T/GZCX 013-2021 Winged Fruit Marmalade

Scope

Scope: This standard specifies the technical requirements, inspection rules, marking, labeling, packaging, transportation, and storage of prickly pear fruit cakes. This standard applies to prickly pear fruit cake products made primarily from prickly pear juice (or fruit pulp granules, fruit puree). Main technical content: 4.1 Requirements for raw materials and auxiliary materials 4.1.1 Raw materials for prickly pear fruit cake processing should be fully ripe, have the characteristic flavor of prickly pear, no odor, clean without impurities or foreign matter, free from pests and diseases, and no rotting or spoilage, meeting the requirements of the T/GZSX 056 standard for fresh prickly pear fruit. For prickly pear juice used in fruit cake processing, the color should be light yellow to orange-red, with the characteristic aroma and taste of prickly pear, uniform liquid consistency, no spoilage or abnormal odor, and no visible foreign impurities or foreign matter under normal vision. The juice should meet the requirements of the T/GZCX 002 standard for prickly pear juice. 4.1.2 Sugar should comply with the standards and specifications of GB/T 317 for white sugar, GB 15203 for food safety national standards for starch sugar, and GB 13104 for food safety national standards for sugar. 4.1.3 Water used for production and processing should comply with the provisions of GB 5749. 3.1.4 Other auxiliary materials and additives should meet the corresponding standard requirements. 4.2 Sensory requirements should comply with the provisions of Table 1. Table 1: Sensory Requirements Item Requirements Test Method Color Orange-yellow to orange-red. GB/T 10782, GB/T 21172 Appearance The product should have a unique shape and intact form, and may contain prickly pear fruit tissue. The cake should be consistent in size, without defects, with a moderate softness and no obvious stickiness or grittiness. Flavor and odor Normal prickly pear flavor with a sweet-and-sour b

Development Information

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