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GHT1271-2019: Wolfberry clear juice
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Std ID	Version	USD	Buy	Deliver [PDF] in	Title (Description)
GH/T 1271-2019	English	139	Add to Cart	3 days [Need to translate]	Wolfberry clear juice

GHT1271-2019: Wolfberry clear juice

---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.
(Goji Berry Juice) GH/T 1271-2019 Published by All China Supply and Marketing Cooperative Goji Berry Juice Wolfberry clear juice People's Republic of China Supply and Marketing Cooperation Industry Standard Published on November 28,.2019 2020-03-01 implementation ICS 67.080.01 X 24 GH

Foreword

This standard is prepared in accordance with the rules given in GB/T 1.1-2009. This standard was proposed by the All-China Supply and Marketing Cooperative. This standard is under the jurisdiction of the National Technical Committee for Fruit Standardization (SAC/TC501/SC1). This standard was drafted. All China Supply and Marketing Cooperatives Jinan Fruit Research Institute, Rushan Midtown Juice Beverage Co., Ltd. Division, Xinjiang Jingqi Shen Wolfberry Development Co., Ltd., Institute of Process Engineering, Chinese Academy of Sciences. The main drafters of this standard. Chu Le, Ding Chen, Zhao Yan, Zhu Fengtao, Leng Chuanzhu, Jiang Nan, He Fatao, Ma Yinfei, Dai Xu Sheng and Yuan Xiaofan. Goji Berry Juice range This standard specifies the terms and definitions, requirements, inspection rules, marking, packaging, transportation, and storage of wolfberry juice. This standard applies to fresh wolfberry or dried wolfberry as raw material for the food industry with clear wolfberry juice. Normative references The following documents are essential for the application of this document. For dated references, only the dated version applies to this article Pieces. For undated references, the latest version (including all amendments) applies to this document. GB 2760 National Food Safety Standard Food Additive Use Standard GB 2762 National Food Safety Standard for Contaminants in Foods GB 2763 National Food Safety Standard for Maximum Residues of Pesticides in Foods GB 5749 Sanitary Standard for Drinking Water GB 7101 National Food Safety Standard Beverage GB 7718 National Food Safety Standard General Pre-packaged Food Labeling Principles GB/T 12143 General analysis method for beverages GB/T 12456 Determination of total acid in food GB/T 18672-2014 wolfberry JJF 1070 Rules for measurement of net content of quantitatively packaged goods Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China [2005] No. 75 "Measures for the Supervision and Administration of Quantitative Packaging Products" Terms and definitions The following terms and definitions apply to this document. 3.1 Wolfberry clear juice Fresh wolfberry (or dried wolfberry) is used as the raw material, and the edible portion of the wolfberry (or dried fruit is reconstituted) is selected, washed, crushed and squeezed. Juice, pasteurization (or non-barkicide), enzymolysis, filtration, sterilization, filling process, with or without citric acid and vitamin C Product.

4 requirements

4.1 Raw material requirements 4.1.1 Wolfberry Fresh wolfberry fruit has the proper taste and odor, and is free of diseases and insect pests and rot. Dried wolfberry should meet the requirements of GB/T 18672. 4.1.2 Production water Should meet the requirements of GB 5749. 4.2 senses Should meet the requirements of Table 1. Table 1 Sensory requirements Project index inspection method The color is brownish red or dark red. 50mL colorless transparent beaker, in natural Observe the color under the light, identify the odor, and use the temperature Rinse mouth with water, taste, and check for No foreign bodies. Aroma and taste have the inherent aroma and taste of wolfberry without odor Appearance is clear and transparent, no obvious precipitates, no obvious suspended matter Impurities without visible foreign matter 4.3 Physical and chemical indicators Should meet the requirements of Table 2. Table 2 Physical and chemical indicators Project index inspection method Soluble solids (20 ° C, based on refractive index),% ≥ 12.0 GB/T 12143 Total acid (as citric acid), g/L ≤ 8.0 GB/T 12456 Lycium barbarum polysaccharide content,% ≥ 0.1 GB/T 18672-2014 Appendix A Turbidity, NTU ≤ 10.0 Appendix A. Pectin test negative Negative starch test 4.4 Microbiological indicators The microbial limit should meet the requirements of GB 7101. 4.5 Safety indicators Food additives, pollutants and pesticide residue limits should meet the requirements of GB 2760, GB 2762, GB 2763. 4.6 Net content It shall comply with the provisions of the Order of the General Administration of Quality Supervision, Inspection and Quarantine (2005) No. 75 "Measures for the Supervision and Management of Quantitative Packaging Commodities". Net content inspection shall be carried out according to the method specified by JJF 1070.

