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GB/T 23787-2009 English PDF

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GB/T 23787-2009: Non-fried vegetable and fruit crisp chips
Status: Valid
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GB/T 23787-2009English189 Add to Cart 3 days [Need to translate] Non-fried vegetable and fruit crisp chips Valid GB/T 23787-2009

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Basic data

Standard ID GB/T 23787-2009 (GB/T23787-2009)
Description (Translated English) Non-fried vegetable and fruit crisp chips
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X10
Classification of International Standard 67.080
Word Count Estimation 8,822
Date of Issue 2009-05-18
Date of Implementation 2009-12-01
Regulation (derived from) PRC National Standard Approval Announcement 2009 No.6 (Total No.146)
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 non-fried fruits, vegetable crisps requirements, test methods, inspection rules, label mark, packaging, transport and storage. This standard applies to non-fried fruits, vegetable crisps production, inspection and sales.

GB/T 23787-2009: Non-fried vegetable and fruit crisp chips

---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.
Non-fried vegetable and fruit crisp chips ICS 67.080 X10 National Standards of People's Republic of China Non-fried fruit, vegetable crisps Posted 2009-05-18 2009-12-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Foreword

This standard by the National Standardization Technical Committee of Food Industry and focal points. This standard was drafted. National Fruit and Nongfu processed products Quality Supervision and Inspection Center, Hebei Dongfang Green Tree Food Co., Ltd., Hebei Province Product Quality Supervision and Inspection Institute. The main drafters of this standard. Lian too, Tie tie, Wang, Zhang Huijun, Zhao Wei, Mao Lian, Sun Wei, Li Lite. Non-fried fruit, vegetable crisps

1 Scope

This standard specifies the non-fried fruits, vegetables Chips requirements, test methods, inspection rules, label marking, packaging, transportation and storage. This standard applies to non-fried fruit and vegetable chips production, testing and marketing.

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 2761 Limits of Mycotoxins in Food GB 2762 Contaminants in Foods Limited GB 2763 Maximum residue limits for pesticides in food Determination of GB/T 5009.6 fat foods GB/T 6003.1 woven wire mesh test sieve (GB/T 6003.1-1997, eqvISO 3310-1.1990) GB 7718 pre-packaged food labels General GB/T 8858 fruit and vegetable products Determination of dry matter and water content

3 Product Categories

According to whether to add seasonings into the following categories. a) non-fried flavor of fruits and vegetables Chips. fruit, vegetables as raw materials, (or without) sections (bars, nuggets), the use of non-fried dehydration Taste process made crisp fruits, vegetables dry products. b) flavored non-fried fruits, vegetables Chips. Add after taste seasoning made of non-fried crispy flavor in fruits, vegetables crisps in Fruits, vegetables dry products.

4 Requirements

4.1 Requirements for raw materials 4.1.1 raw fruit and vegetable varieties, maturity, freshness shall comply with processing requirements, and comply with GB 2762 and GB 2763 regulations, disease Pests and deterioration of fruits and vegetables in the proportion of bulk material shall not exceed 5%. 4.1.2 The quality of food additives should comply with relevant national standards or industry standards. 4.2 sensory characteristics Organoleptic properties should meet the requirements of Table 1. Table 1 organoleptic properties Project Features After having the color of fruits, vegetables and processed by normal color due Have the taste and texture of fruits and vegetables after processing should taste and aroma, no smell, taste crisp Morphology blocks, plates, strips or the whole shape of the species should have, in various forms should be largely intact Impurities without normal vision visible foreign matter

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