T/HNLM 001.9-2019 Active Group standards

T/HNLM 001.9-2019 Huaining Blueberry Part 9: Blueberry Jam

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 001.9-2019

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 technical requirements, test methods, inspection rules, and marking, packaging, transportation, and storage for blueberry jam. This standard applies to jam products made from blueberries as the main raw material, which are processed through selection, washing, pulping, boiling, blending, concentration, filling, and packaging. Main technical contents: - Sensory requirements: The jam should have the color and flavor typical of the variety, no abnormal odor, a moderate sweetness and sourness, a pure taste, and the flavor characteristic of the variety. Under normal visual inspection, there should be no visible impurities, no mold growth, a uniform texture, no obvious stratification or water separation, and no crystallization. - Physicochemical requirements: The soluble solids (measured at 20℃ refractometry) should be ≥25. The total arsenic (as As) should be ≤0.5mg/kg, lead (Pb) ≤1.0mg/kg, and tin (Sn) ≤250mg/kg. - Microbiological indicators: - Jam in cans should comply with the requirements of GB 11671 for commercial sterility. - Raw material-based jams and yogurt-based jams: E. coli, mold, and pathogenic bacteria should comply with the requirements of GB 19302; the total colony count should comply with the "cold processing" requirements in GB 7099-2003. - Frozen beverage-based jams: The total colony count, E. coli, and pathogenic bacteria should comply with the requirements of GB 2759.1; mold should comply with the "cold processing" requirements in GB 7099-2003. - Baking-based jams: The total colony count, E. coli, and pathogenic bacteria should comply with the "heat processing" requirements in GB 7099-2003. - Other jams: The total colony count, E. coli, and pathogenic bacteria should comply with the "heat processing" requirements in GB 7099-2003.