|
US$199.00 ยท In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
GB/T 22474-2025: General quality for fruit and vegetable, flower jam
Status: Valid GB/T 22474: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 22474-2025 | English | 199 |
Add to Cart
|
3 days [Need to translate]
|
General quality for fruit and vegetable, flower jam
| Valid |
GB/T 22474-2025
|
| GB/T 22474-2008 | English | 189 |
Add to Cart
|
3 days [Need to translate]
|
Jam
| Valid |
GB/T 22474-2008
|
PDF similar to GB/T 22474-2025
Basic data | Standard ID | GB/T 22474-2025 (GB/T22474-2025) | | Description (Translated English) | General quality for fruit and vegetable, flower jam | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X24 | | Classification of International Standard | 67.080.10 | | Word Count Estimation | 10,149 | | Date of Issue | 2025-02-28 | | Date of Implementation | 2026-09-01 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 22474-2025: General quality for fruit and vegetable, flower jam---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.
General quality for fruit and vegetable, flower jam
General quality rules for fruit, vegetable and flower sauces
ICS 67.080.10
CCS X 24
National Standard of the People's Republic of China
Replaces GB/T 22474-2008
Released on 2025-02-28
2026-09-01 implementation
State Administration for Market Regulation
The National Standardization Administration issued
Foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents"
Drafting is required.
This document specifies the technical requirements related to food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards.
document.
This document replaces GB/T 22474-2008 "Jam". Compared with GB/T 22474-2008, except for structural adjustments and editorial changes,
In addition, the main technical changes are as follows.
Changed the scope (see Chapter 1, Chapter 1 of the.2008 edition); -
Changed terms and definitions (see Chapter 3, Chapter 3 of the.2008 edition); -
Changed product classification (see Chapter 4, Chapter 4 of the.2008 edition); -
The requirements for raw and auxiliary materials have been changed (see Chapter 5, 5.1 of the.2008 edition); -
Changed sensory requirements and physical and chemical indicators (see 6.1, 6.2, 5.2, 5.3 of the.2008 edition); -
Deleted the microbiological indicators in the requirements (see 5.4 of the.2008 edition); -
Deleted the food additives in the requirements (see 5.5 of the.2008 edition); -
The net content in the technical requirements has been changed (see 6.3, 5.6 of the.2008 edition); -
The test method has been changed (see Chapter 7, Chapter 6 of the.2008 edition); -
The inspection rules have been changed (see Chapter 8, Chapter 7 of the.2008 edition); -
Changed marking and labelling (see Chapter 9, Chapter 8 of the.2008 edition); -
Added packaging, transportation, storage, and sales (see Chapter 10 to Chapter 13). -
Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.
This document is proposed and coordinated by the China General Chamber of Commerce.
This document was drafted by. Jiangsu Nantong Kaiyuan Food Technology Co., Ltd., Shanghai Hairong Food Technology Co., Ltd., Shenzhen Shangjie
Food Technology Co., Ltd., Shunnan Food (Huizhou) Co., Ltd., Zhongshan Hongli Healthy Food Industry Research Institute Co., Ltd., Aofu Food Co., Ltd.
Co., Ltd., Changzhou Xincan Food Co., Ltd., Guangdong Guangyi Technology Industry Co., Ltd., Foshan Jincheng Quick Frozen Food Co., Ltd.,
Xinjiang Maiqiu'er Food Co., Ltd., Shenzhen Gangsheng Food Co., Ltd., Guangdong Jinjiu Biscuit Co., Ltd., Zhejiang Wufangzhai Industrial Co., Ltd.
Ltd., Dongguan Ronghua Bakery Co., Ltd., Guangzhou Puratos Food Co., Ltd., Henan Huace Testing Technology Co., Ltd., Beijing Niushiyun
Chang Food Co., Ltd., Taiyuan Shuanghecheng Food Co., Ltd., Guangdong Chuandao Food Co., Ltd., Guangdong Rimei Food Co., Ltd.,
Zhongshan Riwei Food Co., Ltd., Harbin Qiulin Food Co., Ltd., Dezhou Luying Food Co., Ltd., Shandong Donglaoda Food Co., Ltd.
