GH/T 1440-2023 in English
VALIDBlack garlic
- Issued on:2023-12-20
- Implemented on:2024-06-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$127.00
| Standard No: | GH/T 1440-2023 |
| Document status: | VALID |
| Title in English: | Black garlic |
| Title in Chinese: | 黑蒜 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2023-12-20 |
| Implemented on: | 2024-06-01 |
| ICS Classification: | 67.080.01-Fruits. Vegetables and derived products in general |
| Chinese Classification: | X26-Vegetable processing and products |
| Related Keywords: | black garlic products
black garlic heads black garlic rice complete black garlic quality evaluation system garlic rice products |
| Related Topics: | gh/t
black garlic gh/t 1161 |
本文件规定了黑蒜的技术要求，描述了相应的试验方法，同时对检验规则、标志和标签、包装、运输和储存进行了规定。
本文件适用于以鲜蒜为原料，经高温熟化、干燥、包装等工序加工而成的产品。
Introduction
Interpretation of the core content of the standard
GH/T 1440-2023 standard clearly defines and technically classifies black garlic products for the first time, dividing the products into two categories: black garlic heads and black garlic rice. Garlic rice products are further subdivided into single heads and multiple cloves. The standard particularly emphasizes the technical requirements for retaining part of the garlic skin during processing to ensure that the product retains the complete bioactive ingredients.
Comparison of key technical indicators
| Indicator items | Special standard | First-level standard | Detection method |
|---|---|---|---|
| Moisture (mass fraction) | 30-40%(single head) | 25-45% | GB 5009.3 |
| Amino acid nitrogen | ≥7.0g/100g | ≥2.0g/100g | GB 5009.235 |
| Reducing sugar content | ≥50% | ≥35% | GB/T 5009.7 |
Key points for standard implementation
Sensory quality control
The standard requires that black garlic products must maintain a complete morphological structure, with a dark brown to black color and uniform consistency. In actual production, it is recommended to adopt a step-by-step heating process (such as 70-80-90℃ staged treatment), which can effectively avoid the problem of uneven color caused by local carbonization.
Safety index control
The pollutant limit directly refers to the GB 2762 standard, and special attention should be paid to the monitoring of heavy metal lead and cadmium. For pesticide residues, the focus should be on the residues of organophosphorus pesticides used in the cultivation of raw garlic.
Analysis of standard technology evolution
Compared with the original enterprise standard, GH/T 1440-2023 established a complete black garlic quality evaluation system for the first time:
- Introducing amino acid nitrogen as a core nutritional indicator
- Distinguishing the physical and chemical requirements of different product forms
- Clearing the negative list of impurity control
Enterprise implementation suggestions
Production process control
- Establish a pesticide residue batch inspection system for raw garlic
- Maturation workshops need to be equipped with temperature and humidity automatic recorders
- Implement metal detection procedures in the packaging process
Detection capability construction
It is recommended that enterprise laboratories be equipped with at least:
- Rapid moisture meter
- pH meter (total acid detection)
- UV spectrophotometer (reducing sugar detection)
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