This standard specifies the definition, product classification, code, requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of green food ketchup. This standard applies to ketchup that has obtained the A-level green food mark. NY/T 431-2000 Green Food Ketchup NY/T431-2000 Standard download decompression password: www.bzxz.net

NY/T431-——2000
This standard is specially formulated to determine the quality and safety of green food tomato paste. This standard is proposed and managed by China Green Food Development Center. The drafting unit of this standard: Specialty Product Development Research Center of Xinjiang Academy of Agricultural Sciences. The main drafters of this standard: Li Yuansheng, Pu Bin, Chen Fengge, Li Weiping, Cong Fengsong, Chen Fusai. 185
1 Scope
Agricultural Industry Standard of the People's Republic of China
Green food
Tomato paste
Green food-Tomato paste
NY/T 431—2000
This standard specifies the definition, product classification, code, requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of green food tomato paste.
This standard applies to tomato paste that has obtained the A-level green food mark. 2 Reference 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 will be revised, and parties using this standard should explore the possibility of using the latest versions of the following standards. GB325—1991 Steel drums for packaging containers
GB4789.15—1994 Microbiological examination of food hygiene-Counting of cysts and yeastsGB4789.26-1994 Microbiological examination of food hygiene-Testing of commercial sterility of canned foodsGB/T5009.11--1996 Determination of total arsenic in foodsGB/T 5009. 12--1996
Determination of lead in foods
GB/T 5009. 13---1996
Determination of copper in foods
Determination of tin in foods
GB/T 5009.16—1996
GB/T 5009. 19—1996
Determination of 666 and DDT residues in foodsGB/T 5009.20-1996
Determination of organophosphorus pesticide residues in food GB/T 5009.29-—1996
Determination of sorbic acid and benzoic acid in food GB/T5009.35--1996Determination of synthetic colorants in food GB7718-1994General standard for food labeling
GB8950—1988Sanitary specification for canning factories
GB/T14215-1993Canned tomato sauce
NY/T 391---2000
Environmental technical conditions for the production area of ​​green food
NY/T393—2000www.bzxz.net
Guidelines for the use of pesticides in green food
3 Definitions
The following definitions are adopted in this standard.
3.1 Green food green food
See 3.1 of NY/T 391--2000.
3.2 A grade green food See 3.3 of NY/T 391--2000.
3.3 Low density tomato paste See 3.1 of GB/T 14215--1993.
Approved by the Ministry of Agriculture of the People's Republic of China on December 22, 2000 186
Implementation on April 1, 2001
NY/T 431--2000
3.4 ​​High density tomato paste See 3.2 of GB/T 14215--1993.
4 Product classification and code
4.1 Product classification
High-concentration green food ketchup: product code 847. Low-concentration green food ketchup: product code 8472.4.2 Product specifications
Metal round cans shall comply with 4.3 of GB/T14215-1993. Steel drums shall comply with the provisions of 200L straight-open steel drums in GB325-1991. 5 Requirements
5.1 Environmental quality of raw material production area and raw material requirements5.1.1 The environmental quality of raw material production area shall comply with the provisions of NY/T391. 5.1.2 The raw materials must be fresh or well-preserved tomatoes that are not infected by agricultural pests and diseases, are not toxic and rotten, and are bright red and ripe. 5.2 Hygiene requirements for processing enterprises
Should comply with the provisions of GB8950.
5.3 Sensory requirements
Sensory requirements shall comply with the provisions of Table 1.
Table 1 Sensory requirements
Taste, smell
Tissue morphology
Physical and chemical requirements
The sauce is dark red or red, and the color should be consistent in the same pith or the same barrel. A slight root color is allowed on the surface of the sauce. It has the taste and smell of tomato sauce, and has no peculiar smell. The sauce is uniform and delicate, with moderate viscosity
Physical and chemical requirements should comply with the provisions of Table 2.
Table 2 Physical and chemical requirements
Net content deviation
Soluble solids
Lycopene content
mg/100g
5.5 Hygiene requirements
Low concentration
High concentration
Low concentration
High concentration
Hygiene should comply with the provisions of Table 3.
See GB/T14215
The average value of each batch shall not be less than 22%, and the value of single barrel shall not be less than 20.5%The average value of each batch shall not be less than 28%, and the value of single barrel or single barrel shall not be less than 26%25
Table 3 Hygiene requirements
(Sn), mg/kg
Copper (Cu), mg/kg
Lead (Pb), mg/kg
As, mg /kg
BHC, mg/kg
Diboizhe, mg/kg
Fenthion, mg/kg
Dimethoate, mg/kg
Dimethoate, mg/kg
Malathion
Food preservatives, colorants
Microorganisms
Count per bacteria, % (field of view)
NY/T 431—2000
Table 3 (end)
Note, the use of other pesticides and their limits shall comply with the provisions of NY/T393. 5.6 Classification of sample defects
According to 5.5 of GB/T14215—1993. 6 Test methods
6.1 Sensory inspection shall be carried out in accordance with 6.1 of GB/T14215--1993. 6.2 Net content shall be in accordance with GB/T14215.
