T/LHSS 0002-2024 Longhua Seven Family Mooncake

Scope

Main Technical Content: 5.2 Sensory Requirements shall comply with Table 1. Table 1 Sensory Requirements Item Requirements Testing Methods Shape and texture: The shape and texture of the product should be neat, with clear patterns, no cracking, leakage, concave or slanted surfaces. Remove the packaging and place a suitable sample in a clean white container. Observe its shape and color under natural light, check for foreign objects, then cut two pieces into quarters with a knife to examine their internal structure, taste, aroma, and texture. Color and luster: The surface should be glossy, with a wheat-yellow pattern on the crust, a milky-yellow waist, and a golden-yellow base. There should be no greenish discoloration or contamination. Crust: The crust should be dense with uniform thickness of filling. For walnut mooncakes, the walnut filling should be evenly distributed without large voids. For perilla seed mooncakes, there should be no shelling or off-flavors in the filling. Taste and texture: The crust should be soft with the characteristic flavor of the variety, and there should be no abnormal odors or impurities. Visual inspection: There should be no visible foreign objects under normal vision. 5.3 Physical and Chemical Indicators shall comply with Table 2. Table 2 Physical and Chemical Indicators Item Standard Testing Methods Walnut mooncakes Perilla seed mooncakes Fillings (calculated as Pb) / (mg/kg) ≥ 40.0 40.0 GB 5009.3 Fat / (g/100g) ≤ 30.0 25.0 GB 5009.6 Water / (g/100g) ≤ 17.0 GB 5009.5 Total sugar / (%) ≤ 40.0 GB 5009.1 Acid value (calculated as fat) (KOH) / (mg/g) ≤ 4.0 GB 5009.2 Peroxide value (calculated as fat) / (g/100g) ≤ 0.20 GB 5009.2 Lead (calculated as Pb) / (mg/kg) ≤ 0.2 GB 5009.1 Note: Other contaminant limits shall comply with GB 2762. 5.4 Microbiological Indicators shall comply with Table 3. Table 3 Microbiological Limits Item Sampling Plan and

Development Information

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