GB/T 22165-2022 PDF English (GB/T 22165-2008: Older version)
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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: PDF in English (GBT 22165-2022) GB/T 22165-2022
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
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
JJF 1070, Rules of metrological testing for net quantity of products in prepackages
with fixed content
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.
NOTE 1.Including walnuts, chestnuts, apricot kernels, almond kernels (almonds), pecans
(including pecans), pistachios, torreya grandis, macadamia nuts, pine nuts, hazelnuts, dried coconut,
etc.
NOTE 2.Coconut jerky generally refers to the finished product that is made by cutting coconut
flesh into slices, strips, blocks, cubes, etc. and then drying them.
3.2 seeds
The edible parts of seeds of plants such as melons, fruits, vegetables, and oilseeds.
NOTE. Including sunflower seeds, watermelon seeds, pumpkin seeds, peanuts, broad beans, peas,
soybeans, corn, sesame, chia seeds, flax seeds, etc.
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.
3.7 empty withered seed
Empty shells (including broken shells) without kernels or nuts or seeds with shriveled
kernels.
NOTE. Among them, shriveled kernels of almonds, walnuts and pecans refer to kernels that are
wrinkled and account for less than 30% of the weight of the whole kernel; shriveled kernels of other
varieties refer to kernels that are wrinkled and the kernel length is less than one-third of the whole
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).
a) Roasted foods. Foods made from nuts, seeds or their kernels as the main
ingredients, with or without auxiliary ingredients, which are cooked through
frying or baking (including baking after steaming or boiling).
b) Fried foods. Foods made from nuts, seeds or their kernels as the main ingredients,
with or without auxiliary ingredients, and fried.
c) Others. Foods made from nuts, seeds or their kernels as the main ingredients, with
or without auxiliary materials, through boiling or other processing techniques,
such as ready-to-eat raw and dried nut and seed foods (ready-to-eat raw and dried
category), mixed nut and seed foods (mixed category), etc.
Inspection of injured kernels. Take a sample of 200~300 intact kernels and count the
number of kernels. For shelled products, peel the shells for inspection. Pick out the
injured kernels and count their number of kernels. Ratio to the total number of kernels
in the sample. Calculate by kernel number percentage.
Inspection of spoiled kernel index. Take samples for injured kernel inspection. Pick out
the spoiled kernels. Cut the cross section of the fruit with oil seepage for inspection and
confirmation. Count the total spoiled kernels. Compare the total number of kernels in
the sample. Calculate the percentage of kernels.
NOTE. When testing coated products, it is advisable to remove the coating before testing.
6.1.3 Empty withered seed
Take more than 500 g of shelled sample, pick out the empty withered particles and
weigh them. Ratio the mass of the empty withered particles to the mass of the total
sample. Calculate the mass percentage.
6.2 Physical and chemical indicators
6.2.1 Moisture
Determine according to the method specified in GB 5009.3.
6.2.2 Nut and seed kernel content
Take more than 500 g of mixed nut and seed foods. Weigh them as the total sample
mass. Pick out the nut and seed kernels and weigh them. Ratio the mass of nut and seed
kernels to the total sample mass. Calculate by mass percentage.
6.3 Determination of net content
According to the relevant provisions of JJF 1070.
7 Inspection rules
7.1 Exit-factory inspection
The exit-factory inspection items are sensory requirements and net content indicators.
7.2 Type inspection
Type inspection items include all the indicators in 5.2~5.4.Under normal circumstances,
the inspection is carried out twice a year. If any of the following conditions occurs, type
inspection shall be carried out.
a) When there is a major change in the process or raw materials;
b) Before the product is put into production for appraisal;
c) When the product is discontinued for more than 6 months and then resumed for
production;
d) When the national regulatory authorities make a request.
7.3 Inspection batches and sampling
The same variety produced in the same shift or with the same batch of raw materials is
considered one inspection batch. Randomly sample no less than 500 g and no less than
200 grains from different parts of each batch of products.
For products of the same variety but in different packages, the inspection items that are
not affected by the packaging specifications and packaging forms can be inspected
together.
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.
7.4.2 Judgment rules for type inspection. If all the type inspection items comply with
this document, the type inspection is judged to comply with this document. If there are
unqualified items in the type inspection, sampling can be re-inspected. If it is still
unqualified after re-inspection, the type inspection 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.
8.1.2 The signs of storage and transportation diagrams shall comply with the provisions
of GB/T 191.
8.1.3 The classification name shall be indicated on the label in accordance with the
provisions of 4.1.
8.2 Packaging
8.2.1 Packaging materials shall be clean, non-toxic, odorless, and meet the requirements
of relevant standards and regulations.
8.2.2 All packages shall be complete and undamaged.
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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