SB/T 10009-2008 English PDFSB/T 10009: Historical versions
Basic dataStandard ID: SB/T 10009-2008 (SB/T10009-2008)Description (Translated English): Examination methods of frozen drinks Sector / Industry: Domestic Trade Industry Standard (Recommended) Classification of Chinese Standard: X53 Classification of International Standard: 67.100.40 Word Count Estimation: 12,123 Date of Issue: 2008-12-04 Date of Implementation: 2009-07-01 Older Standard (superseded by this standard): SB/T 10009-1999 Quoted Standard: GB/T 5009.5; GB 5749; GB/T 6682 Regulation (derived from): ?Ministry of Commerce Announcement 2008 No.102 Issuing agency(ies): Ministry of Commerce of the People's Republic of China Summary: This standard specifies the total solids frozen drinks, determination of swelling and protein, total sugar, fat. This standard applies to ice cream desert, cream, slush, sweet popsicles and ice testing. SB/T 10009-2008: Examination methods of frozen drinks---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.Examination methods of frozen drinks ICS 67.100.40 X53 Record number. 25386-2009 People's Republic of China domestic trade industry standard Replacing SB/T 10009-1999 Frozen drink inspection method Released on.2008-12-04 2009-07-01 implementation Published by the Ministry of Commerce ForewordThis standard replaces SB/T 10009-1999 "Test Method for Frozen Drinks". The main changes of this standard compared with SB/T 10009-1999 are as follows. --- The determination of total solids was modified to eliminate the preparation of mixed samples; --- Modified the text. This standard was jointly proposed by the China Chamber of Commerce and the China Bakery and Sugar Products Industry Association. This standard is managed by the Ministry of Commerce of the People's Republic of China. This standard was drafted. Commercial Standards Center of China Business Federation, Frozen Drinks Professional Committee of China Bakery and Sugar Products Industry Association Hui, China Food Fermentation Industry Research Institute, Inner Mongolia Yili Industrial Group Co., Ltd., Inner Mongolia Mengniu Dairy (Group) Co., Ltd. Division, Beijing Ailefa Food Co., Ltd., Shenyang Deshi Enterprise Group Co., Ltd., Hongbaolai Group Co., Ltd., Shanghai Yimin Food Co., Ltd. Yichang Co., Ltd., Helu Xue (China) Co., Ltd., Nestle (China) Co., Ltd., Youkang Food (Hangzhou) Co., Ltd., Hangzhou Wufeng Cold Food Co., Ltd., Liaoning Tianqi Food Group Co., Ltd., Guangdong Meiyile Food Co., Ltd., Tianbing (Group) Cold Drink Co., Ltd., Shanghai Hagen Das Food Co., Ltd., Beijing Yoshinoya Fast Food Co., Ltd., Danisco (China) Co., Ltd., Shanghai Sugar Industry Alcohol (Group) Co., Ltd. Companies and other units jointly drafted. The main drafters of this standard. Zhang Lijun, Mao Jinmei, Chen Yan, Zhang Chong, Kang Huiling, Zhou Wei, Wang Guoming, Gao Haijun, Xie Guiying, Ji Hongzhi, Wu Chunzhu, Wang Ying, Lian Baolin, Zhang Ying, Ouyang Shuzhen, Liu Xingcang, Cao Min, Su Qinghui, Zou Chunlei, Feng Fusheng. The previous versions of the standards replaced by this standard are. ---SB/T 10009-1992, SB/T 10010-1992, SB/T 10011-1992, SB/T 10012-1992; ---SB/T 10009-1999. Frozen drink inspection method1 ScopeThis standard specifies the total solids, total sugar, fat, expansion rate and protein determination method of frozen drinks. This standard applies to the inspection of ice cream, ice cream, slush, popsicles and sweet ice.2 Normative referencesThe terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard. GB/T 5009.5 Determination of protein in food GB 5749 Sanitary Standard for Drinking Water GB/T 6682 Analytical laboratory water specifications and test methods3 Determination of total solids3.1 Method summary The sample was heated to constant weight in a blast oven at (102 ± 2) °C. The difference in mass before and after heating is the total solid content. 3.2 Instruments and equipment 3.2.1 Analytical balance. The sensitivity is 0.1 mg. 3.2.2 Dryer. Contains an effective desiccant. 3.2.3 Air drying oven. temperature control (102 ± 2) °C. 3.2.4 Weighing pan. Covered, inner diameter 70mm ~ 75mm, dish height 25mm ~ 30mm. 3.2.5 Electric heated water bath. 3.2.6 Flat glass rod. The length of the rod does not exceed the diameter of the weighing dish. 3.3 Preparation of samples 3.3.1 Clear type. Take a representative sample of at least.200g, place it in a 300mL beaker, melt at room temperature, and mix well. 3.3.2 Combination type. Take at least.200 g of the main part of a representative sample, place it in a 300 mL beaker, melt at room temperature, and mix well. 3.3.3 Immediately pour the sample prepared above into a jar and cover with a cap. 3.3.4 If the viscosity of the sample is large, the beaker containing the sample may be stirred in an electric thermostatic water bath at 30 ° C to 40 ° C. 3.4 Treatment of sea sand Sea sand with a diameter of 0.3 mm to 0.5 mm was placed in a large beaker and boiled for 30 minutes with a 6 mol/L hydrochloric acid solution. Pour out the salt after cooling The acid solution was rinsed to neutral with distilled water. It was placed in a (104 ± 2) °C blast oven for 2 hours and used. 3.5 Analysis steps 3.5.1 Drying of weighing vessels and sea sand Weigh the sea sand (3.4) about 10g with a weighing dish. Place the glass rod in the weighing dish and place it on the (104 ± 2) °C blast drying oven. Inside, heated for 1 h, capped and taken out, placed in a desiccator and cooled to room temperature, weighed to the nearest 0.001 g, and dried repeatedly until constant weight. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of SB/T 10009-2008_English be delivered?Answer: Upon your order, we will start to translate SB/T 10009-2008_English as soon as possible, and keep you informed of the progress. The lead time is typically in 9 seconds (download/delivered in 9 seconds). 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