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SB/T 10009-2008 (SBT 10009-2008)

SB/T 10009-2008_English: PDF (SBT10009-2008)
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SB/T 10009-2008English429 Add to Cart 3 days Examination methods of frozen drinks SB/T 10009-2008 Obsolete SB/T 10009-2008

Standard ID SB/T 10009-2008 (SB/T10009-2008)
Description (Translated English) Examination methods of frozen drinks
Sector / Industry Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard X53
Classification of International Standard 67.100.40
Word Count Estimation 12,185
Date of Issue 2008-12-04
Date of Implementation 2009-07-01
Older Standard (superseded by this standard) SB/T 10009-1999
Quoted Standard GB/T 5009.5; GB 5749; GB/T 6682
Drafting Organization China Chamber of Commerce Business Standard Center
Administrative Organization Ministry of Commerce
Regulation (derived from) ?Ministry of Commerce Announcement 2008 No.102
Summary This standard specifies the total solids frozen drinks, determination of swelling and protein, total sugar, fat. This standard applies to ice cream desert, cream, slush, sweet popsicles and ice testing.

SB/T 10009-2008
Examination methods of frozen drinks
ICS 67.100.40
Record number. 25386-2009
People's Republic of China domestic trade industry standard
Replacing SB/T 10009-1999
Frozen drink inspection method
Released on.2008-12-04
2009-07-01 implementation
Published by the Ministry of Commerce
This standard replaces SB/T 10009-1999 "Test Method for Frozen Drinks".
The main changes of this standard compared with SB/T 10009-1999 are as follows.
--- The determination of total solids was modified to eliminate the preparation of mixed samples;
--- Modified the text.
This standard was jointly proposed by the China Chamber of Commerce and the China Bakery and Sugar Products Industry Association.
This standard is managed by the Ministry of Commerce of the People's Republic of China.
This standard was drafted. Commercial Standards Center of China Business Federation, Frozen Drinks Professional Committee of China Bakery and Sugar Products Industry Association
Hui, China Food Fermentation Industry Research Institute, Inner Mongolia Yili Industrial Group Co., Ltd., Inner Mongolia Mengniu Dairy (Group) Co., Ltd.
Division, Beijing Ailefa Food Co., Ltd., Shenyang Deshi Enterprise Group Co., Ltd., Hongbaolai Group Co., Ltd., Shanghai Yimin Food Co., Ltd.
Yichang Co., Ltd., Helu Xue (China) Co., Ltd., Nestle (China) Co., Ltd., Youkang Food (Hangzhou) Co., Ltd., Hangzhou Wufeng Cold Food
Co., Ltd., Liaoning Tianqi Food Group Co., Ltd., Guangdong Meiyile Food Co., Ltd., Tianbing (Group) Cold Drink Co., Ltd., Shanghai Hagen
Das Food Co., Ltd., Beijing Yoshinoya Fast Food Co., Ltd., Danisco (China) Co., Ltd., Shanghai Sugar Industry Alcohol (Group) Co., Ltd.
Companies and other units jointly drafted.
The main drafters of this standard. Zhang Lijun, Mao Jinmei, Chen Yan, Zhang Chong, Kang Huiling, Zhou Wei, Wang Guoming, Gao Haijun, Xie Guiying, Ji Hongzhi,
Wu Chunzhu, Wang Ying, Lian Baolin, Zhang Ying, Ouyang Shuzhen, Liu Xingcang, Cao Min, Su Qinghui, Zou Chunlei, Feng Fusheng.
The previous versions of the standards replaced by this standard are.
---SB/T 10009-1992, SB/T 10010-1992, SB/T 10011-1992, SB/T 10012-1992;
---SB/T 10009-1999.
Frozen drink inspection method
1 range
This standard specifies the total solids, total sugar, fat, expansion rate and protein determination method of frozen drinks.
This standard applies to the inspection of ice cream, ice cream, slush, popsicles and sweet ice.
2 Normative references
The terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all
Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study
Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard.
GB/T 5009.5 Determination of protein in food
GB 5749 Sanitary Standard for Drinking Water
GB/T 6682 Analytical laboratory water specifications and test methods
3 Determination of total solids
3.1 Method summary
The sample was heated to constant weight in a blast oven at (102 ± 2) °C. The difference in mass before and after heating is the total solid content.
3.2 Instruments and equipment
3.2.1 Analytical balance. The sensitivity is 0.1 mg.
3.2.2 Dryer. Contains an effective desiccant.
3.2.3 Air drying oven. temperature control (102 ± 2) °C.
3.2.4 Weighing pan. Covered, inner diameter 70mm ~ 75mm, dish height 25mm ~ 30mm.
3.2.5 Electric heated water bath.
3.2.6 Flat glass rod. The length of the rod does not exceed the diameter of the weighing dish.
3.3 Preparation of samples
3.3.1 Clear type.
Take a representative sample of at least.200g, place it in a 300mL beaker, melt at room temperature, and mix well.
3.3.2 Combination type.
Take at least.200 g of the main part of a representative sample, place it in a 300 mL beaker, melt at room temperature, and mix well.
3.3.3 Immediately pour the sample prepared above into a jar and cover with a cap.
3.3.4 If the viscosity of the sample is large, the beak