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GB/T 31318-2025: Preserved fruits - General quality for hawthorn products
Status: Valid GB/T 31318: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 31318-2025 | English | 199 |
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Preserved fruits - General quality for hawthorn products
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GB/T 31318-2025
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| GB/T 31318-2014 | English | 189 |
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Preserved fruits -- Hawthorn products
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GB/T 31318-2014
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PDF similar to GB/T 31318-2025
Basic data | Standard ID | GB/T 31318-2025 (GB/T31318-2025) | | Description (Translated English) | Preserved fruits - General quality for hawthorn products | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X24 | | Classification of International Standard | 67.080.10 | | Word Count Estimation | 10,176 | | 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 31318-2025: Preserved fruits - General quality for hawthorn products---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.
Preserved fruits - General quality for hawthorn products
General rules for quality of candied hawthorn products
ICS 67.080.10
CCS X 24
National Standard of the People's Republic of China
Replaces GB/T 31318-2014
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 31318-2014 "Candied Hawthorn Products". Compared with GB/T 31318-2014, except for structural adjustments and
In addition to editorial changes, the main technical changes are as follows.
Added terms and definitions for candied hawthorn products (see 3.1); -
Changed product classification (see Chapter 4, Chapter 3 of the.2014 edition); -
The requirements for raw materials and excipients have been changed (see 5.1, 4.1 of the.2014 edition); -
Changed the sensory requirements (see 5.2, 4.2 of the.2014 edition); -
Changed the physical and chemical requirements (see 5.3, 4.3 of the.2014 edition); -
Deleted hygiene indicators, food additives and production process requirements (see 4.4, 4.5 and 4.7 of the.2014 edition); -
Added sample handling (see 6.1); -
The sensory test method has been changed (see 6.2.1, 6.2.2, 5.1 of the.2014 edition); -
The test method for ash content has been changed (see 6.5, 5.2.3 of the.2014 edition); -
The test methods for hygiene indicators have been deleted (see 5.3 of the.2014 edition); -
The rules for batching and sampling have been changed (see 7.1, 7.2, 6.1, 6.2 of the.2014 edition); -
The factory inspection rules, type inspection and judgment rules have been changed (see 7.3~7.5, 6.3~6.5 of the.2014 edition); -
Changed labelling and marking requirements (see Chapter 8, Chapter 7 of the.2014 edition); -
Changed packaging requirements (see Chapter 9, Chapter 8 of the.2014 edition); -
Changed the storage and transportation requirements (see Chapter 10, Chapter 9 of the.2014 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 by the National Technical Committee for Standardization of Snack Foods (SAC/TC 490).
This document was prepared by the National Technical Committee on Standardization of Snack Foods (SAC/TC 490) and the National Technical Committee on Standardization of Food Industry
(SAC/TC 64) jointly responsible.
This document was drafted by. Zhejiang Fangyuan Testing Group Co., Ltd., China Bakery and Confectionery Industry Association, China Commercial Federation
Association, Shandong Binzhou Jianyuan Food Co., Ltd., Hangzhou Holmes Food Co., Ltd., Zhejiang Xuehai Meixiang Food Co., Ltd., Beijing Yushiyuan
Food Co., Ltd., Guangdong Academy of Sciences Testing and Analysis Institute (China Guangzhou Analysis and Testing Center), Chengde Yida Food Co., Ltd.
Company, Hangzhou Huaweiheng Biotechnology Co., Ltd., Shandong Jinye Nongfa Food Co., Ltd., Jiangsu Product Quality Supervision and Inspection Institute,
Hangzhou Food and Drug Inspection Institute, Jiangsu Depp Testing Technology Co., Ltd.
The main drafters of this document are. Que Liming, Zhang Bin, Zhang Haibin, Yang Ming, Wu Jingliang, Zhang Shuifeng, Li Zhuyun, Zheng Junke, Dong Lijun,
Duan Xingchun, Sheng Huadong, Liu Zhenyu, Weng Jiayan, Xiu Xiuhua, Chen Yuexiang, Wei Xudong, Shao Luying, Li Jinlun, Shen Songsong, Wang Rongrong,
Chen Hongbo, Hu Ling, Wang Jian, Wei Lili, Zheng Shijian, Chen Meichun, Jiang Hengjun, Shi Yuanxu, Zhao Shujuan, Feng Yun, Wang Shuang, Wang Jinhua,
Zhang Nan.
The previous versions of this document and the documents it replaces are as follows.
First published in.2014 as GB/T 31318-2014; -
This is the first revision. -
General rules for quality of candied hawthorn products
1 Scope
This document defines the terms and definitions of candied hawthorn products, gives product classification, and specifies technical requirements, inspection rules, labeling and
The requirements for marking, packaging, storage and transportation, and the corresponding inspection methods are described.
This document applies to candied hawthorn products.
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 5009.3 National Food Safety Standard Determination of Water Content in Food
GB 5009.4-2016 National Food Safety Standard Determination of Ash in Food
GB/T 10782-2021 General rules for quality of candied fruits
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
preserved hawthorn products
Hawthorn fruit is used as the main raw material, with (or without) food additives and other auxiliary materials, and is cooked (or not cooked), pulped (or
Processed into powder), shaped, dried (or not dried), or candied (or not candied), dried, etc.
Finished products.
4 Product Categories
4.1 Hawthorn Cake
The main raw materials are hawthorn, etc., which are boiled (or not boiled), pulped (or processed into powder), mixed with sugar (or not mixed with sugar), molded,
Candied hawthorn products made by drying (or not drying) and other processes. According to different processes, they are divided into.
Hawthorn slices. including but not limited to hawthorn slices and hawthorn strips;
Hawthorn berries. including but not limited to hawthorn berries; -
Fruit leather. including but not limited to fruit leather and hawthorn roll;
Hawthorn cakes. including but not limited to hawthorn cakes;-
Other categories. Other hawthorn fruit cake products other than those mentioned above. -
4.2 Preserved Hawthorn
Made from hawthorn and other fruits as the main ingredients, it is made through cooking (or not cooking), candied, dried, etc. It has a slightly transparent feel and no (or slightly
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