T/CCPEF 022-2016 Active Group standards

T/CCPEF 022-2016 Chinese Eco-Grade Premium Wild Blueberry Jam

Publish Date: 2016-10-11 Implement Date: 2016-11-20 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/CCPEF 022-2016

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food Composite

ICS Name: Food processing

Publish Date: 2016-10-11

Implement Date: 2016-11-20

Scope

Scope: This standard specifies the requirements for wild blueberry jam, hygiene requirements for the production and processing process, test methods, inspection rules, and marking, packaging, transportation, and storage. This standard applies to wild blueberry jams made from wild blueberries, water, white sugar, fructose syrup, and honey as raw materials, with the addition of pectin, and with or without the addition of citric acid and sodium benzoate. The process includes pretreatment, boiling, pulping (or crushing), ingredient mixing, concentration, and packaging. Main technical content: 1. Sensory indicators: The color should be purple or dark purple, with a uniform color. The taste and smell should have the flavor and aroma of blueberry jam. There should be no abnormal odor. The texture of the jam should be sticky, flowing slowly, with some fruit pieces and fruits, no fruit stems, and a small amount of juice allowed to leak out. 2. Physical and chemical indicators: Soluble solids (refractometer method at 20°C), % ≥ 25; OPC (proanthocyanidins), mg/kg ≥ 50; Total arsenic (as As), mg/kg ≤ 0.5; Lead (as Pb), mg/kg ≤ 0.5.