T/GZCX 007-2021 Active Group standards

T/GZCX 007-2021 Prickly pear dried fruit

Publish Date: 2021-06-21 Implement Date: 2021-08-01 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 007-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Fruits and their products

Publish Date: 2021-06-21

Implement Date: 2021-08-01

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 pear fruits using natural or artificial drying techniques. Main technical content: 4. Technical requirements 4.1 Raw material requirements 4.1.1 Prickly pear raw materials The prickly pear raw materials shall be fresh, have the characteristic flavor of prickly pear, be free from abnormal odors, diseased or pests-infested fruits, rotten or spoiled fruits, branches, leaves, or foreign impurities. They shall comply with the requirements of T/GZSX 056 for fresh prickly pear fruits, GB 2762 for limits of contaminants in food, GB 2763 for maximum residue limits of pesticides in food, and GB 2761 for limits of mycotoxins in food. 4.1.2 Water used in production and processing shall comply with the provisions of GB 5749. 4.1.3 Other additives shall comply with corresponding standards and regulations and shall not use or add substances that do not meet the requirements of food safety management. 4.2 Sensory requirements The sensory requirements shall comply with Table 1. Table 1 Sensory requirements Item Requirements Inspection method Color: The dried prickly pear shall have the normal color of dried prickly pear fruits, ranging from light yellow to brown, with a uniform and consistent color, without abnormal coloration. Take 200g of the sample and place it in a white ceramic dish. Observe the color and condition visually under natural light and check the odor by sniffing. Appearance: The dried prickly pear shall have a normal shape and be uniform and regular after drying, without crumbs, insect infestation, or mold. Taste and odor: The dried prickly pear shall have the unique flavor of prickly pear fruits and be free from abnormal odors. Impurities: No branches, leaves, or foreign impurities shall be pr