T/TPCX 01-2020 Turpan Raisin Products

Scope

Scope: This standard specifies the terms and definitions, raw materials and auxiliary materials, technical requirements, inspection methods, inspection rules, labels and packaging, transportation, and storage requirements for Turpan raisins. This standard applies to raisins made from fresh grapes grown in the Turpan production area, which are dried, sorted, and processed through various procedures. Main technical content: Table 1 - Grading Indicators **Grade** **Item** **Level** **Appearance** - Large, plump grapes - Large, plump grapes with relatively uniform size - Taste - Possess the unique flavor of the variety, with no off-flavors. **Total sugar (expressed as glucose)** - ≥65% for seedless white raisins - ≥60% for other types **Total acid (expressed as tartaric acid)** - ≤2.5% **Moisture (%)** - ≤15% for seedless white raisins - ≤18% for other types **Uniformity of fruit pieces (%)** - ≥90% **Color of fruit pieces (%)** - ≥90% **Damaged fruit pieces (%)** - ≤12% **Impurities (%)** - ≤0.1% - ≤0.3% - ≤0.8% - No moldy or insect-infested fruit pieces allowed. **Note**: No foreign impurities are allowed. Table 2 - Microbiological Indicators for Ready-to-Eat Packaged Products **Limit** **n** **cm** **M** **Total Coliform Bacteria, CFU/g** - 52 - 104 - 105 **Escherichia coli, CFU/g** - 52 - 102 **Note**: - The sampling and processing of samples shall comply with GB 4789.1. - The requirements for total coliform bacteria and Escherichia coli do not apply to bulk products, but only to prepackaged products.

Development Information

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