T/HNSPXH 000.001-2021 Freeze-dried fruit and vegetable products

Scope

Main Technical Content: 5 Requirements 5.1 Raw Materials Requirements 5.1.1 Production water shall comply with the provisions of GB 5749. 5.1.2 Fruits and vegetables shall be clean, hygienic, free from pollution, and meet the requirements of food standards and related regulations. The limits for fungal toxins shall comply with the provisions of GB 2761, the limits for contaminants shall comply with the provisions of GB 2762, and the limits for pesticide residues shall comply with the provisions of GB 2763. 5.1.3 Other auxiliary materials shall comply with the requirements of food standards and related regulations. 5.2 Sensory Requirements The sensory requirements shall comply with the provisions of Table 1. Table 1 Sensory Requirements Item Requirements Test Methods Appearance Have the appearance characteristic of the product. Observe the color and appearance of the sample in a white porcelain dish under natural light, check for impurities, smell the odor, rinse with warm water, and taste it. Color Have the color characteristic of the product. Flavor Have the flavor characteristic of the product, without any abnormal odor or impurities. No visible foreign impurities. 5.3 Physicochemical Indicators The physicochemical indicators shall comply with the provisions of Table 2. Table 2 Physicochemical Indicators Item Standard Test Methods Water content/ (g/100g) ≤ 10.0 GB 5009.3 Lead (calculated as Pb)/ (mg/kg) ≤ 0.5 GB 5009.12 Ergosterol/ (μg/kg) ≤ 50 GB 5009.18 Screened material/ (g/100g) ≤ 5.0 GB/T 23787 a Applies only to products made from apples and hawthorns; b Not applicable to freeze-dried fruit and vegetable powders. 5.4 Microbial Limits The microbial limits for ready-to-eat products shall comply with the provisions of Table 3. Table 3 Microbial Limits Item Requirements Sampling Plan a and Limit Test Methods ncmM Total Coliform Count/(CFU/g) 52 105 106 GB 4789.2

Development Information

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