T/HNLM 001.10-2019 Active Group standards

T/HNLM 001.10-2019 Huai'ning Blueberry, Part 10: Blueberry Crisp/Delicate。

Publish Date: 2019-11-18 Implement Date: 2019-11-30 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/HNLM 001.10-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Fruit and vegetable cultivation and products

ICS Name: Food processing

Publish Date: 2019-11-18

Implement Date: 2019-11-30

Scope

Scope: This standard specifies the terms and definitions, technical requirements, test methods, inspection rules, and marking, packaging, transportation, and storage for blueberry pastries. This standard applies to the production, inspection, and sale of the defined series of blueberry pastries. Main technical content: Sensory requirements: - Shape: neat, with a flat bottom, no mold growth, no deformation, and having the morphological characteristics of the variety. - Surface color: uniform, with the color characteristics of the variety. - No irregular large voids. - No sugar granules or flour lumps. - For stuffed pastries: uniform thickness of the crust, appropriate ratio of crust to filling, even distribution of the filling, smooth filling, and having the texture characteristics of the variety. - Pure flavor, no off-flavors, and having the flavor and taste characteristics of the variety. - No visible foreign impurities. Physical and chemical requirements: - Moisture content ≤ 42.0%. - Crude fat ≤ 34.0%. - Total sugar ≤ 40.0%. Hygiene indicators: Implemented in accordance with GB 7099.