T/GZCX 026-2024 Active

Scope: This document specifies the terms and definitions, requirements, testing methods, experimental rules, labeling, marking, packaging, transportation, and storage of prickly pear fermented juice. This document is applicable to the production, testing, and sales of prickly pear fermented juice. Main technical content: 4. Requirements 4.1 Raw and auxiliary materials requirements 4.1.1 Prickly pears shall comply with the provisions of T/GZSX 056 and T/GZCX 007. 4.1.2 Prickly pear juice shall comply with the provisions of DBS 52/073. 4.1.3 Sugar shall comply with the provisions of GB/T 317. 4.1.4 Production water shall comply with the provisions of GB 5749. 4.1.5 Microbial fermentation strains shall comply with the list of strains suitable for food use (WB Supervision and Management No. 65 [2010]) and GB 31639. 4.1.6 Other raw and auxiliary materials shall comply with corresponding standards and relevant regulations, and no substances that do not meet food safety management requirements shall be used or added. 4.2 Sensory requirements shall comply with the provisions of Table 1. Table 1 Sensory requirements Item Requirements Testing methods Color Light yellow to brown-red Randomly select a mixed sample of the tested product and place 50 mL of it in a colorless transparent container. Place it in a bright place and observe its color, state, and clarity under natural light. Use nose and taste to check the aroma and taste of the sample at room temperature. Texture Transparent liquid with a small amount of sediment allowed after prolonged storage. Aroma and taste With the characteristic aroma and taste of fermented prickly pears, no foreign impurities visible to normal vision. 4.3 Physical and chemical indicators Table 2 Physical and chemical indicators Item Standard Testing method Ethanol/(%) ≤0.5 GB/T 12143, GB 5009.225 Soluble solids/(%) ≥3.0 GB/T 12143 Total acid a (calculated as lactic acid)/(g/L) ≥0.5 GB 12456 Total