T/GLCX 016-2022 Active Group standards

T/GLCX 016-2022 Cream tea production technical specifications

Publish Date: 2022-11-15 Implement Date: 2023-01-01 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/GLCX 016-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Drinks in general

Publish Date: 2022-11-15

Implement Date: 2023-01-01

Scope

Scope: This document specifies the basic requirements for the production of cream tea, establishes the requirements for raw materials and auxiliary materials in the production of cream tea, the production process, and sets forth the quality requirements for finished products. This document applies to the processing and sale of locally made cream tea by members of the Guilin Catering and Cooking Association; Main technical content: 3. Terms and definitions The following terms and definitions apply to this document: 3.1 Cream tea A Chinese coffee with milk, mainly made from tea leaves, ginger, scallions, garlic, peanuts, and edible oil. The process includes heating and pounding, boiling in water, and filtering before mixing with milk to create a ready-to-drink liquid beverage with Guangxi characteristics. 4. Basic requirements 4.1.1 Hygiene requirements for processing sites and operational procedures shall comply with GB 31654. 4.1.2 Production personnel shall pass pre-job training assessments or specialized training in oil tea skills. 5. Raw material requirements 5.1 Tea leaves should preferably be green tea, Qingming tea, Gu Yu tea, or Bai Lu tea, and comply with GB/T 14456.1. 5.2 Edible vegetable oil shall comply with GB 2716. 5.3 Edible animal fats shall comply with GB 10146. 5.4 Ginger should preferably be spicy and flavorful, and comply with GB/T 30383. 5.5 Garlic cloves (garlic slices) shall comply with NY/T 744. 5.6 Water shall comply with GB 5749. 5.7 Scallions shall comply with NY/T 744. 5.8 Peanut kernels shall comply with GB/T 1532. 5.9 Milk shall comply with GB 19301. 5.10 Other ingredients shall comply with T/FJCFA 0001 and DB45/T 1479, as well as relevant national regulations and standards. 6. Production process 6.1 Production flow See Figure 1 for the production process of fresh-made cream tea. Selecting materials Soaking tea leaves Heating and pounding Adding water and boiling Filtering and mixin