ICS67.020 CCSX10 团 体 标 准 T/JAASS15-2021 黑蒜 Blackgarlic 2021－10－28发布 2021－10－28实施 江苏省农学会发布 全国团体标准信息平台 全国团体标准信息平台 T/JAASS15-2021 I目次 前  言...............................................................................................................................................................III 1范围.....................................................................................................................................................................1 2规范性引用文件.................................................................................................................................................1 3术语和定义.........................................................................................................................................................1 3.1黑蒜..........................................................................................................................................................1 4原料要求.............................................................................................................................................................2 4.1保鲜大蒜..................................................................................................................................................2 4.2生产用水..................................................................................................................................................2 5成品要求.............................................................................................................................................................2 5.1感官要求..................................................................................................................................................2 5.2理化指标..................................................................................................................................................2 5.3微生物指标..............................................................................................................................................3 5.4净含量允差..............................................................................................................................................3 6加工流程.............................................................................................................................................................3 6.1加工流程..................................................................................................................................................2 6.2食品生产加工过程中卫生要求..............................................................................................................2 7检验方法.............................................................................................................................................................3 7.1感官要求..................................................................................................................................................3 7.2理化指标..................................................................................................................................................3 7.3微生物指标..............................................................................................................................................4 7.4净含量允差..............................................................................................................................................4 8检验规则.............................................................................................................................................................4 8.1出厂检验..................................................................................................................................................4 8.2型式检验..................................................................................................................................................4 8.3组批与抽样................................................................................................