T/HNSKXH 1-2021 Coconut Water Collection Technical Specifications

Scope

Scope: This document specifies the requirements for the collection of coconut water, fruit harvesting requirements, operator requirements, processing technology requirements, technical requirements, hygiene requirements during production and processing, inspection rules, and labeling and marking requirements. This document applies to the collection of coconut water; Main technical content: 7.1 Raw material and auxiliary requirements 7.1.1 Coconut fruit: Meet the requirements of NY/T 490. 7.1.2 Production water: Meet the requirements of GB 5749. 7.2 Sensory requirements The sensory requirements shall comply with Table 1. Table 1 Sensory Requirements Item Requirements Test Methods Color It shall have a normal color. After thawing, take an appropriate sample and place it in a clean 50ml beaker. Observe the color, texture, and impurities under natural light, and smell its odor. Rinse with warm water and taste it. Texture The juice shall be clear and transparent, with slight turbidity allowed. After long storage, slight sediment is acceptable. Odor, taste, and texture It shall have the normal odor, taste, and texture of coconut water. Impurities No visible foreign impurities shall be allowed. 7.3 Physical and chemical indicators They shall comply with the requirements of Table 2. Table 2 Physical and Chemical Indicators Item Standard Test Methods Soluble solids (20°C, refractometer), % ≥3.5 GB/T 12143 pH value 4.3–6.5 GB 5009.237 Total arsenic (as As)/(mg/kg) ≤0.5 GB 5009.11 Lead (Pb)/(mg/kg) ≤0.5 GB 5009.12 7.4 Microbiological limits They shall comply with the requirements of Table 3. Table 3 Microbiological Limits Item Sampling Plan and Limit Test Methods n cm M Colony Count, CFU/mL 5210 100,000 GB 4789.2 Escherichia coli 52 100 GB 4789.3 Plate Count Method Mold ≤1000 GB 4789.15 Yeast ≤1000 GB 4789.15 Salmonella 500/25mL — GB 4789.4 Staphylo

Development Information

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