T/HQSY 025-2024 Astragalus herbal tea

Scope

Scope: This document specifies the terminology and definitions, classification, requirements, inspection rules, marking, packaging, transportation, and storage of substitute tea made from Astragalus membranaceus. This document applies to substitute tea made from Astragalus membranaceus. Other substitute teas may refer to this document for implementation. Main technical content: 5.2 Production and processing 5.2.1 The production process shall use raw and auxiliary materials that meet the requirements of 5.1, and after selection, mixing, packaging, and sterilization, the substitute tea made for drinking by brewing (soaking or boiling) shall be produced. 5.2.2 The use of food additives during the production process shall comply with the provisions of GB 2760. 5.2.3 The requirements for safety and hygiene during the production process shall comply with the provisions of GB/T 12801. 5.3 Sensory requirements shall comply with the requirements of Table 1. Table 1: Sensory requirements Requirements Testing methods Appearance The product shall have the inherent color of each product. The same product shall be uniform in size, without deterioration, mold, or impurities. Visual inspection Soup color The soup color of the product shall be consistent with the inherent color of each product. Visual inspection Aroma The aroma of the product shall be consistent with the inherent aroma of each product, without any odor. Olfactory discrimination Taste The taste of the product shall be consistent with the inherent taste of each product, without any abnormal sensation. Taste discrimination 5.4 Hygiene indicators shall comply with the provisions of Table 2. Table 3: Hygiene indicators Indicator Testing methods Leaf and flower Fruit (seed) Root and stem Mixed Total arsenic (as As) / (mg/kg) ≤0.5 GB 5009.11 Lead (as Pb) / (mg/kg) ≤5.0 GB 5009.12 Cadmium (as Cd) / (mg/kg) ≤0.5 GB 5009.15 Aflatoxin B1 / (ug/kg) ≤5.0 GB

Development Information

Related Standards