T/PCA 001-2023 Active Group standards

T/PCA 001-2023 Coffee skin tea

Publish Date: 2023-01-30 Implement Date: 2023-02-20 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/PCA 001-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Coffee and coffee substitutes

Publish Date: 2023-01-30

Implement Date: 2023-02-20

Scope

Scope: This document specifies the product classification, technical requirements, inspection rules, labeling, packaging, transportation, and storage of coffee peel tea. This document applies to coffee peel tea made from fully ripe small-seeded coffee fresh fruits, which are processed through washing, peeling, drying, and roasting. **Main Technical Content:** 3. Terms and Definitions The following terms and definitions apply to this document: 3.1 Coffee fresh fruits that have not been dried after harvest. [Source: GB/T 18007-2011, Article 3.2] 3.2 The outer and middle peels of coffee fresh fruits. [Source: GB/T 18007-2011, Article 4.2] 3.3 Coffee peel tea is a product made from fully ripe small-seeded coffee fresh fruits, processed according to certain methods, and consumed by people in a manner similar to tea brewing (infusion or boiling). 4. Product Classification According to the different processing methods, it is divided into dried coffee peel tea and roasted coffee peel tea. 5. Technical Requirements 5.1 Raw Material and Auxiliary Requirements 5.1.1 Coffee fresh fruits: They should be fully ripe, plump, free from diseases, pests, and mold, free from impurities and odors, and comply with relevant food standards and regulations. 5.1.2 Production and processing water: It should comply with the provisions of GB 5749. 5.1.3 Other raw and auxiliary materials: They should comply with relevant food standards and regulations and must not use non-edible raw and auxiliary materials. 5.2 Processing Flow 5.2.1 Dried coffee peel tea: Cleaning, peeling, kneading, drying, and packaging of fully ripe coffee fresh fruits. 5.2.2 Roasted coffee peel tea: Drying, roasting, cooling, and packaging of dried coffee peel tea. 5.3 Basic Requirements Normal quality, no deterioration, no odor, no impurities, clean, and no addition of any food additives. 5.4 Sensory Requirements They should comply with the requirements in Table 1. **Table 1: Sensory