GB/T 41811-2022 English PDF

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GB/T 41811-2022: General principle of Konjac gel food quality
Status: Valid

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Basic data

Standard ID: GB/T 41811-2022 (GB/T41811-2022)
Description (Translated English): General principle of Konjac gel food quality
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X11
Word Count Estimation: 7,782
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 41811-2022: General principle of Konjac gel food quality

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
General principle of Konjac gel food quality ICS 67.040 CCSX11 National Standards of People's Republic of China General rules for food quality of konjac gel Published on 2022-04-15 2022-11-01 Implementation State Administration for Market Regulation Released by the National Standardization Administration

foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules of Standardization Documents" drafted. Please note that some content of this document may be patented. The issuing agency of this document assumes no responsibility for identifying patents. This document is proposed and managed by the National Standardization Technical Committee of Food Industry (SAC/TC64). This document is drafted by. Tianjin Tianfengyu Food Technology Co., Ltd., Konjac Association of Chinese Horticultural Society, Southwest University, Chengdu Xinxingcheng Ming Biotechnology Co., Ltd. The main drafters of this document. Wang Kefu, Zhang Shenglin, Sun Shuifeng, Ming Yazhong, Peng Xiaoming. General rules for food quality of konjac gel

1 Scope

This document specifies the requirements, test methods, inspection rules and marking, packaging, transportation and storage of konjac gel food. This document applies to the production, inspection and sale of konjac gel food. This document does not apply to bulk konjac tofu, snow konjac, and processed foods using konjac gel food as raw materials.

2 Normative references

The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to this document. GB/T 191 Graphical signs of packaging, storage and transportation GB 5009.88 National Food Safety Standard for Determination of Dietary Fiber in Food GB 5009.237 National Food Safety Standard for Determination of Food pH GB/T 6543 Single corrugated carton and double corrugated carton for transport packaging GB/T 10786-2006 Inspection method for canned food GB/T 14251 General technical requirements for canned food metal containers

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 Konjacgelfood Using konjac flour or fresh konjac and water as the main raw materials, with or without other food ingredients or food additives, after stirring, gelatinization, alkaline Under the conditions of heating gel curing, soaking, remodeling, packaging, sterilization and other processes, using the irreversible properties of konjac gel, processed food.

4 Requirements

4.1 Requirements for raw and auxiliary materials It should comply with the corresponding standards. 4.2 Sensory requirements Should comply with the provisions of Table 1. ......

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