T/BJSCYHYXH 003-2019 Active Group standards

T/BJSCYHYXH 003-2019 Old Beijing sour enzyme soup

Publish Date: 2019-11-02 Implement Date: 2020-01-01 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/BJSCYHYXH 003-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: \nLivestock husbandry

ICS Name: Food processing

Publish Date: 2019-11-02

Implement Date: 2020-01-01

Scope

Scope: This standard specifies the technical requirements, testing methods, inspection rules, labeling, packaging, transportation, and storage for the preparation of sour plum soup in Old Beijing. This standard applies to sour plum soup beverages made from ingredients such as water, rock sugar, sour plums, hawthorn, osmanthus, and orange peel (preserved peel), using the traditional boiling process of Old Beijing. The beverages are prepared through boiling, filtration, sterilization, filling, and packaging. All ingredients must be natural, and no food additives are allowed. Main technical content: 3.1 Traditional boiling process of Old Beijing: - Boiling is conducted in metal pots. The sour plums, hawthorn, and orange peel are boiled for 50 minutes first, followed by 10 minutes of boiling for osmanthus and sugar. - The boiled syrup of plum is made from water, rock sugar, sour plums, hawthorn, osmanthus, and orange peel (preserved peel). It is a beverage with the characteristic flavor of sour plum, made from natural ingredients without any added food additives. 4 Technical requirements 4.1 Raw material requirements 4.1.1 Production water: It shall comply with the provisions of GB5749. 4.1.2 Rock sugar: It shall comply with the provisions of QB/T35883. 4.1.3 Raw materials such as sour plums, hawthorn, and orange peel (preserved peel) shall comply with the provisions of GB16325, and the maximum pesticide residues shall comply with the provisions of GB2763. 4.1.4 Osmanthus: It shall comply with the provisions of NY/T1506-2015. 4.2 Process requirements 4.2.1 Boiling is conducted in metal pots, divided into two stages. The sour plums, hawthorn, and orange peel are boiled for 50 minutes first, followed by 10 minutes of boiling for osmanthus and sugar. 4.2.2 Sterilization is performed using ultra-high temperature instant sterilization. 4.2.3 Filling: The filling temperature is 40℃. 4.2.4 Cooling: Cool to 20~30℃. 4.3 Sensory require