T/YNGCH 010-2023 Active Group standards

T/YNGCH 010-2023 Prepared Meals Sweet and Crispy Corn

T/YNGCH 010-2023

Publish Date: 2023-10-27 Implement Date: 2023-11-01 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/YNGCH 010-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Pre-packaged foods and refined foods

Publish Date: 2023-10-27

Implement Date: 2023-11-01

Scope

Scope: This document specifies the terms and definitions, product classification, requirements, test methods, inspection rules, and labeling, packaging, marking, transportation, and storage for pre-cooked sweet and crispy corn. This document applies to pre-packaged pre-cooked sweet and crispy corn; Main technical content: 1. Regarding the content of total soluble sugar (calculated as glucose), the purpose of setting this indicator is to determine the sweetness of sweet and crispy corn. Moderately sweet sweet and crispy corn reflects its maturity and palatability. Under-ripe and over-ripe corn have lower sweetness and are not suitable for use in pre-cooked dishes. Insufficient maturity results in low solids content, low yield, and bland taste; over-ripening causes sugar to convert to starch, resulting in a rough and tasteless texture. The content of sweet-tasting substances is an essential condition for sweetness, including monosaccharides and sweet polysaccharides. Corn mainly contains sucrose, fructose, glucose, and maltose. Only soluble sugars can exhibit sweetness, while polysaccharides such as starch and pectin do not have sweetness. Based on flavor evaluation during the production process, the total soluble sugar (calculated as glucose) should not be less than 3g/100g. If it is lower than 3g/100g, the corn is either too immature or too ripe and unsuitable for pre-cooked dish use. Explanation of large deviations in total soluble sugar (calculated as glucose): Due to differences in growth, plant strength, and factors such as sunlight, water, and fertilizer among different sweet and crispy corn plants, their maturity cannot be synchronized, leading to significant differences in the physiological maturity period. Therefore, as long as 80% of the samples meet the sweetness requirements, the product can be considered acceptable. Description of nutritional changes in sweet and crispy corn during the physiological maturity period: The sweet and crispy corn during the p