GB/T 10782-2021 PDF English
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| GB/T 10782-2021 | English | 170 |
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General rule for the quality of preserved fruits
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| GB/T 10782-2006 | English | 90 |
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General rule for preserved fruits
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| GB/T 10782-1989 | English | 239 |
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General rule for the quality of preserved fruit products
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GB/T 10782-2021: General rule for the quality of preserved fruits---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/GBT10782-2021
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.080
CCS X 24
Replacing GB/T 10782-2006
General rule for the quality of preserved fruits
Issued on. MARCH 09, 2021
Implemented on. APRIL 01, 2022
Issued by. State Administration for Market Regulation;
National Standardization Administration.
Table of Contents
Foreword... 3
1 Scope... 5
2 Normative references... 5
3 Terms and definitions... 5
4 Product categories... 6
5 Raw materials... 6
6 Technical requirements... 6
7 Inspection methods... 7
8 Inspection rules... 11
9 Labels and signs... 12
10 Packages... 12
11 Storage and transportation... 12
12 Sales... 13
References... 14
Foreword
This document is drafted in accordance with the provisions of GB/T 1.1-2020
"Directives for standardization - Part 1.Rules for the structure and drafting of
standardizing documents".
This document replaces GB/T 10782-2006 "General rule for preserved fruits".
Compared with GB/T 10782-2006, in addition to editorial modifications, the main
technical changes are as follows.
- MODIFY the scope (Chapter 1; Chapter 1 of the 2006 edition);
- MODIFY the normative references (Chapter 2; Chapter 2 of the 2006 edition);
- MODIFY "Product classification" (Chapter 4; Chapter 4 of the 2006 edition);
- MODIFY the relevant requirements for "Raw materials and excipients" (Chapter
5; 5.1 of the 2006 edition);
- MODIFY the "Physical and chemical indicators", adjusting the technical
requirements for the "moisture", "sodium chloride", "total sugar" indicators (6.2;
5.4 of the 2006 edition);
- DELETE "Hygienic indicators" and "Food additives" (5.5 and 5.6 in the 2006
edition);
- MODIFY the "Test methods" (Chapter 7; Chapter 6 of the 2006 edition);
- MODIFY the "Sampling methods and sampling amounts" (8.2; 7.2 of the 2006
edition);
- DELETE the "moisture" indicator from the exit-factory inspection items (8.3; 7.3
in the 2006 edition);
- MODIFY the "Type inspection" (8.4; 7.4 of the 2006 edition);
- MODIFY the "Judgment rules" (8.5; 7.5 in the 2006 edition);
- MODIFY the "Labels and marks" (Chapter 9; Chapter 8 of the 2006 edition);
- ADD the "Packaging" (Chapter 10);
- ADD the "Storage and transportation" (Chapter 11).
Please note that some content in this document may be subject to patents. The publisher
of this document assumes no responsibility for identifying patents.
This document was proposed by AND shall be under the jurisdiction of the National
Snack Food Standardization Technical Committee (SAC/TC 490).
Drafting organizations of this document. China Chamber of Commerce, Zhejiang
Fangyuan Inspection Group Co., Ltd., China Baked Food and Sugar Products Industry
Association, Yanjin Puzi Food Co., Ltd., Zhejiang Zhang Cuifeng Food Co., Ltd.,
Beijing Yushiyuan Food Co., Ltd., Hangzhou Chaoda Food Co., Ltd., Shenzhen Standa
Consulting Co., Ltd., National Processed Food Quality Inspection Center (Guangdong),
Hunan Provincial Food Quality Supervision and Inspection Institute, Hangzhou
Huaweiheng Food Co., Ltd., Three Squirrels Co., Ltd., Guangdong Xinxing County
Liangguo Industry Chamber of Commerce, Shanghai Laiyifen Co., Ltd., Tianwo
(Fujian) Food Co., Ltd., Liuliu Orchard Group Co., Ltd., Jiekesi Agricultural
Technology (Xuzhou) Co., Ltd., Jiangsu Paroz Food Co., Ltd., Shanghai Institute of
Quality Supervision and Inspection Technology, Guangdong Jigong Health Food Co.,
Ltd., Guangdong Nongfushanzhuang Food Industry Co., Ltd., Chengde Yida Food Co.,
Ltd., Guangdong Jiabao Group Co., Ltd., Hunan Zhengxingji Food Co., Ltd., Hangzhou
Meiyuan Food Co., Ltd., Hangzhou Yuhang District Preserved Fruit Industry
Association.
The main drafters of this document. Sheng Huadong, Liu Zhenyu, Zhang Jiukui, Dong
Lijun, Zhang Xuewen, Zhang Aifang, Dai Jueru, Jin Xiaolei, Zhang Bin, Cai Dongmei,
Liu Minfang, Cai Weihong, Tang Xiaolan, Zhang Haibin, Lu Hongxia, Tan Yisheng,
Wei Benqiang, Gu Qianhui, Chen Zhixian, Liang Xichang, Zhang Lihua, Jiang Yuming,
Zhuo Nanan, Yang Fan, Yang Qicai, Jiao Yufen, Zhang Su, Zhang Teng, Wang Hui,
Peng Yafeng, Lai Xuan, Wang Shaolin, Lin Hailin, Wang Jinhua, Yang Wanru, Tang
Huawei, Zhang Shuifeng, Yu Genrong, Shou Lisha.
This standard replaces the standard previously issued as follows.
- It was first issued in 1989 as GB/T 10782-1989;
- In the first revision in 2006, the contents of GB/T 11860-1989 "Method of physical-
chemical inspection for preserved fruit food" were incorporated;
- This is the second revision.
