X66 调味品 标准查询与下载

SB/T 10304-1999 麸醋质量标准

本标准适用于以麸皮为主要原料，以醋曲为发酵剂，采用固态发酵工艺酿制而成的麸醋。

Quality standard of bran vinegar

SB/T 10298-1999 调味品名词术语.酱油

本标准规定的名词术语适用于以大豆（或脱脂大豆）、小麦、麸皮等为原料生产的酿造酱油。

Condiment terminology.Soy sauce

SB/T 10296-1999 甜面酱

本标准适用于以小麦粉为原料的酿造面酱。

Wheat paste

SB/T 10300-1999 调味品名词术语 食醋

本标准规定的名词术语适用于以粮食、糖类、水果、酒精等为原料，生产的酿造食醋。

Condiment terminology Vinegar

ISO 959-2:1998 整粒或磨碎的胡椒(胡椒科) 规范 第2部分:白胡椒

This part of ISO 959 specifies requirements for white pepper (Piper nigrum L) (see ISO 676), whole or ground, at the following commercial stages: a) semi-processed (SP); b) processed (P). When the term "white pepper" is used alone, it means that the specification applies to both types described, without distinction. This part of ISO 959 is not applicable to white pepper categories called "light". NOTE Specifications for white pepper are given in ISO 959-1. Recommendations relating to storage and transport conditions are given in annex B.

Pepper (Piper nigrum L.), whole or ground - Specification - Part 2: White pepper

ISO 959-1:1998 整粒或磨碎的胡椒(胡椒科) 规范 第1部分:黑胡椒

本标准规定了整粒黑胡椒(Piper nigrum L．)和黑胡椒粉的技术要求、试验方法以及包装、标志、 贮运条件。 本标准适用于黑胡椒的质量评定及其贸易。本标准不适用于轻质黑胡椒的质量评定及其贸易。

Pepper (Piper nigrum L.), whole or ground - Specification - Part 1: Black pepper

BS 4585-18:1996 香料及调味品试验方法.第18部分:辣椒和干辣椒油树脂中总辣椒素含量测定(高效液相色谱法)

This Part of BS 4585 describes a method for the determination, by high-performance liquid chromatography (HPLC), of the total capsaicinoid content of whole and powdered chillies and their oleoresins.

Methods of test for spices and condiments - Determination of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic method)

DLA A-A-20181 A-1996 预备的烘焙混合料

This Comercial Item Description (CID) covers bakery mixes, packed in commercially acceptable containers, suitable for use by the Federal Government

BAKERY MIXES, PREPARED

SN/T 0444-1995 出口腐乳检验规程

Rule of inspection of fermented bean curd for export

BS 7087-1:1995 食品即用香草和香料.第1部分:黑白胡椒规范(整体和粉末)

This Part of BS 7087 specifies requirements for whole, black and white pepper (see annex A), derived from the dried berries of the vine Piper nigrum Linnaeus, and prepared for food use. This Part of BS 7087 also specifies requirements for ground pepper, derived from whole, black and white pepper conforming to this standard. This standard does not apply to green peppercorns. Additional information on further requirements that may be specified in purchase contracts is given in annex D.

Herbs and spices ready for food use - Specification for black and white pepper (whole and ground)

SB/T 10301-1999 调味品名词术语 酱腌菜

本标准规定的名词术语适用于酱腌菜，不适用于其它的副食品和调味品。

Condiment terminology Vegetables pickled in soy sauce and pickles

BS 7087-19:1994 准备食用的草药和香味料.茴香种子(整粒和碾碎)规范

This Part of BS 7087 specifies requirements for dried fennel seeds processed for food use and derived from the seed of the tall hardy aromatic perennial Foeniculum vulgare (P. Miller) (also known as sweet fennel). It does not include the fennel plant or leaves often sold as a 'delicatessen' vegetable and derived from F. vulgare var. dulce or var. azoricum (Florence fennel). This Part of BS 7087 also specifies requirements for dried ground fennel seeds derived from whole fennel seeds conforming to this standard. Additional information on further requirements that may be specified in purchase contracts is given in annex C.

Herbs and spices ready for food use - Specification for fennel seeds (whole and ground)

SB/T 10172-1993 酱的分类

本标准规定了酱的定义和产品分类。 本标准适用于以豆类、谷类为主要原料经发酵酿制的酱的以该酱为基料生产的复合酱。

Classification of sauce paste

SB/T 10174-1993 食醋分类

本标准规定了食醋的定义和产品分类。 本标准适用于各种酿造食醋及调配食醋。

Classification of Vinegar

SB/T 10173-1993 酱油分类

本标准规定了酱油的定义和产品分类。 本标准适用于豆类（包括大豆、脱脂大豆）、谷类（包括小麦、面粉）或其它粮食及其副产品为主要原料，经加工酿制的酱油。

Classification of soy sauce

QB/T 1500-1992 味精

monosodium glutamate

BS 4585-16:1990 香料和调味品试验方法.第16部分:辣椒粉全天然色素含量测定

Spectrometric method.

Methods of test for spices and condiments - Determination of total natural colouring matter content of ground (powdered) paprika

BS 4585-7:1989 香料和调味品试验方法.第7部分:番椒斯科尔指数测定

Determination of the greatest dilution at which the stimulus threshold of the pungent sensation can be detected. Includes a guide to the selection of panellists and conduct of the tasting session.

Methods of test for spices and condiments - Determination of Scoville index of chillies

ISO 959-2:1989 胡椒(胡椒科),胡椒粒和粉.规范.第2部分:白胡椒

Pepper (Piper nigrum Linnaeus), whole or ground; specifications; part 2: white pepper

ISO 959-1:1989 胡椒(胡椒科),胡椒粒和粉.规范.第1部分:黑胡椒

Pepper (Piper nigrum Linnaeus), whole or ground; specification; part 1: black pepper