T/CDNX 039-2020 Herbal Coffee Instant Solid Beverage

Scope

Main Technical Content: 4 Quality Requirements 4.1 Raw and auxiliary materials shall comply with relevant national and industry standards. 4.2 Sensory Requirements: After preparation or brewing, the product shall have the appropriate color, aroma, and flavor, with no odor or foreign impurities. Sensory requirements shall comply with GB/T 29602. 4.3 Quality Requirements for Herbal Coffee Instant Solid Beverages: The quality requirements are specified in Table 1. Table 1: Quality Requirements for Herbal Coffee Instant Solid Beverages Item Standard Protein (g/100g) ≥ 18.00 Fat (g/100g) ≤ 8.00 Ash (g/100g) ≤ 15.00 Selenium (mg/kg) ≥ 0.15 Water content (%) ≤ 5.00 Caffeine (mg/kg) ≥ 200.00 4.4 Food safety requirements shall comply with relevant national food safety standards. 5 Testing Methods 5.1 Sensory Testing: Prepare a 50mL sample according to the label-indicated preparation method, pour it into a colorless transparent container, and place it in a well-lit area. Observe its state, color, aroma, and taste. 5.2 Protein Testing: Conduct according to GB 5009.5. 5.3 Ash Testing: Conduct according to GB 5009.4. 5.4 Water Content Testing: Conduct according to GB 5009.3. 5.5 Selenium Content Testing: Conduct according to GB 5009.93. 5.6 Caffeine Testing: Conduct according to GB 5009.139. 5.7 Fat Testing: Conduct according to GB 5009.6. 6 Inspection Rules 6.1 Batch Formation and Sampling 6.1.1 The production enterprise’s quality management department shall determine the product batch according to its corresponding rules. 6.1.2 Randomly select at least 12 minimum independent packages (with a total net weight of not less than 500g) from each batch of products and use them for sensory testing, physical and chemical index testing, total coliform count, and E. coli group testing, as well as for reserve sampling. 6.2 Outgoing Inspection 6.2.1 Sensory requirements, water content, and total coliform count and E. coli

Development Information

Related Standards