T/XDBX 003-2023 Honey network sales regulations

Scope

Main Technical Content: 4.1 Product Quality Requirements Honey is divided into three quality grades based on its physicochemical quality: qualified, superior, and special. It must meet the requirements of GB 14963 and GH/T 18796, and its sensory requirements should comply with Table 1. Table 1: Sensory Requirements Color: Depending on the honey source and variety, it ranges from nearly colorless (white), white, amber, light amber, amber to dark (brown). Common single-flower honey colors are listed in Appendix A. Smell: It has the scent of the flowering plants of the honey source. Single-flower honeys have the aroma of the flowering plants of their respective species, without volatile odors of acidity, alcohol, or other impurities. Taste: Depending on the honey source, it is sweet, sweet and rich, or sweet and cloying. Some varieties have a slightly bitter or astringent taste. Common single-flower honey flavors are listed in Appendix A. Note: Sweet and rich refer to a pleasant sweetness, while sweet and cloying indicate an overly sweet taste. State: Under natural light, it appears as a viscous fluid at room temperature, or partially or completely crystallized. There should be no signs of fermentation. Impurities: Under natural light inspection, it should not contain bee limbs, larvae, wax flakes, or other visible impurities (except for wax flakes in nests). Physicochemical requirements should meet Table 2 requirements. Table 2: Physicochemical Requirements Item Qualified Superior Special Water content (%) ≤23 21 19 Fructose and glucose content (%) ≥60 65 70 Sucrose (g/100g) For honey from specific sources (e.g., pine honey, citrus honey, alfalfa honey, lychee honey, wild osmanthus honey) ≤10 ≤10 Other honeys ≤55 Acidity (1mol/L NaOH)/ml/kg ≤-40 ≤-40 Hydroxymethylfurfural/mg/kg ≤-40 ≤-40 Amylase activity (1% starch solution)/ml/g·h ≥-48 Ash content (%) ≤-0.4 ≤0.4 Glycerol (mg/kg) ≤--30

Development Information

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