T/GDBK 005-2022 Dried Fruit Mooncake

Scope

Scope: This document specifies the terms and definitions, product classification, basic requirements, hygiene requirements for the production and processing process, testing methods, inspection rules, labeling, marking, packaging, transportation, and storage of freeze-dried fruit mooncakes. This document applies to the production, sale, and inspection of freeze-dried fruit mooncakes. Main technical content: 5. Technical requirements 5.1 Raw material requirements - Ice-skin premix powder: It shall comply with the provisions of T/SFABA 2. - Maltitol: It shall comply with the provisions of GB 28307. - Bland syrup: It shall comply with the provisions of T/CGCC 7. - Cream: It shall comply with the provisions of GB 19646. - Drinking water: It shall comply with the provisions of GB 5749. - Margarine: It shall comply with the provisions of LS/T 3217 and GB 15196. - Milk: It shall comply with the provisions of GB 25190. - Freeze-dried fruit pulp: It shall comply with the provisions of NY/T 2983 or GH/T 1326. - Sodium alginate: It shall comply with the provisions of GB 1886.243. The above raw materials shall also comply with the requirements of GB 2761, GB 2762, and GB 2763. 5.2 Sensory requirements It shall comply with the requirements specified in Table 1. Table 1 Sensory requirements Parameter Requirement Color The color characteristic of the variety Taste and flavor The crust should be soft with the flavor characteristic of the product, no off-flavor Texture The shape should be full and clear with no obvious concave, burst, collapse, or leakage of filling Thickness of crust and filling The filling should be smooth and even with no separation between the crust and filling No mold or insect infestation No visible impurities to the naked eye 5.3 Physical and chemical indicators It shall comply with the provisions of Table 2. Table 2 Physical and chemical indicators Parameter Limit Dry matter loss, % ≤

Development Information

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