GB/T 22165-2022 PDF English
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| GB/T 22165-2022 | English | 170 |
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General quality standard for nut and seed food
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| GB/T 22165-2008 | English | 85 |
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General standard for roasted seeds and nuts
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GB/T 22165-2022: General quality standard for nut and seed food---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GBT22165-2022
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.080.10
CCS X 24
Replacing GB/T 22165-2008
General quality standard for nut and seed food
Issued on. JULY 11, 2022
Implemented on. AUGUST 01, 2023
Issued by. State Administration for Market Regulation;
Standardization Administration of the People's Republic of China.
Table of Contents
Foreword... 3
1 Scope... 5
2 Normative references... 5
3 Terms and definitions... 5
4 Classification... 6
5 Technical requirements... 7
6 Test methods... 8
7 Inspection rules... 9
8 Labeling, marking, packaging, transportation and storage... 10
Bibliography... 12
Foreword
This document was drafted in accordance with the rules given in GB/T 1.1-2020
"Directives for standardization - Part 1.Rules for the structure and drafting of
standardizing documents".
This document replaces GB/T 22165-2008 "General standard for roasted seeds and
nuts". Compared with GB/T 22165-2008, in addition to structural adjustments and
editorial changes, the main technical changes are as follows.
a) Changed the name of the standard was changed to "General quality standard for
nut and seed food";
b) Changed the terms and definitions of nut and seed food (see 3.4 of this Edition;
3.1 of Edition 2008);
c) Added the terms and definitions of nuts, seeds, kernel, spoiled kernel, injured
kernel, and empty withered seed (see 3.1, 3.2, 3.3, 3.5, 3.6, and 3.7 of this Edition);
d) Changed the classification (see Chapter 4 of this Edition; Chapter 4 of Edition
2008);
e) Changed the sensory requirements (see 5.2 of this Edition; 5.2 of Edition 2008);
f) Changed the physical and chemical requirements (see 5.3 of this Edition; 5.3 of
Edition 2008);
g) Deleted the hygiene indicators, food additives, and hygiene requirements for the
production and processing process (see 5.4, 5.5, and 5.7 of Edition 2008);
h) Changed the test methods (see 6.1, 6.2 of this Edition; 6.1, 6.2 of Edition 2008);
i) Deleted the test methods for hygienic indicators (see 6.3 of Edition 2008);
j) Changed the inspection rules (see 7.1, 7.2, 7.3, 7.4; 7.1, 7.2, 7.3, 7.4 of Edition
2008);
k) Changed the labeling, marking, packaging, transportation and storage
requirements (see 8.1.1, 8.1.3, 8.2, 8.3, 8.4 of this Edition; 8.1.1, 8.2, 8.3, 8.4 of
Edition 2008).
Attention is drawn to the possibility that some of the elements of this document may be
the subject of patent rights. The issuing authority shall not be held responsible for
identifying any or all such patent rights.
This document was proposed by and shall be under the jurisdiction of China Light
Industry Federation.
The drafting organizations of this document. China Food Industry Association, Qia Qia
Food Co., Ltd., Zhejiang Dahaoda Food Co., Ltd., Three Squirrels Co., Ltd., Fujian
Bailian Industrial Co., Ltd., Ningbo Hengkang Food Co., Ltd., Xianyang Rainbow
Trading Food Co., Ltd., Hangzhou Yaoshengji Food Co., Ltd., Sichuan Huiji Food Co.,
Ltd., California Yuanye (Bazhou City) Food Co., Ltd., Bestore Co., Ltd., Shanghai
Laiyifen Co., Ltd., and Qingdao Wolong Food Co., Ltd.
Main drafters of this document. Weng Yangyang, Ma Liangping, Sun Mei, Wu Shunye,
Wei Benqiang, Chen Juli, Chen Yinquan, Zhang Ani, Deng Yangyong, Lyu Jingang,
Chen Junxing, Yang Yinfen, Zhang Lihua, Yang Guoqing.
Versions of standard substituted by this document are.
-It was first published in 2008 as GB/T 22165-2008;
- This is the first revision.
General quality standard for nut and seed food
1 Scope
This document specifies the terms and definitions of nut and seed food (hereinafter
referred to as products). It stipulates the classification, technical requirements, test
methods, inspection rules, labeling, marking, packaging, transportation and storage
requirements.
This document applies to the production, sale and inspection of nut and seed food.
2 Normative references
The following referenced documents are indispensable for the application of this
document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
GB/T 191, Packaging and storage marks
GB 5009.3, National food safety standard -- Determination of Moisture Content in
Foods
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1 nuts
The edible part of the seed of a woody plant with a hard outer shell.
3.3 kernel
The part of a nut or seed after the shell is removed.
3.4 nut and seed food
Foods that are processed from nuts, seeds or their kernels as the main ingredients.
3.5 spoiled kernel
Kernels that are moldy, worm-eaten, rotten, have oily skin on the cross section, or have
a rancid smell, which affects their edible value.
3.6 injured kernel
Nuts and seeds with worm holes on the surface and damage to the kernel.
4 Classification
4.1 According to different processing methods, they are divided into. roasted nut and
seed foods (roasted category), fried nut and seed foods (fried category), and other nut
and seed foods (other categories).
4.2 Depending on whether they are shelled or not, they are divided into. nut and seed
foods with shells (with shells) AND nut and seed foods without shells (without shells).
5 Technical requirements
5.1 Requirements for raw materials
They shall comply with the relevant national standards and industry standards.
5.2 Sensory requirements
Sensory requirements shall comply with the requirements in Table 1.
5.3 Physical and chemical indicators
Physical and chemical indicators shall comply with the requirements of Table 2.
5.4 Requirements for net contents
The net content requirements for pre-packaged foods can be found in the "Measures for
the Supervision and Management of Measurement of Pre-packaged Goods".
6 Test methods
6.1 Sensory requirements
6.1.1 Color, particle shape, taste and smell, impurities
Take an appropriate amount of sample. Place the sample in a clean, dry white porcelain
dish. Observe the color, particle shape and impurities under natural light. Smell its odor,
taste its flavor, and make an evaluation.
7.4 Judgment rules
7.4.1 Judgment rules for exit-factory inspection. If all exit-factory inspection items
comply with this document, the batch is judged to comply with this document. If there
are unqualified items in the exit-factory inspection, sampling can be re-inspected. If it
is still unqualified after re-inspection, the batch is judged to be unqualified.
8 Labeling, marking, packaging, transportation and storage
8.1 Labeling, marking
8.1.1 The net content may not be indicated on the label of products sold by weight.
8.2 Packaging
8.2.1 Packaging materials shall be clean, non-toxic, odorless, and meet the requirements
of relevant standards and regulations.
8.3 Transportation
8.3.1 The means of transport shall be clean, dry, odorless and pollution-free.
8.3.2 During transportation, attention shall be paid to moisture, sun protection and rain
protection. It shall not be mixed with toxic, harmful, odorous or items that affect product
quality.
8.4 Storage
8.4.1 Products shall be stored in clean, ventilated, dry, cool, fly-proof, rodent-proof, and
odor-free warehouses. They shall not be stored together with toxic, harmful, odorous,
corrosive, or wet items.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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