Path:
Home >
GB/T >
Page61 > GB/T 46259-2025
Price & Delivery
US$219.00 · In stock · Download in 9 secondsGB/T 46259-2025: General quality for Zongzi
Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See
step-by-step procedureStatus: Valid
| Std ID | Version | USD | Buy | Deliver [PDF] in | Title (Description) |
| GB/T 46259-2025 | English | 219 |
Add to Cart
|
3 days [Need to translate]
|
General quality for Zongzi
|
Click to Preview a similar PDF
Basic data
| Standard ID | GB/T 46259-2025 (GB/T46259-2025) |
| Description (Translated English) | General quality for Zongzi |
| Sector / Industry | National Standard (Recommended) |
| Classification of Chinese Standard | X28 |
| Classification of International Standard | 67.060 |
| Word Count Estimation | 10,182 |
| Date of Issue | 2025-08-29 |
| Date of Implementation | 2026-03-01 |
| Issuing agency(ies) | State Administration for Market Regulation, National Standardization Administration |
GB/T 46259-2025: General quality for Zongzi
---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GBT46259-2025
General quality for Zongzi
General Rules for Zongzi Quality
ICS 67.060
CCS X 28
National Standard of the People's Republic of China
Released on August 29, 2025
Implementation on March 1, 2026
State Administration for Market Regulation
The National Standardization Administration issued
Table of Contents
Preface... Ⅲ
1 Scope... 1
2 Normative references... 1
3 Terms and Definitions 1
4 Product Categories... 1
4.1 Classification by fillings... 1
4.2 Classification by preservation technology... 2
5 Requirements for raw and auxiliary materials... 2
6 Technical Requirements... 2
6.1 Sensory Requirements 2
6.2 Physical and chemical requirements 2
6.3 Net content... 3
7 Production and Processing Management... 3
8 Inspection methods... 3
8.1 Senses 3
8.2 Sample processing 3
8.3 Moisture... 3
8.4 Protein... 3
8.5 Fat... 3
8.6 Net content... 3
9 Inspection Rules... 3
9.1 Batch 3
9.2 Sampling 3
9.3 Factory Inspection 4
9.4 Type Inspection 4
9.5 Judgment Rules 4
10 Labels and markings... 4
11 Packaging... 4
12 Transportation... 4
13 Storage... 4
References... 5
Preface
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 is required.
This document specifies the technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards.
document.
Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.
This document is proposed by the China General Chamber of Commerce.
This document is under the jurisdiction of the National Technical Committee for Standardization of Bakery Products (SAC/TC 488).
This document was drafted by. Zhejiang Wufangzhai Industrial Co., Ltd., Beijing Daoxiangcun Food Co., Ltd., Jiaxing Zhenzhenlaolao
Food Co., Ltd., Zhuxiangyuan Healthy Food (Zhongshan) Co., Ltd., Zhejiang Yuzhuangyuan Food Co., Ltd., Changchun Zhongzhijie Food Co., Ltd.
Co., Ltd., Sanquan Food Co., Ltd., Synear Food (Henan) Co., Ltd., Harbin Laodingfeng Food Co., Ltd., Zhejiang Economic and Trade
Vocational and Technical College, Sichuan Nantaiyue Food Co., Ltd., Taiyuan Shuanghecheng Food Co., Ltd., Jiangsu Nantong Kaiyuan Food Technology Co., Ltd.
Sichuan Tianlun Food Co., Ltd., Zhaoqing Huangzhonghuang Zongzi Co., Ltd., Shaanxi Xinte Soft Food Co., Ltd., Guangdong Guangyi
Technology Industry Co., Ltd., Guangdong Rongcheng Food Co., Ltd., Shenzhen Angel Food Co., Ltd., Zhejiang Xinlicheng Quality Standard Research Group
Co., Ltd., Jiaxing Nanhuzhai Food Co., Ltd., Huzhou Zhulaoda Industrial Co., Ltd., Jiaxing Hefeng Food Co., Ltd.
Jiaxing Fengfuzhai Food Co., Ltd., Jiaxing Changnian Food Co., Ltd., Chengdu Zhongguan Food Co., Ltd., Ganzhou Jinghua
Philxue Food Co., Ltd., Shanghai Yuanzu Mengguozi Co., Ltd., Guangzhou Inspection and Certification Group Co., Ltd., China Commercial Union
China Bakery and Confectionery Industry Association, China Food Industry Association, All-China Bakery Industry Association, Shanghai Quality Supervision and Inspection Technology Research Institute
Institute of Food and Drug Administration, Nanjing Food and Drug Administration, Tongxiang Food and Drug Testing Center, Jiaxing Food Industry Association, Shanghai Sugar Food Industry Association
association.
The main drafters of this document are. Chen Zhaogui, Sun Peng, Jia Jinlong, Wu Jieyi, Chen Kehua, Wang Fusheng, Peng Fanglin, Song Huiling,
Cao Weiping, Zhu Zhenghua, Zhang Ke, Sun Qiao, Lu Kaidong, Mao Qifeng, Wei Guangliang, Jie Lingquan, Liang Zhantao, Liu Weixiong, Liang Qiusheng, Hong Huang,
Lin Zhengfei, Wang Fengjun, Xu Haichao, Fu Liqun, Tan Zheng, Zhai Xiaoxian, Han Tingting, Pu Shunhong, Zeng Liangsheng, Ding Yihui, Jiang Yuming,
Liu Zhenyu, Lu Zhen, Wei Lili, Zhang Hui, Kang Lina, Peng Yafeng, Ling Rui, Feng Kai, Wei Rongming, Peng Yuhui, and Zou Jianguo.
General Rules for Zongzi Quality
1 Scope
This document provides the product classification of Zongzi, and stipulates the requirements for raw materials, technical requirements, production and processing management, inspection rules,
Labelling and marking, packaging, transportation, storage, and describes the inspection methods.
This document applies to the production, inspection and sales of all products with the word "Zongzi" in their food names.
2 Normative references
The contents of the following documents constitute the essential clauses of this document through normative references in this document.
For referenced documents without a date, only the latest version (including all amendments) applies to this document.
In this document.
GB/T 191 Pictorial markings for packaging, storage and transportation
GB/T 1354 Rice
GB 5009.3 National Food Safety Standard Determination of Water in Food
GB 5009.5 National Food Safety Standard Determination of Protein in Foods
GB 5009.6 National Food Safety Standard Determination of Fat in Foods
GB 23350 Restrictions on Excessive Packaging of Food and Cosmetics
JJF 1070 Rules for Metrological Inspection of Net Content of Pre-packaged Commodities
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Zongzi
With glutinous rice and/or other grains as the main raw materials, with or without beans, nuts, meat, poultry, eggs and their products, aquatic products, fruits and vegetables
The ingredients and their products are cooked or uncooked, shaped with rice dumplings leaves and then processed into products.
3.2
plant leaves
The indigo leaves or plant leaves that meet food-related requirements used in the production process of zongzi and steamed together with the zongzi are an important part of the flavor of the zongzi.
Need auxiliary materials.
3.3
edible part of Zongzi
The edible part after removing the packaging and leaves.
4 Product Categories
4.1 Classification by fillings
4.1.1 Contains meat
Zongzi with one or more fillings including meat, poultry, eggs and their products, aquatic products and their products.
...
