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GB/T 10782-2006 PDF in English

GB/T 10782-2006 (GB/T10782-2006, GBT 10782-2006, GBT10782-2006)
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GB/T 10782-2006: PDF in English (GBT 10782-2006)

GB/T 10782-2006
ICS 67.080
X 24
Replacing GB/T 10782-1989, GB/T 11860-1989
General Rule for Preserved Fruits
Issued by. General Administration of Quality Supervision, Inspection and
Quarantine of the People's Republic of China;
Standardization Administration of the People's Republic of
Table of Contents
Foreword ... 3 
1 Application Scope ... 5 
2 Normative References ... 5 
3 Terms and Definitions ... 5 
4 Product Classification ... 6 
5 Technical Requirements ... 7 
6 Test Methods ... 8 
7 Inspection Rules ... 13 
8 Labelling ... 15 
This Standard was drafted by reference to the industrial standards such as SB/T
10051-1992, Clove Flavored Olive, SB/T 10052-1992, Snow Plum, SB/T 10053-1992,
Preserved Peach, SB/T 10054, Preserved Pear, SB/T 10055-1992, Preserved
Crabapple, SB/T 10056-1992, Sugared Mandarin, SB/T 10057-1992, Haw Jelly, Strip
or Piece, SB/T 10085-1992, Preserved Apple, SB/T 10086-1992, Preserved Apricot
and SB/T 10087-1992, Technical Specification for Preserved Plum; their main content
was incorporated into this Standard.
This Standard replaces GB/T 10782-1989, General Rule for Preserved Fruits, and
GB/T 11860-1989, Method of Physical-chemical Inspection for Preserved Fruit Food.
Compared with GB/T 10782-1989 and GB/T 11860-1989, the major changes of this
Standard are as follows.
-- it modifies the terms and definitions in GB/T 10782-1989;
-- it modifies the product classification of products in GB/T 10782-1989;
-- it deletes the grades in GB/T 10782-1989;
-- it modifies the test methods in GB/T 11860-1989;
-- it adds the physical-chemical requirements of all kinds of products.
This Standard was proposed by China General Chamber of Commerce and China
Association of Bakery and Confectionery Industry.
This Standard shall be under the jurisdiction of China General Chamber of
The drafting organizations of this Standard. China General Chamber of Commerce
Commercial Standards Center, Special Committee of Preserved Fruits of China
Association of Bakery and Confectionery Industry, China National Research Institute
of Food and Fermentation Industries, Guangdong Jiabao Group Co., Ltd., Guangdong
Yashily Group (Guangdong Haoweijia Food Co., Ltd.), Beijing Hongluo Food Group,
Beijing Yushiyuan Food Co., Ltd., Fujian Dongfang Food Group, Shanxi Weizhiwang
Food Co., Ltd., Shandong Tengzhou Jinghe Wine Co., Ltd. Preserved Fruits Factory,
Hebei Yida Food Group Co., Ltd. and Shijiazhuang Yongxing Preserved Fruits
The main drafters of this Standard. Chen Yan, Zhao Yanping, Lin Mucai, Yang Yinglin,
Li Mengchun, Xiao Jinfang, Zhi Wenju, Wang Longchi, Song Yongxiang, Sun
Guangdong, Wang Shulin, Qi Shengli.
General Rule for Preserved Fruits
1 Application Scope
This Standard specifies the product classification, technical requirements, test
methods, inspection rules and labelling requirements for preserved fruits.
This Standard applies to the production and distribution of preserved fruits.
2 Normative References
The provisions in following documents become the provisions of this Part of GB10395
through reference in this Part. For dated references, the subsequent amendments
(excluding corrigendum) or revisions do not apply to this Part, however, parties who
reach an agreement based on this Part are encouraged to study if the latest versions
of these documents are applicable. For undated references, the latest edition of the
referenced document applies.
GB 2760, Hygienic Standards for Uses of Food Additives
GB/T 5009.3, Determination of Moisture in Foods
GB/T 7718, General Standard for the Labeling of Prepackaged Foods
GB 14884, Hygienic Standard for Preserved Fruits
Order No. 75 of the General Administration of Quality Supervision, Inspection and
Quarantine, Measures for the Metrological Supervision and Administration of
Quantitatively Packed Commodities
3 Terms and Definitions
For the purposes of this Standard, the following terms and definitions apply.
