T/HIFSA 0005-2024 Frozen Burdock Leaf Juice

Scope

Scope: This document specifies the terms and definitions, technical requirements, hygiene requirements during production and processing, inspection rules, and requirements for labeling, marking, packaging, transportation, storage, and shelf life of quick-frozen pandan leaf juice. This document applies to the production control, inspection, and transportation of quick-frozen pandan leaf juice products as specified in Chapter 3; Main technical content: 4.1.1 Fresh pandan leaves: They shall be fresh, free from mold, and comply with the corresponding standards and regulations. 4.1.2 Processing water: It shall comply with the provisions of GB 5749. Sensory requirements: The sensory characteristics shall comply with the requirements in Table 1. Table 1: Sensory requirements Item Requirements Testing methods Color After the product is naturally thawed, it shall be light green to green. Take an appropriate sample and place it in a clean white porcelain plate. Observe its color, texture, and impurities under natural light with the naked eye, and smell its odor. Rinse your mouth with warm boiled water to taste it. Flavor and odor After the product is naturally thawed, it shall have the aroma of fresh pandan leaves (pandan leaves), without any abnormal odor. Texture It shall be frozen. After the product is naturally thawed, it shall be clear or slightly turbid, with a small amount of sediment or layering allowed. However, after shaking, it shall be uniformly turbid without lumps. Impurities After the product is naturally thawed, there shall be no visible foreign impurities with normal vision.

Development Information

Related Standards