This standard specifies the hygienic requirements and test methods for concentrated fruit and vegetable juice (pulp) for use in the food industry. This standard applies to concentrated fruit and vegetable juice (pulp) made from fruits, vegetables and other plants, which is made through processes such as washing, juicing (or pulping), concentration, and sterilization, and is packaged in closed containers and used to make beverages or processed foods. GB 17325-1998 Hygienic Standard for Concentrated Fruit and Vegetable Juice (Pulp) for Use in the Food Industry GB17325-1998 Standard download decompression password: www.bzxz.net

GB17325--1998
In order to correctly evaluate the sanitary quality of concentrated fruit and vegetable juice (pulp) for food industry, this standard is formulated in accordance with the relevant provisions of GB/T1.1--1993 "Guidelines for Standardization Work Unit 1: Rules for Drafting and Presentation of Standards Part 1: Basic Provisions for Standard Writing" and GB/T1.22-1993 "Guidelines for Standardization Work Unit 2: Methods for Determining Standard Contents Part 22: Provisions for Reference Standards". This standard is proposed by the Ministry of Health of the People's Republic of China. The drafting units of this standard are: Zhejiang Provincial Food Hygiene Supervision and Inspection Institute, Shandong Provincial Food Hygiene Supervision and Inspection Institute, Heilongjiang Provincial Food Hygiene Supervision and Inspection Institute, Sichuan Provincial Food Hygiene Supervision and Inspection Institute and Huangyan City Health and Epidemic Prevention Station of Zhejiang Province. The main drafters of this standard are: Zhang Faming, Zhu Yugen, Liu Shiyan, Lin Ling, Chen Gaoyue. This standard is interpreted by the Chinese Academy of Preventive Medicine, the technical management unit entrusted by the Ministry of Health. 673
1 Scope
National Standard of the People's Republic of China
Hygienic Standard for Concentrated Fruit and Vegetable Juice for Food Industry This standard specifies the hygienic requirements and test methods for concentrated fruit and vegetable juice for food industry. GB 17325-1998
This standard applies to concentrated fruit and vegetable juice (pulp) made from fruits, vegetables and other plants, which is made by washing, juicing (pulping), concentrating, sterilizing and other processes without artificial synthetic pigments, packaged in closed containers, and mixed with beverages or processed foods by hand. 2 Referenced Standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards are subject to revision, and parties using this standard should explore the possibility of using the latest versions of the following standards. GB2760-1996 Hygienic standard for the use of food additives GB 4789. 2--94
Microbiological examination of food hygiene
GB4789.3-94 Microbiological examination of food hygiene GB4789.4-94 Microbiological examination of food hygiene GB4789.5-94 Microbiological examination of food hygiene Determination of total colony count
Determination of coliform group
Test for Salmonella
Test for Shigella
GB4789.10-94 Microbiological examination of food hygiene Test for Staphylococcus aureus Microbiological examination of food hygiene
GB 4789.11-94
Test for hemolytic streptococci
GB 4789. 15-—94
Microbiological examination of food hygiene
Count of lincomycin and yeast
GB/T 5009.11--1996
Determination of total phthalate in food
GB/T 5009.12--1996
GB/T 5009.13--1996
Determination of lead in food
Determination of copper in food
GB/T5009.291996Determination of sorbic acid and benzoic acid in foodGB14974-94Hygienic standard for the limit of patulin in apple and hawthorn products3 Hygienic requirements
3.1 Sensory requirements
It should have the color, aroma and taste of the variety. No peculiar smell. No foreign impurities visible to the naked eye. 3.2Physical and chemical indicators
The physical and chemical indicators should meet the requirements of Table 1.
Approved by the Ministry of Health of the People's Republic of China on April 20, 1998, 674
Implementation from January to January 1999
Arsenic (as As), mg/kgWww.bzxZ.net
Lead (as Pb), mg/kg
Copper (as Cu), mg/kg
Patulinum, mg/kg
Preservatives
3.3 Microbiological indicators
Microbiological indicators shall comply with the requirements of Table 2.
Total colony count, pieces/mL
Coliform bacteria (MPN), pieces/100 mL
Molds and yeasts, pieces/mL
Pathogenic bacteria (referring to intestinal pathogenic bacteria and pathogenic cocci)4
Testing methods
4.1 Sensory test
GB 17325--1998
Physical and chemical indexes
Table 2 Microbiological indexes
According to GB2760
Not detectable
Take 250mL of sample in a colorless glass cup and test it by visual inspection, nasal membrane and oral tasting. 4.2 Physical and chemical tests
4.2.1 Determination of arsenic
According to GB/T5009.11.
4.2.2 Determination of lead
According to GB/T5009.12.
4.2.3 Determination of copper
According to GB/T5009.13.
4.2.4 Determination of patulin
According to GB14974.
4.2.5 Determination of preservatives
According to GB/T5009.29.
4.3 Microbiological examination
4.3.1 Determination of total colony count
According to GB4789.2.
4.3.2 Determination of coliform group
According to GB4789.3.
4.3.3 Inspection of salmonella
According to GB4789.4.
4.3.4 Shigella test
Perform according to GB4789.5.
4.3.5 Staphylococcus test
Perform according to GB4789.10.
4.3.6 Hemolytic Streptococcus test
Perform according to GB4789.11.
4.3.7 Mold and yeast count
Perform according to GB4789.15.
GB17325-1998
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