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GB/T 23787-2009 (GBT 23787-2009)

Chinese Standard: 'GB/T 23787-2009'
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GB/T 23787-2009English159 Add to Cart Days<=3 Non-fried vegetable and fruit crisp chips GB/T 23787-2009 Valid GB/T 23787-2009
GB/T 23787-2009Chinese14 Add to Cart <=1-day [PDF from Chinese Authority, or Standard Committee, or Publishing House]

   

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 8,874
Date of Issue 2009-05-18
Date of Implementation 2009-12-01
Drafting Organization National Fruit and agro- processed products Quality Supervision and Inspection Center
Administrative Organization National Standardization Technical Committee on Food Industry
Regulation (derived from) PRC National Standard Approval Announcement 2009 No.6 (Total No.146)
Proposing organization National Food Industry Standardization Technical Committee
Issuing agency(ies) Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China; Standardization Administration 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
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
Related standard: GB/T 23779-2009    GB/T 34267-2017
Related PDF sample: GB/T 23779-2009    SN/T 1071-2014