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Chinese wolfberry pulp
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Basic data
| Standard ID | GH/T 237-2019 (GH/T237-2019) |
| Description (Translated English) | Chinese wolfberry pulp |
| Sector / Industry | Supply and Marketing Cooperatives Industry Standard (Recommended) |
| Classification of Chinese Standard | X24 |
| Word Count Estimation | 8,847 |
| Date of Issue | 3/21/2019 |
| Date of Implementation | 10/1/2019 |
| Issuing agency(ies) | All-China Federation of Supply and Marketing Cooperatives |
GHT237-2019: Chinese wolfberry pulp
---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.
Chinese wolfberry pulp
ICS 67.080.01
X 24
GH
People's Republic of China Supply and Marketing Cooperation Industry Standard
GX/T 1237-2019
Wolfberry pulp
2019-03-21 released
2019-10- 01 Implementation
Published by All China Supply and Marketing Cooperative
GX/T 1237-2019
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by the National Technical Committee for Fruit Processing Standardization (SCA/TC501/SC1).
This standard is under the jurisdiction of the All-China Federation of Supply and Marketing Cooperatives.
This standard was drafted. China National Supply and Marketing Cooperatives Jinan Fruit Research Institute, Xinjiang Jingqi Shen Wolfberry Development Co., Ltd.
Ningxia Silk Road Qinong Wolfberry Industry Co., Ltd.
The main drafters of this standard. Ma Yinfei, He Fatao, Zhao Yan, Chu Le, Song Yan, Zhu Fengtao, Ding Chen, Dai Xusheng, Huo Yuelong.
GX/T 1237-2019
Wolfberry pulp
1 Scope
This standard specifies the terms and definitions, requirements, inspection methods, inspection rules, marking, packaging, transportation, and storage of wolfberry pulp.
This standard applies to wolfberry pulp for the food industry made from fresh wolfberry or dried wolfberry.
2 Normative references
The following documents are essential for the application of this document. For dated references, only the dated version applies to this document.
file. For undated references, the latest version (including all amendments) applies to this document.
GB 2760 National Food Safety Standard Food Additive Use Standard
GB2762 National Food Safety Standard for Contaminants in Foods
GB2763 National Food Safety Standards for Maximum Residues of Pesticides in Foods
GB 4789.3 National Food Safety Standard Microbiological Examination
GB 4789.15 National Food Safety Standard Food Microbiological Examination Mold and Yeast Count
GB 5749 Sanitary Standard for Drinking Water
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 17325 National Food Safety Standard Food Industry Concentrate (Juice, Pulp)
GB/T 18672-2014 wolfberry
GB/T 18963 apple juice concentrate
GB 29921 National Food Safety Standard for Pathogenic Bacteria
JJF 1070 Rules for measurement of net content of quantitatively packaged goods
3 terms and definitions
The following terms and definitions apply to this document.
3.1
GX/T 1237-2019
Fresh wolfberry (or dried wolfberry) is used as raw material, and the edible parts are selected, washed, crushed
Quality, sterilization and other processes. During the crushing process, an appropriate amount of citric acid and vitamin C can be added.
4 Requirements
4.1 Raw material requirements
4.1.1 Wolfberry
Fresh wolfberry fruit has the taste and smell that fresh wolfberry should have, 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 Sensory requirements
Sensory requirements should meet the requirements of Table 1.
Table 1 Sensory requirements
Project requirements
Color is orange-red or brown-red
Aroma and taste have the inherent aroma and taste of wolfberry without odor
Appearance is thick and uniform, allowing slight delamination after standing
Impurities without visible foreign matter
4.3 Physical and chemical indicators
The physical and chemical indicators shall meet the requirements of Table 2.
Table 2 Physical and chemical indicators
Project requirements
Soluble solids (20 ℃, refracted) /% ≥ 12.0
Total acid (as citric acid)/(g/kg) ≤ 7.0
Lycium barbarum polysaccharide content /% ≥ 0.5
Insoluble solids /% ≥ 1.5
Note. Except for soluble solids and total acid, other items are measured under the condition of soluble solids of 12.0%.
GX/T 1237-2019
4.4 Microbiological indicators
The microbial limit should meet the requirements of GB 17325.
4.5 Limits of pollutants
The limit of pollutants shall meet the requirements of GB 2762.
4.6 Pesticide residue limits
The pesticide residue limit should meet the requirements of GB 2763.
4.7 Food additives
Should meet the requirements of GB 2760.
4.8 Net content
Should comply with relevant national laws and regulations.
5 Inspection method
5.1 Sensory test
5.1.1 Color, appearance and impurities
Take the test sample and pour it into a clean 100mL colorless transparent beaker, place it in a bright place, and observe its color, tissue shape, and impurities.
5.1.2 Aroma and taste
Take the sample to be tested and open the packaging container, sniff its odor, taste its taste, and check for odor.
5.2 Physical and chemical inspection
5.2.1 Soluble solids
Determined according to the method specified in GB/T 12143.
5.2.2 Total acids
Determined according to the method specified in GB/T 12456.
5.2.3 Lycium barbarum polysaccharide
Determined according to the method specified in Appendix A of GB/T 18672-2014.
5.3 Insoluble solids
Determined according to the method specified in 6.11 of GB/T 18963
5.4 Microbiological inspection
Determined according to the methods specified in GB 4789.3 and GB 4789.15.
GX/T 1237-2019
5.5 Net content inspection
According to the method specified by JJF 1070.
6 Inspection rules
6.1 Group approval and sampling
6.1.1 The same product produced in the same shift and on the same production line is a group of batches.
6.1.2 Sampling of each batch of product is performed in three times. During the filling process, after the first package is filled, after the intermediate package is filled, and finally
After filling one package, take an equal amount of sample, mix and dispense.
6.1.3 For filled products, take at least 2 packages at a time, and each package is not less than 1 L.
6.2 Factory inspection
6.2.1 Before leaving the factory, check the sensory indicators, net content, soluble solids, total acid, coliform bacteria, mold and yeast
Check.
6.2.2 Product shipment
Each 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.
6.3 Type inspection
6.3.1 Under normal circumstances, once a year, it should be carried out in one of the following situations.
-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 national quality supervision department puts forward the requirements for type inspection.
6.3.2 Type inspection items are all items specified in 4.2 to 4.6.
6.4 Decision rules
6.4.1 The inspection items all meet the requirements of this standard, and the batch of products is judged as qualified products.
6.4.2 If one of the microbiological indicators does not meet this standard, the batch of products is judged as unqualified. One or more of the other items do not match
In compliance with this standard, double sampling retests may be performed in the same batch of products, and the retest results shall prevail. If one of the retest items still does not meet this standard, then
The batch of products was judged as unqualified.
GX/T 1237-2019
7 Marking, packaging, transportation, storage
7.1 Signs
Should meet the requirements of GB 7718.
7.2 Packaging
Packaging materials and containers should meet the relevant regulations of national food hygiene requirements.
7.3 Transport and storage
It should be stored below 4 ℃, and can be transported at normal temperature.
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