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Powder Tea
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Basic data
| Standard ID | GH/T 1275-2019 (GH/T1275-2019) |
| Description (Translated English) | Powder Tea |
| Sector / Industry | Supply and Marketing Cooperatives Industry Standard (Recommended) |
| Classification of Chinese Standard | X55 |
| Date of Issue | 2019-11-28 |
| Date of Implementation | 2020-03-01 |
| Regulation (derived from) | All China Supply and Marketing Cooperative Announcement 2019 No. 4 |
| Issuing agency(ies) | All-China Federation of Supply and Marketing Cooperatives |
GHT1275-2019: Powder Tea
---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.
(Powder tea)
Published by All China Supply and Marketing Cooperative
Powder tea
Powder Tea
People's Republic of China Supply and Marketing Cooperation Industry Standard
2020-11-28 released
2020-03-01 implementation
ICS 67.140.10
X 55 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 Tea Standardization Technical Committee (SAC/TC339).
This standard was drafted. China National Supply and Marketing Cooperative Hangzhou Tea Research Institute, Zhejiang Yifutang Tea Co., Ltd.,
Jiangsu Xinpin Tea Industry Co., Ltd., Zhejiang Zhuji Lvjian Tea Industry Co., Ltd.
The main drafters of this standard. Weng Kun, Li Xiaojun, Yin Fusheng, Zhang Yali, Ma Yaping, Huang Hao.
Powder tea
1 Scope
This standard specifies the terms and definitions of powdered tea, product classification, requirements, test methods, inspection rules, signs, labels, packaging, and transportation
And storage.
This standard applies to powdered tea.
2 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/T 191 Packaging, storage and transportation icon
GB2762 National Food Safety Standard for Contaminants in Foods
GB2763 National Food Safety Standards for Maximum Residues of Pesticides in Foods
GB 5009.3 National Food Safety Standard Determination of Moisture in Food
GB 5009.4 National Food Safety Standard Determination of Ash
GB 7718 National Food Safety Standard General Pre-packaged Food Labeling Principles
GB/T 8302 Tea sampling
GB/T 13738.1 Black tea Part 1. Broken black tea
GB/T 13738.2 Black tea Part 2. Gongfu black tea
GB/T 14456.1 Green tea Part 1. Basic requirements
GB/T 21725 yellow tea
GB/T 22291 white tea
GB/T 23776 Tea sensory evaluation method
GB/T 30357.1 Oolong tea Part 1. Basic requirements
GB/T 30375 Tea storage
GB/T 32719.1 Black tea Part 1. Basic requirements
GH/T 1070 General rules for tea packaging
JJF 1070 Rules for measurement of net content of quantitatively packaged goods
GH/T XXXX-201X
"Measures for the Supervision and Management of Quantitative Packaging Commodities" Order of the General Administration of Quality Supervision, Inspection and Quarantine (2005) No. 75
Decision of the General Administration of Quality Supervision, Inspection and Quarantine on Amending (Regulations on the Administration of Food Labeling)
[2009] No. 123
3 terms and definitions
The following terms and definitions apply to this document.
3.1
Powder Tea
Green tea, black tea, yellow tea, white tea, oolong tea, black tea, etc. as raw materials, powdered tea products processed by grinding and other processes.
4 product categories
Products are divided into green tea powder, black tea powder, yellow tea powder, white tea powder, oolong tea powder, black tea powder, etc. according to different raw materials.
5 requirements
5.1 Raw materials
5.1.1 Green tea should meet the requirements of GB/T 14456.1.
5.1.2 Black tea should meet the requirements of GB/T 13738.1 or GB/T 13738.2.
5.1.3 Yellow tea should meet the requirements of GB/T 21725.
5.1.4 White tea should meet the requirements of GB/T 22291.
5.1.5 Oolong tea should meet the requirements of GB/T 30357.1.
5.1.6 Black tea should meet the requirements of GB/T 32719.1.
5.2 Sensory Quality
The sensory quality should meet the requirements of Table 1.
Table 1 Sensory quality
Project requirements
The color should have the color inherent to the corresponding tea powdered tea.
Uniform morphology
The aroma and taste should have the aroma and taste of the corresponding tea powder tea
No impurities
5.3 Physical and chemical indicators
The physical and chemical indicators shall meet the requirements of Table 2.
GH/T XXXX-201X
Table 2 Physical and chemical indicators
Project indicators
Particle size (D80) ≤ 75µm
Moisture g/100g ≤ 6.0
Total ash g/100g ((based on dry matter) ≤ 8.0
Note. D80 is 80% of the total sample.
5.4 Health indicators
5.4.1 The limit of pollutants shall meet the requirements of GB 2762.
5.4.2 The maximum residue limit of pesticides shall meet the requirements of GB 2763.
5.5 Net content
According to the "Measures for the Supervision and Management of Quantitative Packaging Commodities".
6 test methods
6.1 Sensory Quality
Follow the methods specified in Appendix A.
6.2 Physical and chemical indicators
6.2.1 Granularity
Follow the method specified in Appendix B.
6.2.2 Moisture
Implemented according to GB 5009.3.
6.2.3 Total ash
Implemented according to the provisions of GB 5009.4.
6.3 Health indicators
6.3.1 Limits of pollutants
Implemented in accordance with the method specified in GB 2762.
6.3.2 Maximum residue limits for pesticides
Implemented in accordance with the method specified in GB 2763.
6.4 Net content
GH/T XXXX-201X
Execute according to the method specified by JJF1070.
7 inspection rules
7.1 Sampling
Products are based on batch (唛), and the quality specifications and packaging of the same batch (唛) should be the same. Sampling using random sampling method, sampling volume
Should be not less than.200g.
