GB/T 45896-2025 English PDF

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GB/T 45896-2025: Quality requirements for product of geographical indication - Fuping dried persimmon
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 45896-2025	369	Add to Cart	4 days	Quality requirements for product of geographical indication - Fuping dried persimmon	Valid

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Basic data

Standard ID: GB/T 45896-2025 (GB/T45896-2025)
Description (Translated English): Quality requirements for product of geographical indication - Fuping dried persimmon
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X24
Classification of International Standard: 67.080.10
Word Count Estimation: 18,140
Date of Issue: 2025-06-30
Date of Implementation: 2025-10-01
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 45896-2025: Quality requirements for product of geographical indication - Fuping dried persimmon

---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/GBT45896-2025
ICS 67.080.10 CCSX24 National Standard of the People's Republic of China Quality requirements for geographical indication products Fuping persimmon cake Implementation on October 1, 2025 State Administration for Market Regulation The National Standardization Administration issued

Table of Contents

Preface III 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Origin range 2 5 Classification and Grading 2 6 Natural Environment 2 7 Cultivation Management 2 8 Technical Requirements 3 9 Inspection Methods 5 10 Inspection Rules 6 11 Labeling, marking, packaging, transportation and storage 6 Appendix A (Normative) Map of the Origin of Fuping Dried Persimmon, a Geographical Indication Product 8 Appendix B (Normative) Process Flowchart 9 Reference 10 Preface This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents" Drafting. This document specifies the technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. document. Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents. This document is submitted by the State Intellectual Property Office. This document is under the jurisdiction of the National Technical Committee for Standardization of Knowledge Management (SAC/TC554). This document was drafted by. Fuping County Market Supervision and Administration Bureau, Fuping County Inspection and Testing Center, Xi'an Quality and Standardization Research Institute, Yan'an Municipal Food Quality and Safety Inspection and Testing Center, Xi'an Food and Drug Inspection Institute, and Xi'an Product Quality Supervision and Inspection Institute. The main drafters of this document are. Zhang Yan, Zhang Yaowu, Wang Cong, Wu Miao, Wang Linfan, Xue Haiyan, Li Guowei, Liu Xin, Qiang Xin, Tang Ying, Zhang Chunqi, Song Wuping, Zhao Jingwei, Xie Peng, Ge Wupeng, Lu Zhiyuan, Zhang Yafeng, Li Chunzheng, Gao Ancheng, Zhang Caini, Wang Guoli, Li Xiaonan, Zhang Mina, Wang Lin, Zheng Yaowen. Quality requirements for geographical indication products Fuping persimmon cake 1 Scope This document defines the terminology and definition of the geographical indication product Fuping dried persimmon, and stipulates the scope of production, classification and grading, natural environment, cultivation and management. It describes the management, technical requirements, inspection rules, labeling, marking, packaging, transportation and storage, and describes the corresponding inspection methods. This document applies to the production, processing, circulation and inspection of Fuping dried persimmon, a geographical indication product. It also applies to Fuping dried persimmon, a geographical indication product. protection and management. 2 Normative references The contents of the following documents constitute the essential clauses of this document through normative references in this document. For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to This document. GB/T 191 Pictorial symbols for packaging, storage and transportation GB 5009.3-2016 National Food Safety Standard Determination of Water in Food GB 5009.7-2016 National Food Safety Standard Determination of Reducing Sugars in Foods GB 5009.87 National Food Safety Standard Determination of Phosphorus in Foods GB 5009.90 National Food Safety Standard Determination of Iron in Foods GB 5009.92 National Food Safety Standard Determination of Calcium in Foods GB 5084 Agricultural Irrigation Water Quality Standard GB 5749 Sanitary Standard for Drinking Water GB/T 6388 Shipping and Receiving Marks for Transport Packages GB 12456 National Food Safety Standard Determination of Total Acidity in Foods JJF1070 Rules for the Metrological Inspection of Net Content of Pre-packaged Commodities 3 Terms and Definitions The following terms and definitions apply to this document. 3.1 Fuping dried persimmon The raw material is Fuping pointed persimmon, which is picked and cut, hung, selected and washed, peeled and put on the shelf, softened and astringent, pinched and taken off the shelf. Dried persimmons that are processed through processes such as trimming the handles, shaping and combining (or not combining), moisturizing and frosting and that meet the requirements of this document. 3.2 The process in which persimmons become non-astringent as their moisture evaporates after being put on the shelves. 3.3 Kneadpulpofcore The production process of manually kneading the core of the persimmon fruit to promote moisture reduction and sugar conversion. ......

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