Not to be detected
Not to be detected
Meet the commercial sterility requirements for canned food
6.3 Soluble solid content shall be tested in accordance with 6.3 of GB/T14215-1993. 6.4 Lycopene content shall be tested in accordance with Appendix A of GB/T 14215-1993. 6.5 Tin shall be tested in accordance with GB/T5009.16. 6.6 Copper shall be tested in accordance with GB/T5009.13. 6.7 Lead shall be tested in accordance with GB/T5009.12. 6.8 Arsenic shall be tested in accordance with GB/T5009.11. 6.9 BHC and DDT shall be tested in accordance with GB/T 5009.19 6.10 Dimethoate, DDT, molluscamide, fenthion and malathion shall be tested in accordance with GB/T5009.20 Sodium benzoate and sorbic acid shall be tested in accordance with GB/T 5009.29. 6.11
6.12 Synthetic colorants shall be tested in accordance with GB/T5009.35. The count of bacteria shall be tested in accordance with GB4789.15. 6. 13
6.14 Microorganisms shall be tested in accordance with GB4789.26. 6.15 The sanitation of processing enterprises shall be implemented in accordance with GB8950. 7 Inspection rules
7.1 Factory inspection
Before each batch of products leaves the factory, the factory quality inspection department shall inspect the batch of products. The items of factory inspection include sensory requirements, physical and chemical requirements, packaging, signs and labels. Safety and health requirements can be selected and tested according to the testing conditions of the manufacturer. Products can only leave the factory after passing the inspection and issuing the certificate of conformity. 7.2 Type inspection
7.2.1 The items of type inspection include all the requirements of this standard for products. 7.2.2 During the normal production of ketchup, a type inspection shall be carried out once every production season. Type inspection shall also be carried out in any of the following circumstances:
a) When applying for the green food mark,
NY/T 431—2000
b) When there are major changes in raw materials, equipment, and processes that may affect product quality, c) When production is resumed after a long-term shutdown;
d) When the results of the factory inspection are significantly different from the results of the previous type inspection; e) When a new factory is put into production or an old factory is converted to production,
f) When type inspection is stipulated in the purchase contract; g) When the national quality supervision agency or competent department proposes type inspection. 7.3 Batch rules
7.3.1 The output of a product during continuous production reaches 200t, which is considered a production cycle. If the output of a product during continuous production is less than 200t, it is counted as one production cycle.
7.3.2 The quantity of products of the same type and produced in the same production cycle is ~ inspection batches. Each batch shall not be less than 100 pieces. 7.4 Sampling method
7.4.1 Whether it is factory inspection or type inspection, random sampling is generally required. In some special cases, selective sampling is allowed. 7.4.2 The number of products in the random inspection batch is 100 pieces and 3 pieces are selected. If the number is more than 100 pieces, the number of samples is increased by 1 piece for every 100 pieces added, and less than 100 pieces are counted as 100 pieces. 7.5 Judgment rules
7.5.1 If one safety and health index of the sample in the random inspection batch fails to meet the standards, the batch of products shall be judged as unqualified. 7.5.2 As long as there is one serious defect in the sample in the random inspection batch, the product shall be judged as unqualified. If the number of unqualified products with serious defects reaches 0.1% cumulatively, the batch of products shall be judged as unqualified. 7.5.3 If two general defects exist in the sample at the same time, the product shall be judged as unqualified. If the number of unqualified products reaches more than 0.1%, the batch of products shall be judged as unqualified.
7.5.4 If there are several defects in the same sample at the same time, they will be counted as single defects. 7.5.5 If the sample batch is judged to be unqualified for the first time, it is allowed to take two samples from the batch of products for re-inspection, and the re-inspection is limited to one time. However, those that fail the safety and health indicators are not included in the re-inspection. 8 Marking and labeling
8.1 Marking
The design of the logo should be carried out in accordance with relevant regulations.
8.2 Labeling
The label should comply with the provisions of GB7718, and the shelf life should be indicated on the label as 18 months. 19 Packaging, transportation and storage
9.1 Packaging
9.1.1 Metal round green food ketchup shall comply with Chapter 8 of GB/T14215-1993. 9.1.2 Steel drum green food ketchup shall comply with the relevant provisions of 200L straight-opening steel drums in GB325-1991, and the inner lining bag of the steel drum shall comply with the relevant provisions of my country's food packaging materials and hygiene. 9.2 Transportation and storage
Comply with Chapter 8 of GB/T14215-1993. 189
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