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Agricultural Industry Standard of the People's Republic of China
NY/T455—2001
Pepper
[ISO 959-1:1989, Pepper (Piper nigrum Linnaeus) whole or ground--Specification--Part 1:Black pepper, MOD;ISO 959-2:1989, Pepper (Piper nigrum Linnaeus) whole or ground--Specification—Part 2: White pepper, MOD]Published on August 20, 2001
Implemented on November 1, 2001
Published by the Ministry of Agriculture of the People's Republic of China
NY/T455-2001
This standard modifies the ISO959-1:1989 "Pepper (Piper nigrum Linnaeus) whole or ground" nigrumLinnaeus) whole grain or powder specifications Part 1: Black pepper" and ISO959-2;1989 "Pepper (PipernigrumLinnaeus) whole grain or powder specifications Part 2: White pepper". The main difference between this standard and ISO959-1:1989 and ISO959-2:1989 is that the appearance and sensory characteristics of pepper are listed with specific requirements, thereby improving the operability of this standard; the content of "limits and inspections of pesticide residues in accordance with relevant national regulations" has been added, and Appendix C (reference materials) "recommendations on storage and transportation" has been written into the corresponding chapters and articles, making this standard more complete; considering that my country rarely circulates black pepper and white pepper powder without adding any other substances as commodities, the black and white pepper powder parts in ISO959-1:1989 and ISO959-2:1989 have been deleted; considering that Appendix E ( References)\Main production countries and current names of various pepper products" Some contents such as origin, foreign matter content, appearance, apparent bulk density, etc. have been described in the corresponding chapters of this standard, while other contents such as main production countries and current names of various types of products have little to do with this standard, so they are not retained in this standard.
Appendix A of this standard is a normative appendix.
This standard is proposed by the Agricultural Housing Bureau of the Ministry of Agriculture.
This standard is under the jurisdiction of the Technical Committee on Standardization of Tropical Crops and Products of the Ministry of Agriculture. The drafting unit of this standard: South China Tropical Agricultural Products Processing Design Institute. The main drafters of this standard: Chen Chenghai and Chen Min.2.14
1 Scope
NY/T 455—2001
This standard specifies the definition, quality and grading requirements, test methods, packaging, marking, storage and transportation of black pepper and white pepper. This standard is applicable to the quality assessment and trade of black pepper and white pepper. This standard does not apply to the quality assessment and trade of unprocessed or semi-processed black pepper.
2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For any dated referenced document, all subsequent amendments (excluding errata) or revised versions are not applicable to this standard. However, the parties to the agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced document, the latest version shall apply to this standard. Sampling method (neqISO948:1980)
GB/T12729.2 Spices and condiments
GB/T 12729.5
GB/T 12729.6
Spices and condiments
Determination of foreign matter content (neq: ISO 927: 1982) Spices and condiments Determination of moisture content Distillation method (neg ISO939: 1980) GB/T 12729.7
Spices and condiments Determination of total ash (neg IS0928: 1980) 2 Spices and condiments Determination of non-volatile ether extracts (neq ISO1108: 1980) GB/T 12729.12
GB/T12729.13 Spices and condiments
Determination of dirt (eqy ISO208: 1982)
Determination of pepper essential oil content: · Actual splashing core GB/T 17527
Determination of piperine content
Spectrophotometric method
GB/T 17528
3 Terms and definitions
The following terms and definitions apply to this standard. 3.7
Black pepper
Dried pepper (Piper nigrum Linnaeus) with exocarp. Black pepper should be whole pepper fruit that has been washed, dried and graded, with brown or black color and wrinkles on the surface. 3.2
Unprocessed or semi-processed black pepperBlack pepper that has not been processed in any way or has been simply partially processed. White pepper
Dried pepper (Pipernigrum Linnaeus) with exocarp removed. White pepper is obtained by using whole fresh pepper fruit, removing the exocarp through water soaking, washing, drying and grading. White peppercorns: one end of the grain has a smooth and complete surface, and the other end (the pedicle) has a small ridge. The surface of white peppercorns also usually has a fine vertical scratch connecting the two ends. The color of white peppercorns varies from dark gray to full ivory white depending on the variety and processing method. White pepper of the same grade should have basically the same color. 3.4
Defective berry
Defective berry includes pinhead berry, broken berry and distorted berry. 215
NY/T 455--2001
Pinhead berry
Very small immature berry.
Broken berry
Fruit that has been broken into two or more parts. 3.4.3
Mouldy berry.
