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GB/T 23781-2024: General quality of black sesame paste
Status: Valid GB/T 23781: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 23781-2024 | English | 199 |
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General quality of black sesame paste
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GB/T 23781-2024
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| GB/T 23781-2009 | English | 189 |
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Black sesame paste
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GB/T 23781-2009
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PDF similar to GB/T 23781-2024
Basic data | Standard ID | GB/T 23781-2024 (GB/T23781-2024) | | Description (Translated English) | General quality of black sesame paste | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X11 | | Classification of International Standard | 67.060 | | Word Count Estimation | 10,178 | | Date of Issue | 2024-07-24 | | Date of Implementation | 2024-08-01 | | Older Standard (superseded by this standard) | GB/T 23781-2009 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 23781-2024: General quality of black sesame paste---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.
GB/T 23781-2024 English version. General quality of black sesame paste
ICS 67.060
CCSX11
National Standard of the People's Republic of China
Replace GB/T 23781-2009
General quality rules for black sesame paste
Released on 2024-07-24
2024-08-01 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.
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 23781-2009 "Black sesame paste". Compared with GB/T 23781-2009, except for structural adjustments and editorial changes,
In addition to the above, the main technical changes are as follows.
--- Changed the definition of the term "black sesame paste" (see 3.1, 3.1 of the.2009 edition);
--- Changed the raw material requirements (see 4.1, 4.1 of the.2009 edition);
--- Changed the organizational form in the sensory requirements (see 4.2, 4.2 of the.2009 edition);
--- Changed the physical and chemical indicators (see 4.3, 4.3 of the.2009 edition);
--- Deleted pollutants and microbial indicators (see 4.4 of the.2009 edition);
--- Deleted the requirements for food additives and food nutrient fortifiers (see 4.5 of the.2009 edition);
--- Added the requirements for net content and its test methods (see 4.4, 5.6);
--- The test method for total sugar has been changed (see 5.3, Appendix A, 5.2.2 of the.2009 edition);
--- Deleted the test methods for acid value, peroxide value and aflatoxin B1 (see 5.2.5~5.2.7 of the.2009 edition);
--- Changed batching and sampling (see 6.1, 6.2, 6.1 of the.2009 edition);
--- Changed the factory inspection (see 6.3, 6.2.1 of the.2009 edition);
--- Changed the judgment rules (see 6.5, 6.3 of the.2009 edition);
--- Changed the marking requirements (see 7.1, 7.1 of the.2009 edition).
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 was proposed and coordinated by the National Food Industry Standardization Technical Committee (SAC/TC64).
This document was drafted by. Southern Black Sesame Group Co., Ltd., VV Food & Beverage Co., Ltd., Black Bull Group Co., Ltd.,
Shenzhen Xiangya Food Co., Ltd., Guangdong Huangmaishejia Food Co., Ltd., China Bakery and Confectionery Industry Association, Henan Provincial Product Quality
Quality Supervision and Inspection Institute, Tianjin Food Safety Testing Technology Research Institute.
The main drafters of this document are. Wei Lili, Tan Liuxiang, Liu Xingling, Lin Jiakai, Gui Changqing, Lai Zuoqin, Hao Lihua, Zhang Bin, Zhang Shuai and Zhang Jie.
The previous versions of this document and the documents it replaces are as follows.
---First published in.2009 as GB/T 23781-2009;
---This is the first revision.
General quality rules for black sesame paste
1 Scope
This document specifies the technical requirements, inspection rules and marking, packaging, transportation and storage of black sesame paste, defines terms and definitions, and describes
The corresponding test methods were developed.
This document applies to the production, inspection and sales of black sesame paste.
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 to
This document.
GB 5009.3 National Food Safety Standard Determination of Water Content in Food
GB 5009.5 National Food Safety Standard Determination of Protein in Food
GB 5009.6 National Food Safety Standard Determination of Fat in Food
GB 5009.7-2016 National Food Safety Standard Determination of Reducing Sugars in Food
GB 5009.8 National Food Safety Standard Determination of Fructose, Glucose, Sucrose, Maltose and Lactose in Food
GB/T 11761 Sesame
JJF1070 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
Black sesame paste
With black sesame (addition amount not less than 10%), grain flour or other starch products as the main raw materials, with or without adding other raw materials
The ingredients are processed into reconstituted food.
4 Technical requirements
4.1 Raw materials
4.1.1 Black sesame shall comply with the requirements of GB/T 11761.
4.1.2 Other raw materials should comply with the requirements of relevant standards.
4.2 Sensory
It should comply with the requirements of Table 1.
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