
According to (H/) 1362-2000 6.1 activity price
R alcohol content
Nuclear GB113562-2300 6, square 2 inspection
6.3 total apportionment <in terms of imperial Portugal>
report: 1136622000 6 .35 Hong Kong rush cold: B.4 Total acid: calculated as lactic acid) and base acidity according to 0B/T13562-20006.7 method test
6.5 Selected hair piece (calculated as 7 ethyl ester)
piece G16--2000-7.2 method test.
6.5 Food
6.6.1 Lead at the exit
H/T27252005
Read the sample mt 50 chain In the above, the powder is mixed with 3e: mm, and can be placed for filtration for 1 month, and the filtrate is collected: 6.6.2 Analysis steps: 6.6.1, the following nuclear GH157 points! The difference between the two test results should not exceed the average value: 6.7 Sugar removal solids: 6.1 1 Principle: The test group is reduced to 100℃105, and the moisture, volatile substances, etc. are selected and evaporated, and the remaining natural honey is the total solids content, not the solids removed. 6.7 2 6.7.3 Calculation of total solids according to GB/T-354-2000, 6.42 test solids content according to the salt content, the calculation shall be based on the content of the sample (1), the total solids content in the test sample shall be 2 g per liter (1%, the total sugar content shall be 2 g per liter), the single test sample shall be 3 g per liter, 6.7.4 The allowable difference between the two measurements made on the same day shall not exceed 5% of the average value. The calculation results shall be confirmed by the rules of the market. Except for the "huihuihui" added in the control monitoring 0E and the current live broadcast of music, the rest of the investment B/T.3662-2000 No. 7 sound quality standard, ", do not contain "Taiwan" and "", "Weekly" "Naiwu" 3
QB/T2745-2005
8 Marking, packaging, transportation, purchase and storage
8.1 Marking
8.1.1 Prepaid product marking, except for the hot transportation according to the provisions of G standard 10344 In addition, the product name should be clearly marked as "Beijing Cooking Yellow Wine", and should also be marked as: "Salt Wine".
8.1.2 In addition to the product name, the outer packaging box should also indicate the manufacturer's name and average, and the net weight and total number of units of packaging (years).
82 The packaging, transportation, storage and shelf life of the product shall be carried out in accordance with the provisions of 8.2~8.6 of GB/T 1366-2000.
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