GB/T 14215-2021 (GB/T14215-2021, GBT 14215-2021, GBT14215-2021) & related versions
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GB/T 14215-2021
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.080.20
CCS X 77
Replacing GB/T 14215-2008
General Quality Requirements for Canned Tomato Paste
(CODEX STAN 57-2013, Codex
Standard for Processed Tomato Concentrates, NEQ)
ISSUED ON: AUGUST 20, 2021
IMPLEMENTED ON: SEPTEMBER 01, 2022
Issued by: State Administration for Market Regulation;
Standardization Administration of the People’s Republic of China.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative References ... 4
3 Product Classification and Code ... 4
4 Requirements ... 5
5 Test Method ... 6
6 Inspection Rules ... 7
7 Marking, Packaging, Transportation and Storage ... 8
Appendix A (Normative) Method for Determination of Value of Chromatism of Tomato
Paste ... 9
Appendix B (Normative) Method for Determination of Lycopene Content in Tomato
Paste ... 10
Appendix C (Normative) Method for Determination of Viscosity of Tomato Paste ... 13
General Quality Requirements for Canned Tomato Paste
1 Scope
This Document specifies the product classification and code, requirements, test methods,
inspection rules, packaging, marking, transportation and storage of canned tomato paste.
This Document applies to canned tomato paste made from ripe tomatoes or tomato paste as the
main raw material, which is pretreated, concentrated, seasoned (or unseasoned), filled or sub-
packaged, sealed, sterilized or aseptically filled.
2 Normative References
The provisions in following documents become the essential provisions of this Document
through reference in this Document. For the dated documents, only the versions with the dates
indicated are applicable to this Document; for the undated documents, only the latest version
(including all the amendments) is applicable to this Document.
GB/T 317 White Granulated Sugar
GB 5009.44 National Food Safety Standard - Determination of Chloride in Foods
GB/T 5461 Edible Salt
GB/T 8269 Citric Acid
GB/T 10786 Test methods of canned foods
QB/T 1006 Inspection Rules for Canned Food
QB/T 4631 Packaging, Labeling, Transportation and Storage for Canned Food
3 Product Classification and Code
3.1 According to different tomato crushing processes, it is divided into:
--- Cold crushed canned tomato paste: products produced by cold crushing process (crushing
temperature no higher than 70°C);
--- Warm crushed canned tomato paste: products produced by warm crushing process
(crushing temperature at 70°C~85°C);
--- Hot-broken canned tomato paste: products produced by heat-broken process (the
crushing temperature at above 85°C).
3.2 According to whether sub-packaged, it is divided into:
--- Direct filled canned tomato paste: canned tomato paste that has not been sub-packaged;
--- Sub-packaged canned tomato paste: made from concentrated tomato paste; the canned
food that is diluted with water or without water; added or not added sugar, salt or citric
acid; and prepared by subpackaging, filling, sealing, sterilization or aseptic filling.
3.3 According to the different soluble solid contents, the direct filled canned tomato paste can
be divided into:
--- Canned tomato paste with low-concentration: tomato paste with a soluble solid content
of 12.5% to 22% (excluding 22%), the product code is 847 1;
--- Canned tomato paste with medium concentration: tomato paste with a soluble solid
content of 22%~28% (excluding 28%), the product code is 847 2;
--- Canned tomato paste with high-concentration: tomato paste with a soluble solid content
of 28% to 36% (excluding 36%), product code is 847;
--- Canned tomato paste with extra-high-concentration: tomato paste with a soluble solid
content of no less than 36%, product code is 847 3.
4 Requirements
4.1 Raw and auxiliary materials
4.1.1 Tomatoes
Use fresh or well-stored tomatoes that have not been attacked by diseases and insect pests.
4.1.2 Citric acid
It shall meet the requirements of GB/T 8269.
4.1.3 Edible salt
It shall meet the requirements of GB/T 5461.
4.1.4 White granulated sugar
It shall meet the requirements of GB/T 317.
5.3 Soluble solids content
5.3.1 Determination method for hot-broken canned tomato paste products: cool the sample to
room temperature (20°C) and apply it on the prism surface of a refractometer (hand-held sugar
meter, Abbe refractometer, automatic refractometer, etc.); and spread evenly without gaps;
make sure that the prism is completely covered; cover the shading plate; and read the displayed
value.
5.3.2 Others shall be determined according to the methods specified in GB/T 10786.
5.4 pH
It is measured according to the method specified in GB/T 10786.
5.5 Sodium chloride content
Determine the chloride content (by Cl-) according to the method specified in GB 5009.44; and
calculate the sodium chloride content according to the Formula (1):
Where:
X1 – sodium chloride content in the specimen, in %;
X2 - chloride content (by Cl-) in the specimen, in %.
5.6 Value of chromatism
It is measured according to the method specified in Appendix A.
5.7 Lycopene
It is measured according to the method specified in Appendix B.
