T/ANJX 0016-2024 Active Group standards

T/ANJX 0016-2024 Processing Technical Regulations for Dried Mulberry Fruit

Publish Date: 2024-04-01 Implement Date: 2024-07-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/ANJX 0016-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Fruit processing and products

ICS Name: Fruits and their products

Publish Date: 2024-04-01

Implement Date: 2024-07-01

Scope

Scope: It specifies the key technical processes of picking and transporting mulberries, initial sorting, drying, screening and removing impurities, and refrigerated storage. Applicable to the dry processing of fresh mulberries; Main technical content: The mulberry raw materials should meet the corresponding food safety standards to ensure consumer safety and meet their nutritional needs, without using substances that harm consumers' nutrition and health. It is recommended that the mulberry raw material base adopt ecological planting and biological pest control, with priority given to the prevention and control of mulberry sclerotinia. Implementation shall be in accordance with GB/T 29572-2013 "National Standard for Mulberries (Mulberry Fruit)" and DB61/T1403-2021 "Technical Regulations for the Prevention and Control of Mulberry Sclerotinia". No additives shall be used in the processing of mulberries. The drying equipment shall comply with the relevant provisions of GB32/T 4192-2021 "General Technical Specifications for Food Drying and Transportation Equipment". It is recommended to choose heat pump dryers. The hygiene standards shall comply with the relevant provisions of GB 14881 "Food Safety National Standards - General Hygiene Standards for Food Production". The moisture standard shall comply with the relevant provisions of GB 5009.3-2016 "Food Safety National Standards - Determination of Moisture in Food". Picking and Transportation: Select fully ripe and plump fresh mulberries as raw materials. Handle them gently during picking to preserve their integrity and freshness. For Guangmen Dashi, the ideal ripeness is dark black and shiny; for Red Fruit series, the ideal ripeness is purple-black and soft; for White Pearl, the ideal ripeness is milky-white with a hint of purple; for White Jade King, the ideal ripeness is milky-white and shiny. Avoid picking unripe or underripe fruits. Transport fresh fruits in ventilated and stackable food boxes, with a stacking thi