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GB/T 21731-2008: Orange juice and orange juice beverage
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| GB/T 21731-2008 | English | 139 |
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Orange juice and orange juice beverage
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GB/T 21731-2008
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Basic data | Standard ID | GB/T 21731-2008 (GB/T21731-2008) | | Description (Translated English) | Orange juice and orange juice beverage | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X51 | | Classification of International Standard | 67.160.20 | | Word Count Estimation | 6,627 | | Date of Issue | 2008-04-21 | | Date of Implementation | 2008-11-01 | | Quoted Standard | GB 2760; GB 7718; GB/T 21730-2008; GB/T 12143.1; GB 13432; GB 14880; GB/T 16771; GB 19297 | | Regulation (derived from) | National Standard Approval Announcement 2008 No.6 (Total No.119) | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | | Summary | This standard specifies the orange juice and orange juice beverage product categories, technical requirements, test methods, inspection rules, signs, packaging, transport and storage. This standard applies to pre-packaged orange juice and orange juice. | GB/T 21731-2008: Orange juice and orange juice beverage---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.
Orange juice and orange juice beverage
ICS 67.160.20
X51
National Standards of People's Republic of China
Orange juice and orange juice
Posted 2008-04-21
2008-11-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
The reference to the standards of the Codex Alimentarius Commission (CAC) CODEXSTAN247-2005 "fruit juices and fruit drinks generic standard
Accurate "and the EU fruit and vegetable juices Industry Association (A.I.J.N.) evaluation criteria juice technical specifications.
The standard proposed by China National Light Industry Council.
This standard by the National Standardization Technical Committee on Food Beverage Industry Technical Committee.
This standard was drafted. Chinese Food Fermentation Industry Research Institute, Shandong Caramel Food Industry Co., unified enterprise (China) Investment
Limited research and development center in Kunshan, Master Kong Beverages Holding Co., Ltd., Beijing Huiyuan Beverage and Food Group Limited.
The main drafters of this standard. Li Huiyi, Sun Wei, Yuan Xiaomei, Liming Zhou, Huangying Ping, Chen Guanrong, Lishao Zhen.
Orange juice and orange juice
1 Scope
This standard specifies the product classifications, technical requirements, test methods, inspection rules and orange juice drink, marking, packaging, transport and
Storage.
This standard applies to pre-packaged juice and orange juice.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
GB 2760 Hygienic standards for uses of food additives
GB 7718 pre-packaged food labels General
GB/T 21730-2008 concentrated orange juice
GB/T 12143.1 soft drinks Determination of soluble solids refractometer method (GB/T 12143.1-1989, neq ISO
2173. 1978)
GB 13432 prepackaged foods for special dietary uses food labels General
GB 14880 Fortified Food hygiene standards
GB/T 16771 Determination of orange, tangerine, orange juice and juice content of beverages
GB 19297 fruit and vegetable juice drinks health standards
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
Use of physical methods to orange fruit juice as raw material is processed into fermentable but not fermented, you can use a small amount of sugar or sour transfer agent
Whole flavor. It allows the addition of appropriate physical methods to obtain citrus juice and orange pulp, citrus fruits or cysts.
3.2
Using physical method of removing water from a certain percentage of juice (pulp), and add water recovery having orange juice (pulp) should feature articles.
4 Products
4.1 orange juice
4.1.1 Non-recovery orange juice
Using physical means orange juice made from fruit processing.
4.1.2 Restoration orange juice
Concentrated orange juice concentrate when added to the loss of water and other ingredients, color has made orange juice, flavor and soluble solids
Products.
4.2 in orange juice
Adding water, sugar and (or) sweeteners, sour agents made drink orange juice (pulp) or concentrated orange juice (pulp) may be added Kom
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