T/FZYBXH 001-2022 Active Group standards

T/FZYBXH 001-2022 Fengzhi mooncake

Publish Date: 2020-08-11 Implement Date: 2020-08-25 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/FZYBXH 001-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2020-08-11

Implement Date: 2020-08-25

Scope

Main Technical Content: 5.3 Physical and Chemical Indicators The physical and chemical indicators shall comply with the provisions of Table 4. Table 4 Physical and Chemical Indicator Item Indicator Dry loss/ (%) ≤28 Fat/ (%) ≤34 Total sugar (calculated as glucose)/ (%) ≤40 Stuffing content/ (g/100g) ≥ (for stuffed mooncakes, this item is tested) 35 Acid value (calculated as fat)/ (mg/g) ≤5 Peroxide value (calculated as fat)/ (g/100g) ≤0.25 5.4 Limits of Pollutants The limits of pollutants shall be implemented in accordance with GB 2762. 5.5 Microbiological Limits The microbiological limits shall be implemented in accordance with GB 7099. 5.6 Food Additives 5.6.1 The quality of food additives shall comply with the requirements of relevant national standards, industry standards, and related regulations. 5.6.2 The scope of application and usage of food additives shall comply with GB 2760. 5.7 Net Content The net content and allowable shortage quantity of single quantitatively packaged products shall comply with the relevant provisions of the "Measures for the Supervision and Management of Quantitatively Packaged Products" (Decree No. 75 of the General Administration of Quality and Technical Supervision). The average actual content of products in the same batch shall not be lower than the net content indicated on the label. 5.8 Production and Sales Requirements The production and sales requirements shall comply with GB/T 23812. 6 Test Methods 6.1 Sensory Inspection Take one sample, remove the packaging, and place it on a clean white porcelain plate. Visually inspect the shape and color, then take two pieces and cut them into quarters with a knife to observe the internal structure, taste them, and compare them with the standard requirements to make an evaluation. 6.2 Physical and Chemical Indicator Testing The physical and chemical indicators shall be tested in accordance with the following relevant st