Co., Ltd., Hebei Yaguo Food Co., Ltd., Shenzhen Pinjiapin Food Development Co., Ltd., Shanghai Yuanzu Mengguozi Co., Ltd.,
Synear Food (Henan) Co., Ltd., Green Research Technology (Xiamen) Co., Ltd., Yunnan Yunce Quality Inspection Co., Ltd., Yihai Kerry Yinglian
Mali Investment Co., Ltd., Guangzhou Zhujiang Lotus Seed Paste Food Co., Ltd., Beijing Andrew Fruit Food Co., Ltd., Guangdong Zhongding Testing Technology Co., Ltd.
Technology Co., Ltd., China Food Industry Association, China Bakery and Confectionery Industry Association, All-China Bakery Industry Association, Guangzhou Quality Supervision and Inspection
Institute, Guangzhou Inspection and Certification Group Co., Ltd., Shanghai Quality Supervision and Inspection Technology Research Institute, Xiamen Baking and Coffee Association,
Jimei University, Tianjin Bakery and Confectionery Industry Association, Shanghai Confectionery Association, and China General Chamber of Commerce.
The main drafters of this document are. Lu Kaidong, Huang Haihu, Zeng Xiangping, Liu Jiaxiang, Zhang Yi, Chen Jun, Yuan Zhechao, Liang Zhantao, Zheng Yuanfeng,
Li Gang, He Shengmin, Zheng Rikang, Chen Zhaogui, Liu Lizhong, Xu Lixia, Zhang Chan, Niu Xuedong, Sun Qiao, Zhou Famo, Cao Zhixing, Luo Ziming,
Li Yan, Wang Min, Dong Chao, Liu Yuanping, Huang Weiguo, Zhang Shaowei, Song Huiling, Hu Dongdong, Zhong Dubo, Wang Lixia, Chen Longfei, Xu Mucong,
Huang Li'e, Zhang Hui, Yu Jiayi, Kang Lina, Xian Yanping, Jiang Yuming, Wang Biyue, Xiao Wencong, Wei Haocheng, Gao Shushan, Zou Jianguo,
Lu Zhen, Guo Yaping, and Sun Jinsheng.
The previous versions of this document and the documents it replaces are as follows.
First published in.2008 as GB/T 22474-2008;
This is the first revision. -
General quality rules for fruit, vegetable and flower sauces
1 Scope
This document provides the product classification of fruit, vegetable and flower sauces, and specifies the raw material and auxiliary material requirements, technical requirements, and inspection regulations of fruit, vegetable and flower sauces.
It covers principles, marking and labelling, packaging, transportation, storage and sales, and describes the test methods for sensory inspection and physicochemical inspection of fruits, vegetables and flower sauces.
This document applies to the production, inspection and sale of products defined in 3.1 and 3.2.
2 Normative references
The contents of the following documents constitute the essential clauses of this document through normative references in this document.
For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies.
in this document.
GB/T 191 Pictorial markings for packaging, storage and transportation
GB/T 317 White sugar
GB 5009.8 National Food Safety Standard Determination of Fructose, Glucose, Sucrose, Maltose and Lactose in Food
GB 5749 Sanitary standard for drinking water
GB/T 10786 Inspection methods for canned foods
GB/T 31121 Fruit and vegetable juices and beverages
JJF 1070 Rules for the measurement and inspection of the net content of quantitatively packaged goods
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
fruit and vegetable, flower jam
With one or more of fruits and their products, vegetables and their products, edible flowers and their products as the main raw materials, with or without other
The raw materials and auxiliary materials are processed into a sauce-like product through pretreatment, cooking or not cooking, concentration or not concentration, and packaging.
3.2
fruit and vegetable, flower flavor jam
Using one or more of fruits and their products, vegetables and their products, edible flowers and their products as raw materials, with or without added sugar or starch
A sauce-like product made from sugar and other raw materials through pretreatment, cooking or not cooking, concentration or not concentration, and packaging.
3.3
Water analysis
The phenomenon that liquid seeps out of fruit, vegetable and flower sauces and fruit, vegetable and flower flavor sauces after being left for a period of time.
4 Product Categories
Fruit, vegetable and flower sauces are classified according to raw materials.
Jam. one or more fruits and their products as the main raw materials. According to the formula, fruits and/or fruit products (converted into water
The total addition amount of the product is greater than or equal to 25%.
a)
|