7.2 Factory inspection
7.2.1 The product shall be inspected before leaving the factory. Only those products that pass the inspection and are accompanied by a certificate of conformity may leave the factory.
7.2.2 The factory inspection items are sensory quality, moisture, and net content.
7.3 Type inspection
7.3.1 Type inspection shall be carried out on product quality in one of the following situations.
a) when stipulated in the contract or requested by the customer;
b) when production is suspended for more than half a year and resumed;
c) When there are major changes in raw materials, processing technology or processing equipment.
d) When the national statutory quality supervision agency requests a type inspection.
7.3.2 The items of type inspection are all the technical requirements specified in Chapter 5 of this standard.
7.4 Decision rules
According to the items required in Chapter 5, any non-compliant product is judged as a non-conforming product.
7.5 Review
When the inspection results are in dispute, the re-inspection of the retained samples should be carried out, or the samples in the same batch (唛) should be re-sampled in accordance with GB/T8302.
Re-inspection of unqualified items shall be subject to re-inspection results.
8 Signs, labels, packaging, transportation and storage
8.1 Signs and labels
The packaging, storage and transportation pictograms shall comply with the requirements of GB/T 191, and the labels shall comply with GB 7718 and the State Administration of Quality Supervision and Inspection
The provisions of the Decision to Amend the "Food Labeling Management Regulations".
8.2 Packaging
Packaging should comply with GH/T 1070.
8.3 Transport
GH/T XXXX-201X
The transportation means should be clean, dry, free of odor and pollution; it should be protected from moisture, rain and exposure during transportation;
Poisonous, odorous, and easily contaminated items are mixed and shipped.
8.4 Storage
Should meet the requirements of GB/T 30375.
GH/T XXXX-201X
Appendix A
(Normative appendix)
Sensory Quality Review Method
A.1 Review method
Use both wet and dry methods. From the five aspects of powdered tea's dry tea color, powder uniformity, presence or absence of impurities, aroma and taste after opening the soup
assessment.
A.2 Evaluation tools
-Review disc (round tool made of tinplate with a diameter of 25-28cm and a depth of 4cm);
-Scale (electronic scale with 0.1g or balance with pan);
-Comment on tea bowl (white porcelain bowl, 240mL volume);
-Small teaspoon (5-10mL tea soup can be taken out at one time);
-Tea tin (common tea ceremony utensils, used for stirring).
A.3 Review process
First, evaluate the dry tea's color, uniform powder, and impurities, and then evaluate the aroma and taste of the powdered tea.
A.4 Shape review
Mix the sample thoroughly, take 5-10g sample, put it into the evaluation plate, check the color and powder of the dried tea and check for impurities.
A.5 Endogenous review
The aroma and taste of the inner substance are executed according to the provisions of GB/T 23776.
A.6 Judgment of review results
According to the results of the dry tea evaluation, the color and powder of the dry tea are uniform, with or without impurities and the aroma and taste of the wet tea.
If required, the sensory quality was judged to be unsatisfactory.
GH/T XXXX-201X
Appendix B
(Normative appendix)
Particle size detection method
B.1 Method 1. Conventional method
After the sample is fully mixed, weigh 50g (accurate to 0.1g) accurately, place it on a sieve with a 75 μm aperture, and gently brush back and forth with a soft bristle brush
15s, weigh the powdered tea under the sieve (accurate to 0.1g), and it is qualified if it is greater than or equal to 40g.
B.2 Main appliances
--Scale (accuracy≤0.1g)
--Soft hair brush
B.3 Calculation
Calculated according to formula (1).
m1
D (%) = × 100 (1)
In the formula.
D ---- Powder tea granularity
m1--the quality of powdered tea under the screen, g;
m--weigh the mass of the sample, g.
B.4 Repeatability
Under repeatable conditions, the absolute difference between the measurement results obtained from the same sample must not exceed 5% of the arithmetic mean.
B.5 Method 2. Instrument method
According to the optical properties of the measured particles and the refractive index of the dispersion medium, the laser particle size analyzer uses the full range Mie scattering principle, according to the measured tea powder
The change in scattered light intensity of particles with different sample sizes at different angles reflects the particle size distribution data of the particle group.Record these values and use the appropriate
The current optical model and mathematical program calculate the data, including the particle size distribution range, the average particle size (Dav), and 60% particles.
Particle size (D60), 90% particle size (D90), and 95% particle size (D95), etc.
Particle size volume distribution.
B.6 Instrument
Laser particle size analyzer.
B.7 Detection
B.7.1 Turn on the instrument and warm up for half an hour.
B.7.2 Run the particle size measurement and analysis system, select a suitable directory for the new folder, and open the "new" data folder.
B.7.3 Click the measurement button, select "manual measurement", add sample information such as the particle refractive index is 1.53, and the particle absorption rate is 0.01.
GH/T XXXX-201X
B.7.4 Perform a blank measurement on the dispersion medium, and store the measured signals for later use. In the sample measurement, the blank signal is subtracted from the measured signal of the sample.
The true signal for the sample.
B.7.5 Weigh a representative sample (0.5g to 1.00g) in a sample cell containing a dispersion medium, first sonicate for 1 minute, and then start the speed of the sampler
Button, and adjust to an appropriate stirring speed, so that the measured sample is evenly dispersed in the sample cell.
B.7.6 Light, measure, save data and print D60 test report. The determination was repeated 5 times for the same sample.
B.8 Repeatability
The coefficient of variation of 5 repeated determinations of the sample should be less than 3%.
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