3.1 preserved fruit
product which is made with fruits and vegetables as the principal raw materials, and
by adding (or not adding) food additives and other supplements, and curing (or not
curing) with sugar or honey or salt
4 Product Classification
4.1 Sugar cured type
Products, with moist sugar liquid level or soaked in concentrated sugar liquid,
which are made by boiling or curing in sugar (or honey), drying (or not drying) and
other processes, such as sugared green plums, honeyed cherries, honeyed
kumquats, red-green gourd, sugared osmanthus, sugared rose, stir-fried
hawthorns and so on.
4.2 Sugar frosted type
Products, with white sugar frost on the surface, which are made by boiling, drying
or processing raw materials in sugar in other procedures, such as sugared white
gourd strips, sugared tangerine cake, red-green shreds, golden tangerine cake,
ginger slices and so on.
4.3 Candied type
Products, made by sugar curing, drying and processing raw materials in other
procedures, which are slightly transparent and with sugar frost separated out on
the surface, such as candied apricot, candied peach, candied apple, candied pear,
candied dates, candied crab apples, candied sweet potato, candied carrot,
candied tomato and so on.
4.4 Dried type
Semi-dried products which are made by salt curing, sugar curing, drying or
processing raw materials in other procedures, such as dried prunes, prunes,
yellow plums, snow plums, dried orange peel prunes, sweetened arbutus, clove
flavoured olives, Chinese olives, clove plums and so on.
4.5 Activated type
Products which are made by salt curing, sugar curing (or not sugar curing) and
processing raw materials in other procedures, and can be divided into two types,
not sugared and sugared, such as activated plums, activated prunes, activated
apricots, preserved orange peel, liquorice olives, liquorice kumquats, lovesickness
plums, dried arbutus, bergamot, dried mango, dried orange peel elixir, salted
raisin and so on.
4.6 Fruit cake type
Products which are made by processing raw materials into sauce and then
forming, drying (or not drying) and processing in other procedures, and can be
divided into cakes, strips and slices, such as hawthorn jelly, hawthorn strips,
6.2.3 Flavour and odour
Smell their odour; taste their flavour.
6.3 Net content
Use a balance with a sensitivity 0.1 g to weight them.
6.4 Water
It shall be determined as specified in GB/T 5009.3.
6.5 Total sugar
6.5.1 Principle
Sugar which is contained in original test specimens and generated after hydrolysis
is reductive; it can reduce Fehling reagents and generate red cuprous oxide.
6.5.2 Reagents
a) Concentrated hydrochloride acid (mass fraction 37%, concentration 1.19
b) Sodium hydroxide solution (0.3 g/mL).
c) Methyl red indicator (0.001 g/mL).
d) Fehling reagents.
Solution A. dissolve 15 g of copper sulfate (of chemical purity) and 0.05 g of
methyl blue in a 1000 mL volumetric flask; add distilled water to scale before
shaking up; filter as standby.
Solution B. dissolve 50 g of potassium sodium tartrate (of chemical purity),
75 g of sodium hydroxide (of chemical purity) and 4 g of potassium
ferrocyanide in distilled water to a constant volume of 1000 mL; shake up;
filter as standby.
e) Glucose standard volumetric solution. accurately weigh 0.2 g (accurate to
0.000 1 g); dry glucose to a constant weight at 98°C ~ 100°C; add water for
dissolution before placing in a 250 mL volumetric flask; add 5 mL of
hydrochloride acid; use water to dilute to 250 mL; shake up; titrate to scale
as standby.
f) Calibration of Fehling solution. accurately absorb 5.00 mL of solution A and
solution B apiece to place into a 150 mL conical flask; add 10 mL of water
and several glass beads; titrate about 10 mL of glucose standard solution;
control heating to boiling within 2 min; titrate glucose standard solution at the
Products of the same variety which are made of the same batch of material are an
inspection batch.
7.2 Sampling method and sampling number
7.2.1 Test specimens shall be representative; they shall be taken randomly from
different positions of the whole batch of products in accordance with the number
7.2.2 When a batch of products is less than 100 pcs, test specimens shall be
taken by 3%; when more than 100 pcs, 1 test specimen shall be increased for
each 100 pcs increased and when the increased part is less than 100 pcs, test
specimens shall be taken as 100 pcs.
7.2.3 For products which are bottled or packaged in other small packages, the
sampling number of a batch shall not be less than 3 if the packages are greater
than 250 g and not less than 6 if the packages are less than 250 g.
7.2.4 Test specimens shall be taken from ...
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.