Mouldy berry
Fruit that has a moldy surface but is still useful. 3.5
Black berry
Fruits with darker color and incomplete peel removal in white pepper. 3.6
Foreigh matter
All matter other than black pepper and white pepper, including matter (such as branches, leaves, cob residue, outer peel) and minerals (such as sand, king). 3.7
Density
The mass of pepper per unit volume is called density. 4 Requirements
4. 1 Appearance and sensory characteristics
The appearance and sensory characteristics of black pepper and white pepper shall meet the requirements of packaging 1. Appearance and taste requirements
Smell, taste
Physical properties
Pure and consistent
The inherent aroma and taste of pepper are strong
Pure and basically consistent
The inherent aroma and taste of pepper are strong
The physical properties of black pepper and white pepper should meet the requirements of the name. Table 2
Impurities (maximum value), %(m/m)
Black fruit (maximum value), %(m/m)
Defective fruit (maximum value), %(m/m)
Density (minimum value), g/
Biological contamination
4.3 Chemical properties
Black pepper
Physical properties requirements
Steamed pepper
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White pepper
Black pepper
Steamed pepper has a lighter aroma and taste
Test method
White pepper
Smoked pepper and white pepper are not allowed to contain living insects, dead insects, insect limbs and insect excrement, etc.
GB/T 12729. 5
Physical content and weight
,Physical content and weight
Gradually recorded A
GB/T 12729.13
The chemical properties of black pepper and white pepper shall meet the requirements of Table 3. Table 3 Chemical property requirements
Moisture content (maximum value), % (m/m)Total ash (maximum value under dry state), % (m/m)Non-volatile ether extract (minimum value under dry state), % (m/m)
Volatile oil (minimum value under dry state), % (mL/100g)Piperine (minimum value), % (m /m)
4.4. Pesticide residue limits
The relevant national regulations shall apply.
5. Sampling
Sampling shall be carried out in accordance with the provisions of GB/T12729.2.
6 Test methods
6.1 Appearance and sensory analysis
6.1.1 Color
Black pepper
White pepper
White pepper
Black pepper
White pepper
NY/T 455—2001
Test methods
GB/T 12729. 6
GB/T 12729. 7
GB/T 12729. 12
GB/T 17527
GB/T17528
Distinguish the color of the samples with the naked eye. If necessary, compare it with the standard color plate to judge the degree of color difference between the fruit grains in the same batch of samples and make records.
6.1.2 Smell and taste
Use your sense of smell to identify the smell of the sample, and chew to determine the taste of the sample. 6.2 Test methods for physical and chemical properties The physical and chemical properties of the sample shall be tested according to the corresponding test methods in Table 2 and Table 3. 6.3 Limits of pesticide residues
Follow relevant national regulations.
7 Packaging, marking, storage and transportation
7.1 Packaging
Black pepper and white pepper shall be packaged with sealed, clean, non-toxic and intact materials that do not affect the quality of the pepper. 7.2 Marking
The following items should be marked on the largest surface of each packaging bag: a) product name, product standard number, trademark; b) name of the manufacturer or packaging company, detailed address, product origin, c) batch number or code;
d) net weight, gross weight (for large packages); e) product grade;
f) harvest year and packaging date
g) country of production (for export products); 247
NY/T 455--2001
h) port/town of arrival (for export products); i) "beware of glass" (for products packaged in glass/ceramic containers). 7.3
Black pepper and white pepper should be stored in ventilated and dry warehouses with floor mats and insect and rodent-proof. Stacks should be neat and there should be appropriate passages between stacks to facilitate ventilation. It is strictly forbidden to mix with toxic, harmful, polluting and odorous items. 7.4 Transportation
Black pepper and white pepper should be protected from rain and sun during transportation. It is strictly forbidden to mix with toxic, harmful and odorous items. It is forbidden to load them on contaminated transportation vehicles.
A.1 Scope
This appendix details the method for determining the density of pepper. A.2 Principle
Accurately measure the mass of 1 L volume of pepper. A.3 Instrument
Use domestic 61/71 type 1I exhaust type bulk density instrument. A.4 Operation
A.4.1 Determination
Appendix A
(Normative Appendix)
Determination of density
NY/T455-2001
Install all parts of the bulk density instrument on a stable and smooth workbench and calibrate the zero point. Put about 1000g of sample into the funnel, and then let it flow into the auxiliary funnel. Then, by operating the plug-in plate, let it fall into the bulk density cylinder along with the exhaust lead. Then, insert the plug-in plate again, pour out the excess sample on the plug-in plate, pull out the plug-in plate, and weigh the bulk density cylinder filled with sample on the bulk density instrument balance to obtain the mass (density) of 1L sample. A.4.2 Repeated measurement
Measure the data of three repetitions.
A.5 Expression of results
A.5.1 Calculation method
Density is expressed in "g/L". If the repeated density results meet the requirements of A.5.2, the arithmetic mean of the three measured data shall be taken as the final result; if the measurement errors of the first three times do not meet the requirements of A.5.2, the data shall be measured three more times and the arithmetic mean of the six times shall be taken as the final result.
A. 5. 2 Repeatability
The difference between the results of two measurements under the same equipment and test conditions shall not exceed 5 g/L.A.6 Test report
The test report shall comment on the test method and the data obtained, and shall also describe the operating details not mentioned in this appendix, or attach the various operating details that affect the test results. The test report shall include the necessary information of the test sample.219
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