5 inspection rules

5.1 Group approval and sampling 5.1.1 The batch of products shall be determined by the quality management department of the manufacturer in accordance with its corresponding rules. 5.1.2 Sampling of each batch of product is carried out in three times. During the filling process, the first package is filled, the intermediate package is filled, and the last one. Take the same amount of sample after packaging and filling, mix and dispense. 5.1.3 For filled products, take at least 2 packages at a time, and each package is not less than 1 L. 5.2 Factory inspection Before the product leaves the factory, the sensory indicators, net content, soluble solids, total acid, coliform, mold and yeast should be tested. each The batch of products shall pass the inspection of the quality inspection department of the manufacturing enterprise and issue a quality certificate before leaving the factory. 5.3 Type inspection Type inspection items are all items specified in 4.2 to 4.6. In general, the type inspection is performed once a year. Should do. -When the factory inspection results are significantly different from normal production; -When major changes occur in raw materials, processes and equipment; -When new products leave the factory or resume production after being suspended for more than six months; -When the relevant state authorities request a type inspection. 5.4 Decision rules 5.4.1 The inspection items all meet the requirements of this standard, and the batch of products is judged as qualified products. 5.4.2 If one of the microbiological indicators does not meet this standard, the batch of products is judged as unqualified. One of the other sensory, physical and chemical index items or One or more items that do not meet this standard may be doubled for re-inspection in the same batch of products, and the re-inspection results shall prevail. If one of the retest items still does not meet the requirements Standard, the batch of products is judged to be unqualified. 6 Marking, packaging, transportation, storage 6.1 Logo Should meet the requirements of GB 7718. 6.2 Packaging Packaging materials and containers should meet the relevant regulations of national food hygiene requirements. 6.3 Transportation and storage It should be stored below 4 ℃, and can be transported at normal temperature.

Appendix A

(Normative appendix) Appendix A Determination of Turbidity, Pectin and Starch A.1 Determination of turbidity A.2 Instrument Turbidimeter. 0.1 NTU accuracy. Before using the turbidimeter, you need to calibrate the instrument with a standard solution or the standard after periodic calibration with a standard solution. The board is calibrated to achieve the measurement accuracy of the instrument. A.3 Determination When the turbidimeter shows the normal working state, move the sample of wolfberry juice without blistering into the sample tube to the score line, and measure its turbidity value. A.4 Pectin A.4.1 Reagents and solutions A.4.1.1 Ethanol (96%, volume fraction). A.4.1.2 concentrated hydrochloric acid. A.4.1.3 Acidified ethanol. Pipette 1 mL of concentrated hydrochloric acid into 100 mL of ethanol (96%, volume fraction) and mix. A.5 Analysis steps Take a sample of wolfberry juice, add two parts of acidified ethanol, gently mix upside down three times, and let stand for 15 minutes, if there is gel or floc If present, the juice contains pectin. Otherwise, the pectin test is negative. A.6 Starch A.7 Reagents and solutions Iodine standard solution. Prepared according to GB/T 601. After preparation for more than 3 months, check the effect with 1% starch solution, such as dark blue Color, can be used normally, otherwise it should be reconfigured. A.8 Analysis steps Pipette a 20 mL sample of Chinese wolfberry juice in a 50 mL beaker, heat to 70 ° C, add 1 mL of iodine standard solution after cooling, and observe its color should. If it is blue, there is starch; if it is brown, there is a small amount of starch; if it is yellow, there is no starch, which is negative. ---------- ...