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GB/T 41811-2022: General principle of Konjac gel food quality
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| GB/T 41811-2022 | English | 139 |
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General principle of Konjac gel food quality
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GB/T 41811-2022
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Basic data | Standard ID | GB/T 41811-2022 (GB/T41811-2022) | | Description (Translated English) | General principle of Konjac gel food quality | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X11 | | Word Count Estimation | 7,782 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 41811-2022: General principle of Konjac gel food quality---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.
General principle of Konjac gel food quality
ICS 67.040
CCSX11
National Standards of People's Republic of China
General rules for food quality of konjac gel
Published on 2022-04-15
2022-11-01 Implementation
State Administration for Market Regulation
Released by the National Standardization Administration
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 of Standardization Documents"
drafted.
Please note that some content of this document may be patented. The issuing agency of this document assumes no responsibility for identifying patents.
This document is proposed and managed by the National Standardization Technical Committee of Food Industry (SAC/TC64).
This document is drafted by. Tianjin Tianfengyu Food Technology Co., Ltd., Konjac Association of Chinese Horticultural Society, Southwest University, Chengdu Xinxingcheng
Ming Biotechnology Co., Ltd.
The main drafters of this document. Wang Kefu, Zhang Shenglin, Sun Shuifeng, Ming Yazhong, Peng Xiaoming.
General rules for food quality of konjac gel
1 Scope
This document specifies the requirements, test methods, inspection rules and marking, packaging, transportation and storage of konjac gel food.
This document applies to the production, inspection and sale of konjac gel food.
This document does not apply to bulk konjac tofu, snow konjac, and processed foods using konjac gel food as raw materials.
2 Normative references
The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations
documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to
this document.
GB/T 191 Graphical signs of packaging, storage and transportation
GB 5009.88 National Food Safety Standard for Determination of Dietary Fiber in Food
GB 5009.237 National Food Safety Standard for Determination of Food pH
GB/T 6543 Single corrugated carton and double corrugated carton for transport packaging
GB/T 10786-2006 Inspection method for canned food
GB/T 14251 General technical requirements for canned food metal containers
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Konjacgelfood
Using konjac flour or fresh konjac and water as the main raw materials, with or without other food ingredients or food additives, after stirring, gelatinization, alkaline
Under the conditions of heating gel curing, soaking, remodeling, packaging, sterilization and other processes, using the irreversible properties of konjac gel, processed food.
4 Requirements
4.1 Requirements for raw and auxiliary materials
It should comply with the corresponding standards.
4.2 Sensory requirements
Should comply with the provisions of Table 1.
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