T/GZCX 007-2023 Active Group standards

T/GZCX 007-2023 Hawthorn Dried Fruit

T/GZCX 007-2023

Publish Date: 2023-05-26 Implement Date: 2023-07-01 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 007-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Fruits and their products

Publish Date: 2023-05-26

Implement Date: 2023-07-01

Scope

Scope: This standard specifies the technical requirements, inspection rules, marking, labeling, packaging, transportation, and storage of dried prickly pear fruits. This standard applies to dried prickly pear products made from fresh prickly pears using natural or artificial drying techniques. Main technical content: 4. Technical requirements 4.1 Requirements for raw materials and auxiliary materials 4.1.1 Prickly pear raw materials: Fresh prickly pear raw materials with the characteristic flavor of prickly pears, no abnormal odor, no diseased or pest-infested fruits, no rotten or spoiled fruits, no branches, leaves, or foreign impurities. They shall comply with the requirements of T/GZSX 056 "Fresh Prickly Pears", GB 2762 "Limit of Contaminants in Food", GB 2763 "Maximum Residue Limits of Pesticides in Food", and GB 2761 "Limit of Fungal Toxins in Food". 4.1.2 Water used in production and processing shall comply with the provisions of GB 5749. 4.1.3 Other additives and auxiliary materials shall comply with corresponding standards and relevant regulations, and no substances that do not meet food safety management requirements may be used or added. 4.2 Sensory requirements shall comply with the provisions of Table 1. Table 1 Sensory requirements Requirements Inspection methods Color: Normal color of dried prickly pears, light yellow to brown, with uniform and consistent color, no abnormal color. Take 200g of samples and place them in a white porcelain plate. Observe the color and state under natural light; check the odor by sniffing. Appearance: Normal form and regularity after drying, no debris, no insect damage or mold. Taste and odor: Specific flavor of dried prickly pears, no abnormal odor. Impurities: No branches, leaves, or attached materials, no foreign impurities. 4.3 Physicochemical indicators shall comply with the provisions of Table 2. Table 2 Physicochemical indicators Requirements Inspection methods Water content, % ≤15 GB 5009.3 Vitamin C, mg/100 g ≥5