General rule for the quality of preserved fruits
1 Scope
This document stipulates the terms and definitions of preserved fruits, product
classification, raw and auxiliary materials, technical requirements, inspection methods,
inspection rules, labels and signs, packaging, storage, transportation, sales and other
quality requirements.
This document applies to all types of preserved fruit products.
2 Normative references
The contents of the following documents constitute essential provisions of this
document through normative references in the text. Among them, for dated reference
documents, only the version corresponding to the date applies to this document; for
undated reference documents, the latest version (including all amendments) applies to
this document.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB 5009.3 National food safety standard - Determination of moisture content in
foods
GB 5009.44 National food safety standard - Determination of chloride in foods
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Preserved fruit
Products that use fruits and vegetables as the main raw materials, add (or not add)
food additives and other auxiliary materials, are pickled (or not pickled) with sugar,
honey or salt.
4 Product categories
4.1 Preserved fruits
Wet (or semi-dry with icing sugar) products made from raw materials soaked in sugar
(or honey) and/or salted, dried (or not dried), etc.
4.2 Candied fruits
Products made from raw materials through sugaring, drying and other processes, which
are slightly transparent and have no (or slight) frosting sugar precipitation on the surface.
4.5 Fruit cakes
The products made from raw materials, by processing them into paste or powder,
through shaping, drying (or not drying) and other processes; they are divided into cakes,
strips (fruit peel), slices, pills.
4.6 Other types
Preserved products other than those listed above.
5 Raw materials
It shall comply with relevant national standards or industry standards.
6 Technical requirements
6.1 Sensory requirements
It must have the form, color, texture, taste, smell that the variety shall have, without
peculiar smell, mildew, or impurities, allowing sugar and salt crystallization.
6.2 Physical and chemical indicators
It shall comply with the requirements of Table 1.
7 Inspection methods
7.1 Sample processing
Weigh about 200 g of the edible part of the sample. Cut, mince or mash it. Mix
thoroughly. Put it into a dry ground-mouth sample bottle. If there are immersion
samples, the immersion liquid shall be drained through a suitable round sieve before
weighing the sample (1 minute after the drain line is disconnected).
7.2 Senses
7.2.1 Color, form, impurities
Place the sample in a white enamel dish; observe it directly with the naked eye under
natural light.
7.3 Moisture
Make measurement according to the method specified in GB 5009.3.
7.4 Total sugar
7.4.1 Principle
The original sugar in the sample and the sugar produced after hydrolysis have reducing
properties, which can reduce Fehling's reagent to generate red cuprous oxide.
7.4.3 Standard products
7.4.3.1 Glucose (CAS number. 50-99-7) standard. Purity ≥ 99%.
7.4.3.2 Glucose standard solution (1.0 mg/mL). Accurately weigh 0.25 g (accurate to
0.0001 g) of glucose that has been dried to constant weight at 98 °C ~ 100 °C. Add
water to dissolve it. Add 5 mL of hydrochloric acid. Use water to make the volume
reach to 250 mL. Each milliliter of this solution is equivalent to 1.0 mg of glucose.
7.4.4 Instruments
7.4.4.1 Balance. The sensitivity is 0.1 mg.
7.4.5 Analytical procedures
7.4.5.1 Specimen treatment
Weigh 10 g of the processed sample (7.1) (accurate to 0.001 g). Add water to soak for
1 h ~ 2 h. Put it into a high-speed tissue masher. Add a small amount of water and mash
it. Then transfer it all into a 250 mL volumetric flask. Use water to make the volume
reach to the mark. Shake well and filter it. Use the filtrate as treated specimen liquid for
later use.
7.4.7 Allowable differences
The absolute difference -- between two independent determination results as obtained
under repeatability conditions -- shall not exceed 5% of the arithmetic mean.
7.5 Sodium chloride
When measured according to the method specified in GB 5009.44, the conversion
multiplication factor between the sodium chloride content (calculated as NaCl) and the
chloride content (calculated as Cl-) in the product is 1.65.
7.6 Net content
Follow the relevant provisions in JJF 1070.
8 Inspection rules
8.1 Group-batching
Products of the same variety and produced with the same batch of materials are one
inspection batch.
8.2 Sampling method and sampling quantity
Randomly select from the production line or finished product warehouse; the sampling
quantity shall meet the requirements for inspection and sample retention.
8.3 Exit-factory inspection
8.4 Type inspection
8.4.1 Type inspection shall be carried out on products once every six months. Type
inspection shall be carried out if one of the following situations occurs.
8.4.2 Type inspection items include all items specified in this document.
8.5 Determination rules
8.5.1 Determination rules for exit-factory inspection. If all exit-factory inspection items
are in compliance with this document, the batch will be judged to be in compliance with
this document. If any of the exit-factory inspection items are unqualified, it shall take
double sampling of the original batch of products for reinspection. If the products are
still unqualified after re-inspection, it is determined that the batch does not comply with
this document.
9 Labels and signs
9.1 The label of the product shall indicate the product category, such as. preserved fruits,
candied fruits, cooled fruits, preserved palm (without or with added sugar), fruit cakes
[cakes or strips (fruit peel) or slices or pills], other types.
10 Packages
10.1 Packaging materials and packaging containers shall comply with relevant national
standards or industry standards.
10.2 The packaging shall be complete, tight, and undamaged.
11 Storage and transportation
11.1 Products shall be stored under suitable temperature and humidity conditions. When
necessary, the warehouse shall be equipped with temperature and humidity control
devices.
11.2 Products shall be stacked on stacking mats, at no less than 10 cm from the ground
and wall.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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