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GB/T 31321-2014: Test methods for frozen drink products
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 31321-2014 | English | 279 |
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Test methods for frozen drink products
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GB/T 31321-2014
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Basic data | Standard ID | GB/T 31321-2014 (GB/T31321-2014) | | Description (Translated English) | Test methods for frozen drink products | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X04 | | Classification of International Standard | 67.050 | | Word Count Estimation | 12,133 | | Date of Issue | 12/5/2014 | | Date of Implementation | 9/1/2015 | | Quoted Standard | GB/T 622; GB/T 629; GB/T 631; GB/T 665; GB/T 676; GB/T 679; GB/T 1266; GB/T 1273; GB/T 1288; GB 5009.5; GB/T 6682; GB/T 12591; GB/T 15894; HG/T 3449; HG/T 3475 | | Regulation (derived from) | Announcement of Newly Approved National Standards 2014 No. 27 | | 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 method for determination of frozen drinks in total solids, total sugar, fat, and protein expansion. This standard applies to ice cream, ice cream, slush, edible ice, popsicles and sweet ice test. | GB/T 31321-2014: Test methods for frozen drink 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.
Test methods for frozen drink products
ICS 67.050
X04
National Standards of People's Republic of China
Frozen drinks test methods
Issued on. 2014-12-05
2015-09-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This standard was drafted in accordance with GB/T 1.1-2009 given rules.
The standard proposed by China General Chamber of Commerce.
This standard frozen drinks by the National Standardization Technical Committee (SAC/TC497) centralized.
This standard was drafted. Shenzhen City, measuring Detection Technology Co., Ltd., Shenzhen Haichuan Food Science and Technology Co., Pony Test Technology
Co., Ltd., Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Inner Mongolia Yili Industrial Group Co., Ltd., China Commercial Union
The Council.
The main drafters of this standard. Zhu Ping, He Weiping, Huang Yongheng, Zhao Jianhua, Song Wei, Liu satellite, Zhang Guihai, Wang Ying, Liu Zhenyu, Jin Xiaolei.
Frozen drinks test methods
1 Scope
This standard specifies the method for determination of frozen drinks in total solids, total sugar, fat, and protein expansion.
This standard applies to ice cream, ice cream, slush, edible ice, popsicles and sweet ice test.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein
Member. For undated references, the latest edition (including any amendments) applies to this document.
GB/T 622 chemical reagent hydrochloric acid
GB/T 629 chemical reagent sodium hydroxide
GB/T 631 chemical reagent ammonia
GB/T 665 chemical reagent copper sulfate pentahydrate (Ⅱ) (copper sulfate)
GB/T 676 chemical reagent acetic acid (glacial acetic acid)
GB/T 679 chemical reagent ethanol (95%)
GB/T 1266 chemical reagents sodium chloride
GB/T 1273 Chemicals trihydrate hexacyano iron (Ⅱ), potassium (potassium ferrocyanide)
GB/T 1288 chemical reagents potassium sodium tartrate tetrahydrate (potassium sodium tartrate)
National food safety standard GB 5009.5 Determination of protein in foods
Laboratory use specifications and test methods GB/T 6682 Analysis
GB/T 12591 Chemicals ether
GB/T 15894 chemical reagents petroleum ether
HG/T 3449 Chemicals Methyl Red
HG/T 3475 Chemicals glucose
3 Determination of total solids
3.1 Principle
The sample is heated in a drying oven 101 ℃ ~ 105 ℃ to constant weight. Poor quality before and after heating is the total solids content.
3.2 instruments and equipment
3.2.1 Analytical Balance. a sense of the amount of 0.1mg.
3.2.2 drier. containing more effective desiccant.
3.2.3 Blast Oven. temperature 101 ℃ ~ 105 ℃.
3.2.4 weighing dish. pan lid, an inner diameter of 70mm ~ 75mm, dish high 25mm ~ 30mm.
3.2.5 Heated water bath.
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