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GB 1886.133-2015: National Food Safety Standard -- Food Additives -- Dates tincture
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GB 1886.133-2015: National Food Safety Standard -- Food Additives -- Dates tincture

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(National food safety standards for food additives dates tincture) National Standards of People's Republic of China National Food Safety Standard Food Additives dates tincture Issued on. 2015-09-22 2016-03-22 implementation People's Republic of China National Health and Family Planning Commission released National Food Safety Standard Food Additives dates tincture

1 Scope

This standard applies to edible ethanol solution and dates as raw material extraction prepared food additive dates tincture.

2 Technical Requirements

2.1 Sensory requirements Sensory requirements shall comply with the requirements of Table 1. Table 1 Sensory requirements Project requires test methods Red-brown color A thick, clear liquid state The sample was placed in a cuvette, were visually observed Distinctive sweet aroma of dates, the same smell, no burning smell GB/T 14454.2 a storage shelf life dates tincture in a small amount of suspended solids, but does not affect use. 2.2 Physical indicators Physical and chemical indicators should be consistent with the provisions of Table 2. Table 2. Physical and chemical indicators Item Index Test Method The relative density (25 ℃/25 ℃) D standard ± 0.008 GB/T 11540 The refractive index of a (20 ℃) n standard ± 0.005 GB/T 14454.4 Brix ≥ 35.0 Appendix A A.1 The precipitate (volume ratio) /% ≤ 3.0 Appendix A A.2 Ethanol content (by volume)/16.0% to 20.0 Appendix A A.3 Heavy metals (Pb)/(mg/kg) ≤ 10.0 GB 5009.74 Arsenic (As)/(mg/kg) ≤ 3.0 GB 5009.11 or GB 5009.76 of a deep color, impossible to measure the refractive index of the dates tincture exempt measured refractive index.

Appendix A

Testing method Brix measurement A.1 Hand-type sugar meter read directly Brix. A.2 Determination of the precipitate A.2.1 Instruments and Equipment A.2.1.1 10mL stoppered graduated conical centrifuge tube (0.1mL with sub-scale). A.2.1.2 test tube rack. A.2.1.3 thermostat (25 ℃ ± 1 ℃). A.2.2 Analysis step The sample was shaken, poured carefully into two 10mL centrifuge tube with a stopper, respectively, followed by capillary dropper drops to the surface just before the 10mL scale, from mouth stuffed with ground stopper, placed in a test tube rack, in 25 ℃ ± 1 ℃ thermostat, the stationary 24h. Read volume precipitates Then averaged. A.2.3 Calculation Results Precipitate volume ratio φ, according to equation (A.1) Calculated. φ = 10 × 100% (A.1) Where. --- Volume of the V precipitates in milliliters (mL of); 10 --- sample volume in milliliters (mL). Parallel test allowable difference ≤5%. A.3 Determination of ethanol content A.3.1 Instruments and Equipment A.3.1.1 250mL distillation apparatus. A.3.1.2 100mL graduated cylinder. A.3.1.3 100 ℃ thermometer. A.3.1.4 alcohol tables. A.3.2 Analysis step Samples were taken and the amount of water (GB/T 6682) each 100mL to 250mL distillation flask, heating and control distillation rate of the distillate Between 3mL/min ~ 4mL/min. When the distillate reached 100mL, heating was stopped, and immediately remove the cylinder. Then alcohol test table The amount of distillate degree, Measure the temperature with a thermometer, and then converted into ethanol content at 20 ℃. ...