T/GZCX 014-2022 Shinobi Senzu (Jelly Fruit Fermented Juice)

Scope

Scope: This standard specifies the classification, technical requirements, inspection methods, inspection rules, and marking, packaging, and transportation of prickly pear enzymes. It applies to the production, inspection, and sale of prickly pear enzymes. Main technical content: 5. Technical requirements 5.1 Raw and auxiliary materials shall comply with the provisions of the corresponding national or industry standards. 5.2 Sensory requirements shall comply with the requirements specified in Table 1. Table 1: Sensory requirements Parameter Requirement Color The product should have the appropriate color. Taste and odor No abnormal odor; with the unique fragrance of prickly pear. Impurities No visible impurities to the naked eye. 5.3 Physicochemical indicators General physicochemical indicators shall comply with the provisions of Table 2; characteristic physicochemical indicators shall have 3 or more indicators meeting the requirements specified in Table 3. Table 2: General physicochemical indicators Parameter Limit Liquid Semi-solid Solid pH 44.5– Ethanol/(g/100g) 0.5– 0.5– Table 3: Characteristic physicochemical indicators Parameter Limit Liquid Semi-solid Solid Total acid (calculated as lactic acid)/(g/100g) 1.2– 1.5– 2.8– Vitamin C/(mg/100g) 800– 1000– 1400– Free amino acids/(mg/100g) 33– 35– 97– SOD/(U/mL) 500– 800– 1000– Lactic acid/(mg/kg) 550– 800– 1150– Total flavonoids/(mg/100g) 300– 450– 500– Lactic acid bacteria/[CFU/g (mL)] 110– 110– 110– 5.4 Food safety indicators 5.4.1 Pollutant limits shall comply with the provisions of GB 2762. 5.4.2 Microbial limits 5.4.2.1 Enzyme products produced by commercial aseptic methods shall comply with the requirements of commercial aseptic. 5.4.2.2 For products not produced by commercial aseptic methods, the microbial limits shall comply with the provisions of Table 5. Table 5: Microbial limits

Development Information

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