T/GZCX 022-2023 Active Group standards

T/GZCX 022-2023 Prickly pear vinegar

Publish Date: 2023-10-13 Implement Date: 2023-11-01 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/GZCX 022-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Drinks in general

Publish Date: 2023-10-13

Implement Date: 2023-11-01

Scope

Scope: This document specifies the production and processing technology, process hygiene requirements, testing methods, inspection rules, labeling, packaging, transportation, and storage for prickly pear fruit vinegar. This document applies to prickly pear fruit vinegar processed by the following methods: using fresh prickly pear fruits, prickly pear juice, or prickly pear pomace as the main raw materials; washing, drying, and crushing the fresh fruits; fermenting with alcohol and acetic acid; adding or not adding sugar or sweeteners; filtering or not filtering; sterilizing; and canning the vinegar solution. Main technical content: 3.1 Raw and auxiliary material requirements: 3.1.1 Prickly pears shall comply with the provisions of the "Announcement of the Ministry of Health on the Management of Ordinary Foods" (Announcement No. 17 of 2004). 3.1.2 Xylitol shall comply with the provisions of GB 1886.234. 3.1.3 Production water shall comply with the provisions of GB 5749. 3.1.4 Citric acid, malic acid, tartaric acid, and acetic acid produced by fermentation without adding prickly pear raw materials shall not be used as auxiliary materials for prickly pear fruit vinegar preparation. 3.1.5 Other raw and auxiliary materials shall comply with the corresponding standards and relevant regulations, and no items that do not meet food safety management requirements shall be used or added. 3.2 Sensory requirements shall comply with the provisions of Table 1. Table 1: Sensory requirements Requirements Test method Color Unique color or golden/brown color of the product. Randomly select and mix 50 ml of the tested sample in a colorless transparent container, place it in a bright place, and observe its color, state, and clarity under natural light. Transparent and clear texture with a small amount of sediment. No foreign impurities visible to the naked eye. Aroma with the unique flavor of prickly pear fruit vinegar. Test the aroma and taste of the sample at room tempe