T/GZCX 015-2022 Hawthorn Dietary Fiber

Scope

Main Technical Content: 4 Quality and Hygiene Requirements 4.1 Sensory Requirements The sensory requirements shall comply with Table 1. **Table 1: Sensory Requirements** **Item** **Requirements** **Test Method** **Color** Light yellow or slightly yellow Randomly select 1 bag and place it in a clean white ceramic dish. Observe its appearance, texture, and impurities under natural light. Rinse with warm water, heat and stir, then smell its odor and taste it. **Texture** Dry, loose powder or granules No visible foreign matter **Slight aroma of prickly pear** **Impurities** No visible foreign matter **4.2 Physicochemical Indicators** The physicochemical indicators shall comply with Table 2. **Table 2: Physicochemical Indicators** **Item** **Quality Indicator** **Test Method** **Total Dietary Fiber (%)** ≥ 15 GB 5009.88 **Vitamin C (mg/100g)** ≥ 600 GB 5009.86 **SOD (U/mL)** ≥ 500 GB/T 5009.17 **Total Flavonoids (mg/100g)** ≥ 300 T/GZSX 081 **Tannin (mg/100g)** ≤ 300 GB 1886.30 **Moisture (%)** ≤ 10 GB 5009.3 **Ash (%)** ≤ 5 GB 5009.4 **4.3 Limits of Contaminants** The limits of contaminants shall comply with GB 2762. **4.4 Microbiological Indicators** The microbiological limits shall comply with Table 3. **Table 3: Microbiological Limits** **Item** **Sampling Plan and Test Methods** **n** **cm** **M** **Bacterial Count/CFU/g (mL)** 52 104 105 GB 4789.2 **Escherichia coli/CFU/g (mL)** 52 102 GB 4789.3 **Staphylococcus aureus/CFU/g (mL)** 51 102 GB 4789.1 **Salmonella/CFU/g (mL)** 500 GB 4789.4 **Mold/CFU/g (mL)** 525 102 GB 4789.10 **Second Method** The sampling and processing of the samples shall follow the procedures specified in GB 4789. **n** is the number of samples to be collected from the same batch of products; **c** is the maximum allowable number of samples exceeding the m value; **m** is the acceptable l

Development Information

Related Standards