T/HNSPXH 000.002-2021 Mixed Nuts

Scope

Main Technical Content: 3.1 Raw Materials Requirements 3.1.1 Nuts and seeds shall comply with the provisions of GB 19300. 3.1.2 Dried fruits shall comply with the provisions of GB 16325. 3.1.3 Candied fruits shall comply with the provisions of GB/T 10782 and GB 14884. 3.1.4 Other auxiliary materials shall comply with the corresponding national standards and relevant regulations. 3.2 Sensory Requirements The sensory requirements shall comply with the provisions of Table 1. Table 1: Sensory Requirements Item Requirements Test Methods Appearance Possess the corresponding characteristics of the variety. Remove an appropriate amount from the sample, pour it into a clean white porcelain plate, and observe its appearance, color, and impurities under natural indoor lighting. Then rinse with warm water and taste it. Color Possess the corresponding color of the variety. Flavor Possess the corresponding flavor of the variety. No rancid odor or abnormal odor. No visible foreign impurities with normal vision. 3.3 Physical and Chemical Indicators The physical and chemical indicators shall comply with the provisions of Table 2. Table 2: Physical and Chemical Indicators Item Standard Test Methods Nut and seed content/ (g/100g) ≥50 Select about 200g of the product, sort out the nuts and seeds, and calculate their weight as a proportion of the total product weight. Water content/ (g/100g) ≤15 GB 5009.3 Acid value (based on fat) (KOH)/ (mg/g) ≤3.0 GB 5009.229 Peroxide value (based on fat)/ (g/100g) cooked ≤0.5 GB 5009.227 raw and dried ≤0.08 Lead (as Pb)/ (mg/kg) ≤0.2 GB 5009.12 Aflatoxin B1/ (μg/kg) ≤5.0 GB 5009.22 Note: a Only the nut and seed parts of the product are tested; for foods with low fat content such as broad beans and chestnuts, the acid value and peroxide value are not required. 3.4 Microbial Limit The microbial limit shall comply with the provisions of Table 3. Table

Development Information

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