T/LHSS 0002-2025 Longhua Seven Mooncakes

Scope

Main Technical Content: 5.2 Sensory Requirements shall comply with Table 1. Table 1 Sensory Requirements Requirements Test Methods Shape and appearance: Block-shaped with a clear pattern, no cracks, leakage, concavities, or slopes. Remove the packaging from a suitable sample, place it in a clean white container, and visually inspect its shape and color under natural light. Check for foreign matter, then cut two pieces into quarters with a knife to examine their internal structure, taste, aroma, and texture. Color and luster: The surface should be glossy, with a wheat-yellow pattern on the crust, a milky-yellow waist, and a golden-yellow base. No green discoloration or contamination. Crust: Dense and even with a consistent thickness of filling. For walnut-filled mooncakes, the walnut filling should be evenly distributed without large voids. For perilla-seed-filled mooncakes, there should be no shell peeling or off-flavors in the filling. Taste and texture: The crust should be soft with the characteristic flavor of the variety and no abnormal odors or impurities. 5.3 Physicochemical Indicators shall comply with Table 2. Table 2 Physicochemical Indicators Requirements Test Methods Walnut-filled mooncakes Perilla-seed-filled mooncakes Lead content (mg/kg) ≥ 40.0 40.0 GB 5009.3 Fat (g/100g) ≤ 30.0 25.0 GB 5009.6 Water content (g/100g) ≤ 17.0 GB 5009.5 Total sugar (%) ≤ 40.0 GB 5009.12 Acid value (KOH) (mg/g) ≤ 4.0 GB 5009.22 Peroxide value (mg/100g) ≤ 0.20 GB 5009.22 Lead (mg/kg) ≤ 0.2 GB 5009.12 Note: Other contaminant limits shall comply with GB 2762. 5.4 Microbiological Indicators shall comply with Table 3. Table 3 Microbiological Limits Sampling Plan and Test Methods ncmM Total Coliform Count (CFU/g) 52 104 105 GB 4789.2 Escherichia coli (CFU/g) 52 102 103 GB 4789.3 Plate Count Method Salmonella (CFU/25g) 500– GB 4789.4 Staphylococcus aureus (CFU/g)

Development Information

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