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GHT1387-2022: Technical code of practice for freeze-drying of carrot
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GH/T 1387-2022 | English | 159 |
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Technical code of practice for freeze-drying of carrot
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GH/T 1387-2022
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Basic data | Standard ID | GH/T 1387-2022 (GH/T1387-2022) | | Description (Translated English) | Technical code of practice for freeze-drying of carrot | | Sector / Industry | Supply and Marketing Cooperatives Industry Standard (Recommended) | | Classification of Chinese Standard | X26 | | Classification of International Standard | 67.080.20 | | Word Count Estimation | 6,622 | | Date of Issue | 2022-11-24 | | Date of Implementation | 2023-01-01 | | Issuing agency(ies) | All-China Federation of Supply and Marketing Cooperatives | GHT1387-2022: Technical code of practice for freeze-drying of carrot---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.
ICS 67:080:20
CCSX26
Industry Standards for Supply and Marketing Cooperation of the People's Republic of China
Carrot freeze-drying technical regulations
Released on 2022-11-24
2023-01-01 Implementation
Released by All China Federation of Supply and Marketing Cooperatives
Published by China Standard Press
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:
Please note that some contents of this document may refer to patents: The issuing agency of this document assumes no responsibility for identifying patents:
This document was proposed and managed by the All-China Federation of Supply and Marketing Cooperatives:
This document was drafted by: All-China Federation of Supply and Marketing Cooperatives Nanjing Institute of Comprehensive Utilization of Wild Plants, Jiangsu Academy of Agricultural Sciences, Dingneng
Technology Co:, Ltd:, Xinghua Lianfu Food Co:, Ltd:, Nanjing University of Finance and Economics, Jiangsu Kaiyi Intelligent Technology Co:, Ltd:, Jiangsu Agriculture and Forestry Vocational Technology Co:, Ltd:
College of Arts, Three Squirrels Co:, Ltd:, Shandong Jiaxin Industrial Equipment Co:, Ltd:, National Vegetable Processing Technology R&D Sub-Center, Jiangsu
Provincial Technology Innovation Strategic Alliance of Dehydrated Fruit and Vegetable Industry, Nanjing Tongrentang Health Industry Co:, Ltd:
The main drafters of this document: Xiao Yadong, Wang Songjun, Li Dajing, Zhang Fenglun, Wang Yisheng, Jiang Ning, Nie Meimei, Yang Wenjian, Liu Qingzheng,
Song Jiangfeng, Yao Zhengying, Gu Qianhui, Liu Qingrong, Xu Yayuan, Zhou Bo, Sun Huaidong, Jiang Lu, Li Jianting, Ding Fengjun, Zhang Yue:
Carrot freeze-drying technical regulations
1 Scope
This document specifies the raw material requirements, pre-treatment, freeze-drying, packaging, labeling, metal detection, storage and processing of carrot freeze-drying:
Record:
This document is applicable to the processing of carrots using fresh carrots as raw materials through processes such as washing, peeling, blanching, cutting, sugaring and freeze-drying:
Operations in the processing of freeze-dried products:
2 Normative references
The contents of the following documents constitute the essential provisions of this document through normative references in the text: Among them, dated references
For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to
this document:
GB/T 191 Packaging, storage and transportation icon marks
GB 2762 National Food Safety Standard Limits of Contaminants in Food
GB 2763 National Food Safety Standard Maximum Residue Limits of Pesticides in Food
GB 4806:9 National food safety standard Metal materials and products for food contact
GB 5749 Hygienic Standards for Drinking Water
GB/T 6543 Single and double corrugated cartons for transport packaging
GB 9683 Hygienic Standard for Composite Food Packaging Bags
GB 14881 National Food Safety Standard General Hygienic Practices for Food Production
GB/T 20880 edible glucose
GB/T 20882:6 Starch Sugar Quality Requirements Part 6: Maltodextrin
GB/T 21302 General Rules for Composite Films and Bags for Packaging
NY/T 493 Carrot
3 Terms and Definitions
This document does not have terms and definitions that need to be defined:
4 Raw material requirements
The carrots selected should be fresh, with short and thick fleshy roots, smooth appearance, fine internal texture, and the color should conform to the characteristics of the variety, and should meet the requirements of the variety:
GB 2762, GB 2763 and NY/T 493 regulations:
5 pre-processing
5:1 Cleaning, finishing, peeling
Wash the carrot surface with water to remove sediment and foreign matter, cut off the head about 0:5cm and the tail about 0:2cm~0:3cm, then mechanically peel the skin, the surface should be
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