T/CDNX 041-2020 Herbal Coffee Flower Tea

Scope

Main Technical Content: 4. Quality Requirements 4.1 Raw and auxiliary materials shall comply with the relevant provisions of national and industry standards. 4.2 Sensory Requirements: After preparation or brewing, the product shall have the appropriate color, aroma, and taste, without any odor or foreign impurities. The sensory requirements shall comply with the provisions of GB/T 29602. 4.3 Quality Requirements for Herbal Coffee and Flower Tea: The quality requirements shall comply with Table 1. Table 1: Quality Requirements for Herbal Coffee and Flower Tea Item Standard Protein (g/100g) ≥ 18.00 Fat (g/100g) ≤ 8.00 Ash (g/100g) ≤ 15.00 Selenium (mg/kg) ≥ 0.15 Water content (%) ≤ 5.00 Caffeine (mg/kg) ≥ 200.00 Tea polyphenols (mg/kg) ≥ 300.00 4.4 Food safety requirements shall comply with the relevant national standards for food safety. 5. Testing Methods 5.1 Sensory testing: Prepare a 50mL sample according to the preparation method specified on the label, pour it into a colorless transparent container, and place it in a well-lit area to observe its state, color, smell, and taste. 5.2 Protein testing: Conduct the test according to GB 5009.5. 5.3 Ash testing: Conduct the test according to GB 5009.4. 5.4 Water content testing: Conduct the test according to GB 5009.3. 5.5 Selenium content testing: Conduct the test according to GB 5009.93. 5.6 Caffeine testing: Conduct the test according to GB 5009.139. 5.7 Fat testing: Conduct the test according to GB 5009.6. 5.8 Tea polyphenols testing: Conduct the test according to GB/T 8313. 6. Inspection Rules 6.1 Batch selection and sampling 6.1.1 The production enterprise’s quality management department shall determine the product batch according to its corresponding rules. 6.1.2 Randomly select at least 12 minimum independent packages (with a total net weight of not less than 500g) from each batch of products for sensory testing, physical and chemical index te

Development Information

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