T/GZCX 021-2023 Active Group standards

T/GZCX 021-2023 Sticky fruit jelly

Publish Date: 2023-10-13 Implement Date: 2023-11-01 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 021-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Drinks in general

Publish Date: 2023-10-13

Implement Date: 2023-11-01

Scope

Scope: This document specifies the technical requirements, hygiene requirements, test methods, inspection rules, marking, packaging, transportation, and storage for prickly pear jelly. This document applies to prickly pear jelly made from fresh, ripe, pest-free, mold-free, odorless, and impurity-free prickly pears, with one or more additives such as sucrose, carrageenan, xylitol, fructose syrup, xanthan gum, and thickening agents. The product may or may not contain fruit pulp, and is processed through advanced techniques. Main technical content: 3.1 Requirements for raw materials and additives 3.1.1 Prickly pears shall be fresh, ripe, pest-free, mold-free, odorless, and free from visible impurities. They shall comply with the provisions of GB 2762 and GB 2763. 3.1.2 Prickly pear juice shall comply with the provisions of NY/T 4267. 3.1.3 Xylitol shall comply with the provisions of GB 1886.234. 3.1.4 Sucrose shall comply with the provisions of GB 13104. 3.1.5 Fructose syrup shall comply with the provisions of GB/T 20882.4. 3.1.6 Carrageenan shall comply with the provisions of GB 1886.169. 3.1.7 Xanthan gum shall comply with the provisions of GB 1886.41. 3.1.8 Production water shall comply with the provisions of GB 5749. 3.1.9 Other raw materials and additives shall comply with the corresponding food safety standards and relevant regulations. Substances that do not comply with food safety management regulations shall not be used or added. 3.2 Sensory requirements shall comply with the provisions of Table 1. Table 1: Sensory requirements Requirements Inspection methods Color The color of the prickly pear shall be consistent with that of the variety. No abnormal color shall be observed. Pour the contents into a white ceramic dish and observe the color and foreign matter under bright natural light with the naked eye. Identify the odor and taste. Taste and odor The taste and odor of the prickly pear shall be consistent with that of the variety. No abnormal odo