5.8 Viscosity
It is measured according to the method specified in Appendix C.
6 Inspection Rules
6.1 The sampling rules for bulk tomato paste shall meet the following requirements:
a) Use sterile aluminum foil bags to regularly extract the end products on the production
line, and the time interval between each extraction shall not exceed 2 hours;
Appendix B
(Normative)
Method for Determination of Lycopene Content in Tomato
Paste
B.1 Principle
The tomato paste is dehydrated with methanol to remove the yellow pigment; and then the
lycopene is extracted with toluene; the absorbance of the extract is measured by
spectrophotometry; and the lycopene content is calculated according to the standard curve.
B.2 Reagents
B.2.1 Methanol: analytically pure.
B.2.2 Toluene: analytically pure.
B.2.3 Absolute ethanol: analytically pure.
B.2.4 Sudan I pigment: refined product.
B.3 Instruments
B.3.1 Routine laboratory instruments.
B.3.2 Spectrophotometer: the wavelength range is 360nm~600nm, and the accuracy is ±3nm.
B.4 Analysis procedures
B.4.1 Drawing of standard curve
B.4.1.1 Preparation of standard solution
Weigh 0.025g of Sudan I pigment, accurate to 0.1mg; dissolve it with a small amount of
absolute ethanol; quantitatively transfer it into a 50mL volumetric flask; dilute to the mark with
absolute ethanol; and shake well.
B.4.1.2 Draw standard curve
Accurately pipette 0.26mL, 0.52mL, 0.78mL, 1.04mL, 1.30mL of the standard solution;
respectively inject them into a set of 50mL volumetric flasks; dilute to the mark with absolute
ethanol; shake well; namely, it is equivalent to mass concentration of 0.5μg/mL, 1.0μg/mL,
1.5μg/mL, 2.0μg/mL, 2.5μg/mL of lycopene standard solution. Then, pour them into 1cm
cuvettes one by one; and measure the absorbance respectively at the maximum absorption
wavelength (about 485nm) of the lycopene extract with absolute ethanol as the blank solution.
Take the measured absorbance as the ordinate; and the lycopene concentration corresponding
to the Sudan Ⅰ pigment standard solution as the abscissa; draw a standard curve; or establish a
linear regression equation.
NOTE: Since the pure lycopene standard product is extremely unstable and the preparation method is
cumbersome; while the Sudan Ⅰ pigment is stable and easy to store, its ethanol solution is similar to the
lycopene extract in maximum absorption wavelength, so this Standard adopts Sudan Ⅰ pigment instead
of pure lycopene to draw the standard curve.
B.4.2 Extraction of lycopene in the specimen
B.4.2.1 Sampling
Weigh 0.1g ~ 0.2g of specimen, accurate to 0.1mg; placed in a 10mL small beaker.
B.4.2.2 Removal of yellow pigment
Add a small amount of methanol into the small beaker containing the specimen; and
immediately stir it fully with a glass rod to extract the yellow pigment in the tomato paste.
Transfer the extract to a glass funnel with filter paper and filter. A small amount of methanol is
added to the remaining residue in the beaker; and the above operation is repeated until the
filtrate was colorless; and the filtrate is discarded. Save the residue for later use.
B.4.2.3 Extraction of lycopene
According to the above procedures, the lycopene in the residue is extracted with a small amount
of toluene for several times until the filtrate was colorless. Collect the filtrate in a 50mL brown
volumetric flask; make constant volume with toluene; and shake well to obtain the lycopene
extract.
B.4.3 Determination
Inject the above extract (B.4.2.3) into a 1cm cuvette; measure its absorbance with a
spectrophotometer at the maximum absorption wavelength (about 485nm) of the lycopene
extract, using toluene as a blank solution. Find the concentration of lycopene in the specimen
extract from the standard curve (or use linear regression equation to calculate).
B.5 Calculation of results
The lycopene content in the specimen is calculated according to Formula (B.1):
Where:
......
GB/T 14215-2008
Canned tomato paste
ICS 67.080.20
X77
National Standards of People's Republic of China
Replacing GB/T 14215-1993
Canned tomato paste
(CODEXSTAN57-1981, Codexstandardforprocessedtomato
concentrates, NEQ)
Posted 2008-09-10
2009-06-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This standard corresponds to CACCODEXSTAN57-1981 "processed tomato concentrates," and the CACCODEXSTAN57-1981
Non-equivalent.
This standard replaces GB/T 14215-1993 "canned tomato sauce."
This standard and GB/T 14215-1993 compared to the main changes are as follows.
--- Modify the scope of the standard;
--- Categories increases particularly high concentrations in tomato sauce and ketchup concentration;
--- Product quality rating from "excellent grade", "a product" and "quality products" to "quality product" and "a product";
--- Mold counts revised requirements;
--- Increased viscosity, color value, pH indicators.
The Standard Annexes A and B are normative appendix.
This standard by the National Standardization Technical Committee Canned Food Industry Technical Committee and centralized.
