T/ZBPA 002-2023 Tianmu Mountain Treasure Instant Sliced Bamboo Shoots

Scope

Main Technical Content: 5.1 Sensory Indicators shall comply with the requirements of Table 1. **Table 1: Sensory Indicator Requirements and Test Methods** - **Sensory Indicators**: - Appearance and texture: The shape and texture of bamboo shoots should be consistent with the product standard. - Integrity of packaging: The bamboo shoots should have intact shells, be clean, free from mechanical damage, pests, rot, or deformities. - Cut surface: The cut surface should be smooth and uniform in size. The bamboo shoot tips may retain tender bamboo skin. - Shape and size: The bamboo shoots should be uniform in size. - Fiber morphology: The bamboo shoot fibers should be consistent in form, with no visible mold spots or stains. - **Detecting Methods**: - Visual inspection: Spread about 500g or one packaged product sample on a white ceramic plate and observe its color, cleanliness, texture, uniformity, organizational state, defects, and mold spots. - Olfactory inspection: Evaluate the odor. - Taste test: Assess the flavor and texture. 5.2 Physicochemical Indicators: **Table 2: Physicochemical Indicator Requirements and Test Methods** - **Solid content (%):** ≥80% for hand-peeled bamboo shoots; ≥70% for oil-braised bamboo shoots; ≥80% for seasoned bamboo shoots. - **Water content (%)**: —— for bamboo shoots; ≤25% for bamboo shoots; ≤20% for peanuts and green beans. - **Total acid (as lactic acid, %):** ≤1.0%. - **Sodium chloride (NaCl, %):** ≤3.0%. - **Formaldehyde (mg/kg):** Not detected. - **Nitrite (NaNO2, mg/kg):** ≤4.0%. - **Note**: “—” indicates no testing required. 5.3 Microbiological Limits: - For ready-to-eat bamboo shoots produced by canning, microbiological indicators should meet the requirements of commercial sterility and be tested according to GB 4789.26. - For ready-to-eat bamboo shoots produced by non-canning methods, pathogenic bacteria limits should comply with GB 29921 for ready-to-eat fruit a

Development Information

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