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GB/T 20976: Historical versions
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| GB/T 20976-2023 | English | 189 |
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Quality requirement for soft-serve ice cream premix powder
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| GB/T 20976-2007 | English | 319 |
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Soft-serve ice cream premix powder
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Basic data
| Standard ID | GB/T 20976-2023 (GB/T20976-2023) |
| Description (Translated English) | Quality requirement for soft-serve ice cream premix powder |
| Sector / Industry | National Standard (Recommended) |
| Classification of Chinese Standard | X53 |
| Classification of International Standard | 67.100.40 |
| Word Count Estimation | 10,160 |
| Date of Issue | 2023-09-07 |
| Date of Implementation | 2024-04-01 |
| Older Standard (superseded by this standard) | GB/T 20976-2007 |
| Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration |
GB/T 20976-2023: Quality requirement for soft-serve ice cream premix powder
---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 67.100.40
CCSX53
National Standards of People's Republic of China
Replace GB/T 20976-2007
Quality requirements for soft ice cream pre-mixed powder
Published on 2023-09-07
2024-04-01 Implementation
State Administration for Market Regulation
Released by the National Standardization Administration Committee
Foreword
This document complies with the provisions of GB/T 1.1-2020 "Standardization Work Guidelines Part 1.Structure and Drafting Rules of Standardization Documents"
Drafting.
This document stipulates technical requirements related to food quality. Food safety-related requirements can be found in relevant laws, regulations, policies and food safety standards.
document.
This document replaces GB/T 20976-2007 "Soft Ice Cream Premix Powder". Compared with GB/T 20976-2007, except for structural adjustment and compilation
In addition to editorial changes, the main technical changes are as follows.
---Changed the definition of "soft ice cream pre-mixed powder" (see 3.1,.2007 version of 3.1);
---Change "net content deviation" to "net content" (see 5.4, 4.3 of the.2007 version);
---Deleted the requirements for viscosity and total sugar in the "Physical and Chemical Indicators" (see 4.4 of the.2007 edition);
---Deleted "hygiene requirements" (see 4.5 of the.2007 version);
---Deleted "requirements for food additives and food nutritional supplements" (see 4.6 of the.2007 edition);
---Change "test method" to "inspection method" (see Chapter 7, Chapter 5 of the.2007 edition);
---Deleted the test methods for total sugar and viscosity (see 5.2.4 and 5.2.5 of the.2007 edition);
---Deleted "hygiene requirements inspection" (see 5.3 of the.2007 version);
---Changed the "inspection rules" (see Chapter 8, Chapter 6 of the.2007 edition);
---Changed the requirements for "packaging" (see Chapter 10, Chapter 7 of the.2007 edition);
---Added "labeling and identification", "transportation" and "storage" (see Chapters 9, 11 and 12).
Please note that some content in this document may be subject to patents. The publisher of this document assumes no responsibility for identifying patents.
This document is proposed by the China Chamber of Commerce.
This document is under the jurisdiction of the National Frozen Beverage Standardization Technical Committee (SAC/TC497).
This document was drafted by. Shenzhen Haichuan Industrial Co., Ltd., China Chamber of Commerce, Shandong Tianjiao Biotechnology Co., Ltd.
Company, Guangdong Meiyile Food Co., Ltd., Nestlé (China) Co., Ltd., Guangdong Guangyi Technology Industrial Co., Ltd., Shenzhen Haichuan Ecological Food Technology Co., Ltd.
Technology Co., Ltd., Jiangsu Institute of Food and Drug Supervision and Inspection, Guangdong Haichuan Technology Co., Ltd., Guangdong Zhongding Testing Technology Co., Ltd.,
Tianjin Yongkang Food Co., Ltd.
The main drafters of this document. He Weiping, Jin Xiaolei, Li Hailing, Zhao Jianhua, Ouyang Shuzhen, Mi Gu, Liang Zhantao, Xu Chunxiang, Xu Jianhua,
Zhang Chen, Liu Baolin, He Zihao, Luo Jianguo.
The previous versions of this document and the documents it replaces are as follows.
---First published as GB/T 20976-2007 in.2007;
---This is the first revision.
Quality requirements for soft ice cream pre-mixed powder
1 Scope
This document stipulates the technical requirements for soft ice cream pre-mixed powder, production and processing management inspection methods, inspection rules, labels and identification, packaging,
The classification of soft ice cream pre-mixed powder is given in terms of transportation and storage.
This document applies to the production, inspection and sales of soft ice cream ready-mix powder.
2 Normative reference documents
The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, the dated quotations
For undated referenced documents, only the latest version (including all amendments) applies to this document.
this document.
GB/T 191 Packaging, storage and transportation pictorial mark
GB 5009.3-2016 National Food Safety Standard Determination of Moisture in Foods
GB 5009.5 National Food Safety Standard Determination of Protein in Foods
GB 5009.6-2016 National Food Safety Standard Determination of Fat in Foods
JJF1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Goods
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Using raw milk and/or dairy products, sugar, etc. as the main raw materials, supplemented with auxiliary materials (with or without added food additives, food nutrition fortification)
agent), a solid powdery product made through sieving, mixing, and packaging processes.
4 categories
Soft ice cream premix powder is divided into high-fat, medium-fat and low-fat types according to fat content.
5 Technical requirements
5.1 Requirements for raw materials and excipients
It should comply with the provisions of corresponding national standards or industry standards.
5.2 Sensory requirements
Should comply with the requirements of Table 1.
...
