T/AHFIA 037-2019 Active Group standards

T/AHFIA 037-2019 Pear Preserve (Pear Pie Filling) in Dangshan, Anhui Province

Publish Date: 2019-09-30 Implement Date: 2019-10-20 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/AHFIA 037-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic crops

ICS Name: A comprehensive collection of fruits, vegetables, and their processed products

Publish Date: 2019-09-30

Implement Date: 2019-10-20

Scope

Main technical content: 1. Raw material requirements: Dangshan pear paste should comply with the provisions of NY/T 1191. The production water should meet the requirements of GB 5749. 2. Sensory requirements: Sensory requirements are the most direct and basic requirements for product quality. In this standard, the sensory requirements of Dangshan pear paste are defined based on its basic color, taste, and texture. The specifications are determined according to the product characteristics and testing results, and after fully consulting relevant scientific research units, production enterprises, and experts. The products are tested according to the method of GB 7101. 3. Physicochemical indicators: Based on the characteristics of Dangshan pear paste and through extensive research, the physicochemical indicators of Dangshan pear paste, including soluble solids, total acidity, moisture, and protocatechic acid, were determined after considering the opinions of production enterprises, regulatory authorities, universities, and food testing institutions. These indicators were verified through multiple batches of products. - Soluble solids: It refers to all compounds that dissolve in water in liquid or fluid foods, including monosaccharides, disaccharides, polysaccharides (except starch, cellulose, chitosan, and hemicellulose, which are insoluble in water), vitamins, and minerals. Soluble solids content is an important indicator of food quality and a technical parameter for food processing. If sweeteners are added to the pear paste to meet taste requirements, the soluble solids content will be very low. Therefore, the soluble solids content of the pear paste can reflect its quality. The soluble solids were tested according to GB/T 12143 "General Analysis Methods for Beverages". The results (Table 2) showed that the soluble solids content of the samples ranged from 77.7 to 83.1%, with an average value of 79.5%. Based on the actual testing data, the soluble solids conte