T/GLCX 013-2022 Matcha ice cream production technical procedures

Scope

Scope: This standard specifies the terms and definitions, raw materials and auxiliary materials, production processes, serving utensils, personnel requirements, hygiene requirements for processing sites, and sensory requirements for the production of matcha ice cream. This standard applies to the processing and sale of matcha ice cream by members of the Guilin Catering and Cooking Association. Main technical content: 3. Terms and definitions: The following terms and definitions apply to this document. 3.1 Matcha ice cream: A frozen dessert made with drinking water, milk and/or dairy products, white sugar, matcha powder, edible vegetable oil, etc. as raw materials, with or without the addition of food additives and/or food nutrition enhancers. It is processed through mixing, sterilization, homogenization, cooling, aging, freezing, and hardening. 3.2 Full-fat matcha ice cream: A matcha ice cream with a fat content of more than 8% in the main body (excluding non-dairy fat). 3.3 Non-full-fat matcha ice cream: A matcha ice cream containing non-dairy fat in the product. 3.4 Expansion: The phenomenon that the volume of ice cream paste increases after being processed into matcha ice cream through a series of procedures. 4. Basic requirements: 4.1 Production personnel should obtain a Chinese pastry professional qualification certificate or pass the pre-job training assessment of the enterprise. 4.2 The hygiene of the processing site should comply with the specifications of GB 31654. 5. Requirements for raw materials and auxiliary materials: 5.1 White sugar should comply with the provisions of GB 317. 5.2 Milk and dairy products should comply with the provisions of GB 19301. 5.3 Matcha powder should comply with the provisions of GB/T 34778. 5.4 Food additives and food nutrition enhancers should comply with the provisions of GB 2760 and GB 14880, respectively. 6. Production process: 6.1 Preparation of materials: Prepare the raw materials and auxiliary materials. See Appen

Development Information

Related Standards