T/HQSY 026-2024 Astragalus beverage

Scope

Scope: This document specifies the terms and definitions, classification, requirements, inspection rules, labeling, packaging, transportation, and storage of Astragalus beverages. This document applies to Astragalus beverages. Other beverages may refer to it for implementation. Main Technical Content: 5.2 Production and Processing 5.2.1 Processing Technology The raw and auxiliary materials that meet the requirements of 5.1 are extracted, blended, mixed, sterilized, and packaged to produce beverages for direct consumption or dilution with water. 5.2.2 Food Additives 5.2.2.1 The use of food additives during production shall comply with the requirements of GB 2760. 5.2.2.2 The use of food nutritional fortifiers during production shall comply with the requirements of GB 14880. 5.2.2.3 The content of ethanol added during production shall not exceed 0.5% of the total mass fraction. 5.2.3 Safety and Hygiene The requirements for safety and hygiene during production shall comply with the provisions of GB/T 12801. 5.4 Sensory Requirements The requirements for sensory requirements shall comply with Table 1. Table 1: Sensory Requirements Appearance: The beverage shall have the inherent color of each product and a uniform state without visible foreign matter to the naked eye. Smell and Taste: The beverage shall have the appropriate taste and aroma without any odor or bad smell. Sensory Discrimination 5.5 Food Safety The requirements for food safety shall comply with Table 4. Table 4: Food Safety Indicators and Test Methods Zinc, Copper, and Iron Total (mg/L) ≤ 2.0 GB/T 5009.13 or GB/T 5009.14 or GB/T 5009.90 Cyanide (as HCN) ≤ 0.05 GB/T 5009.36 Urease Test Negative Plant-based protein beverages shall be tested according to GB/T 5009.183. Benzoic Acid and Sodium Salt (as Benzoic Acid) ≤ 1.0 g/kg GB/T 5009.28 First

Development Information

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