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GB/T 31324-2014: [Including 2019XG1] Plant protein beverage -- Almond beverage
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Std ID	Version	USD	Buy	Deliver [PDF] in	Title (Description)
GB/T 31324-2014	English	229	Add to Cart	3 days [Need to translate]	[Including 2019XG1] Plant protein beverage -- Almond beverage

GB/T 31324-2014: [Including 2019XG1] Plant protein beverage -- Almond beverage

---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.
Plant protein beverage. Almond beverage ICS 67.160.20 X51 National Standards of People's Republic of China Plant protein drinks almond milk Issued on. 2014-12-05 2015-12-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Foreword

This standard was drafted in accordance with GB/T 1.1-2009 given rules. The standard proposed by China Beverage Industry Association. This standard by the National Standardization Technical Committee Beverages (SAC/TC472) centralized. This standard was drafted. China Beverage Industry Association Technical Committee, Hebei Chengde Lolo Co., Ltd., China Food Fermentation Industrial Technology Research Institute. The main drafters of this standard. Wang Jinyu, Wang Xuchang, Zhang Jinze left Oi Tung, Lin Jing, Kang Xiaobin.

Introduction

"Vegetable protein drinks almond milk" QB/T 2438-2006 industry standard has been implemented for the development of the industry played a certain push Reaction. The basis for better regulate the market, to ensure product quality and food safety, to protect the interests of consumers, this standard in the industry standard On the physical and chemical requirements of the project and the indicators were modified to remove soluble solids and pH requirements for protein and fat do New regulations, adjusted palmitoleic acid, linolenic acid, arachidic acid and behenic acid percentage of total fatty acids; In addition, the standard also apricot Determination of fatty acid dew Jen were perfect. For safety, energy saving considerations and the integrity of the industry, increasing the present standard of the product Restrictions packaging foam separator. Plant protein drinks almond milk

1 Scope

This standard specifies the terms and definitions almond, technical requirements, test methods, inspection rules and signs, packaging, transportation and storage. 3.1 This standard applies to the definition of almond milk.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein Member. For undated references, the latest edition (including any amendments) applies to this document. GB 5009.5 Determination of national food safety standards in food protein Determination of GB/T 5009.6-2003 fat foods GB 7718 National Food Safety Standard pre-packaged food labels General GB/T 10789 General Beverage GB 23350 restricting excessive packaging requirements of food and cosmetics GB 28050 food safety standard pre-packaged food nutrition labels General

3 Terms and Definitions

GB/T 10789 and as defined in the following terms and definitions apply to this document. 3.1 Almond almondbeverage Apricot (Armeniaca) kernels as raw material, you can add food materials, food additives, processed, prepared after the deployment of plant protein drinks. 4. Technical Requirements 4.1 Raw material requirements 4.1.1 almonds and other food materials shall comply with the relevant provisions of national standards, industry standards. Almonds should use ripe, full, broken Appear before the milky white or slightly yellow, no rancid smell, no mildew, no insects nuts. 4.1.2 almond raw peeled almonds added amount of the mass ratio in the product should be greater than 2.5%. 4.1.3 may not be used in addition to other outside almonds almonds and other products containing protein and fat plant fruits, seeds, nuts and products. 4.2 Sensory requirements Shall comply with the requirements in Table 1. Table 1 Sensory requirements Project Requirements Color white or off-white, or with added ingredients with consistent color Taste and smell should have almond taste and odor, with added ingredients or with consistent taste and odor; odor State organizations homogeneous liquid, no clot, allowing a small amount of protein precipitation and floating fat, free from visible foreign matter ...