T/SXFIA 004-2022 Active Group standards

T/SXFIA 004-2022 Quinoa Plant Protein Beverage

Publish Date: 2022-03-21 Implement Date: 2022-03-28 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/SXFIA 004-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Cold food products

ICS Name: Drinks in general

Publish Date: 2022-03-21

Implement Date: 2022-03-28

Scope

Scope: This document specifies the terms and definitions, product classification, technical requirements, inspection rules, and labeling, packaging, and transportation for quinoa plant protein beverages, including quinoa milk and quinoa concentrate. This document applies to quinoa plant protein beverages (quinoa milk or quinoa concentrate) and quinoa plant protein concentrates (thick quinoa milk or thick quinoa concentrate) as defined in Chapter 3. Main technical content: 3.1 Quinoa plant protein beverages are made from quinoa as the main raw material, with the addition of food additives such as grains, fruit and vegetable juices, and plant extracts. They are processed and formulated into beverages. 3.2 Quinoa plant protein beverages (quinoa milk or quinoa concentrate) have a low content of total solids and total dietary fiber. 3.3 Quinoa plant protein concentrates (thick quinoa milk or thick quinoa concentrate) have a high content of total solids and total dietary fiber. 4. Product classification: - Quinoa plant protein beverages (quinoa milk or quinoa concentrate) - Quinoa plant protein concentrates (thick quinoa milk or thick quinoa concentrate) 5. Technical requirements: 5.1 Raw material requirements: 5.1.1 Raw materials shall comply with relevant food standards and regulations. 5.1.2 For quinoa plant protein beverages, the amount of quinoa in the solid matter shall be not less than 55%; for quinoa plant protein concentrates, the amount of quinoa in the solid matter shall be not less than 65%. 5.2 Production water shall comply with the requirements of GB 5749. 5.3 Sensory requirements: - Color: The product shall have the appropriate color. Take a suitable sample and place it in a colorless transparent beaker. Observe its color and state under natural light, check for foreign matter, smell its odor, and rinse with warm water to taste its flavor and odor. - Flavor and odor: The product shall have the appropriate flavor and odor without any abnormal odor. - St