T/TFHT C008-2020 Tomato juice product standard

Scope

Scope: This standard specifies the terms and definitions, classification, technical requirements, test methods, inspection rules, and marking, packaging, transportation, and storage of tomato juice. This standard applies to liquid beverages processed from tomatoes as raw materials. Main technical contents: 4.1 Raw material requirements: The raw materials should be fresh and intact, and comply with relevant regulations and national standards. Fruits, vegetables, or dried fruits and vegetables may be preserved by physical methods or maintained in an intact state using methods permitted by national standards and relevant regulations (including post-harvest surface treatment methods). 4.2 Sensory requirements: They shall comply with the requirements specified in Table 1. Table 1 Sensory requirements Item Requirements Color: Match the color of the labeled tomatoes, or have a color consistent with the added ingredients. Taste and aroma: Match the taste and aroma of the labeled tomatoes; no off-flavors. T/TFHT C008—2020 Textural state: No foreign impurities. 4.3 Physicochemical requirements: They shall comply with the requirements specified in Table 2. Table 2 Physicochemical requirements Product category Item Indicator or requirements Remarks Tomato juice Tomato juice content (mass fraction)/100% 100 At least one requirement must be met. Soluble solids content /% 4.4 Hygiene indicators: They shall comply with the requirements specified in Table 3. Table 3 Limits of contaminants, pesticide residues, food additives, and mycotoxins Item Indicator (mg/kg) Imidacloprid ≤0.1 Difenoconazole ≤0.05 Cypermethrin ≤0.1 Chlorothalonil ≤0.2 Cycloxydim ≤0.2 Methiocarb ≤0.5 Benzoic acid and its sodium salt (calculated as isobenzoic acid) Not detected Sucralose Not detected Cyclamate and cyclamate calcium (calculated as sodium cyclamate) Not detected Tin (calculated as Sn) ≤100 New Red and its aluminum p

Development Information

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