T/GZCX 016-2022 Active Group standards

T/GZCX 016-2022 Stinging gooseberry instant tea

Publish Date: 2022-11-21 Implement Date: 2022-12-01 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/GZCX 016-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Drinks in general

Publish Date: 2022-11-21

Implement Date: 2022-12-01

Scope

Scope: This standard specifies the product classification and definition, requirements, test methods, inspection rules, labeling, packaging, transportation, and storage of prickly pear instant tea. This part applies to solid instant tea made from prickly pear, which is extracted with water (or juiced), filtered, concentrated, and dried during the production process. Food additives, food processing aids, and appropriate food supplements (such as maltodextrin) may be added during the production process. Main technical content: 5. Requirements 5.1 Requirements for raw and auxiliary materials 5.1.1 The prickly pear should be of normal quality, free from odor and mold, and meet the hygiene and contaminant standards specified in T/GZSX 056. 5.1.2 Maltodextrin should comply with the requirements of GB/T20882.6. 5.1.3 Food additives and food processing aids should comply with the requirements of GB2760. 5.2 Sensory requirements 5.2.1 The sensory evaluation should have the characteristics of the product, including appearance, color, aroma, and taste. There should be no clumping, rancidity, or other abnormalities. Project: Prickly pear instant tea Test methods Characteristic appearance: Loose powder without clumping or mold. Take 4g of the sample (accurate to 0.01g), evenly spread it on a clean Petri dish (diameter 10cm), and place the Petri dish on a qualitative filter paper (diameter 15cm). Observe its color and appearance under natural light. Sensory evaluation: Odor, taste, and soup color after brewing with 150mL of pure water at 85℃±5℃ (cold-soluble solid prickly pear instant tea is dissolved in 25℃±1℃ pure water). Observe the tissue state and impurities. Color: Light yellow or orange yellow, with slight browning allowed. Aroma and taste: With the inherent aroma and taste of prickly pear, no abnormal odor or impurities. No visible foreign impurities with the naked eye. 5.3 Physicochemical indicators 5.3.1 Requirements for physicochemical indicators Project Indicat