T/GZCX 004-2021 Stone fruit bubble drink

Scope

Scope: This standard specifies the terms and definitions, technical requirements, inspection rules, marking, labeling, packaging, transportation, and storage of prickly pear sparkling beverages. This standard applies to the production and quality evaluation of prickly pear sparkling beverages; Main technical content: 4.1 Requirements for raw materials and auxiliary materials 4.1.1 The prickly pear fruits (Rosa roxburghii Tratt) used should be fresh, ripe, free from diseases, pests, and rot. 4.1.2 The prickly pear juice should comply with the requirements of T/GZCX 002 Prickly Pear Juice. 4.1.3 The prickly pear concentrate should comply with the requirements of T/GZSX 055.1. 4.1.4 The water used for beverages should comply with the requirements of GB 5749. 4.1.5 White sugar should comply with the requirements of GB/T 317. 4.1.6 Food additives should comply with the provisions of GB 2760. 4.2 Sensory requirements should comply with the provisions of Table 1. Table 1 Sensory requirements Item Jelly-type fruit drink Juice-type fruit drink Test method Color Light yellow or orange yellow, with slight browning allowed. Take a certain amount of mixed samples and place them in a 50 mL colorless transparent beaker. Observe the color under natural light, identify the odor, rinse with warm water, and taste the flavor. Check for foreign impurities. Flavor and odor should have the inherent flavor and aroma of fresh prickly pear, with no off-flavors. Clear and transparent with no floating matter. Allowed to have a small amount of sediment after prolonged storage. No visible foreign impurities with normal vision. 4.3 Physical and chemical indicators should comply with the provisions of Table 2. Table 2 Physical and chemical indicators Item Indicators Test method Carbon dioxide gas content (20 °C), times ≥1.5 GB/T 12143 Juice content (mass fraction), % ≥5 Vitamin C (calculated as L(+)-ascorbic acid), mg/100 mL ≥20 GB 50

Development Information

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