This standard was drafted. China Canned Food Industry Association, China Food Fermentation Industry Research Institute.
The main drafters of this standard. to Xinhua, Liang Zhongkang, Qiu Kai.
This standard replaces the standards previously issued as follows.
--- GB/T 14215-1993.
Canned tomato paste
1 Scope
This standard specifies the ketchup canned product categories and codes, technical requirements, test methods, inspection rules, labels and packaging, transport
And storage requirements.
This standard applies to the production, sale and supervision of canned tomato sauce.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
GB/T 678 chemical reagent alcohol (ethanol)
GB/T 683 chemical reagent methanol (GB/T 683-2006, ISO 6353-2. 1983, NEQ)
GB/T 684 chemical reagent toluene
GB/T 4789.15-2003 Microbiological examination of food hygiene molds and yeasts
GB/T 4789.26 Microbiological examination of food hygiene commercial sterilization of canned food
GB 5749 drinking water health standards
GB 7718 pre-packaged food labels General
Test method GB/T 10786 Canned food
GB 11671 fruit and vegetable canning hygiene standards
QB/T 1006 Canned Food Inspection Rules
QB/T 3600 canned food packaging, labeling, transportation and storage
SN/T 1036 export inspection of tomato sauce
Prepackaged goods measured Regulatory Measures (Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China [2005] No. 75 Decree)
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
Sealing, sterilization or aseptic filling made of canned food.
4 Product Classification and designation
Products by soluble solids content divided into low concentration, concentration, high concentration and a particularly high concentration of four categories.
Soluble solids content of 12.5% \u200b\u200bto 22% (excluding 22%) of the tomato sauce. Codenamed 8471.
Soluble solids content of 22% to 28% (excluding 28%) of the tomato sauce. Codenamed 8472.
Soluble solids content of 28% - 36% (excluding 36%) of the tomato sauce. Product code 847.
......
| Standard ID | GB/T 14215-2021 (GB/T14215-2021) | | Description (Translated English) | General quality requirements for canned tomato paste | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X77 | | Classification of International Standard | 67.080.20 | | Word Count Estimation | 10,176 | | Date of Issue | 2021-08-20 | | Date of Implementation | 2022-09-01 | | Older Standard (superseded by this standard) | GB/T 14215-2008 | | Drafting Organization | Xinjiang Central Asia Food Research and Development Center (Xinkang Foods), COFCO Tunhe Tomato Co., Ltd., Dongguan Yongyi Food Co., Ltd., Rongcheng Hehui Food Co., Ltd., China Food and Fermentation Industry Research Institute Co., Ltd., China Canned Food Industry Association, Shanghai Communications University | | Administrative Organization | National Food Industry Standardization Technical Committee (SAC/TC 64) | | Proposing organization | National Food Industry Standardization Technical Committee (SAC/TC 64) | | Issuing agency(ies) | State Administration for Market Regulation, National Standardization Administration | | Standard ID | GB/T 14215-2008 (GB/T14215-2008) | | Description (Translated English) | Canned tomato paste | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X77 | | Classification of International Standard | 67.080.20 | | Word Count Estimation | 10,149 | | Date of Issue | 2008-09-10 | | Date of Implementation | 2009-06-01 | | Older Standard (superseded by this standard) | GB/T 14215-1993 | | Quoted Standard | GB/T 678; GB/T 683; GB/T 684; GB/T 4789.15-2003; GB/T 4789.26; GB 5749; GB 7718; GB/T 10786; GB 11671; QB/T 1006; QB/T 3600; SN/T 1036 | | Adopted Standard | CODEX STAN 57-1981, NEQ | | Drafting Organization | China Canned Food Industry Association | | Administrative Organization | Standardization Technical Committee of the National Technical Committee Canned Food Industry | | Regulation (derived from) | National Standard Approval Announcement 2008 No.16 (Total No.129) | | Proposing organization | Standardization Technical Committee of the National Canned Food Industry Technical Committee | | Issuing agency(ies) | Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China; Standardization Administration of China | | Summary | This standard specifies the classification of tomato paste, canned products and code, technical requirements, test methods, inspection rules, labels and packaging, transport and storage requirements. This standard applies to canned tomato sauce production, sales and supervision. | | Standard ID | GB/T 14215-1993 (GB/T14215-1993) | | Description (Translated English) | Canned tomato paste | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X77 | | Classification of International Standard | 67.080.20 | | Word Count Estimation | 8,897 | | Date of Issue | 1993/3/1 | | Date of Implementation | 1993/10/1 | | Older Standard (superseded by this standard) | QB 311-1976 | | Quoted Standard | GB/T 4789.15; GB/T 4789.26; GB 5009.11, | | Regulation (derived from) | Announcement of Newly Approved National Standards No. 16 of 2008 (No. 129 overall) | | Proposing organization | People Republic of China Ministry of Light Industry | | Issuing agency(ies) | State Bureau of Technical Supervision |
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