T/AFFI 035-2022 Pistachio Puree

Scope

Main Technical Content: 1. Scope: This standard specifies the technical requirements, food additives, and hygiene requirements for the production and processing of almond juice. It also covers testing methods, inspection rules, labeling, packaging, transportation, storage, and shelf life. This standard applies to almond juice made from water, almonds (pink peach kernels), and rock sugar, with or without additives. The process includes raw material pretreatment (soaking and peeling almonds), grinding, filtration, mixing, homogenization, filling, sterilization, packaging, and other steps. 2. Normative Reference Documents: The content of the following documents is essential to this standard through normative references. For dated documents, only the version corresponding to that date applies to this standard; for undated documents, the latest version (including all amendments) applies. - GB/T 191 - Packaging and Transportation Symbolic Marks - GB 2760 - National Food Safety Standard - Food Additives Use Standards - GB 4789.1 - National Food Safety Standard - General Principles of Food Microbiological Examination - GB 4789.2 - National Food Safety Standard - Determination of Total Coliform Count in Food - GB 4789.3 - National Food Safety Standard - Count of Escherichia coli in Food - GB 4789.4 - National Food Safety Standard - Salmonella Detection in Food - GB 4789.10 - National Food Safety Standard - Staphylococcus aureus Detection in Food - GB 4789.15 - National Food Safety Standard - Mold and Yeast Count in Food - GB/T 4789.21 - Food Hygiene Microbiological Examination - Cold Drinks and Beverages Testing - GB 5009.5 - National Food Safety Standard - Determination of Protein in Food - GB 5009.6 - National Food Safety Standard - Determination of Fat in Food - GB 5009.12 - National Food Safety Standard - Determination of Lead in Food - GB 5749 - Sanitary Standards for Drinking Water - GB 7718 - National Food Safety Standard - General Rule

Development Information

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