T/BSGC 001-2022 Melle juice beverage

Scope

Main Technical Content: 4. Technical Requirements 4.1 Raw and Auxiliary Materials Requirements 4.1.1 Except for the single fruit weight, all other quality indicators of bayberries shall comply with the requirements of LY/T1747. 4.1.2 Processing water shall comply with the provisions of GB 5749. 4.1.3 White sugar shall comply with the requirements of GB/T 317. 4.1.4 Other auxiliary materials shall comply with relevant national standards and regulations, and no substances that do not meet the requirements of food safety management shall be used or added. 4.2 Sensory Requirements The sensory requirements shall comply with the provisions of Table 1. Table 1: Sensory Requirements Requirements Color: Brownish red or purple, with a unique color characteristic of the product. Taste and smell: The taste and smell of the product should meet the requirements. Acidity and sweetness: Suitable acidity and sweetness without any abnormal odor. Texture: Uniform texture, with a small amount of sediment allowed after long storage. No visible foreign impurities. 4.3 Physicochemical Indicators The physicochemical indicators shall comply with the requirements of Table 2. Table 2: Physicochemical Indicators Indicator Requirement Soluble solids (refractometer method at 20°C), % ≥ 10.0 Juice content, % ≥ 10.0 Total acid, g/L 3–7 Lead (Pb), mg/kg ≤ 0.03 Zinc, copper, and iron total, mg/kg ≤ 20 Tin (as Sn), mg/kg ≤ 150 a Applies only to metal-can packaged bayberry juice beverages. b Applies only to bayberry juice beverages packaged in tin-coated containers. 4.4 Microbiological Indicators The microbiological indicators shall comply with the provisions of Table 3. Table 3: Microbiological Indicators Item Sampling Plan and Limit (if not specified, expressed as /25 g) Test Method n cmM Coliform Bacteria (CFU/mL) 52102104 GB 4789.2 Escherichia coli (CFU/mL) 5210 GB 4789.3 Salmonella According to GB 29921 G

Development Information

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