T/LYCY 011-2020 Active Group standards

T/LYCY 011-2020 Superior quality bamboo shoots canned product

Publish Date: 2020-06-15 Implement Date: 2020-06-30 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/LYCY 011-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Canned vegetables

ICS Name: Vegetables and their products

Publish Date: 2020-06-15

Implement Date: 2020-06-30

Scope

Scope: This standard specifies the terms and definitions, product classification and codes, requirements, test methods, inspection rules, and marking for premium bamboo shoot canned products; as well as their packaging, transportation, and storage. This standard applies to bamboo shoot canned products primarily made from fresh bamboo shoots of different varieties, diameters, and seasons, which undergo pre-processing, canning, seasoning (with or without flavoring), sealing, sterilization, and cooling. Main technical content: 5. Requirements 5.1 Raw materials 5.1.1 Fresh bamboo shoots shall be fresh, of good quality, tender, and with intact stems, free from spoilage, mold, or pests. 5.1.2 Dried bamboo shoots shall comply with the requirements of NY/T 5233. 5.1.3 Edible salt shall comply with the requirements of GB 5461. 5.1.4 Water shall comply with the requirements of GB 5749. 5.1.5 Food additives shall comply with the corresponding standards. 5.1.6 Other auxiliary materials shall comply with the corresponding standards and regulations. 5.2 Sensory requirements shall comply with the requirements of Appendix A. 5.3 Physicochemical indicators 5.3.1 Net content shall comply with relevant standards and regulations. The average net content of each batch of products shall not be lower than the labeled value. 5.3.2 Solid content 5.3.2.1 Premium products shall not be less than 55%; qualified products shall not be less than 50%. 5.3.2.2 The average solid content of each batch of products shall not be lower than the labeled value. 5.3.3 pH 5.3.3.1 The pH of naturally fermented bamboo shoot canned products shall not be higher than 4.0. 5.3.3.2 The pH of acidified bamboo shoot canned products shall be 4.0–4.6. 5.3.3.3 The pH of low-acid bamboo shoot canned products shall not be lower than 4.6. 5.4 Pollutant limits shall comply with the relevant provisions of GB 2762. 5.5 Microbiological indicators shall comply with the commercial ste