T/HNLM 001.8-2019 Active Group standards

T/HNLM 001.8-2019 Huaing Blueberry Part 8: Enzyme Beverage

Publish Date: 2019-11-18 Implement Date: 2019-11-30 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/HNLM 001.8-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2019-11-18

Implement Date: 2019-11-30

Scope

Scope: This section specifies the terms and definitions, technical requirements, food additives, hygiene requirements for the production and processing process, test methods, inspection rules, and labels, markings, packaging, transportation, and storage of blueberry enzyme beverages. Main technical content: Sensory indicators: The product should have the appropriate color and luster, with a uniform color and aroma, and no abnormal odor or taste. The liquid should be uniform, and there may be a small amount of sediment after long-term storage. No foreign impurities should be visible to normal vision. Physicochemical indicators: - PH: 3.5≤PH≤6.5 - Soluble solids (refractometer method at 20℃): ≥10.0% - Total arsenic (as As): ≤0.2mg/kg - Lead (as Pb): ≤0.05mg/kg - Copper (as Cu): ≤5.0mg/kg - Zinc (as Zn): ≤2.0mg/kg - Other pollutants and pesticide maximum residue limits should comply with GB 2762 and GB 2763 regulations. - Microbiological indicators: - Total coliforms: ≤100CFU/mL - Escherichia coli: ≤0.03MPN/mL - Mold: ≤20CFU/mL - Yeast: ≤20CFU/mL